This week the Walkingwine 3-wheeler stopped in “The white city” Ostuni – Puglia at Ristorante Porta Nova and paired a Zin – Fiano Salento white wine with a “Black Trofie Pasta with Broccoli Rabe and Cuttlefish” dish.
Porta Nova is set on a breathtaking view terrace inside a XV Century Aragonese donjon and it offers a lovely view on the olive trees valley and on the Ostuni shore.
“Passionate, territorial and feminine” is the definition Erika Ciaccia, the chef of this renowned and fine restaurant, gives her cuisine. She offers a cuisine with excellent and local ingredients with an international style.
The restaurant opening by Tonino Ciaccia is dated 1989, and since then Erika loves to spend time with her dad in the kitchen. Her passion grew over time and has been strengthened thanks to a master with Massimiliano Alajmo. the youngest chef to gain 3 Michelin stars. Beside that, Erika went to the finals of “Hell’s Kitchen”, in the Italian television. Since she was 18 years old, Erika is the chef of Porta Nova.
Today she has prepared for us a fish dish that perfectly blends different ingredients and flavours typical of Southern Italy. This dish is enhanced by the distinct personality and structure of Zin – Fiano, as recommended by Walkingwine.
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Walkingwine: an unconventional catering, the wine where you want it.
Last summer we randomly came across the inventors of a quite unusual way to taste and enjoy wine: a street wine – shop. Graziana and Giorgio, two Apulian business owners, a few months ago started their activity with the idea of bringing top quality local wine into the streets of Puglia with an equipped 3-wheeler.
“We are at our best in lonely places: nature, country side, cliffs, view points… where there’s nothing, we come, we bring the party, we go. Leaving the “nothing” in its own place” is their motto. Check their website.
We kept contact, and they offered to present a guest post with a pairing between a wine produced with grapes from the Apulian vineyards and a dish suggested by a local chef, whose flavours are enhanced by the characteristics of the wine.
The first column presents a white wine, Fiano – Salento IGT from I buongiorno, a fine wine collection created by the refined sommelier Teodosio Buongiorno, and made from ones of the best Apulian vineyards according to the age and characteristics of the land.
Teresa Buongiorno, the owner with Teodosio, of the Osteria Già sotto l’arco restaurant prepared a dish, “Steamed squilla mantis on chickpea cream” (the recipe below), which pairs with this wine the best.
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