Our country boasts an incredible variety of aromatic grape varieties. The climate allows for late harvests and drying processes, and our winemaking tradition is ancient. However, for several years now, a decline in consumption has put these wines at risk, often relegated to the end of a meal or festive occasions. Yet, their vitality lies precisely in the possibility of diverse pairings: when combined with savoury foods, they create new and unique experiences, starting from the aperitif…
Let’s take salted almonds and olives, traditional cured meats; continue with cacio e pepe and move on to mixed boiled meats. Then we reach the cheeses, concluding a classic meal at an Italian trattoria or a Sunday family gathering.
