We would like to suggest some pairings that can best enhance the rich flavors of our products.

Tuscan salted shoulder.
Bread: Warm Tuscan crostini or unsalted bread (sciocco).
Cheeses: Fresh or semi-aged Pecorino, which enhances its savoriness.
Wine: Chianti Classico or Vernaccia di San Gimignano, which balance the saltiness with their fresh notes.

Briciolona.
Bread: Focaccia or oil flatbread, which adds a soft and savory contrast. Condiments: Fruit mustards (such as figs or quince) or red onion jam.
Wine: Young Sangiovese or Rosso di Montalcino, with their acidity that cleanses the palate of fats.

San Genesio ham.
Bread: Whole wheat or crunchy bread for an interesting contrast.
Fruits: Cantaloupe melon, fresh figs, or pears for a sweet-salty combination. Wine: Vermentino or Bolgheri Bianco, with their fruity and mineral notes that enhance the delicate flavor of the ham.

Tuscan salami.
Bread: Bruschetta or multigrain bread. Cheeses: Mild Gorgonzola or Taleggio, which complement the robust flavor of the salami.
Wine: Chianti Riserva or Vino Nobile di Montepulciano, which enhance the intense flavor of the salami.

You can pair your recipes with our beers, and for this, I leave you some suggestions.
AUTUMN
Roasted meats: Roast lamb or oven-baked pork, with their succulence and bold flavor, pair well with the balsamic and floral notes of the beer. Aged cheeses: Cheeses like Parmigiano Reggiano or Pecorino Toscano, with their complex flavors, splendidly complement the notes of chestnut honey in the beer.
NOON
Exotic fruit salads: A salad with mango, pineapple, and avocado, which enhances the tropical notes of the hops.
WINTER
Fish dishes: Tuna or salmon tartare, with their lightness and freshness, complement well the dryness and citrusy notes of the beer.
DAWN
Meat-based dishes: Roast beef or spiced lamb, which complement the spicy notes of the beer. These pairings enhance the unique characteristics of each beer, creating a harmonious and enjoyable gastronomic experience. Enjoy your meal!

Extra virgin olive oil is a fundamental ingredient in Italian cuisine, and the Ogliarola Barese and Coratina oils you mentioned offer a diverse range of flavors that can enhance various dishes due to their distinctive characteristics. Here are some recommended culinary pairings for each:
Ogliarola Barese Oil.
Light salads: Perfect for dressing fresh salads with delicate ingredients like lettuce, arugula, cherry tomatoes, cucumbers, and mozzarella. Ogliarola Barese oil enhances the natural flavors of the vegetables without overpowering them.
White fish: Excellent for accompanying delicate-flavored fish such as sea bream, sea bass, sole, and cod. It can be used both for cooking and as a raw dressing, perhaps with a touch of lemon.
Grilled vegetables: The delicate oil pairs well with grilled zucchini, eggplants, and bell peppers, enhancing their flavors without overshadowing them.
Bruschetta: Ideal for dressing simple bruschettas with fresh tomatoes, basil, and a pinch of salt. Ogliarola Barese oil adds a touch of freshness and sweetness.
Pasta: Perfect for light pasta dishes like spaghetti aglio, olio e peperoncino or a simple pasta with fresh cherry tomatoes and basil.
Coratina Oil.
Red meats: Ideal for seasoning grilled meats such as steaks, beef tagliata, or lamb. The intensity of Coratina oil enhances the robust flavors of the meat.
Legume soups: Perfect for bean, lentil, or chickpea soups, where the oil can add depth and complexity of flavor. A drizzle of raw oil on top of hot soup is an excellent finishing touch.
Bitter vegetables: Great for strong-flavored vegetables like chicory, turnip tops, and radicchio. Coratina oil balances the bitterness of the vegetables with its intensity.
Aged cheeses: Pairs well with strong and aged cheeses such as pecorino, Parmigiano Reggiano, and gorgonzola. It can be used to dress a slice of cheese or as part of a vinaigrette for salads including these cheeses.
Bread and focaccia: Try it with toasted bread or focaccia, where the oil can be the main element to enjoy its intensity. A sprinkle of coarse salt and rosemary can complete the pairing.
These suggestions illustrate how Ogliarola Barese and Coratina oils can elevate the flavors of a wide variety of dishes, showcasing their versatility and unique qualities in Italian cuisine.

Natural wine, or rather wine crafted through natural methods, is born from the laborious work in the vineyard, where the earth is honored by banning all sorts of synthetic pesticides or phytosanitary products. Only sulfur and copper, within the limits allowed by organic regulations, find their place in this strict respect for the environment.
The red wines – Miass, Più, and Sofì – come from grapes that we destem and leave to ferment. The wine then matures in ceramic egg-shaped vessels for a year.
The rosé wines – Rosè di Pit, Luise, and Vì – result from grapes that we destem, crush, and ferment for longer than the reds. The wine then matures in porcelain ceramic egg-shaped vessels. Later, they are bottled using the bottle refermentation method.

When thinking of Lambrusco, one immediately thinks of a table laden with simple and juicy things, of good living with family and friends, and of a way to best enhance the flavors and culinary traditions of the territory. Any territory.
The pairings we suggest are our invitation to enjoy life with the only natural sparkling wine in the world.
Incantabiss.
This wine pairs perfectly with cured meats, aged cheeses, white meat roasts, and meat-based first courses such as lasagna with ragù. It is also ideal with traditional Emilian dishes such as gnocco fritto and tigelle.
Giano.
Giano goes well with red meats, game, braised meats, and stews. It is excellent with pasta dishes with meat ragù, lasagna, polenta with sausage, and aged cheeses such as Parmigiano Reggiano.
Cocai.
Cocai is ideal as an aperitif and pairs perfectly with light appetizers, finger food, fish carpaccio, summer salads, and seafood dishes. It is also excellent with sushi and sashimi, as well as fusion and vegetarian dishes.

We have some suggestions to offer you for enjoying our wines, with the recommendation to also be an explorer for new combinations with the recipes you know.
Trentino Superiore Chardonnay.
Appetizers: Crostini with salmon pâté, caviar tartines.
First courses: Seafood risotto, pasta with clams and cherry tomatoes, tagliatelle with truffles.
Trentino Sauvignon.
Appetizers: Scallop salad, swordfish carpaccio, bruschetta with tomato and basil.
Main courses: Fish en papillote, chicken curry, grilled vegetable dishes.
Trentino Pinot Noir.
Main courses: Duck à l’orange, beef fillet with green pepper, roast lamb.
Cheeses: Semi-aged cheeses like taleggio, fontina, washed rind cheeses.
Pinot Noir Rosé, with its freshness and fruity notes of strawberry, raspberry, and cherry, can be surprisingly suitable for pairing with desserts, especially those that are not overly sweet and have a certain acidity or freshness.

Our pasta can be paired with a wide range of ingredients to create delicious and satisfying dishes. Here are some combinations that we suggest from traditional Italian cuisine:

With meat sauces such as beef or pork ragù, lamb stew, or wild boar sauce. The sauce perfectly blends with the pasta’s texture, creating a hearty and satisfying dish.

With freshly grated truffle and mushrooms, another typical ingredient of Piedmontese cuisine.

With cheeses, especially gorgonzola, taleggio, and Parmigiano.

With seasonal vegetables for a lighter and vegetarian option. Fresh tomatoes, zucchini, eggplants, bell peppers, or spinach can be used to prepare a light and colorful sauce to serve with the pasta.

With seafood such as mussels, clams, shrimp, or calamari. Fresh or frozen seafood can be used to prepare a seafood sauce to dress the pasta.

arinato, gelato.