"Pizza e prosecco, an Italian match made in heaven! We're loving this meat-free pizza over lunch al fresco, it pairs perfectly with the delicate fruit flavours of the prosecco. Try this Mushroom Pizza Bianca recipe from Delicious magazine. It includes making your own dough, which, I've...
"Spaghetti vongole is a quick and easy seafood pasta that partners up beatifully with the zingy, zesty freshness of our 2019 Cosa Nostra Vermentino." ~ Rebecca Santolin 95 POINTS “Light yellow hue, with intense spicy aromas which include nutty barrel-ferment nuances. The wine is juicy and...
"Spaghetti alla gricia is like carbonara without the egg. I love how easy yet satisfying it is. Wash it down with our 2019 Santolin 'Gladysdale' Chardonnay and add this recipe to your repertoire of dishes that match with this wine, alongside carbonara and cacio e...
Risotto can be as simple or as fancy as you like. You realy only need a few ingredients - butter, olive oil, onion, garlic, rice, stock and parmesan. From here you can add anything you like. We recommend throwing some pancetta or sausage into this...
Who doesn't love a pizza and wine night? We love to pair this Donnay Hay take on a classic Italian pizza with our 2018 Cosa Nostra 'Il Capo' for an easy night in or catch up with a friend. ~ Rebecca 93 POINTS. “I enjoy tasting Italianesque...
This is the proper way to make this Italian classic - with guanciale, egg and pecorino romano (i.e. no cream!). Guanciale is cured pig's cheek that you can find in most good delis, providors and butchers these days along with pecorino romano. I recommend pairing...
Our new release 2020 Cosa Nostra Arneis pairs beautifully with a weekend favourite of ours from Gourmet Traveller, of Beer Battered Flathead Fillets with Salt and Vinegar Chips. We recommend adding a bitter herb salad as well to really complement the light, bright acid line...
This traditional style Spaghetti con polpette (Spaghetti with meatballs) is a must-try winter recipe from Gourmet Traveller. Pair it with our 2018 Cosa Nostra Il Capo, a blend of Nero D'Avola (82%) and Negroamaro (18%), two varieties that work well together. The negroamaro softens the...
Looking forward to making (and eating, more importantly) this Porcini Gnocchi recipe from Donna Hay. It pairs so well with our juicy and earthy 2018 Santolin 'Gruyere' Pinot Noir. "Fermented under the aegis of wild yeast in open pots before an elevage of 10 months on...
It's the kind of weather that's perfect for a cosy night in, so tonight we'll be opening a bottle of our 2019 Cosa Nostra Friulano and cooking up this extra peppery twist on a Cacio e Pepe from Gourmet Traveller ...