The scent of wine: when our senses meet the nature

“How do you like your wine, madam: flavoured or dry?”

This question seems to consider the scent of wine as the most important part of the experience. Moreover, this question is a non-sense. My primary school teacher would say, is like comparing apples with oranges.
Anytime someone ask me this question, in a restaurant or a inn, I feel so uncomfortable.
When this happens, I need to dominate my impulse to leave the place. But, this is evident, the waiter is not knowledgeable enough to recommend us a glass of wine.
Better to ask for the wine list in those cases.

Why this question is a non-sense?

Firstly, a dry wines can be scented as well as flavoures wines can be sweet or demi-sec.
In other words, one thing does not exclude the other.
Moreover, the complex sensation of a wine is not given by the scent of wine only.
The experience is, to clarify, strictly connected with the taste experience.

What is the scent of a wine?

Is the prelude to a love meeting.
It is the dreamy anticipation of what we are about to savour.
Telling us about the soul of the vine and its connection with the earth.
It seduces like a charmer flute; it induces an ancestral gesture.
Allowing us to regain possession of our own space and time makes us forget the external chaos for a moment.
Nothing like the olfactory experience can reopen the drawers of memory, taking us back in time.
Not many people know that the scents of wine is closely linked to the soul of the grape from which it comes.
Intimately linked to the land on which it is born, to the benign light that illuminates the grapes in a certain phase of ripening.
Finally, to the project that those who produce the wine want to carry out.
Amazing things.

Our nose is magic.

Firstly, without smell there is no taste. The animals sniff their food to check if it is harmful or edible. A survival instinct that man has put aside over the centuries.
In fact, being able to control, produce and preserve food, the humankind has safe food available.
Our mind has assumed, to explain, the need not to control food.
Thus, we have progressively lost a large part of our olfactory sensitivity.
In addition, smog, environmental conditions, the use of perfumes, smoke, negatively affect our olfactory abilities.
Despite this, the human olfactory system remains a wonderful “machine”, able to distinguish a myriad of different smells. And together, to give us great emotions.

A new scent is born.

The numerous odorous molecules present in the wine rise to the surface along the glass reaching our nose.
The smells of wine depend, firstly, on varietal aromas, the odorous molecules present in grapes. Wine contains various molecules and chemical compounds that refer to both the components of the grape and the chemical transformation due to fermentation.
For example, the various families of Muscat, Malvasia, Traminer are aromatic varieties.
Clearly the development of these aromas will also be linked to the ripening of the grapes. It also depends, of course, on the vintage in terms of climatic conditions.
In addition to the aromas related to the grape variety, there are those developed by fermentation, called secondary aromas. Those related to refinement are called tertiary aromas.

How do scents turns?

It is a complex process, a chemical magic. Let us try to make a practical example. Just imagine having white wine produced in a not too hot year, from a neutral grape, with a medium development of aromas.
During fermentation, hints of fresh fruit such as banana, apple, pineapple, melon may develop. The chemical responsible for these scents are called esters.
With the aging, this fruit aromas will probably change. In fact, the esters, which basically are combinations of an acid and an alcohol combined in alcoholic fermentation, gradually return to separate.
This decreases the esters aromatic scent leaving the field to the alcohols.
This process is the hydrolysis, very sensitive to the storage temperature. Therefore, higher is the temperature, faster the hydrolysis occurs, and the fruity aromas get lost.
When we store wine, humidity level and temperature conditions are crucial, especially for prolonged aging.

What about an aromatic wine?

A white wine made with aromatic grapes will experience a different evolution.
At the beginning, banana, or apple scents, will dominate over all the others. After the hydrolysis, the wine will turn into a phase of almost total shutdown of the olfactory set.
Is like if the wine scent turns back to time, at the moment before alcoholic fermentation.
The next phase, however, will see the release of the varietal odorous molecules, which will take place very slowly.
The final smell will no longer be fresh fruit, but will turn towards floral and dried fruit notes. Or candied citrus fruits, apricot or dried figs, saffron, ginger or hydrocarbons.
Therefore, wines produced from grapes with aromatic content are the most suitable for aging.
Always keeping in mind that wine is a living and changing compound.
Wine in the bottle, therefore, it contains all these molecules that continue to evolve and change over time.

The flavour of floral and fruity

Once poured into the glass, the wine releases the odorous molecules that rise upwards reaching our nose. Perfumes invade our nose.
The floral scent of rose, violet, wisteria would therefore not be a fantasy of the sommelier.
Rather it is related to something physical, albeit intangible.
These molecules called terpenes constitute a class of primary importance in wine.
A presence of linalool will give us, to explain, a sensation of rose scent.
Esters, other molecules present in wine, instead return fruity scents.
Here it is the famous “fruity” of the drink coming from the fruit vitis-vinifera.

How amazing is our brain!

Neophytes love when finding aromas of exotic fruit in a wine from Northern Europe.
This is possible when the chemical structure of the odorous molecules turns like other molecules, which our brain has registered as “exotic”.
This is common after the chemical big bang of alcoholic fermentation.
Human brain is able, just opening the right “memory-file”, to recognize a scent smelled even once.
Therefore when a scented molecula comes similar to another, we match those.
In this, wine tasting offers us a great opportunity: connecting specific areas of the brain.
This exercise will allow us to train our memory and reconnect the senses with images.

In conclusion, it is a wonderful training for our brain, focusing on memory and emotions.
But does he also talk about wine? Yes, indeed.

Would you like to now more about the scent of wine? Book a virtual wine appreciation class

Wine and Food pairing Tips

The art of matching wine & food is the key

Learn how to make a meal succesful and gain the passport to the most pleasant taste experience. It is the ability to create a connection between food and wine, based on the tasting and the use of the senses.

In this article, you will found a short wine and food pairing guide.

Why should you put any effort into it?

If you are a wine enthusiast and food lover, you are looking for the best culinary experience ever. Properly matching food and wine is an exciting game, exalts the flavours for the most satisfying gourmet experience. This is why you should learn how to do it. I know, it is not easy!
Food and wine can give very different sensations on the taste-olfactory level, related to the individual receptive ability and personal knowledge.
In terms of pairing, there are no absolute rules, however, practising (not boring after all) is necessary.

Let’s start from the main characteristics of the wine

Firstly, you should focus on wine tasting. Take your time to discover the number of sensations our mouth is able to distinguish: sweetness, acidity, salty, bitterness, followed by sparkling sensations, tannic acid, alcohol, smoothness, taste persistency, flavour persistence and body.

And what about the characteristics of the food?

When it comes to food, you should focus on sweetness, acidity, minerality and bitterness, followed by a quantity of fat, greasiness, zestfulness, spicy and persistence of taste and scent. Concerning acidity and bitterness, you should always talk about sour trend flavour and bitter trend flavour.
When it comes to sweetness, you should consider sweet trend flavour food, like pasta, bread, shellfishes, meat and all those ingredients that give a delicate sensation. Only when it comes to sugar like desserts, you should talk about real sweetness.

The goal of the game

Once identified wine and food characteristics, you should find a way to match both and create harmony.
The best way to balance food and wine is looking for a contrast of flavours. Start with specific food and select the wine that can offer the opposite sensations.
For example: if you eat a dish full in sweet trend flavour and fatness, you need a wine that will provoke strong sensations like acidity, sparkling and salinity.
A similar successful match is Parmigiano Reggiano (sweet and greasy) and Prosecco (acidity and sparkling).
When you eat something salty and/or with bitter trend or acidity, you need a wine that will provoke smooth sensations.
As an example: grilled meat (bitterness given from fire cooking) and Merlot/ Cabernet Sauvignon/Syrah.
In case of very juicy and greasy sensations, you need dehydrating sensations like alcohol and tannins. As an example: stew meat and Nebbiolo.
Sugar is the only exception: in this case, you should look for similarity, not for contrast. The perfect wine for dessert is a sweet one.

Let’s recap! How to create the perfect wine and food pairing

  1.  Taste properly food and wine focusing on the organoleptic properties of both.
  2.  Identify and count sensations.
  3. Verify harmony between wine and food.
  4. Use your personal taste.

The moment of truth

Taste and enjoy. A good pairing can highlight and often improve the properties of wine and food. If your match is well done, you will probably have the best steak of your lifetime, and the best wine of course.
At this point, you will know why is impossible to order wine before food at the restaurant, as well as choose one bottle for all the guests wishing that wine could perfectly match with all the dishes ordered. To avoid this, each guest can ask for a glass that pairs with his dish. Maybe, this is not the cheapest choice, but for sure it is the best one.

What is the winning strategy at the end? Testing and tasting.

10 sweet wines to try before you leave Italy

Never leave Italy or buy expensive bottle of sweet wine from all over the world, without tasting some of the incredible sweet wines produced in Italy.

Many people believe sweet wine is just a light wine, beloved from women, hard to pair with food.

Go beyond stereotypes and discover the root of wine making.

Sweet wine always was served to heroes coming back from ancient wars. That is to say like hospitality, celebration and tradition.

In other words: never lose the opportunity to surprise friends by pairing cheeses or dessert with the right sweet wine. Certainly, sip it slowly for a multi-sensorial meditation moment.

1) Moscato d’Asti (Piemonte)

Let’s start with a super classic: an aromatic Moscato from Asti in Piedmont region, north-east of Italy. Bright yellow color that turns gold with the age. Above all, intense and complex aromas from tropical fruit to white flowers, fig and peach. In the mouth is sumptuous, almost balsamic.  Try: Moscato d’Asti DOCG La Morandina

2) Alto Adige Gewürztraminer Passito (Trentino Alto Adige)

Alias The Amazing elegance. Great wines coming from this area where nature challenge humans with its climate and mountains. Great aromas, long lasting finish, softness and elegance are amazing. So try:  Alto adige Gewürztraminer Passito Cashmere Elena Walch or Try Alto adige Gewürztraminer Passito Sanct Velentin Comtess’ San Michele Appiano

3) Recioto di Soave  (Veneto)

Hundreds of years of family winemakers. This is always an emotional way to get in touch with the real soul of a place. Thanks to the meeting of characteristics of local grapes, named Garganega, the soil, unique climate and the expertise of passionate winemaker. In other words: paradise in a glass. Try: Recioto di Soave Renobilis Gini or Recioto di Soave Classico Le Colombare Pieropan

4) Fior d’Arancio Passito dei Colli Euganei  (Veneto)

This little piece of land in  Veneto region is full of magic and beauty. The soil is volcanic  and calcareous-rocky. Full of great vegetation, flowers and, most important, vineyards. The grape is the Moscato Giallo. Here named Fior d’Arancio (orange blossom). Tropical fruit, buttery and floral notes will enchant your nose. Meanwhile the freshness will give a breeze to your mouth. Try: Colli Euganei Fior d’Arancio Passito Alpianae Vignalta

 5) Picolit (Veneto) 

If you’d like to try a legendary, rare wine, you’d choose a bottle of Picolit. The preciousness and prestige of this Italian sweet wine is worldwide popular. Surely connected with the small quantity of product available. To explain, a genetic disease of the Picolit grape variety, causes, during vegetation cycle, a natural loss of grapes on the bunch. Is one of the wines to be tasted before to die, for instance. Try: Colli orientali del Friuli Picolit Valentino Bitussi or Colli Orientali del Friuli Picolit Marco Sara

6) Albana Passito (Romagna)

Albana wine is a local ancient variety.Well known since the ancient Roman times. Grapes grow perfectly in Southern Bologna province on a limestone and sandstone soil. In short, this wine is famous for a legend listing the daughter of the Emperor Teodosio. Galla Placidia, in 453 A.C. She got shocked by the colour and taste of this wine. She  shout “this wine should be served from gold cups”. That is to say, let’s drink history. Try: Romagna Albana Passito Innamorato by Poderi Morini or Romagna Albana Passito Scaccomatto by Fattoria Zerbina.


Extreme south of Sicily, close to the sea and kissed by the sun, in enclosure of four villages (Noto, Roslini, Pachino, Avola ). The vineyards of Moscato Bianco grows under high temperatures on a mix of sandy, limestone. Clay and marine stones making this wine unique. Be ready for an explosion of aromas. Juicy yellow fruit to bite, balsamic notes and much more. Try: Passito di Noto by Planeta or Passito di Noto by Feudo Ramaddini


At the limit with Toscana, western side of the Riviera, the amazing Cinque Terre. This land offers breath-taking panoramic views likewise, amazing food and unforgettable wines. The name of this wine comes from local Liguria dialect. It means “press it “and “save it”. After the harvest, grapes dry under sun then ferment and mature. Certainly prices are high for a wine produced with a very big effort. Above all, this wine is lively in the mouth. A little tannic and salty, fresh and balanced in addition. Try: Cinque Terre Sciacchetrà by Cheo

9) GRECO DI BIANCO (Calabria)

In a secluded corner of fascinating and challenging Locride in southern Calabria, the toe of Italian Peninsula. Few miles outback, runs the final of the mountain chain. It’s called Aspromonte. Along the coastline the amazing Riviera dei Gelsomini. . Here is our place: a small piece of land craving of one of the most precious and unique Sweet wines from Italy: The “ Greco di Bianco”. This amazing wine from Malvasia grapes is almost unknown to the majority of people. Moreover, could be a smart investment for a collector. Try: Greco di Bianco by Cantine Lucà


In the amazing Puglia region, facing the Ionian sea, here is Salento area. Certainly famous for amazing seaside holidays, food and wine, between Bari and Taranto. Primitivo grapes are most important red grapes growing here. Primitivo and Zinfandel are brothers. They descend from the same DNA. The sweet version comes from fermentation of dried grapes on the plant. Therefore they make a late harvest. As a result, tasting this wine is the quintessence of the word “Nirvana”. Try: Primitivo di Manduria Dolce Naturale – Giuseppe Attanasio 

Daniela Cassoni, Foodie & Founder @, wine & travel expert

10 white wines to try before you leave Italy

Are you coming to Italy? Are you looking forward to tasting Prosecco and Chianti? Be open mind and you will be incredibly surprised!

In this shortlist I want to recommend the best 10 Italian white wines to my foodie friends traveling all over the country. Surely, it does not include the great variety of Italian wines, but it consists of wines in which you can find the soul of Italian regions and traditions.

1. Frascati Superiore (Lazio)

When in Rome you cannot miss tasting the edge of local white wines.

  • Color: straw color, almost brilliant.
  • Taste: Persistent bouquet with a floral scent and exotic fruit.
  • To pair with: tonnarello cacio e pepe, fresh cheeses and shellfish.
  • Category: DOCG.
  • Try: Poggio Verde Principe Pallavicini (wine shop ave. price: € 12,00 bottle).

2. Chardonnay (Piemonte)

If you are looking for a completely different Chardonnay experience, try a luxury Chardonnay made in the Langhe region (in the Barbaresco area).
Here, every vineyard and wine producer will offer you a different kind of wines, due to the variety of soil that changes meter by meter.

  • Taste: superb concentration of perfumes, mature fruits, with a lively acidity and amazing long-lasting persistence. If aged, it becomes more and more harmonic.
  • To pair with: truffle, fish, white meat, soups, and pasta.
  • Try: Chardonnay 2013 Gaya & Rey (wine shop: € 145,00 bottle).

3. Friuli Colli Orientali (Friuli Venezia Giulia)

  • Taste: Scent of hay and stones, very fresh and rich in minerals. in addition with flavor of cedar and exotic fruit.
  • To pair with: soups and risotto.
  • Try: Friuli Colli Orientali Illivio Felluga (wine shop: € 22,00 bottle).

4. Garganega (Veneto)

This lovely Italian white wine, produced with local grapes, is a top expression of its land. The soil of volcanic origin, full of basalt, also makes the grapes rich in minerals, and gives an aromatic flavor to them.

  • Color: typical straw-color.
  • Taste: Full in salinity, the scent of peach, apple, chamomile, and stone. Also Very fresh.
  • To pair with: pies, vegetarian meals, fried fish, chicken curry.
  • Try: Soave Classico DOC Inama 2013 (wine shop: € 10,00 bottle).

5. Vermentino (Liguria)

This variety descends from the Spanish vines that you can find in Tuscany, Sardinia, Corsica, and Liguria. Specifically in this area, it produces incredibly flavored wines.

  • Taste: full body and alcohol, fruity and aromatic herbs scent also lightly almond aftertaste. Delicate notes with the prevalence of thymus, sage and Mediterranean scrub.
  • To pair with: appetizers, fish,and pasta.
  • Try: Fosso di Corsano Vermentino Colli di Luni Terenzuola 2015 (wine shop: € 13,00).

6.Verdicchio (Marche)

This white wine is definitely one of the oldest Italian ones.

  • Color: gold-green.
  • Taste: typical intense almond aftertaste. Fresh and often very saline, it is balanced with good alcohol quantity that makes it smooth. Perfumes of herbs, grass, and fruit.
  • To pair with: appetizers, fried specialties, roasted fish and first courses, turkey and white meat.
  • Try: Castelli di Jesi Verdicchio Classsico Villa Bucci Riserva 2013 (wine shop: € 32,00).

7.Ribolla Gialla (Friuli Venezia Giulia)

This is an ancient variety of white wines that grow on hills.

  • Taste: peach, pear, lavender, and herbs. Complex and elegant nose
  • To pair with: fish in any cooking style, appetizers, eggs, quiches and white meat with sauce.
  • Try: Ribolla Gialla Damijan Podversic 2011 (wine shop: € 30,00 bottle).

8.Prosecco Conegliano Valdobbiadene (Veneto)

Prosecco is a status symbol and a must to drink, perfect for the happy hour. When in Italy, you should try the one produced in Cartizze with the Italian method Martinotti/Charmat.

  • Taste: dry wine with lively acidity. In addition, inviting fragrance. Sweet acacia flowers and hazelnuts scent.
  • To pair with: for instance, celebrating something.
  • Try: Valdobbiadene Prosecco Superiore di Cartizze Dry 2014 Bortomiol (wine shop: € 18,00 bottle).

9. Grillo (Sicilia)

This variety of Italian white wines is cultivated all over the Sicily. In fact, it is important for the production of Marsala. Alone Grillo, is very elegant and generous, amazing if it is refined in wood.

  • Taste: intense nose of candy citrus fruit. If vinified in purity and stainless steel, it becomes amazingly perfumed and tasty. The scent of delicate fruit and herbs. It also has an amazing capacity for aging.
  • To pair with: shellfishes, mussels, risotto with fish.
  • Try: Il Grillo ‘14 Feudo Disisa (wine shop: € 10,00 bottle).

10.Vernaccia di San Gimignano (Toscana)

No Italian wine can boast a history that dates back centuries like Vernaccia di San Gimignano.

  • Color: pale straw yellow with golden highlights that become more evident with age.
  • Taste: perfume fine and delicate. Fruity and floral scents (when the wine is young); the mineral scent of flint (when it matures). It is a dry, harmonious and savory flavored wine. It also has an amazing capacity for aging.
  • To pair with: “ribollita” soup and all variants of this found throughout Tuscany;  also fish dishes; fried food and eggs; in the same way white meats and medium mature cheeses.
  • Try: Vernaccia di San Gimignano Sanice Riserva 2012 (wine shop: € 12,00 bottle).

10 red wines to try before you leave Italy

If you are coming to Italy, and you are looking forward to taste the amazing and affordable Italian red wines, this list is for you.

It is a shortlist of Italian red wines. I like to recommend to my foodie friends who are traveling all over the country. Surely, it does not include the great variety of Italian wines, but it consists of those kinds of wines in which you can find the soul of Italian regions and traditions.
Here you are the top 10 Italian red wines you should try before you leave.

1. Amarone della Valpolicella (Veneto)

With its intense spicy taste, this wine is like a serenade to a lover.
It is produced with a particular process starting from grapes partially dried, then fermented until all sugars turn into alcohol. The result is a full-bodied wine with a high level of alcohol (often over 15°) and elegant tannins, also suitable for long aging.

  • To pair with: herb cheeses, gorgonzola, smoked cheeses, risotto Milanese style.
  • Category: DOCG.
  • Try: classic Campolongo di Torbe 2009 Masi (wine shop ave. price: € 98,00 bottle).

2. Barolo (Piemonte, Langhe e Roero)

This wine is produced with grapes of high hills, and it is very different according to the year of harvest, the location of the vineyard and the age of the plants.

  • Taste: amazing nose with complex and intense sensations of red flowers, black cherries, licorice, and tobacco. As well as spices and balsamic herbs. It is smooth and strong at the same time, with powerful and rounded tannins.
  • To pair with: Brasato al Barolo (meat marinated in wine)and  roasted lamb. Also Grana Padano cheese,Parmigiano Reggiano and grilled beef.
  • TryBarolo Bricco Boschis Vigna San Giuseppe Riserva 2009 (wine shop ave. price: € 85,00 bottle).

3. Barbera (Piemonte)

  • Taste: strong acidity able to balance a high content of alcohol. Its flavor is powerful and elegant at the same time. In fact with typical cherry and red fruits flavor turning with age to spicy and cinnamon. Sometimes licorice and mushrooms.
  • To pair with: sheep cheeses, pig’s trotters and  carpaccio. In addition tortellini, boiled meat, taleggio cheese and fontina.
  • TryBarbera d’Asti Superiore Nizza 2012 Olim Bauda (wine shop ave. price: € 25,00).

4.Brunello di Montalcino (Toscana)

  • Taste: soft rounded tannins, salinity and  moderate alcohol. Splendid nose sensation of roses and red fruit followed by mineral notes and licorice.
  • To pair with: pork, roasted meat (duck, chicken), hare. In addition pecorino Romano.
  • Try: Brunello di Montalcino Montosoli 2010 Fattoria Altesino (wine shop: € 35,00 bottle).

5.Sangiovese (Emilia Romagna)

  • Taste: fruity nose with the sensation of black raspberry, spices, and wood. Nice salinity, full-body, elegant tannins, and spicy aftertaste.
  • To pair with: pasta al ragù, meat, aged cheeses and game meat.
  • Try: Sangiovese AVI riserva 2010 San Patrignano (wine shop ave. price: € 16,00 bottle).

6. Montepulciano d’Abruzzo Colline Teramane (Abruzzo)

  • To pair with: smoked beef, Alto Adige speck and  smoked prosciutto. Also with spaghetti al ragù, roasted lamb, pasta amatriciana and  sausages.
  • Try: Colline Teramane Pieluni Riserva 2010 Illuminati (wine shop ave. price: €22,00 bottle).

7. Aglianico del Taburno (Campania)

  • Taste: delicate nose fresh grass and wild flowers.
  • To pair with: fish and meat.
  • Try: Vigna Cataratte Riserva 2008 Fontanavecchia (wine shop: € 25,00 bottle).

8. Frappato (Sicilia)

  • Taste: fresh and delicate wine, lively and persistent with fruity sensations.
  • To pair with: roasted chicken, and pasta with meat sauce.
  • Try: Il Frappato 2013 Occhipinti (wine shop ave. price: € 25,00).

9. Etna Rosso (Sicilia)

This wine comes from the vineyards that grow on volcanic soil, and it is full of minerals.

  • Taste: red fruits, aromatic herbs, and salt.
  • To pair with: pecorino romano, pecorino sardo and  escalopes with marsala. Likewise with tripe.
  • Try: Etna Rosso San Lorenzo 2013 Girolamo Russo (wine shop ave. price: € 38,00).

10.Sagrantino (Umbria)

  • Taste: powerful and intense nose very complex. Moreover fruity and aromatic herbs, cherry, mint, and oregano. Full body and persistent taste. Therefore it needs a long refinement in the bottle.
  • To pair with: roasted meat, red meat, braised, hare and aged cheeses.
  • Try: Montefalco Sagrantino Chiusa di Pannone 2008 Antonelli (wine shop ave. price: € 30,00).


Ciambelline al vino: a boast of roman biscotti recipe

Le Ciambelline al vino. Taste the traditional roman biscotti.

Grandmother’s donuts with wine. This simple but tasty cookie is  typical of the Roman hills and countryside.

Also named “ubriachelle” (drunk), these donughts are a must.

Ciambelline do not contain yeast and ingredients are only of plant origin, so no butter, milk and eggs.Despite this, the wine donuts maintain a nice crispness.

Therefore they are a perfect dessert for vegetarians and vegan people indeed. Is ana mazing way to counclude a meal too, since low calories and fats.

Tradition wants these crunchy donuts to be served together with something to drink (of course). Perfect pairing is , obviously, wine. A sweet wine like a Cannellino di Frascati is amazing for taste an regional pairing. However any kind of sweet wine is perfect, likewise Vin Santo or Passito. Served together means dreneched in. An amazing way to have an alcoholic dessert 🙂
Anyway the donuts alone, are not alcoholic at all, since alcohol evaporates during cooking. In other words, the ciambelline are ok for kids too. So, in the afternoon can be a nice companion for your tea or coffee or  hot chocholate or, why not, sand alone.

This recipe belongs to the enormous group of leftovers based recipes which Roman people are proud of.

Let’s try to bake those, and invite your kids to join you, this is an amazing team-building activity to stimulate cooperation. And with a sweet end.


  • 200 milliliters of white table wine
  • Milliliters 200 milliliters of extra virgin olive oil (EVO)
  • 200 grams of sugar
  • 1 seed of anise, crushed
  • flour 1 cup
  • 1 teaspoon salt
  • 200 grams of sugar cane


To make the donuts to the wine must first dispense into a bowl, add the anise seeds, sugar and salt.
Sift the flour and pour in the slurry until a soft consistency of a pastry. (Probably will serve more flour than indicated in the ingredients). At this point you make a ball, place it in a bowl and let it rest for at least two hours in the refrigerator, covered with plastic wrap.
When they passed the two hours, cut into small pieces of dough and make it little rolls, like when you make the dumplings.
Joined together the ends, wetting them slightly so that sticking. Give them a round shape with a hole in the middle.
Put the sugar in a dish where you will pass the donuts, making adhere well sugar from one side only. Bake at 190°C for about 20 minutes.
Serve those at the end of a meal together with sweet wine, vin santo or grappa.

Where to taste some of the best? let’s join a Food tour with us!

Drink Italian! best wine from Sicily

Best Italian wine from Sicily. Sicilia in a glass

Did you know Sicilian wine is faboulous?

Sicily can be considered as a real continent. The biggest southern island of Italy, presents unique features. Its Volcanic soils, proximity to the sea, and climate conditions gives special scents to wines. Sicilian wine tradition claims a millenial tradition of winemaking. Boasting a record of little family vineyards and producers. From reds to whites, Sicilian wine offer is wide and good. Certainly perfect for food pairing or meditation. Champion in producing sweet wines and fortified.

Key points for sicilian wines? Varieties and climate.

Just looking at the timing of the harvests. Which began here in early August in the most torrid areas. Ending in November, on certain areas of Etna. There is not another wine region with similar conditions.

A little bit of history about Sicily.

Sicily boasts winemaking since the beginning of times. Certainly, Sicily was one of the first to get in touch with the Greek culture. Therefore it become one of the most productive wine region.

For instance, the Emperor Julius Caesar praised Sicilian wine. Wines from Sicily were, indeed very popular in the ancient time. However, for long time after that period, were not so much appreciated. In other words, up and down trends, in spite of a pedigree dating back even to Phoenician and Greek time.

On the other hand, recently new trends succed. Local varieties are providing great emotions to wine lovers. Moreover, wineakers are investing on technology. In short, modern approach to winemaking is boosting quality.

In conclusion, Sicily is destinated to be one of the Italian raising-star. Wine collectors, sommeliers or simply wine lovers, should keep an eye on Sicilian wines.

Superb floral whites are certanily produced in the northern area of Alcamo.

In the west, elegant Marsala is a fortified wine that, in addition, rivals top sherries and ports.

The new generation of wine makers, make award winning Bordeaux-style reds. They are especially located on Mount Etna area.

Above all, we recommend to try some of the following:

White wines from Sicily:

  • Etna Bianco Superiore Pietramarina – Benanti 2016 (Viagrande – Catania).
  • Moscato Passito di pantelleria Bukkuram 2016 ( Marsala – Trapani).
  • Moscato Passito di Pantelleria Ferrandes 2018 (Isola di Pantelleria – Trapani).
  • Catarratto Porta del Vento 2019 (Camporeale- Palermo).
  • Bianco A’ puddara Fessina 2018 (Castiglione di Sicilia – Catania).
  • Marsala superiore Donna Franca riserva (Marsala- Trapani).

Red wines from Sicily:

  • Cerasuolo di Vittoria COS 2010( Vittoria – Ragusa).
  • Etna Rosso A’ Rina 2011 (Castiglione di Sicilia – Catania).
  • Cabernet Sauvignon Tasca d’Almerita 2010  (Sciafani Bagni – Palermo).
  • Contrada Rampante 2011 (Castiglione di Sicilia – Catania).
  • Eruzione 1614 Nerello Planeta  2011 (Menfi – Agrigento).
  • Eloro Nero d’Avola 2011 (Ispica – Ragusa).

Need help?

Where to buy wines, how to pair those with food, let’s  contact us.
After that, we just have to cheers.
Therefore let’s say: Salute!

Drink Italian! best wine from Piedmont

Are Piedmont ones the best wines of Italy?

The excellence of Italian wine comes from Piemonte region, located in the north-east of Italy. 

Varieties and wines.

Wines from Piemonte are considered the best of Italian wines. Is, in other words, this reputation deserved? Let’s discover together which are best wines best wines from Piedmont.

Piedmont has always been a region suited to the cultivation of the vine since 10th Century BC.

Likewise Tuscany, one of the most continuous regions to produce the amazing beverage. Therefore, for Centuries, lineages of winemakers, passed their knowledge and devotion to new generations.

In addition, Piemonte was the first region to introduce innovative winemaking techniques and standards. Thanks to the visionary projects of few winemakers, Italian enology increased. In conclusion, entire Italy, improved its quality and reputation abroad thanks to Piemonte.

Wines are both red and white.  Red wines come from Barbera, Brachetto, Dolcetto, Grignolino, Nebbiolo, Pelaverga grapes. White as the Arneis, Cortese, Erbaluce, Muscat Blanc.

Superstar of the varieties is, certainly, Nebbiolo grape. Nebbiolo is the base for different wines including Barolo, Barbaresco, Gattinara or Ghemme (where they call the grape Spanna). Certainly, this grape is not that easy to cultivate, but here in Piedmont lives in its election world.

Piemonte boast an incredible number of DOCG and DOC wines, unique varieties and pluri-awarded winemaker.

Soil and winemaking.

The soil is fertile, landscape scenery and enchanting. Hills completely full of vines, high mountains to protect a land certainly vocated to wine production, like few others.

Piedmont region takes the name literally from its geography. It means at the base of the Mountain. Generally associated to red wines production, however boasts good whites and sparkling.

Mainly are monovarietal wines, that is to say, wines produced with a single variety of grape.

Final taste for these wines varies for the vineyard soils. Different light condition and day/night temperature range, play a part too. Piedmont and France are striclty connected for culture and phisical proximity. This, pushed local producers to absorb french concepts for terroir and cru.

That is why many wines from Piedmont shows on the label the indication of zone or parcel. Likewise, indication of cru, in other words, a single portion of vineyard.

To explain, La Morra, Barolo, Serralunga d’Alba, Monforte d’Alba and Castiglione Falletto are Barolo wine’s kingdom. Barolo’s cru area: Bussia, Lazzarito, Cerequio, Rocche, Brunate, Cannubi.

Barbaresco, Treiso and Neive are instead the kingdom of Barbaresco wine. Barbaresco’s cru area: Rabajà, Asili e Montestefano.

In conclusion if you’d read those indication in the label, just grab the bottle and prepare for a lovely glass.

We recommend to try some of the following:

White wine from Piemonte region:

Roero Arneis bricco delle ciliegie 2012 – Almondo giovanni (Montà d’Alba – Cuneo)
Gavi del comune di Gavi Bruno Broglia 2011 – Broglia Gian Piero Tenuta la Meirana (Gavi-Alessandria)
Erbaluce di Caluso – Favaro Le chiusure – (Piverone-Torino)
Gavi – 2012 La Raia (Novi Ligure – Alessandria)
Colli Tortonesi Cavallina 2011 – Mariotto Claudio (Tortona-Alessandria)
Moscato d’Asti Saracco Paolo (Castiglione tinella – Cuneo)

Red wine from Piemonte:

2011 Barbera d’Alba Cascina Dardi Fantino Alessandro e Gian Natale( Monforte d’Alba-Cuneo)
2011 Nebbiolo d’Alba Briccola- Grimaldi Bruna (Serralunga d’Alba- Cuneo)
2012 Dolcetto d’Alba – Borgogno serio e Battista (Barolo- Cuneo)
2010 Barbaresco sanadaive Adriano Marco e Vittorio (Alba- Cuneo)

Need help? Looking where to buy wines, how to pair with food?

Just contact us and booka online wine class with our sommelier

Drink Italian! best wines from Tuscany

Toscana, milestone for best Italian wines.

Welcome to Tuscany: the excellence of Italian wines. Hills and valleys, DOCG, Doc and IGT. 

A little bit of history.

Historically, the cultivation of the vine in Tuscany began with the ancient Romans. At the beginning, the cultivation of grapes flourished especially in southern Tuscany. However, after the invasions of the Barbarians from Northern Europe, production stopped for long time. The activity re-started after Christian time. certainly thanks to the monks who classified and preserved all varieties. In other words, Tuscany started to focus the production of red grapes only in the 1800’s. However, the region imposed its style very soon, becoming a point of reference for enology.

The Region and its wine.

Every time we open a bottle of wine, we embark on a journey through history.  Certainly, a trip through flavours and tradition of a territory and country. Learning a little bit about the origin of the wine you are sipping, will make the moment unique.

Let’s start then.
Tuscany, the region of Florence, Siena and San Gimignano, producing local but worldwide famous grapes. Surely known for famous red wines, such as Chianti, Brunello di Montalcino, Vino Nobile di Montepulciano, Toscana produces whites too.

White wines made with grape varieties like Ansonica, Malvasia, trebbiano toscano, Vermentino e Vernaccia di San Gimignano.

Most important Red grapes are Aleatico, Canaiolo, Malvasia, Montepulciano e Sangiovese.
Local original grapes are, obviously, preferred and preserved, however Toscana produces amazing “international” grapes. Likewise, autochthone grapes, Cabernet Sauvignon, Merlot and Pinot Noir, give here incredible wines. The area is named Bolgheri, located in the western side of Tuscany, close to the Mediterranean Sea. The “Supertuscan” project gave its fruits. That is to say “Superfamous” wines, absolutely appreciated inbound and outbound.

White wines from Tuscany, as the Vernaccia di San Gimignano, are considered the best of Italian wines. Vi Santo, deserve a special mention. Not only is a very fascinating wine in terms of organoleptic properties, but for its unique production technique and maturation as well.

We recommend to try some of the followings:

White wines to try from Tuscany:

Elba Ansonica Acquabona 2018 (Livorno)
Vernaccia di San Gimignano Montenidoli Fiore 2016 (San Gimignano – Siena)
Colli di Luni vermentino Vigneto Mezzaluna Boriassi 2015 (fosdinovo – Massa)

Red wines to try from Tuscany:

2010 Chianti Classico Val delle Corti (Radda in chianti – Siena)
2011 Cortona Syrah Il Borgo Tenimenti d’Alessandro (Cortona – Arezzo)
2010 Morellino di Scansano brumaio Tenuta Pietramora di Collefagiano (Scansano – Grosseto)
2009 Vino Nobile di Montepulciano Nocio dei Boscarelli (Montepulciano – Siena)

Need help? where to buy wines, how to pair one of the wines listed with food or local recipes, contact us 🙂

Drink Italian! The best wines from Latium

Drink Italian! The best wines from Latium region of Rome

Are you visiting Rome and want to taste Italian wine, better if local? The best wines of the region are waiting for your taste buds.

Every time, opening a bottle of wine, we embark on a journey through history.

A trip through flavors and traditions of a particular territory and Country.

Discovering new aromas and flavors means, most important, to get in touch with a culture.

As a result, you’ll better understand why Italian wines are so different, region by region.

In other words, learning a little bit about the origin of the wine you are sipping, makes the moment unique.
It is understood that the best wine is the one you like. However we like to look for few characteristics such as quality, for example. Certainly, it is a wonderful experience.

Wines from Lazio: a little bit of history

Historically, local cultivation of the vine began with the ancient Romans. But even before the Etruscan people were already making wine. When the Roman Culture met the Greek one, Roman winemakers learnt a lot and changed the way to produce it. However, grapes growing on a volcanic area influenced decidedly finale taste of wines. Wine in Rome was different from the sweet greek one. For a long period even considered of low quality.

But Roman ancient people dedicated themselves to improve quality of their wines. Until they’ll dominate completely both the world and the food style. Did you know were the Ancient Romans to export mainly all grapes varieties worldwide?

That is to say, Latium region is the cradle of enology.

In conclusion, we need to wait the late 19th Century for the new era of local wines. Likewise , we need to wait the xx Century for a new genartion of vineyards planted in a former marshy and malaric area. The pianura pontina, a fertile land southern of Rome, reclaimed  during Fascist period. Nowadays perfect soil for international grape varieties such as Syrah, Merlot, Cabernet and Petit Verdot.

In vino veritas.

Certainly, wine is representative of a specific area, and provided with a defined style.
Here at Gourmetaly, we favor the wines produced with these features. What is the current reputation for Italian wines from Latuim region? we can say an up and down reputation. Fortunately, the last 20 years revelaed a number of serious and quality producers making very good wines.
Talking about Lazio, the region of Rome, we need to keep in mind its soil: a volcanic land, marine, mountainous and flat.

Local white grapes are many such as Trebbiano, Malvasia of Tuscany, Bombino, Cacchione, Moscato of Terracina for whites. Red grapes are aleatic, Sangiovese, Montepulciano and ciliegiolo cesanese.
We recommend trying some of the following that we believe really good this year.

White wines

Frascati Superiore 2012 wine company Casale Marchese (Vermicino, Rome)
Poggio della Costa 2012 wine Mottura (Viterbo)
2012 Tenuta Poggio Verde Frascati Pallavicini (Rome)
Oppidum Secco 2012 Cantina Sant’Andrea (Terracina, Latina)
Capolemole Bianco Marco Carpineti (Cori, Latina)

Satrico Secco 2018 Casale del Giglio (Le Ferriere, Latina)

Red wines

Cesanese Piglio Campo Novo 2012 – Casale della Ioria (Frosinone),
Cesanese di Olvano Romano winery Le Cerquette (Olevano Romano, Rome)
Circeo Sogno Cantina Sant’Andrea (Terracina, Latina)
Rosso Le Coste del Lago (Viterbo)

Mater Matuta Casale del Giglio (Le Ferriere, Latina)

Do you want to know where to buy wines, how to pair one of the wines listed with food or local recipes? Contact us.