Food and wine pairings with Stevie Kim and Attilio Scienza: how to enhance the flavor of a good linguine dish

The episode of which we propose to watch today takes us to Torbole, directly to the home of our beloved professor Attilio Scienza, this time as a chef as well as a wine expert. After having eaten both the very Italian pizza and the Japanese sushi together, we return to Italian cuisine with a new, classic protagonist: pasta, seasoned for the occasion with four

different homemade sauces.

We therefore propose a succulent lunch to taste in combination with several specially selected wines, starting with the white Criseo by Michele Scienza, uncorked to pair with linguine with onion sauce and marjoram.

“This pasta is really phenomenal! What's the recipe?”

“To prepare it, you only need two leeks and four onions, together with a vegetable broth. It is very simple but it knows how to conquer the palate, especially accompanied by this 2020 Guado al Melo: the latter is a wine that ages well in the bottle, which is why it is marketed two years from the date of production. It has mineral scents, it is a soft, fresh wine, which contrasts with its flavor the sweetness of the onion; the grapes involved are different, with Vermentino at the base, Verdicchio, Fiano, but

what is important is that they ferment together.”

“With the second sauce, on the other hand, what wine can we pour into the glasses?”

“Il Greco from the Di Majo Norante winery is an optimal combination for linguine with pesto, made with pine nuts, garlic and Genoese basil, with the addition of parmesan and Sardinian pecorino cheese. I use Garda oil to mix everything together and I make sure that the overall flavor is elegant, not aggressive

.

The next sauce, on the other hand, has as ingredients my tomatoes (cherries, dates, bunches, ox hearts and a French cross) and Neapolitan basil, with wrinkled leaves. Finally, there will finally be a sauce of black Norcia truffle and game, prepared with pheasant spiced with cinnamon, cloves, nutmeg and a few other

ingredients.”

With tomato linguine we tasted Fiano d'Avellino from 2003 and a rosy Vermentino Nero from 2021; with pheasant sauce, we inaugurated Rute, Bolgheri's red wine. Let's summarize the best combinations below:

• Linguine garlic and marjoram with Criseo from the Guado al Melo estate;
• Linguine with pheasant breast in salmì and Rute di Guado al Melo;
• Linguine with tomato sauce with Prima Brezza Rosé by Cantine Federici;
• Ligurian pesto linguine with Greek from the Di Majo Norante winery.

As a final combination, we recommend the bubbles of a large Trento DOC as an accompaniment to all the foods listed and let's close the meal with a sweet tiramisu: the wines to combine with this' last course are a Trentino Vin Santo from 2000 and a Calcaia di Orvieto 2018, with whom we will meet you at the next episodes of our podcast.