Food and wine pairings with Stevie Kim and Attilio Scienza.

Today's episode we are proposing to watch takes us to Torbole, right to the home of our beloved professor Attilio Scienza, this time as a chef as well as a wine expert. After having enjoyed both the very Italian pizza and Japanese sushi, we return to the kitchen of the Bel Paese with a new, classic protagonist: pasta, dressed for the occasion with four different homemade sauces.

We therefore propose a succulent lunch to be enjoyed in combination with various specially selected wines, starting from the white Criseo by Michele Scienza, opened to pair with the linguine with onion and marjoram sauce.

«This pasta is truly phenomenal! What is the recipe?»

«To prepare it, you only need two leeks and four onions, along with a vegetable broth. It is very simple but knows how to conquer the palate, especially when paired with this Guado al Melo 2020: this wine has the characteristic of aging well in the bottle, which is why it is marketed two years after the production date. It has mineral notes, it is a soft, fresh wine that contrasts with the sweetness of the onion; the grapes involved are different, with Vermentino as the base, Verdicchio, Fiano, but what’s important is that they ferment together».

«With the second sauce, instead, which wine can we pour into the glasses?»

«The Greco from the Di Majo Norante winery is an optimal pairing for the linguine with pesto, made with pine nuts, garlic, and Genoese basil, with the addition of Grana and Sardinian pecorino. I use oil from Garda to blend everything and ensure that the overall flavor is elegant, not aggressive.

The next sauce, on the other hand, has as ingredients my tomatoes (cherry, datterini, cluster, beef heart, and a French crossing) and Neapolitan basil, with crinkled leaves. Finally, there will be a black truffle sauce from Norcia and game, prepared with spiced pheasant with cinnamon, cloves, nutmeg, and a few other ingredients».

With the linguine in tomato sauce, we tasted the 2003 Fiano d’Avellino and a 2021 Vermentino Nero rosé; with the pheasant sauce, we instead opened the Rute, the red from Bolgheri. Let’s summarize below the best pairings:

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

As a concluding pairing, we recommend the bubbles of a great Trento DOC as an accompaniment for all the foods listed and we’ll close the meal with a sweet tiramisù: the wines to pair with this last course are a 2000 Vin Santo from Trentino and a 2018 Calcaia from Orvieto, with which we look forward to seeing you in the next episodes of our podcast.