A cozy restaurant just a stone’s throw from the center of Pavia, our wines and local cuisine intertwined and stories about our vineyards, our wine, and our work in the winery.
Where. Together with Nicolò, young and enterprising, in his Restaurant Pizzeria Al Castello, Pavia.
This is not the first time we have organized a food and wine dinner together.
We evaluate the dishes designed to accompany the wines from our Cellar and to best enhance the flavors of the dishes, prepared with true mastery.
Since the dinner took place only a few weeks ago, in November which is the month dedicated to Buttafuoco, this wine of ours could only be the protagonist.
The menu for the evening
🍾The evening’s menu was rich: we opened the dancing with bubbles from our Enigma classic method sparkling wine, paired with Mugnaghin alla Pavese (who knows what they are?).
🍄🟫Poi was the turn of the mushrooms: fried porcini mushrooms (what a treat!) and vegetable medallions, with mushrooms and zola, with a glass of Buttafuoco Abbondanza. 🍷
As a first course, the ever-present ravioli di brasato were served and, of course, he, the Buttafuoco Storico Vigna Costera. This, however, is not the only Historic Buttafuoco from the Francesco Maggi Winery: we recently launched the Vigna Rogolino Historic Buttafuoco, which served as the soundtrack to a traditional plate of polenta with braised meat. 🍷
To conclude, we did not miss the pairing with dessert: our winery also produces Judas Blood. The grapes used are the same as those of Buttafuoco, but fermentation is stopped so that the sugar level in the wine remains high: the result is a sweet wine, a red dessert wine, indeed, one of the few red dessert wines in the world, to be honest.
🥧 What did Nicholas accompany him to? To a very good pear tart, with ice cream and Judas Blood.
Pear and Judas Blood Tart Francesco Maggi
Once again, food and wine created a quality experience that we are sure was pleasantly etched in the minds of the evening’s guests.
