La cucina povera: Pavese-style soup
For the city of Pavia, 2025 was an important anniversary year and an occasion for an exhibition of cultural and historical interest: ⚔️ 500 years since the Battle of Pavia […]
Francesco Maggi Regional Recipes and Wines: chickpea porridge with Riesling Essenza
A poor dough that becomes crunchy gold: we are talking about a very good Ligurian dish: chickpea farinata. The chickpea porridge between history and legend 🛡️Alcuni tales trace this dish […]
Wine & Food and the Regional Recipes: Cous Cous alla Trapanese and Riesling Renano
Here is a new regional recipe paired with one of our wines: cous cous alla trapanese and riesling renano Follia. 🥘Couscous alla Trapanese is a delicious Sicilian dish that weaves […]
Wine & Food: risotto with zucchini flowers and Cortese wine Francesco Maggi
Zucchini flower risotto is a delicate first course and is perfect for enhancing simple ingredients.Here is the recipe for 4 people: 📝 Ingredients 👩🍳Procedimento 🍽️🍾 Food and Wine Pairing. Quarti […]
Wine & Food: Croatina and Beef Tartare with Stracciatella and Capers
Beef tartare is a dish that has its roots in a legendary but cosmopolitan and ever-present past. According to some theories, it originated in ancient times from the habits of […]
Wine & Food: pistachio and Moscato semifreddo Francesco Maggi
Pistachio parfait is a dessert that is irresistible to many 💚. Here then is how to prepare it. 📃 Pistachio parfait recipe Ingredients: Preaparation: Want a crunchy base for your […]
Wine & Food and Regional Recipes: Focaccia di Recco and Francesco Maggi Rosé Wine
Here she is, she is the queen of Ligurian focaccia: the focaccia di Recco 🧀. The focaccia of Recco, a PGI product Straight from the Riviera di Levante, a thin […]
Wine & Food: tuna tartare and Martinotti method sparkling wine
Summer heat makes people greatly appreciate fresh and minimally processed foods. 🥵 A fish tartare is a great idea 💡 and you can be daring in combining particular ingredients, for […]
Wine & Food: grilled vegetable skewers and Bonarda Campo del Sasso
Barbecue time, but not everyone loves meat. So no grilling? Not necessarily! Switching from grilling meat to grilling vegetables may seem like a “less flavorful” choice, but only if you […]
Wine & Food and the Regional Recipes: pasta with roe and Atacama rosé sparkling wine
Botargo is a typical product of Sardinian cuisine and is made from mullet eggs. Its use dates back to the time of the ancient Romans, who already appreciated this ingredient […]