The perfect Italian pairings with La Rose Perrière wines

If there is one international cuisine that easily stands comparison with French gastronomy in terms of renown and diversity, it is Italian cuisine. Like France, Italy is rich in its terroirs, each offering emblematic specialties that have made the reputation of Italian gastronomy. A diversity of terroirs for a diversity of dishes, some of which have become essential well beyond the Italian borders, and a diversity of flavors that find a delicious echo in the La Rose Perrière wine range. Discover our Italian food pairings - La Rose Perrière wines for a true invitation to travel around the table.

Neapolitan Pizza

Neapolitan pizza originated in Naples, southern Italy, in the 1700s. At that time, pizza was a popular dish among the city's poorest classes. Over time, the popularity of this Neapolitan specialty gradually grew throughout the world, gaining recognition in 2017: the art of making Neapolitan pizza (methods and recipe) was then inscribed on the Intangible Cultural Heritage of Humanity by UNESCO. The Associazione Verace Pizza Napoletana has defined the strict criteria that a pizza must meet to be considered authentic Neapolitan, following tradition: ingredients, dough, cooking... nothing is left to chance.

Recipe and variation

Considered the oldest historical tomato pizza recipes, Neapolitan pizzas are known in two variations:
- Neapolitan Marinara pizza: despite its name, it contains no seafood ingredients, but it is said to be the dish prepared by sailors returning from fishing in Naples. The sauce contains tomato sauce, garlic, oregano, and olive oil.
- Neapolitan Margherita pizza: the basic ingredients are simple but of exceptional quality. Among them are San Marzano tomatoes, grown on the slopes of Mount Vesuvius, and mozzarella di bufala campana, a creamy cheese made from buffalo milk.
Extra virgin olive oil, fresh basil, and a pinch of sea salt complete the recipe.

Our suggested pairing: Pinot Noir La Rose Perrière

The melted cheese on the pizza accentuates the fatty side of the dish. To achieve the best balance, it's important to choose a wine that cuts through the fat without overpowering the pizza's flavors. With its red fruit aromas and slight acidity, La Rose Perrière Pinot Noir will enhance the tomato flavors without overwhelming them, making it perfect for a balanced pairing.

Osso Buco

Osso buco is a classic of Milanese and Lombard cuisine. Originating in Milan, in the heart of Italy, in the 18th century, it literally means "bone with a hole" in Italian, referring to the marrow found in the center of the veal shank, the central element of the dish. Its best-known version is "osso buco alla Milanese," renowned for its melt-in-the-mouth texture and fragrant sauce.

Recipe

Osso bucco is a veal shank simmered in white wine with mushrooms, onions, tomatoes, olives, and bay leaves. Follow the chef's instructions to create this traditional dish:
- Ingredients: 1.5 kg osso buco, 1 onion, 5 tomatoes, 1 can of tomato paste, 200 g button mushrooms, 1 can of black olives, 1 can of green olives, 1 bay leaf, 1/2 glass of white wine, olive oil, salt, and pepper.
- Preparation: Boil water in a saucepan and add a tomato for 1 minute, then remove it and peel it. Repeat with the other tomatoes. Clean and cut the button mushrooms into 2 or 4 pieces, depending on their size. In another saucepan, boil water and add the mushrooms for 10 minutes, then remove them from the water, drain, and set aside.
- Preparing the osso buco: Heat oil and butter in a Dutch oven. Coat the osso buco pieces in flour and brown them in the oil and butter. Season with salt and pepper, then turn the pieces of meat over and brown the raw side. Once browned, remove the pieces of meat from the Dutch oven and set aside.
- Preparing the sauce: In the Dutch oven, brown the onion, previously cut into small pieces. Add the quartered tomatoes and let them soften, covering the Dutch oven with a lid. If there isn't enough tomato juice, add the small can of tomato paste. Feel free to add water to prevent the onion from sticking to the bottom of the Dutch oven.

Finishing: Once the tomatoes have softened, remove the lid and add 1/2 glass of white wine, season with salt and pepper. Add the bay leaf. Add the green and black olives. Then add the button mushrooms.
- Final Cooking: Add the pieces of meat, cover the pot with the lid, and cook over medium heat for 1 hour.
Source: Le journal des femmes cuisine

Our pairing suggestion : 2018 Château La Rose Perrière 

With this rich, powerful, and intense traditional dish, choosing the right wine pairing is crucial. To ensure a symphony of flavors on the palate, it's essential to select a wine that will stand up to it. While there are many options, Bordeaux wines are particularly well-suited for this type of pairing. With its complex aromatic palette, spicy notes, and notes of red and black fruits, Château La Rose Perrière will enhance Osso Buco. Opt for the 2018 vintage for a length and finesse on the palate that will perfectly complement the richness and intensity of this dish.

Risotto

This is another great classic of Italian cuisine. Known and recognized throughout the world since the 1970s, risotto is a gourmet dish, often a festive one, that first appeared in 15th century Italy.

Recipe

Risotto is a dish known for being difficult to make well. Its many variations, whether with meat, seafood, or vegetables, don't make life any easier for budding Italian chefs, most of whom are. We suggest you try the most traditional risotto recipe: Milanese risotto.
- Ingredients: 350g Arborio rice (risotto rice), olive oil, 1 chopped onion or 1 chopped shallot, 80g butter, 1 glass of dry white wine, 2 liters of chicken stock cube flavored with saffron or paella spice, 200g grated Parmesan cheese, fine salt, basil.
- Preparation: In a sauté pan, combine the olive oil and rice. Stir for a few seconds, then add a spoonful of butter and stir with a spatula. Add the onion and sauté together without browning. Deglaze with white wine and reduce. Pour in the stock, stir again, and cook for 18 minutes, stirring frequently, capturing any browned bits that form around the edges of the pan. Add more stock as soon as it evaporates. At the end of cooking, add the grated Parmesan cheese and a knob of butter.
Place on flat plates, tapping the bottom of the plate to spread it out. Garnish with basil leaves.
Source: Recipe for Milanese Risotto by Cyril Lignac on Marie-Claire Cuisine et Vins de France

Our pairing recommendation: Château La Rose Perrière Blanc 2024

Risotto alla Milanese is creamy, served with melt-in-your-mouth grains, flavored with saffron. Its creamy texture is best paired with a slightly rich white wine. We suggest enjoying risotto alla Milanese with our organic Château La Rose Perrière Blanc (2024 vintage) to create a harmonious blend of flavors and textures.

An iconic dessert: tiramisu

An iconic and traditional dessert of Italian cuisine, tiramisu was born between 1970 and 1980. Its name means "pull me up" (tirami sù in Italian) or "cheer me up" and several legends circulate about its origin. It is served cold and appreciated throughout the world for its creamy and particularly smooth texture and its coffee/cocoa flavor duo.

The traditional coffee recipe

Her recipe is often revisited, but it's undeniably her traditional coffee recipe that's found on restaurant menus.
- Ingredients: 250g mascarpone, 50g sugar, 25cl very strong coffee, 20 to 30 sponge fingers, 5 tablespoons Amaretto, 4 extra-fresh eggs, bitter cocoa powder.
- Preparation:
▪ Gently crack the eggs and separate the whites from the yolks.
▪ Whisk the yolks and sugar until the mixture becomes slightly frothy.
▪ Add the mascarpone, stirring constantly until you get a smooth cream.
▪ Beat the egg whites until stiff, then fold them into the cream, lifting the mixture to retain as much air as possible.
▪ Mix the alcohol and coffee in a shallow dish, quickly dip the biscuits in it without soaking them completely.
▪ Place a first layer of biscuits at the bottom of a rectangular dish.
▪ Cover with half of the mascarpone cream, then another layer of biscuits soaked in coffee, and finish with the second half of the mascarpone cream.
▪ Cover the tiramisu with plastic wrap and refrigerate for at least 12 hours, ideally 24 hours, before serving.
▪ Using a fine sieve, sprinkle the tiramisu with a dusting of bitter cocoa powder just before serving.
Tips: The tiramisu should be prepared at least 12 hours in advance so that the biscuits can absorb the moisture from the cream. 24 hours in advance is even better!
Source: Ouest France Ôdélices

A subtle pairing : Chardonnay La Rose Perrière

There are an infinite number of variations on tiramisu, and with them, an infinite number of possible pairings. To complement the traditional recipe, we offer our La Rose Perrière Chardonnay (2024). Its beautiful citrus and white fruit aromas and freshness will harmonize perfectly with the sweetness and smoothness of tiramisu.
You have no more excuses: explore and pair the essential Italian flavors with La Rose Perrière wines !

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