An interesting and succulent food-matching for our Ammasso, the best expression of Barone Montalto quality, comes from the chef of Locanda Don Serafino in Ragusa Ibla.
Vincenzo Candiano, Michelin star and best emerging young Chef of South Italy, suggests a rich and aromatic course: potatoes and spinach Gnocchi with Piacintinu Ennese cheese fondue and roasted lamb sirloin with thyme. This one can be enjoyed with Ammasso, blend of Nero d'Avola, Nerello Mascalese, Merlot, Cabernet Sauvignon. Four grapes wisely blended in a powerful but balanced wine, also elegant but full-bodied. It goes very well both with the richness of Picintinu cheese fondue and saffron and black pepper aromas, but also with the strong flavor of lamb and the freshness of potatoes and spinach gnocchi.
Have a look at 'IN – A Tavola con i ristoratori', wine and food magazine for the Sicilian area promotion, for the recipe details – enjoy!
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