How to best combine wine and food

Wine and food pairings follow certain rules but also require a little creativity and imagination. They are used to best enhance the flavor of the wine and the recipe: there are pairings by contrast and others by complement. But it is also nice to break certain customs, as long as the characteristics of the wine and the dishes match. We offer you some recipes of our Chef Michela Bottasso; you can try his dishes at our Restaurant Biagio Pignatta, home of good food and wine.
Duck alla Caterina de'Medici
Signature dish of our restaurant
Mushroom risotto and blue cheese Mushroom
risotto reimagined
Cantuccini del Biagio
The recipe for Tuscan cantuccini
Poached egg on Pecorino di Pienza fondue and truffle
An explosion of flavors