Technical guide to Salaparuta DOC: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Sambuca di Sicilia DOC: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Santa Margherita di Belice DOC: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Sciacca DOC: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Avola IGT: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Camarro IGT: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Fontanarossa di Cerda IGT: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Salina IGT: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Terre Siciliane IGT: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical guide to Valle Belice IGT: territory, grapes, denomination rules, tasting profile, Zafferano & Co. rating, service and producers.

Technical Wine Pairing guide to Zibibbo Sicilia DOC, covering territory, grapes, DOC requirements, tasting profile, Zafferano & Co. rating, service and producers.

Light fermented Puglian fried dough fritters from the Salento, with verified quantities, frying technique, wine pairing, storage and nutrition.

Focaccine Morbide (Soft Mini Focaccia) Focaccine morbide are the small individual focaccia that Italian bakeries sell warm from wicker baskets, one to a customer, wrapped in a square of paper. Each one is a golden dimpled round with a thin crisp skin, a tender open crumb and a shine of olive oil that reaches all the way through. This version starts from a wet dough left overnight in the refrigerator, bakes hot and fast, and rests under a cloth so it stays soft for hours. Yiel

A delicate Piedmontese leek sformato with softened Grissini Torinesi inside, a crisp grissini crust, Toma and sage butter.

Soft egg over Castelmagno fonduta with toasted Grissini Torinesi and Piedmont hazelnuts for a refined contrast of molten and crisp textures.