CASALE DEL GIGLIO, WINES IN PAIRING WITH STARRY DISHES
Casale del Giglio is a winery with a double soul: national and international.
In the Agro Pontino, territory not particularly suited to viticulture, la famiglia Santarelli over thirty years ago planted both Italian and foreign vines, with an eye also for the indigenous vines of Lazio.
A winning bet, which allows us to offer today a range of 23 prodotti, comprising 9 Bianchi (including Chardonnay, Sauvignon, Viognier, Petit Manseng), a Rosé, 8 Rossi (including Shiraz, Petit Verdot, Temprania), a Late Harvest, 3 Grappas and also an Extra Virgin Olive Oil from the Sant’Agostino cultivar, Itrana and Frantoio.
Casale del Giglio wines were the protagonists of a food and wine event organized by Laura Gambacorta and Tommaso Luongo, which took place at the Neapolitan restaurant Palazzo Petrucci, una stella Michelin.
The meeting was opened by a tasting led by Tommaso Luongo, AIS delegate of Naples.
Tasting, two reds, TEMPRANIJO 2020 and MATIDIA Cesanese 2020.
Fruity fullness and sweet tannins for the Tempranijo, vine of Spanish origin; hints of dark fruit, stronger spices and tannins for the Lazio Cesanese.
The gastronomic part of the appointment was entrusted to the resident chef Lino Scarallo and his colleague Gino Pesce del ristorante Crazy Water of Ponza (una stella Michelin).
Lino Scarallo's welcome finger foods were paired with VIOGNIER 2021, grape variety of French origin, with floral notes.
The amberjack carpaccio, beetroot, capers and yoghurt by chef Gino Pesce paired with SATRICO 2021 (40% Chardonnay, 40% Sauvignon e 20% Trebbiano Yellow), which borrows the flavor from the Sauvignon and the softness from the Trebbiano Giallo.
Vegan and vegetarian guests, on the other hand, were able to appreciate an excellent variant of the dish: Carpaccio of lemons, beetroot, asparagus and yogurt.
A seguire, Candle with Genoese reduction, snapper tartare, Provola cheese fondue and lemon zest by chef Lino Scarallo, coupled with FARO DELLA GUARDIA Biancolella 2021, of great flavor.
In the version without animal proteins, the pasta was enriched with green tomato water and black pepper.
For the soy marinated swordfish, baked in the oven, carrots and poppy seeds by Gino Pesce, combination with RADIX Bellone 2017, little known vine, with a very complex nose.
As a substitute vegetable dish, Potato foam, spring onion and salad.
In chiusura, the mythical Stratification of Neapolitan Pastiera, dessert by Lino Scarallo continuously in the dal menu 1996 (imitate, but unsurpassed), accompanied by the sweet wine APHRODISIUM 2020, blend in Petit Manseng, Viognier, Greco and Fiano.
Casale del Giglio
Cisterna road – Neptune Km 13 - Le Ferriere, Latina
such. 06/92902530
www.casaledelgiglio.it
Palazzo Petrucci
Via Posillipo,16/C - Napoli
such. 081/5757538
www.palazzopetrucci.it
Crazy Water
Street Behind the Church, 3/4 - Ponza, Latina
such. 0771/80643
www.acquapazza.com