The intense black cherry fruit of the Primo & Co The Tuscan Shiraz Sangiovese which Primo Estate’s Joe Grilli makes in Italy is the perfect pairing with this classic Tuscan dish of stuffed peppers.

Dina's classic Umbrian paté has long been my favourite match for JOSEPH Sparkling Red, the creamy richness of the paté providing a beautiful balance to the complexity of the wine.

Lisa Adams who organises the events at Primo Estate was lucky enough to attend a cookery school in Le Marche, Primo Grilli's birthplace. When we opened the first bottle of our new Primo & Co Verdicchio, which Joe Grilli made in Le Marche, Lisa was kind enough to whip up a batch of these delicious fritters to accompany it. We guarantee your guests will clear the plate of in minutes when you serve this simple but tasty starter.

This is one of Primo Estate winemaker and owner Joe Grilli’s all time favourite dishes from his parent’s home region of Ascoli Piceno in Le Marche on the central Adriatic coast of Italy. Joe says ‘Dishes like this are EXACTLY why we make the JOSEPH d’Elena Pinot Grigio’. The mix of different seafood is key to the success of this dish – in Le Marche there would be at least 12 different kinds! Fresh squid and prawns in the shell are a must. Use firm fleshed fish like flathead, snook, snapper, ling, barramundi, red mullet, fresh tuna and swordfish either filleted or on the bone as you prefer. For shellfish try cockles, a handful or mussels and cleaned and quartered blue swimmer crab. Avoid delicate fish like whiting and garfish.

A simple but delicious pea, broadbean and goat curd crostini - perfect for spring.

The Grilli's vineyard breakfast for harvest time - fast, filling and delicious

The Grilli's favourite olive oil dip - the best way to enjoy fresh oil

Bring a taste of Tuscany to your next party with this delicious easy finger food recipe, perfect for any gathering or celebration.