This dish from the Abruzzo region of Italy is traditionally served at Easter, but is also delicious during the cooler nights of Autumn and Winter. The unlikely addition of egg and pecorino to lamb creates a creamy, rich sauce perfect for full-bodied reds!
This will be your new favourite Summer seafood dish. The caramelised edges of the squid create a delicious combination with thickened olive oil and juicy potatoes. You won't have to worry about leftovers!
This variation on classic Italian crumbed steak comes from Bologna - the food capital of Italy! Prosciutto and Parmesan cheese add a richness that makes it perfect for generous reds like the JOSEPH Nebbiolo.