Joe's all time favourite vegetable dish is the perfect accompaniment to an Italian style BBQ cook up or an easy vegetarian meal on its own.

Joe says 'You know you have a real crowd pleaser when there are NEVER any leftovers no matter how much you cook - this is one of them'. Absolutely delicious with a bottle of Primo Estate Merlesco Merlot.

The cherry tannins of our straight Sangiovese was made for this heart warming family favourite.

Vincisgrassi is the traditional Le Marche take on Lasagna. There's a bit of effort behind it, but the result is food for the soul.

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.

Dina used to say that one taste of this classic dish transported her to a restaurant in Venice with the waters of the Grand Canal lapping at her feet. Try her quick and easy recipe for a taste of Venice in your own home.

This elegant winter dish requires an elegant wine - we love to accompany this dish with our JOSEPH Nebbiolo

In our week’s stay in Le Marche during October 2016 we were inspired to cook these delicious Veal Involtini. A not too heavy, medium bodied red is ideal with this quite delicate veal dish. Nebbiolo would be my first choice followed by anything with Sangiovese in it…maybe our Primo Estate Il Briccone Shiraz Sangiovese or Primo & Co The Tuscan Shiraz Sangiovese.

Served cold this typical Venetian dish is easy to prepare the day before a banquet. We make Primo & Co The Venetian Garganega in Italy for dishes just like this!

A light, flavoursome salad that pairs perfectly with a cool glass of our JOSEPH d'Elena Pinot Grigio on a warm day.

A glass of JOSEPH Fronti is always delicious but with one of this biscotti it is perfection. We finally persuaded Joe's mother, Santina, to share her delicious biscotti recipe with us - enjoy!

Salted cod, baccala, is a staple food all over Italy. However, it wasn’t until I tasted Joe’s grandmother, Nonna Palmina’s, version of this humble dish that I became a convert. I have adapted her recipe and used fresh ling or swordfish instead. This is quick easy comfort food that pairs amazingly with our just arrived 2010 Primo & Co The Venetian. Salute and thank you Nonna!

Bursting with flavour this elaborate sandwich salad of meat, cheese and vegetables is perfect for a picnic.

French Toast made in the Italian tradition! As many Italians do, we've added crispy prosciutto and vino cotto to make a sweet and salty treat. Serve with a refreshing Bellini for the perfect Sunday morning...

This classic pasta is the perfect dish for post-Christmas recovery and warm summer days. Simple and easy to make, the key is plenty of Extra Virgin Olive Oil and grated Pecorino.

Federico joined us from Italy to work vintage 2018 and cooked this delicious recipe for our team lunch.

This delicious pasta sauce is perfect for anyone enjoying the bounty of tomatoes fresh from the garden.

This simple and easy dish makes a great addition to a party menu or a warming lunch for a hungry family on a cold winter day.

Pollo 'ncip 'nciap (pronounced 'jip and jap') is a delicious, homely chicken dish which originates from the town of Offida in central Italy.

A really homely, soulful dish that warms the cockles of one's heart. This simple supper comes from my mother-in-law's Venetian family.

When long time Amici Primo Andrew and Justin Lind told us they'd found the perfect match for our JOSEPH Nebbiolo we knew they were serious as they not only sent us the recipe but also included a block of the heavenly Willie's Cacao for us to use! General Manager Richard cooked up a batch for the team one lunchtime and the empty plates and Nebbiolo bottle showed that Andrew and Justine were on to a winner. This recipe is kindly provided by Willie's Cacao, but we warn you to be very careful clicking on the link, their products are addictively delicious!

Simple, heartwarming and satisfying, this traditional Maltese dish from Georgina's family is proof that less is more. This goes beautifully with our Primo Estate Shale Stone Shiraz.

This crowd pleaser is a staple in the Grilli family. The bold flavours demand a rich and spicy red like the 2012 Primo Estate il Briccone Shiraz Sangiovese

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

A traditional method of cooking game birds, my mother often cooked this dish on Easter Sunday. She would also cook her home-grown pigeons this way.

This hearty dish is a perfect winter warmer on a chilly day, it's so meaty it is hard to believe it's vegetarian! Best enjoyed paired with our Shale Stone Shiraz.

This hearty vegetable soup is a Tuscan classic and the perfect pairing for our Primo & Co The Tuscan Shiraz Sangiovese on a cold winter's day

A Venetian classic from Joe's mother-in-law.

A Venetian classic to be enjoyed with the subtle richness of Primo & Co The Tuscan Shiraz Sangiovese.

These deliciously different semolina flour gnocchi are the ultimate Roman comfort food. An easy to make lunch with a crisp salad or a great side dish for hearty winter meats.