Recipes

Dishes to cook at home, each with the wine that goes with it. Every recipe lists servings, time and ingredients – and the products from our range you need for it.

Roast goose with red cabbage & dumplings, accompanied by Bordeaux and Pinot Noir

Roast goose with red cabbage & dumplings

Roast goose with red cabbage & dumplings

Espresso panna cotta with chopped chocolate truffles — recipe from the Vinoscout magazine

Espresso Panna Cotta with chopped chocolate truffles

A classic panna cotta with strong espresso gets a finish here of coarsely chopped chocolate truffles. The creamy, slightly bitter base and the sweet, nutty crumb of the truffles complement each oth...

Chocolate cantuccini semifreddo with Vin Santo — recipe from the Vinoscout magazine

Chocolate Cantuccini Semifreddo with Vin Santo

This semifreddo combines the crispy Cantuccini al cioccolato fondente from Mattei with a creamy, airy mixture of whipped cream and egg yolk, which becomes a semi-frozen delicacy in the freezer.The ...

Pici all'aglione — recipe from the Vinoscout magazine

Pici all'aglione

Pici all'aglione is the Tuscan answer to a long day in the kitchen: thick, hand-rolled noodles in a sauce made from slowly braised garlic and chunky tomatoes.The rough surface of the pici holds the...

Toasted panettone slices with pistachio cream and mascarpone — recipe from the Vinoscout magazine

Toasted panettone slices with pistachio cream and mascarpone

Panettone al Pistacchio is not just sliced here, but briefly toasted so that the crumb remains slightly crispy on the outside and soft on the inside.This is accompanied by a quickly stirred mascarp...

Tagliatelle with summer truffle shavings — recipe from the Vinoscout magazine

Tagliatelle with summer truffle slices

A simple butter-parmesan dish that lets the summer truffle unfold in peace: warm pasta, the slices on top, done.The oak forest note of Tuber aestivum only really comes into its own at room temperat...