Christmas recipes paired with our wines

Pasta squares filled with ricotta cheese and spinach

Ingredients for the pasta:

500 g type “00” flour

5 eggs

10 g salt

Olive oil

Ingredients for the filling:

250 g fresh ricotta

1 pinch nutmeg

50 g Parmigiano Reggiano

Lemon peel

250 g Spinach


Mix all the ingredients together and work the dough until smooth, then use a pasta machine. Cut the layers into squares. In the meantime, prepare the filling by mixing all the ingredients. Add a teaspoon of filling to the squares. If the pasta tends to dry out, spray with some water. Fold the squares into ravioli.


This recipe pairs with Nyktos, Aglianico Puglia IGP, Feudo Croce line. Intense and enveloping, rich with notes of ripe red berry fruits, especially cherry, berries and raspberries. In the mouth reveals good structure, finish of excellent persistence


San Vigilino biscuits


4 eggs

Lemon peel

300 g sugar

300 g softened butter

800 g flour

1 sachet of powdered yeast (20 g)


250 softened raisins (previously soaked)

1 espresso cup of Grappa


Mix all the ingredients together, shape into balls and place them on an oven tray. Bake in the oven at 180°C for around 20 minutes.

Leave to cool, then sprinkle with icing sugar.


We thought of pairing these biscuits with our La Bastia wine, Amarone della Valpolicella DOCG, Ca’ De’ Rocchi line. Complex, with hints of red berry fruit, prunes and cherries. Slight spicy and balsamic notes with a hint of chocolate. Ample, multifaceted with remarkable structure and balance.