The Italian food and wine tradition is rich from North to South in typical recipes prepared for Easter and Easter Monday: from homemade pasta to savoury pies, from lamb to desserts, there are numerous dishes that will grace the tables on this festive occasion. And in the glass? Here is a selection of 11 labels from the Proposta Vini catalogue ideal for every course.
Casatiello
Claudia Augusta - Trentodoc Brut Rosé
A blend of Chardonnay and Pinot Noir grapes sourced from historic vineyards along the Via Claudia Augusta (the bridge between Italy and Germany), Trentotdoc Brut Rosé by Claudia Augusta (a project led by Trentino-born Daniele Endrici) is an elegant bubbly that stands out in the glass for its soft pink colour and fine, minute and continuous perlage. Matured on the lees for at least 24 months and with minimal dosage, this Trentodoc rosé is excellent not only as an aperitif but also throughout a meal thanks to its particular finesse, its intense bouquet with fruity, bread-crust scents and its dry but lively and extremely unique taste.
Pizza di Pasqua umbra
Cossignani L.E. Tempo - Rosé Brut Metodo Classico BIO
A Metodo Classico 100% organic Sangiovese made from indigenous grapes: this is the Rosé Brut sparkling wine by Cossignai L.E. Tempo, a winery led by brothers Letizia and Edoardo that bets on the Marche's vocation for bubbles. The winery's work is totally focused on the utmost respect for the grapes and must, with the aim of making the grape variety and terroir the protagonists, which are best expressed in the lively aromatic bouquet, characterised by marked notes of morello cherry, pomegranate, pink grapefruit and floral hints of dog rose. In the mouth it is fresh, velvety with a perfect harmony between the freshness of the flavour and the elegant creaminess of the soft, abundant mousse, with a fine, persistent perlage. Try it with cold cuts and cured meats, smoked fish, banca meat and pizza.
Torta Pasqualina
Virginie T. - Champagne Virginie T. Rosé Brut
A Champagne that invites you to dare: the fruit of a careful production process, Virginie T. Rosé with its brilliant pink, its fine and delicate perlage, its aromas and its intensity will surprise anyone who tastes it. The Chardonnay (55%) and Pinot (25% Pinot Noir, 6% Pinot Meunier) grapes, vinified in red, come from the famous Bouzy region in Champagne, and give life to a Champagne that, thanks to an ageing period of more than 6 years, achieves a perfect balance between maturity and freshness. A brilliant bubble produced by Virginie Taittinger's maison that reveals hints of red cherries on the nose, while the palate is fruity and dry with a balanced finish. The ideal Champagne for grilled meat and fish, charcuterie, fried fish, duck breast, cheese and desserts.
Agnello in fricassea
Nosiola - Vignaiolo Fanti
Born in the vineyards on the hills of Pressano, a small hamlet of Lavis (TN), Nosiola by Vignaiolo Fanti, a winery devoted to the production of authentic wines with character, expressing the typicality of their land of origin, Trentino. A pure Nosiola that matures on the lees for eight months, it releases fresh, balsamic and persistent aromas, while on the palate it is dry, consistent and juicy, savoury, enveloping, long and clean, with nuances reminiscent of hazelnut, accompanied by a hint of wild flowers in spring. A white wine in constant evolution, which is at its best a couple of years after harvesting, and which goes well with white meat dishes, asparagus risotto, but also cous cous, seafood salad, spaghetti with clams and seafood, sushi, tuna and salmon tartare.
Agnolotti pasquali
Kalimera Biancolella Ischia - Cenatiempo
A wine that embodies the volcanic, genuine and seafaring nature of Ischia. Produced from pure Biancolella grapes, heroically cultivated by the Cenatiempo family, which has always belonged to the island, Kalimera Biancolella Ischia is distinguished by its unique minerality and sapidity, as well as by an intense aromatic bouquet, which on the nose reveals iodine notes, scents of yellow fruit and aromatic herbs, and then opens in the mouth with all its fullness and freshness. A fragrant sip with a long persistence that goes well with fish-based first courses, grilled or smoked, stuffed vegetables, savoury pies and white meat main courses.
Calcioni Marchigiani
La Staffa - Verdicchio dei Castelli di Jesi Classico Superiore La Staffa
An expression of the territory in which it was born, Verdicchio dei Castelli di Jesi Classico Superiore La Staffa, from the organic farm of the same name located in the hills of Staffolo (AN), is an identity cuvée of this corner of the Marche region devoted to viticulture. Here the clay and limestone soils are rich in calcium carbonate, which gives the wines a particular sapidity. This white wine with a strong personality is no exception, a sincere and artisanal interpretation of one of Italy's most important appellations. Fine and well-balanced, it is characterised by its clear and lively aromatic range, with floral aromas of hawthorn and broom enhanced by notes of hay, flint and suggestions of white pulp fruit. Dry, fresh, savoury, well-balanced and harmonious, this Verdicchio is ideal with fish dishes, but also to serve as an accompaniment to fresh cheese dishes.
Lasagne al ragù di agnello
Abbaye de Lérins - St. Saveur
On the enchanting island of Saint'Honorat, in the frame of the Côte d'Azur, the Cistercian monks of the Abbaye de Lérins are dedicated to producing exceptional wines, including St. Sauveur. Made from old Syrah vines and aged in fine-grained French oak barrels, this is a purple-coloured wine that offers a predominantly blackberry aroma on the nose with hints of violets and cocoa. On the palate it has a nice acidity and a powerful, broad and generous aroma with spicy, slightly peppery and minty notes, to which hints of coffee and leather are added as well as blueberry. Long on the palate and with a fresh finish, it is ideal to enjoy with beef and lamb dishes, roast duck and ratatouille.
Coratella alla romana
Adanti - Montefalco Rosso
An intense and rich wine, long and elegant: this is the Montefalco Rosso of Adanti, a historic Umbrian winery committed to promoting the excellent wines of its territory. A blend of Sangiovese, Sagrantino, Barbera, Merlot and Cabernet grapes grown in the hilly territory of Montefalco, this red wine expresses at its best the peculiarities of its terroir. Ageing in oak barrels for 12 months imparts a soft and harmonious profile, with a bouquet of aromas ranging from balsamic tones to fruity notes of cherries, currants, blackberries and plums. Fresh and with balanced tannin on the palate, its savouriness further enlivens the already fruity and balsamic taste: the perfect red for particularly tasty lamb dishes and mature cheeses.
Colomba tradizionale
La Vrille - Chambave Muscat Muscat Fletri
Born in the heart of the Valle d'Aosta, in the vineyards of Verrayes Chambave Muscat Fletri by La Vrille: an oenological gem produced from 100% Muscat Petit Grain grapes that encapsulate the essence of this mountain territory. A passito that matures 12 months in steel and 4 months in the bottle and catches the eye in the glass with its intense, crystal-clear golden colour, while the nose is intense with persistent aromas of acacia, thyme, sage, yellow peach, sweet almond and honey. In the mouth it is sweet, warm and soft, full and round with an almondy finish. It goes well with doves, desserts and dry pastries, but also with foie gras, blue cheeses and mature tome.
Uova al cioccolato bianco
Hibiscus - Zibibbo Passito Zhabib
Hibiscus is the only winery on the island of Ustica and under the guidance of Margherita Longo - an enterprising agronomist who chose to leave the big city to devote herself to the family business - it produces wines of great character and freshness that reflect the volcanic nature of the soils, the proximity to the sea and the biodiversity of the landscape. Among the indigenous grape varieties, Zibibibbo stands out, which has always been cultivated on the island and vinified by Hibiscus in a raisin version in Zhabib: an intense and sunny wine that conveys the fruity aromas of the Muscat grapes, giving pleasant sweet sensations of almonds, dried figs and honey, balanced with pleasant notes of freshness. The perfect pairing for dried fruit pastries, doves, white chocolate eggs, but also spicy cheeses.
Cuddura cull'ova
Angileri - Marsala Vergine Secco
A historic fortified wine invented in 1773, Marsala is distinguished by its typical oxidative hint due to the long ageing time in large oak barrels: the Marsala Vergine Secco of the Angileri line is no exception, which in the Alagna family's historic cellar ages in 10,000-litre barrels. A blend of the best white Grillo and Cataratto grapes, cultivated between Marsala and Mazara del Vallo using the alberello and counter-espalier system, Marsala Vergine Secco presents itself in the glass with its unmistakable amber colour while in the mouth notes of wood emerge and the taste is dry, full and persistent. A Marsala excellent not only as a meditation wine at the end of a meal, with desserts and doves, but also as an aperitif to accompany mature cheeses, cured meats and spicy dishes.
