We Italians, is known, are attached to the cuisine with a special connection: to us, food is not only fuel for the body, but a daily and identity-making love story, that changes and evolves from generation to generation.
Fede and Tinto know it better, this is why they asked us to give them a piece of our tricolor heart for their new book Sommelier ma non troppo – Ad ogni cibo il suo vino, gli abbinamenti di Vinocult (Sommelier but not too much – every food with its wine, matches by Vinocult).
Tasting a dish with the right wine can turn out to be an unforgettable experience. When they complement one another, leaving one’s mouth clean and desirous of another bite, new and unexpected flavors are created, harmony arises. The question is: how to find the soul mate of any dish among thousands of wines?
This is what Fede and Tinto want to teach us with their new success.
And thanks to the network of professionals that work with us from every part of the world and that gather together chefs, bloggers, companies and consortiums, we have been able to help them in their mission, contributing with the recipes in this book.
We would like to thank Fede and Tinto and RAI ERI for this stimulating collaboration and everyone who made it possible:Fede e Tinto e RAI ERI per questa stimolante collaborazione e tutti coloro che l’hanno resa possibile: Una Zebra a Pois, Cantine Ferrari, My little italian kitchen, Mi piace cucinare by Antonella Fragapane, La Mora Romagnola, Consorzio per la Tutela del Formaggio Gorgonzola, Chiedilo alla Dani, Giopi e Margi, Il Deborino, Cooking Elena, Kitty’s Kitchen, Food Free Style, Mistofrigo, Aromi Fragolosi, Cooking with Julia, Profumi e Parole, Stuzzichevole, Maira Marconi, Una cucina per chi ama, La Cantina 10, Caramel Candy by RF, FoodEmilia, Pasta Loves me, Chef Vary, Consorzio Tutela Provolone Valpadana, Briciole, Cooking in Florence and Consorzio del Formaggio Parmigiano Reggiano.
