Pairings
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1673 Rosé with Polpock, double-cooked octopus, raspberry coulis, and basil sauce
The personality of Cesarini Sforza 1673 Rosé truly shines when paired with Polpock: double-cooked octopus with raspberry coulis, basil sauce, and a touch of squid ink. Continue -
1673 Noir Nature with marinated and roasted cauliflower steak, bean hummus, and chopped nuts
The bold character of Cesarini Sforza 1673 Noir Nature pairs perfectly with a marinated and roasted cauliflower steak, served with bean hummus and a chopped mixture of toasted nuts. Continue -
1673 Millesimato paired with sautéed golden rice, toasted black cabbage, pioppini mushrooms, and pecorino cheese sauce
Cesarini Sforza 1673 Millesimato pairs perfectly with golden rice sautéed with toasted black cabbage, pioppini mushrooms, and pecorino cheese sauce, creating a... Continue -
1673 Riserva with sea bass marinated in citrus-infused salt, datterini tomatoes in pizzaiola sauce, and daikon pickled in rice vinegar
A perfect pairing of Cesarini Sforza 1673 Riserva and sea bass marinated in citrus-infused salt, served with a pizzaiola-style datterini tomato sauce, daikon pickled... Continue -
Aquila Reale Riserva with scallop carpaccio, pomegranate extract, and beetroot
The elegance of Aquila Reale Riserva complements the delicacy of the scallop carpaccio, enhanced by the freshness of pomegranate and beetroot extract. Continue -
1673 Rosé with a red shrimp cannolo stuffed with goat cheese, served with guacamole wrapped in a seed cracker
A classic reinvented with elegance: a red shrimp cannolo filled with goat cheese and guacamole, wrapped in a seed cracker. In the glass, a delicate 1673 Rosé. Continue -
1673 Noir Nature with marinated and roasted cauliflower steak, bean hummus, and chopped nuts
The bold character of Cesarini Sforza 1673 Noir Nature pairs perfectly with a marinated and roasted cauliflower steak, served with bean hummus and a chopped mixture of toasted nuts. Continue -
1673 Millesimato with creamy chickpea purée, clams in butter, roasted cardoncelli mushrooms, and hints of sage and herbs
1673 Millesimato brings out the creamy texture of the chickpeas, the delicate flavor of the clams sautéed in butter, and the rich depth of the roasted cardoncelli... Continue -
1673 Riserva with barzotto egg, broccoli cream and their couscous with marinated stem and sautéed leaves
The elegance of 1673 Riserva pairs perfectly with a dish that celebrates broccoli in all its forms: from the creaminess of the velvety soup to the freshness of... Continue -
Aquila Reale Riserva with smoked venison, blackberry and shallot sauce, radicchio, and Ponzu reduction
The body of Aquila Reale Riserva complements the character of the smoked venison, bringing out the fruity notes of the blackberry sauce, the elegance of the radicchio... Continue -
Classico Brut Rosé with half a pacchero from Gragnano stuffed with shrimp, zucchini cream with basil, and confit datterini tomatoes
Classico Brut Rosé pairs perfectly with a dish featuring Mediterranean flavors: the delicate flavor of shrimp meets the creaminess of zucchini, the sweetness of... Continue -
Classico Brut with roasted gnocco stuffed with cheese and pepper
Cesarini Sforza Classico Brut brings a fresh and harmonious balance to the roasted gnocco stuffed with cacio e pepe, a cream of roasted bell peppers, a reduced... Continue