Summer Dreams thanks to San Michele d’Appiano

The initiative began with the proposal of the Michelin star awarded chef Alfonso Caputo, who to his "Linguine by Alfonso with sea kelp, liver and raw octopus, grated cuttlefish" matched Sauvignon Sanct Valentin. Then it was the turn of Herbert Hintner, first Michelin star chef in South Tyrol, who to the fruity Riesling Montiggl has combined the "Tartare of marinated char with cream and potatoes". Finally, the trio of proposals ended with "Spaghettoni with onion and marinated mullet with lemon and caviar" by Nicola Portinari, a chef with two Michelin stars, to which Pinot Bianco Sanct Valentin has been paired.

source: Ansa