Here are some suggestions for pairings, some untraditional, but which we like very much
pairing with osato
The Tuscan starter
Our Tuscan appetiser is definitely km-zero. In fact, we source from friendly producers, often just a few hundred metres from us, because we believe that the Valdarno can reveal products of great quality and pleasantness, and that it is wonderful to have our pink wine tasted with ricotta, fresh pecorino, abbucciati as we say here, or seasoned, schiacciata, raw vegetables, toast with chicken patè or with onions in wine, toast with oil, ham, fennel salami. This recipe is a list but also an encouragement to choose, to try, to dare. And Osato with its freshness is an excellent companion.
pairing with osato
The cacciucco
It is a fish soup consisting of different qualities of fish, crustaceans, molluscs, usually octopus, cicadas, scorpion fish and other varieties of so-called ‘poor’ fish, cooked at different times, depending on the different cooking time required by the type of fish, in tomato sauce and then laid on slices of toasted, garlicky bread placed at the bottom of the dish. Traditionally 13 different types but already with 6/7 different fish it will be delicious. Osato with its aromatic complexity, structure and flavour perfectly enhances this traditional fish soup.
pairing with osato
The gazpacho
Gazpacho is a cold soup made from raw vegetables, which originated in Andalusia and is very popular in summer. The main ingredients are traditionally peppers, tomatoes, cucumbers and onion, enriched from time to time with different herbs, and stale bread softened in water, which makes the mixture creamy. The dish is still eaten fresh, sometimes with bread croutons with hard-boiled eggs on an earthenware bowl, as this holds the flavours better. Try it also as an aperitif served in a glass. But serve it with Osato, not only for a chromatic choice, but because its structure, freshness and flavour will balance the tomato and vegetables of the gazpacho.
