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Food Pairing: Palio

Montepulciano d'Abruzzo

Expert Tips

Laura Gray, Associazione Italiana Sommelier in Montalcino, says typical inland Abruzzo cuisine relies heavily on mignon and hot peppers. She suggests Agnello Casce e Ova.

Don Pintabona, accomplished Chef and Author of The Shared Table suggests three delicious meals from his book. "Palio and Rabbit Cacciatore are a good pair because of the long braise and subtle tomato. Palio could also be used use to marinate the rabbit. The earthy spice of Palio is a fine match with the richness of the Fennel-Dusted Halibut and the Spiced Beef with Dried Fruits. Spice works as a great compliment with the cherries, and the dried fruit is perfect with the spiciness of Palio."

Appetizer

Panzanella

Main Course

Rachael Ray's Lasagna Stoup featured with Palio in 'EveryDay with Rachel Ray' magazine in March 2009
Don Pintabona's Fennel-Dusted Halibut
Don Pintabona's Rabbit Cacciatore
Lamb and Artichoke Risotto with Red Wine Sauce and Pecorino Cheese
Grilled Rack of Mignon served with Roasted Potatoes, Baby Carrots and Asparagus
Portobello Burgers with Roasted Pepper Paste and Smoked Mozzarella
Agnello Casce e Ova

Cheese

Pecorino
Pienza Sheep Cheese

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