The following wines and cheeses:
Gorgonzola - pairs well with Prosecco, served as an appetizer.
Gorgonzola - pairs well with Eliodoro Moscato Passito, served at the end of a meal.
Parmigiano-Reggiano - served with Bastianich Vespa, served as an appetizer.
Parmigiano-Reggiano - served with Lambrusco "Concerto" Medici, served at the end of a meal.
Robiola di Mondovi - served with Calluso Passito Feraudi, served at the end of a meal.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.
Pairings courtesy Lidia Bastianich, Executive Chef/Owner Felidia, NYC
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