Meal and wine pairing

Sauces

Aioli sauce

Provencal sauce.
Emulsion of garlic and olive oil, sometimes with egg yolk and lemon juice.

Beef

Beef daube

Daube : stew made with braised meat (lamb, beef, mutton, octopus, wild boar or bull) marinated in red or white wine, vegetables, garlic, and herbes de Provence.

Beef

Beef tenderloin with spices

Beef

Bœuf à la mode en gelee

A la mode : Meat cooked in a pot over a low heat with white wine, carrots, onion and broth.

Cooked meats

Capicola

France. Italy. Switzerland.
Pork cold cut made from the dry-cured muscle running from the neck to the shoulder.

Sheep and Goats

Champvallon style Lamb chop

Champvallon : Baked between two layers of potatoes with a chicken stock.

Cold starters

Chicken aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Poultry

Chicken Marengo

Marengo : cooked in a casserole dish with mushrooms, onion, tomato with white wine.

Beef

Chili con carne

Beef meat and chili peppers with various vegetables (red beans, onion, tomato ...) and spices (garlic, cumin ...).

Pork

Cold roast pork

Condiments

Curry

Spicy preparation of yellow or orange color, very fragrant, ranging from very mild to very spicy.

Cold starters

Egg in aspic

Aspic : cold dish in which ingredients (vegetables, eggs, fish, fruit, poultry or meat) are set in jelly made from a meat stock or consommé.

Appetizers

Eggplant fritters

Cooked meats

Figatellu

Fresh sausage composed mainly of meat and pork liver with garlic.

Main meals

Fish curry

Shellfish and Seafood

Fritto misto

Fried seafood and vegetable.

Poultry

Grilled chicken

Sea fish

Grilled red mullet

Cold starters

Ham in aspic

Slice of ham around an egg in jelly made from a meat stock or consommé.

Sheep and Goats

Lamb chops

Main meals

Ossobuco

Italy. Milan.
Speciality of braised veal shank with vegetables, white wine and broth.
Usually topped with gremolata and traditionally served with risotto alla milanese.

Mushrooms, Vegetables, Pasta and Rice

Patatas bravas

Spain.
Potato speciality cut into in dice of about 2 centimeters, then fried in oil with garlic and served warm with an aioli (Catalonia) or a spicy tomato sauce.

Others

Pinchitos

Spain. Andalusia. Extremadura.
Skewers of small cubes of marinated meat (usually pork or chicken) threaded onto a skewer and cooked on charcoal braziers.
The marinade is made from olive oil, aromatic herbs, spices (garlic, cumin, turmeric, oregano, paprika, pepper, thyme, etc.) and salt.

Cooked meats

Prisuttu