Focaccia with gorgonzola, tuna, taggiasca olives and rosemary

Quick and easy recipe that we match with Sicilia Nero d’Avola Rosé di Morgante 2022.

Ingredients:

1 ball of pizza dough, 120 g Gorgonzola Dop, 8 yellow tomatoes, 80 g tuna fillets in oil, Taggiasca olives, rosemary, salt, pepper, evo oil.

Directions:

Roll out the pizza dough on a pan that has been previously oiled and stretch it with your fingers.

Trickle a little oil on top and then add salt and rosemary.

Bake for 40 minutes in an oven preheated to 180°C.

Remove the pizza from the oven and let it cool.

Garnish with gorgonzola, taggiasche olives, the yellow tomatoes and tuna fillets.

Wine to pair:

(by Stefania Vinciguerra)

Sicilia Nero d’Avola Rosé di Morgante 2022 Morgante

Bright and lively light pink color. Fruity, fragrant and crisp aromas, with notes of white peach and cherry. Saline flavor, fresh, taut, snappy, deliciously drinkable.

Production area: in the deep south of Sicily, in Grotte, a small town in the province of Agrigento, about 21 kilometers from the sea and the Valley of the Temples.

Grape varieties: 100% Nero d'Avola, from calcareous clay soils at about 400/450 meters above sea level.

Harvest: harvested in small plastic crates in mid-September.

Vinification: soft crushing and static draining. The must is fermented in stainless steel tanks at a temperature between 15 and 17°C. Aging takes place in stainless steel tanks for about 4 months. 

Alcohol content: 13.00% Vol.

Serving temperature: 10-12°C.

Recommended food pairings: ideal as an aperitif, enhances raw white fish, salmon, marinated raw red shrimp and all Mediterranean salads.

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