Vegan
- 1 btl. Vermentino Terre Siciliane 2025 I.G.T. (white wine, 750 ml)
- 1 bag Tagliatelle (500 g)
- 1 jar Pesto al Finocchietto (sauce with wild fennel and sun-dried tomatoes, 180 g)
(.) The Handbook, with translations of the labels, descriptions of the products and how to get the best out of them, the oenologist’s comments and some recipes from the Fattoria. Gift
A few simple steps and your table will be filled with the aroma of Sicily. You cook the Tagliatelle – La Vialla’s are artisanally made, thick, with an unusual, ribbed surface – in a saucepan of boiling water; strain them and dress them with the Pesto al Finocchietto. Its distinctive aroma and flavour immediately conjure up the sun-drenched island, bathed by the Mediterranean Sea, where wild fennel grows freely and is used in countless dishes. The Fattoria’s wild fennel is harvested by hand and combined with sun-dried tomatoes, pine nuts, sultanas, capers, onion, garlic, parsley, olive oil, white wine, pepper and hot chilli pepper. The wild fennel pesto is aromatic, flavoursome and intense – a jar is sufficient to dress 500 g of pasta. Then you accompany the dish with a wine that also has an aroma of Sicily, made with Vermentino grapes grown in La Vialla’s vineyards near Trapani (in western Sicily), caressed by the wind blowing in from the sea. They produce a sapid, dry white wine, fresh like a sea breeze and with mineral traits, which reveals itself on the nose with a floral explosion – in particular elderflower – followed by hints of citrus and white-fleshed fruit.