Virtuosos of wine and food accompaniments know how exciting and fun it is to surprise friends’ palates. At Contessa Entellina or its historic Marsala cellars Donnafugata enjoys continually updating all the elements at play, except the sense of the hospitality that is constantly extended by the family. And so young cooks and master chefs invent menus of extraordinary elegance for Donnafugata, re-interpreting the finest expressions of typical Mediterranean fare. Or, for love of the Tuscan Chanina beef, the family prepares huge grills with poet-butcher Dario Cecchini. Sometimes the research field shifts and Donnafugata wines become the jumping-off spot for new creations. For example, that spirit prompted Cecilia and Paul De Bondt to create a sweet and scented chocolate with a flavor that is highly persistent. It offers a savor just waiting to be discovered: the “De Bondt Ryé” with figs and almonds steeped in Ben Ryé. Meanwhile, Ernst Knam, a “Teutonic” maître chocolatier with a Mediterranean soul, has made a name for himself with a strong and passionate chocolate using Mille e una Notte and chili pepper. These creations open windows onto memory and achieve renewal in the masterful recipes great chefs have devised as accompaniments with every Donnafugata wine.
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| Andreas Zangler of Casa Grugno (Taormina) |
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