Rosso di Montalcino is often dubbed “baby Brunello”, a wine that if aged for the requisite four years would become a prestigious Brunello di Montalcino. 

The tradition behind Rosso di Montalcino is to have a supply of wine that ages for a short time (6-7 months) and is ready to drink during the year after harvest while the Brunello is tucked away. 

However, in the current wine market, Rosso di Montalcino has found itself being compared to other Tuscan wines made of Sangiovese and it can be (very unfairly) overlooked in favour of some more well-known appellations.

By drinking Rosso di Montalcino, you will discover a producer’s signature style and the defining elements of their terroir. Mastrojanni is recognised as one of the leading producers in Montalcino, and their wines consistently exhibit undeniable elegance and refinement that make them an absolute pleasure to drink. Their rigorous harvest selection process which encompasses five separate selections of grapes—twice in the vineyard, on the sorting table, and an optical scanning machine – ensures that each bottle delivers an experience that imparts the Mastrojanni identity to what is poured in each wine glass.

A perfect winter wine, Mastrojanni Rosso di Montalcino can be enjoyed with herbed roast pork served with lentils, a dry-aged steak with fries, or alongside a selection of soft and aged cheeses.

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Autumn is a delicious season in Australia. For this month, we highlight a classic pasta dish from Roman cuisine - Spaghetti Cacio e Pepe, which you will 'fall' in love with.

Spaghetti Cacio e Pepe

For centuries, cacio e pepe has been the perfect meal of the Roman shepherds. Dried pasta, aged pecorino and black peppers are easy-to-carry ingredients and hard to spoil.

Despite what many people think, cacio e pepe recipe does not need any cream or butter. The starch from the spaghetti and the grated pecorino combined in the right way are enough to create the cacio e pepe sauce.
As in many Roman recipes, the pepper has to be very abundant.

Ingredients (4 serves):

• Spaghetti Rustichella d’Abruzzo 320g
• Pecorino Romano very finely grated 200g
• Extra Virgin Olive Oil, Salt, Pepper to taste

Method:

1. Bring water to a boil in a large pot. Add salt.
2. When the water is boiling, pour the spaghetti into the pot.
3. Meanwhile, place the finely grated Pecorino Romano into a large bowl.
4. Cook the pasta until about 2 minutes before al dente.
5. Drain, reserving 3/4 cup pasta cooking water.
6. Transfer the Pasta into the bowl, add a drizzle of Olive Oil and abundant cracked black pepper and slowly pour the reserved hot cooking water. Add extra Pecorino if necessary. 
7. Stir strongly for about 5 minutes until the starch combines with the cheese and obtain a creamy sauce.

Cacio and pepe is ready to serve. Buon Appetito!

Make Enoteca Sileno your destination for a truly Italian Easter this April. Egg-citing Easter delicacies abound at Enoteca Sileno with a selection of artisanal chocolate and Easter eggs from Italy.

Highlights include Giraudi, sourcing fair trade chocolate from Central America and wild Tonda Gentile IGP hazelnuts farmed nearby their factory in Piedmont. From their unique "Azteco" Easter Eggs to the smaller Ovetti with rich, exquisite fillings, they truly highlight the magic of chocolate.

Easter celebrations won’t be complete without the artisanal chocolate by Antica Dolceria Bonajuto from Modica in the south of Sicily. The producer takes ancient Aztec chocolate making techniques to create a range of chocolates that are experiential, while the richness of our newly arrived Torta
Pistocchi will redefine what you know about fine, smooth dark chocolate.

As the cooler weather sets in, celebrate Easter with a series of warm drinks that offer uniquely Italian twists on the traditional coffee.

Buona Pasqua!

Enoteca Sileno Cheese Library, is inspired by the idea of cultivating the art of cheese appreciation, where turophiles can indulge and deepen their knowledge on cheeses and those who have a budding interest can begin their learning journey.

Our library showcases a range of Italian artisanal cheeses, carefully selected and allowed to develop to their full potential through natural maturation. Together with our wine portfolio, which features over 550 wines, liqueurs and distillates, our cheese and wine curators are on hand to introduce and recommend the best, unique selection for you to savour.

Here is the digital copy of the Little Book of Cheese - 2019 Volume 1. Enjoy reading it on your devices and the web. 

Salute!

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