In the beating heart of the Quartieri Spagnoli of Naples, where tradition and innovation blend in a harmonious embrace, stands the O Paravisiello restaurant. Between the inviting scent of ragù that whets the appetite and the typical shouting of the alleys that tell the thousand-year history of the city, Neapolitan cuisine explodes in a triumph of authentic and genuine flavours. And among the undisputed protagonists of this gastronomic banquet, an excellence from Campania which embodies the essence of the territory could not be missing: Falanghina.
But what is the secret that makes Falanghina such a special wine?
The answer lies in his soul, in his ability to describe the territory through a kaleidoscope of unmistakable aromas and flavours. By pouring a glass of Falanghina, you immerse yourself in an intoxicating bouquet that captures the senses from the first moment. Floral and ethereal, the notes of broom and white flowers intertwine with hints of citrus fruits, among which lemon and grapefruit stand out, giving a burst of freshness. There is also no shortage of delicate mineral nuances, which evoke the volcanic earth on which the vine has its roots, and hints of yellow pulp fruit, such as peach and pear, which give the wine an enveloping softness.
The qualities on the palate
On the palate, Falanghina surprises with its lively freshness and its mineral flavor, which persist for a long time on the finish. The well-balanced acidity gives the wine a perfect balance, guaranteeing pleasant and never tiring drinkability. Falanghina is not just a wine to be sipped calmly, but a true gastronomic travel companion, capable of enhancing the flavors of Mediterranean cuisine with elegance and refinement.
The pairings
Pairing Falanghina with traditional Campania dishes is a sensorial experience that enhances the characteristics of both protagonists. From seafood to shellfish, from fine fish to fish soups, Falanghina proves to be the ideal accompaniment for seafood cuisine, enhancing its freshness and flavor without ever covering its delicate flavours. But the versatility of this white wine does not stop there. Falanghina also pairs perfectly with tasty first courses such as an exquisite pasta with clams or a fish soup rich in flavour. And for the more daring palates, Falanghina can also easily accompany mature cheeses and typical cured meats, creating an unusual but intriguing combination.
At the O Paravisiello restaurant, Falanghina is not just a wine to be tasted, but a story to live, a story that has its roots in the land of Campania and is expressed through a language rich in nuances. Let yourself be guided by our expert sommeliers in choosing the perfect Falanghina to accompany your meal and prepare yourself for an unforgettable sensory journey to discover an oenological treasure that contains the soul of Campania.
Seafood linguine with Falanghina: a combination of flavors from Campania
Among the typical dishes of Neapolitan cuisine that best enhance the combination with Falanghina we find the seafood linguine. A first course that is simple to make, but rich in taste and tradition, which embodies the flavors of the sea and the land of Campania.
Ingredients for 4 people:
- 320 g of linguine
- 500 g of mixed seafood (clams, mussels, prawns, calamari)
- 2 cloves of garlic
- 1 fresh chili pepper (optional)
- 1 glass of Falanghina
- Chopped fresh parsley
- Extra virgin olive oil
- Salt and pepper
Preparation:
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Wash the seafood thoroughly. Place the clams to drain in salted water for about 30 minutes.
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In a large pan, heat the olive oil and fry the chopped garlic until golden. Add the chilli, if desired, and fry for another minute.
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Add the seafood and blend with the Falanghina. Cover with a lid and cook for about 10 minutes, stirring occasionally, until the clams and mussels have opened.
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In the meantime, cook the linguine in plenty of salted water.
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Once the seafood is cooked, turn off the heat and add the linguine, drained al dente. Mix carefully to combine the seasoning.
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Sprinkle with chopped fresh parsley, season with salt and pepper to taste and serve immediately.
Advice:
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For a more intense flavour, you can brown the seafood in the pan with the olive oil and garlic before adding the Falanghina.
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If you prefer a more delicate taste, you can eliminate the chili pepper.
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For an extra touch of freshness, you can add a pinch of grated lemon zest when serving.
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Falanghina is the ideal wine to accompany this dish, but it is also possible to use another dry white wine from Campania, such as Greco di Tufo or Fiano di Avellino.
Seafood linguine with Falanghina is a simple dish to prepare, but which offers an explosion of flavors that will conquer even the most demanding palates. An authentic expression of Neapolitan cuisine that celebrates the freshness of the sea and the quality of typical Campania products.