The best wine for Pizza? OttoUve of Salvatore Martusciello

Ritmodivino was at the event “Which Wine for Pizza?” and here’s what we think!

The event, organized by the Italian Sommelier Association of the Vesuvius in collaboration with Aniello Falanga took place on Friday evening in the splendid setting of the Haccademia di Terzigno pizzeria, in the province of Naples. Aniello is a chef and pizza maker of the most famous in the province of Campania.

Several personalities intervened in the evening, starting from the wine producers of some of the most important wineries in the region.

In addition to Masseria Campito, which realizes in Gricignano di Aversa an excellent Asprinio di Aversa, Salvatore Martusciello and Gilda Guida, spouses and owners of the Quarto company “Salvatore Martusciello wines of persistence” took part to the event.

Finally, with his sympathy and his presence, Benny Sorrentino, enologist of the Sorrentino winery in Boscotrecase enlivened the evening- Benni represented the family business.

The theme of the evening was combining pizza and wine, the traditional main dish of the Neapolitan tradition.

Historically, in fact, the disc of pasta seasoned in a thousand ways and baked, heir of a previous Latin tradition that called it “picea”, is one of the most complex to combine with wine. This is due to the sweet tendency of yeasts, which in the oven caramelize at high temperatures, and flour, as well as the many and different condiments with which the pizza can garnish.

The experience of Ernesto Lamatta, AIS Comuni Vesuviani delegate and true protagonist of the evening, allowed the patrons to taste different products variously combined with the Bacchus drink. This has always been exhilarating with the products of white art.

The Haccademia Proposal

Four pizzas were proposed by the genius of Haccademia Pizzeria.

First of all, the fried pizza topped with ricotta and ciccioli. Then a wonderful margherita with EVO oil and fiordilatte del Vesuvio. Following a pizza with bacon and pumpkin, garnished with pumpkin seeds. Finally, a pizza with sausage of black pig from Caserta, thyme and papaccia of Vesuvius (the sweet pepper PDO typical of the area, and enjoyed at Christmas as a pickle).

For the fried pizza the Asprinio of Aversa Masseria Campito Priezza was chosen. This wine, with excellent froth and expertly made in the form of classic method sparkling wine, cleansed the mouth of the taster by clearing it of the fatness and the deliciousness of the pizza. This had been skillfully fried by Aniello Falanga and was clean and not at all indigestible.

When we speak of greasiness and fatness, in fact, we refer to the AIS terminology used to best match the foods through the so-called Mercadini method, and that is taught to future sommeliers of the third level of the course.

On Margherita, pizza queen and probably the second pizza invented after the Marinara, Ernesto chose the excellent OttoUve by Salvatore Martusciello.

The OttoUve Gragnano resulted the best of the three, combined with the proposed foods. It was exceptionally ruby ​​view with purple reflection, lively and brilliant, with hints of violet and pink and just freshness and softness.

the OttoUve derives its name from the fact that Gilda and Salvatore make it, as well as with the Aglianico, Piedirosso and Sciascinoso grapes, with the autochthonous ones. These are the Santantonina or Uva del Sabato, the Zauca, the Sulbegna, the Suppezza and the Castagnara.

Gragnano, the pizza wine

With its lively tannin, Gragnano was perfect with Margherita. To the careful taster, however, this wine would have been excellent to support both the fried pizza and the fatty bacon and sausage of the third and fourth pizza.

With these, the seven Moggi of the Sorrentino winery was served, in two variants. The first time served at red wine temperature, in the second one experienced in the typical temperature of white wines.

The Sette Moggi presented itself as the most evolved of the three proposed wines, presenting garnet with orange reflection. Its vivacity appeared inferior to Martusciello’s OttoUve, but no less exhilarating.

In fact, the taste of Sette Moggi presented beautiful hints of red flowers and undergrowth, lively and delicate tannins, fresh and savory. Of the two versions proposed, the opening of the nectar starting from lower temperatures was wonderful.

The evening ended with a general greeting to visitors by Aniello Falanga. The chef reminded visitors that his last pizza, the one proposed with “papaccelle” peppers and pork sausage from Caserta, was made with organic flours. All according to an ancient tradition.

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