Tenute Rubino > Our wines > White and rose wines > Saturnino, rosè, Igt Salento

Tasting notes

Colour: Clear and brilliant pink

Bouquet: fragrant and fresh notes of violets, cherry and rose meet scents of pomegranate, raspberry and strawberry;

Taste: sapid, marine, mineral and round characteristics combine perfectly with a mouth-filling flavour.

Characteristics: a dynamic and lively wine with a light and fine structure, it enchants for its harmony, its persistence and well-balanced elegance.

Food matches: versatile and enticing, it prefers tasty dishes such as stuffed aubergines and peppers, spaghetti with sea-urchins, seafood lasagne, risotto with porcini mushrooms. Very nice with stuffed cuttlefish, polpo (octopus) 'alla pignata', fegatini alla brace, galletto rustico alla piastra, and the traditional lamb 'arrosticini'.

Recipe: Ciceri e tria (Chickpeas and tria)

Ingredients

300 g chickpeas
400 g fresh tagliatelle
(called tria in the Salento dialect, a word of obvious Arab origin)
Various vegetables:
onion, celery, carrots, chops of peeled tomatoes
parsley
extra virgin olive oil
salt and pepper to taste

Preparation

Cook the chickpeas after having soaked them overnight in water with a handful of salt. After the water comes to the boil, strain them and move them to another saucepan with the vegetables. Cover with water and cook. Cook three quarters of the tagliatelle in salted boiling water, strain when 'al dente'. Heat oil in a pan (a sufficent amount to dress the pasta), fry the remaining tagliatelle in it until golden. Mix the fried pasta with the one cooked in water, add the vegetables, and dress with the hot oil. Sprinkle with freshly ground pepper and chopped parsley.

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