Malvazija

Because of the mental association of malvasia and the sea, I see it as the perfect accompaniment to fish brodettes, octopus salads and shellfish risottos, even stuffed calamari, but I could also quickly keep up with porcini and most mushrooms, and I wouldn't even be afraid of truffles (truffles). Its primordiality is generally more evident when it comes to dishes based on hunting and gathering than when it comes to mingling with what we keep and cultivate. So, too, with venison, (wild) asparagus and other autochthonous plants that occasionally spice up our menus.