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Pecorino Giuliana Vincini Recipe

Name: Buon Giorno Ristorante Italianos Pecorino Giuliana Vincini Recipe
Cook time: 30 min
Total time: 30 min
Yield: 6 servings
Cuisine: Italian
Ingredients: 1 bottle Pecorino Giuliana Vincini white wine (Abruzzo, Italy); 4 cups Ice; 250 ml Water (optional, for slight dilution/chilling); 150 g Thinly sliced prosciutto or salami; 150 g Mixed marinated olives; 1 loaf Crostini or crusty bread; 1 to taste Fresh lemon wedges; 5 g Fresh herbs (flat-leaf parsley or basil)

Inspired by Buon Giorno Ristorante Italiano

Time30m

Serves6

ABRUZZO, ITALY

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Ingredients

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For the bottle (serves 6)

1 bottle Pecorino Giuliana Vincini white wine (Abruzzo, Italy)4 cups Ice1.06 cup (250 ml) Water (optional, for slight dilution/chilling)

To serve (optional accompaniments)

5.29 oz (150 g) Thinly sliced prosciutto or salami5.29 oz (150 g) Mixed marinated olives1 loaf Crostini or crusty bread1 to taste Fresh lemon wedges0.18 oz (5 g) Fresh herbs (flat-leaf parsley or basil)

Method

Chill and prepare bottle

Refrigeration

Place the bottle of Pecorino Giuliana Vincini in the refrigerator at least 2–3 hours before serving. Ideal serving temperature is 8–10°C (46–50°F).

Quick chill (if short on time)

Fill a bucket or large bowl with the ice and add enough water to cover about half of the bottle. Submerge the bottle in the ice water for 20–30 minutes, turning once after 10–15 minutes to chill evenly.

Optional gentle dilution

If you prefer the wine slightly less intense (common in very warm weather), mix 250 ml chilled still water with the wine after opening and taste to adjust — do this only sparingly to preserve the wine's character.

Open and serve

Use a waiter’s corkscrew or wine key to remove the cork cleanly. Wipe the lip of the bottle with a clean cloth to remove any cork fragments.

Pour a small tasting sip into a white wine glass to check aroma and temperature. Look for fresh white fruit, floral notes, and the mineral backbone typical of Pecorino from Abruzzo.

Pour 120–150 ml per glass, allowing space in the glass for aromas to develop. Serve immediately.

Arrange accompaniments

Place sliced prosciutto or salami and marinated olives on a small board or plate. Arrange crostini or slices of crusty bread alongside.

Garnish the plate with lemon wedges and a few sprigs of fresh herbs. Guests can squeeze a little lemon over seafood or vegetables served with the wine if desired — avoid squeezing directly into the wine glass.

Pairing suggestion: Pecorino from Abruzzo pairs well with shellfish, grilled white fish, light pasta dishes with lemon or olive oil, and savory cured meats. Offer these or the provided accompaniments to complement the wine.

Storage and leftover wine

If you have leftover wine, re-cork the bottle with the original cork or a wine stopper and refrigerate. Consume within 2–3 days for best flavor. If you diluted the bottle, finish the wine the same day.