December the 19th, 2025 | Chef Silvia Miniera’s chocolate guinea fowl from La Sosta del Rossellino restaurant meets our VinOrange. For those who are truly curious about taste, this dish and its macerated white wine pairing is absolutely unmissable!

Florence as a postcard, the dishes as masterpieces

Up in the hills of Settignano, where Florence looks like a postcard, there is a special place: La Sosta del Rossellino. A restaurant that smells like Tuscany, but leaves space to the Sicilian influence and the French elegance.

Here every dish tells a story that started 30 years ago when Damiano Miniera, with his daughter Silvia, decided to bring to life their dream – the one to open a small delicatessen in the heart of the village. Over time, this place soon became a spot where people could find and discover genuine flavours. Also, the love for good wine made that simple shop grew into a true Enoteca.

Right here is where the encounter took place between our wine and a dish of intense flavours and bold contrasts, which together create a balance that is hard to describe.

During a special evening focused on chocolate, one of the dishes on the menu was paired with our VinOrange. And what a dish !

The receipe is secret, not the taste!

Firstly, this dish is composed of a baked guinea fowl, stuffed with pork, chestnuts and cocoa, topped with a slice of fresh pan-cooked duck liver. In addition, a chocolate filled with truffle ganache. As a result, we have a rich, aromatic combination full of contrasts and silky textures.

That is exactly why our VinOrange 2019 turned out ot be the perfect match !

Macerated white wine as a pairing? Why not!

The long maceration of the wine on the skins enhances the intense flavours. Its light tannins can support complex, creamy and mildly spiced dishes. Therefore, there is its acidity that helps to cleanse the palate. So, every bite is even more enjoyable, especially when the dish presents rich and fatty elements like this one.

And then the final magic : the dish’s herbal and spicy notes intertwine beautifully with the citrusy and vegetal aromas of VinOrange, creating a truly surprising harmony.

The dish and its macerated white wine pairing proved so surprising that you can now find them on the menu at La Sosta del Rossellino. But, in a variation with cocoa instead of the chocolate.

Discover the full menu HERE and book now to enjoy this surprising pairing with VinOrange macerated white wine!