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Second Corona Virus Confinement dinner

I am now the 3rd day confined in my Umbrian Countryhouse "Buon Respiro". I am anything else than  bored! Between finishing David Sinclair's exciting book on aging,  reading finally an entire version of the Economist, running, exercising, writing about cooking, I still come only after 7 pm into the kitchen.  But it is the joy of the day.  The menu was simple:

- Soup of pigeon, vegetables and fregola (

- Pigeon breast (cooked to keep it bloody inside!) with Veggie/Potato Mash and Broccoletti.  The Broccoletti were from the local farmer marked and "ripassata in padella". How to treat appropriately a pigeon I learnd from the Restaurant Alchimista in Montefalco. Potato Mash with Veggies has been inspired by Maria Luisa Scolastra from Villa Roncalli.

How many days of confinement we got?

published at

...the wines

I had open:  a "Grauburgunder Spaetlese" and a "Schwarzriesling" from my Pfalz Winery Anlag Nichterlein.  I added a Divina Villa Etichetta Bianca from "Duca della Corgna". As expected the Soup was requiring a white wine. The "Grauburgunder Spaetlese"  (completely dry)  mixed very well with the soup. Divina Villa, Etichetta Bianca is a winning choice for poultry,  Thee potato mash with Guanciale was asking for something stronger as a typical Umbrian  Sangiovese.  Wine Food Pairing for a Menu  is always a compromise

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soup mash mash with breast