Maximilian I is the sparkling wine suitable for any occasion, from the aperitif to a romantic fish dinner. In this section, created in collaboration with the food blog Mangia Bevi Godi, you will find many tasty and easy-to-make recipes. Wine and food have never been so easy to match!

Crostini with mozzarella di bufala, shrimp, and cherry tomatoes
Risotto with squash and shrimp
Linguine with cuttlefish and bell peppers
Sfogliatine alla caprese revisited

Crostini with mozzarella di bufala, shrimp, and cherry tomatoes

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Crostini with mozzarella, shrimp, and cherry tomatoes (Crostini con mozzarella, gamberetti e pomodorini) is a delicious dish and very easy to prepare. It’s prefect as an apéritif or as an antipasto.



1 baguette

ca. 20 frozen shrimp

ca. 5-10 cherry tomatoes

1 mozzarella di bufala cheese

3 tbsp chopped parsley

1/2 garlic clove

Sufficient extravirgin olive oil



  1.       Cut the baguette into slices about 2cm thick, toast or grill for ca. 2-4 minutes, until they begin to turn brown.
  2.       Bring ½ litre of water to a boil, put in the still-frozen shrimp, let cook for 3-4 minutes, remove and set apart.
  3.       Prepare an emulsion of the chopped parsley, half clove of garlic, crushed, and the olive oil.
  4.       Cut the mozzarella and the tomatoes into slices ca. ½ cm thick.
  5.       Assemble the crostini, placing the mozzarella, shrimp, and tomatoes on top of each toasted bread slice.
  6.       Drizzle over the crostini the garlic, oil, and parsley emulsion.

Risotto with squash and shrimp

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Risotto with squash and shrimp (Risotto alla zucca e gamberetti) is a first course of fish that displays classic autumn colours. The sweetness of the squash perfectly complements the flavours of the shrimp, creating a delicious dish. 




200g frozen shrimp

200g squash, cubed

2 cloves garlic

2-3 tbsp chopped parsley

40g Parmigiano Reggiano cheese


Half-glass of white wine

Sufficient extravirgin olive oil



  1.       Prepare an emulsion with 2-3 tbsp of the chopped parsley, a small clove of garlic, crushed, and plenty of good-quality extravirgin olive oil. In the meantime, bring to boil 750ml of broth in a small saucepan.
  2.       In another saucepan, sauté for a few minutes half a garlic clove with a bit of olive oil.
  3.       Remove the garlic and add the still-frozen shrimp; cook on high flame for about 5 minutes. Then remove the shrimp and set apart, covering them so that they will not dry out.
  4.       Put the rice in the saucepan that cooked the shrimp and brown a few moments, then simmer with half-glass of white wine.
  5.       Add the cubed squash and enough broth to cover the rice. Continue cooking, adding broth as needed, as the rice absorbs it.  
  6.       Two minutes before the rice is cooked, turn off the heat, add Parmigiano and stir energetically to cream the mixture.
  7.       Add the shrimp to the rice and add some tablespoons of the previously-prepared garlic, parsley, and oil emulsion. Mix thoroughly, plate, and serve.



It is best not to cook the frozen shrimp more than 5 minutes, or else they become mushy.

Linguine with cuttlefish and bell peppers

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Linguine with cuttlefish and bell peppers is a colourful and delicious first course. Those who have little time available will love this simple dish.


  • 200g linguine
  • 5 defrosted cuttlefish
  • 1 red bell pepper
  • Sufficient extravirgin olive oil
  • 2-3 tbspns chopped parsley
  • 1 clove garlic
  • Sufficient salt


  1. Clean the cuttlefish, discard beak, and slice into thin strips
  2. Slice the pepper into thin strips.
  3. Boil salted water and add the pasta.
  4. Cook the cuttlefish, with a bit of olive oil, in a frying pan on high heat for 3-4 minutes. Then remove and set aside.
  5. Brown the clove of garlic in the same pan. Add the pepper slices and cook for a few minutes. Mix everything thoroughly in a blender, then continue cooking, on low heat, periodically adding some water from the pasta.
  6. A minute before draining the pasta, add the pepper and cuttlefish sauce, the chopped parsley, and a drizzle of olive oil.
  7. Drain the pasta, then toss for a minute with the sauce to integrate all the ingredients.
  8. Plate and serve.


  • Some do not like pieces of pepper skins in the sauce. To remedy this, roast the whole pepper in the oven and then peel it.
  • Cuttlefish should be cooked very briefly, otherwise they tend to become hard and/or gummy.

Sfogliatine alla caprese revisited

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Sfogliatine alla caprese revisited is an antipasto of puff pastry with cherry tomatoes, mozzarella, and basil. It is a simple, quick dish inspired by the classic dish of Italy’s Campania region.


  • 1 roll of rectangular puff pastry
  • 150 g mozzarella
  • 150g cherry tomatoes
  • 9 leaves basil
  • Sufficient extravirgin olive oil
  • Sufficient oregano


  1. Slice the cherry tomatoes into quarters.
  2. Slice the mozzarella into cubes, then put in strainer to drain.
  3. Cut the roll of rectangular puff pastry into 9 parts and use a fork to punch holes in each rectangle.
  4. Distribute the tomato quarters on the pastry rectangles, sprinkle with oregano and a drizzle of olive oil. Pre-heat oven to about 200oC and bake for ca. 15-20 minutes, or until pastry starts to brown.
  5. Remove and add mozzarella cubes.
  6. Add a leaf of basil to each sfogliatina.


E’ preferibile utilizzare pomodorini della varietà datterino perché, rilasciando meno acqua, non vanno ad i numidire l a pasta sfoglia.