Fabulous Food and Wine Pairings at Tutti Santi
Stepping into Tutti Santi by Nina is like being transported to Italy; you will enjoy delicious food, fine wine and warm, authentic Italian hospitality. For the past 16 years, owner Leonardo Zacchino has brought the magic of Italy to Scottsdale for his guests to experience, if only for a couple of hours. It’s evident that Zacchino loves what he does, as no detail is overlooked. His passion has helped him create a comfortable family atmosphere.
“Tutti Santi is a place where families and friends can come and feel like they are part of our family. Our goal is to provide the finest food, the best wine and the warmest hospitality to everyone who dines with us,” says Zacchino. “It’s a place where memories are made.”
Zacchino has been in the restaurant industry most his life. He sold his restaurant and moved from San Remo, Italy in 1996 to join his dear friend, Nina Vincenti, in the United States. Together, they created a legendary ristorante. Even though Vincenti has taken off her chef’s hat, her legacy continues to live on in each of her simple, flavorful recipes that are now prepared by Chef Giovanni.
For the first course, I enjoyed grilled octopus over a bed of lettuce paired with Argentiera Poggio Al Ginepri Bolgheri Rosso. This deep ruby wine has wonderful hints of cherries, plums, white flowers and traces of Syrah pepper. The Bolgheri is a smooth wine that has a nice, fresh sweetness. It made a delightful accompaniment to the grilled octopus with its flavorful blend of 40% Cabernet Sauvignon, 30% Syrah, 20% Merlot and 10% Petit Verdot. The wine was equally enjoyed with the housemade ravioli, wonderfully complementing its light dough and delicious filling.
The next course was the Osso Buco Milanese, a tender center cut of veal paired with Ciacomo Borgogno Barolo. It’s a classic Barolo made from 100% nebbiolo grapes and has an aroma of dried roses and tobacco leaf with hints of cocoa and dried cherries. The flavor of black cherry and raspberries made it an outstanding choice with the delicious Osso Buco. The tannis of the wine, which is the textural element that makes it taste dry, gave it a perfect balance when paired with this veal favorite. The presentation of this entrée is a visionary feast, only to be savored and served on Thursdays. The generous portion can easily serve two, and is accompanied by risotto a dente and vegetables.
The final course was Cioppino di Pesce Mediterranea, a medley of seafood that includes mussels, clams, calamari, shrimp and red snapper in a white wine sauce. The soup paired nicely with the Castello Banfi San Angelo Pinot Grigio. The white-gold colored wine’s bouquet has hints of pear, peach, anise and honey. It’s crisp, refreshing taste was thoroughly enjoyed with this fresh, intriguing seafood dish.
Lorenzo Mattoni, a Sommelier Level 2 and Luxury Wine Specialist for Breakthru Beverage, selected these excellent wines that paired so well with each course. His knowledge and expertise of wine, and the delicious food selection by Zacchino, made my visit truly memorable.
“Most wines are made in the vineyards and not in the winery. The quality of the grape equals the quality of the wine,” says Mattoni.
The Italian Proverb Chi Mangia Bene, Vive Bene (He Who Eats Well, Lives Well), reflects the priceless enjoyment of sharing meals with family and friends. And, when the meal is paired with the right wine, the enjoyment of the two together will absolutely elevate your culinary experience. TuttiSantiRistorante.com