Fiano.

Did you know that there is currently about 350 official Italian wine varieties and rumour has it that over 2,000 different Italian wine grapes exist?

One that has gained popularity in Australia over recent years is Fiano - an ancient southern Italian grape, referred to as a ‘classical vine’ with its documented history stretching back to the Roman Empire. It’s believed that it was originally the Ancient Greeks that grew it and may have had a hand in introducing it into Italy in the first place. 

Primarily grown in Campania in Southern Italy and the island of Sicily Fiano is a perfect variety for Australia. This ancient grape has evolved to thrive in hot dry conditions, enduring drought conditions and naturally retains high acidity during extreme heat conditions. 

Fiano Characters.

Fiano can be divided into two categories: light, fresh and zingy. and full-bodies and textural.

Pacha Mama ‘Dew Drops’ Fiano uses low-intervention winemaking that is crisp as the morning dew, little droplets of zingy magic. Vibrant and complex with wet stone minerality, citrus, zesty lime, subtle fresh herbs and bites of crisp apple. Refreshing, light and zippy Fiano from the King Valley touched by the Goddess.

Food pairing.

Hailing from regions that are bound to the coast Fiano is perfectly suited to seafood  - it’s acidity can also make it the perfect pairing for richer dishes and tomato-based pasta.

We don’t think you can go past the pairing of Fiano with spaghettini Vongole that originated in the city of Naples, on the Italian coast. 

Spaghettini Vongole

Serves 4 

Ingredients

250 grams spaghettini 

500 grams vongole 

2 Long red chillies de seeded/diced fine 

2 cloves of garlic minced 

1/2 bunch of flat leaf parsley chopped 

1 lemon juiced

2 tbs butter 

Olive oil 150 mls

Salt pepper  

Method

First you need to soak your vongole in cold water For ten minutes to flush out the sand from the shells. 

Put on a large pot of salted water and bring it up to the boil.  Cook your spaghettini for the recommended time on the packet. 

At the same time start your sauce. 

Firstly in a cold pan add your olive oil, vongole, chilli, garlic and seasoning and cover with a lid. Cook on high heat until the shells open and the garlic is cooked. 

The vongole will release some water, when the liquid in the pan has reduced add the lemon juice and butter. 

The sauce will emulsify in a few minutes and that’s when you add your pasta and parsley toss and serve.