Serves 4

  • 1.5 kg pike
  • 500 gr extra virgin olive oil
  • 100 gr anchovies
  • 100 gr capers in brine
  • Zest of 2-3 untreated organic lemons
  • 1 clove garlic


  1. Make a flavored fish broth , add the pike and simmer for 20 minutes.
  2. Remove the fish from the poaching liquid and bone it, cutting it into small pieces.
  3. Separately, put the extra virgin olive oil in a saucepan, add a clove of garlic and lemon zest.
  4. As soon it starts frying, turn off the heat and add the capers and anchovies previously blended together.
  5. Use this sauce to season the fish: the result will be a mixture with small pieces of fish.
  6. Serve on a slice of polenta with a drizzle of raw olive oil and a caper.

Recommended Wine: Pinot grigio DOC


Technical data

Harvest time: Late August.
Wine processing: In stainless steel tanks under controlled temperature.
Ageing: 4 months long in stainless steel tanks.
Tasting notes: Straw Yellow, intense and fruity perfumes with nice mineral and flowery notes. Taste is smooth and elegant, rounded, aromatic and fresh.
Alcohol: Alcohol 12% Vol.
Food matching: Starters and fish.
Serve: Serve at 10-12° C, open at the moment.
Size: Bottle 0.75 l.