August 2015 Wine & Food Pairing

Carmine’s on Penn Chef Daniel Grunewald teamed up with Carolyn Joy of Joy Wine & Spirits to create a savory Wine & Food Pairing of Strozzapreti with Argicole Vallone 2008 Salice Salentino Riserva. 

The Strozzapreti highlights marinated chicken breast, spicy Italian sausage, shrimp, onions, and peppers in a marinara sauce. Find the recipe below. 

Argicole Vallone 2008 Salice Salentino Riserva is aged 5 years in the winery. This aging length creates a wine that is fresh and vibrant with crisp acidity on the finish, yet integrated and complex with fruit and texture derived from the time spent in barrel, concrete, and bottle.  

“This wine pairs magically with the featured dish’s marinara sauce, marinated chicken and spicy sausage,” Carolyn said. “It also tastes great with grilled meats.”

The featured wine is from Salice Salentino, which is nestled between the Ionian and Adriatic seas. Argicole Vallone was established there in 1934 on one of Southern Italy’s top estates, now boasting 74 acres. 

In the Iore vineyard, Vallone grows Southern Italy’s noble, native grape called Negro Amaro meaning “black bitter”.  These 80 year old vines are organically  farmed.  The winemaker, Graziana Grassini, also makes Italy’s most prestigious fine wine: Sassicaia.

With 300 sunny days a year and flat, dry land, the Puglia area has been historically known to produce blending wines, bulk juice, and wine for Vermouth. However in the last 30 years with improved farming and viticulture, about 2% of the wine has been elevated to DOC (Denominazione di Origine Controllata) status.  

Get a taste of Argicole Vallone 2008 Salice Salentino Riserva and judge it for yourself! Joy Wine & Spirits hosts a free wine tasting the third Thursday of every month at 6:30 PM. 

See more Wine & Food Pairings here.

Carmine’s on Penn Strozzapreti


  • 2 oz. Oil
  • 4 oz. Red Bell Pepper
  • 4 oz. Green Bell Pepper
  • 4 oz. Onion       
  • 2 oz. Garlic
  • 7 oz. Chicken Breast
  • 8 oz. Sausage
  • 6 oz. Jumbo Shrimp
  • 2 oz. Flour
  • 3 oz. White Wine
  • 18 oz. Marinara Sauce
  • 18 oz. Linguine Pasta
  • Salt
  • Black Pepper
  • Chili Flakes


  1. Roast peppers over open flame until charred. Clean and mix with onions. Roast in oven with oil.
  2. Cut up chicken and sausage. Dust chicken with flour.
  3. Heat large sauté pan with oil. Add chicken, shrimp and sausage and cook thoroughly. Toss in diced garlic.
  4. Once the meats are cooked, deglaze with wine.
  5. Add peppers and onions to the pan, along with the marinara sauce.
  6. Season to taste with salt, pepper, and chili flakes. Cook on stovetop until all flavors marry (10-15 minutes).
  7. While the meat sauce is simmering, cook the pasta according to instructions.
  8. Once the pasta is finished, drain and add to the meat sauce. Toss well and transfer to serving platter.
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