MASI Wines and Cicchetti 

It's National Wine Day and I have partnered with MASI Wines to help you celebrate with family and friends Italian style.With its deep roots in one of Italy's best wine regions, Valpolicella, Masi makes quality wines that are an expression of the values of their territory of origin. What I love about MASI Wines, is its history is the history of a family and its vineyards in the Venetian regions. I have shared in more detail about MASI wines over on my Farm-to-table Blog. Food is universal, not only does it nourish us but it connects us and brings us together. With MASI's wines Venetian roots, what better way to gather family and friends together to celebrate National Wine Day by serving Cicchetti.What is Cicchetti, an Italian Venetian Tapas that includes a variety of Italian nibbles such as olives, meats, farm vegetable ingredients, seafood, farm eggs and beans that can be laid on top of sliced bread. The importance of Cicchetti is not just the food but how its eaten, with hands, small forks or toothpicks. This style of eating is quite special as it brings people together for great conversation and sipping. This brings me to one of the most enjoyable aspects of Cicchetti. Venetian social life is contained in the phrase: let’s go to drink a shadow, in Venetian language “Andémo béver un'ombra” is an invitation to go for a drink! So, lets celebrate National Wine Day or any day, by opening up a bottle of your favourite MASI Wine,  gather friends and family for an evening of Cicchetti and celebrate life! Salute!🥂


English cucumber, cut in sticks

Large Beef Steak tomato, cut in wedges

1tin marinated sardines

1 cup Italian-Style Pickled Eggplant (Melanzane Sott'aceto)

12 slices of Prosciutto

handful of baby arugula

12 shaved slices of Parmigiano-Reggiano

12 mini Bocconcini

12 sun-dried tomatoes, in oil

12 fresh basil leaves

Fresh Italian baguette, thinly sliced

sesame breadsticks

Cannellini Beans click for recipe

Stuffed Peperoncino Peppers

4 large Italian pepper, halved length wise with seeds removed

1 cup pancetta bacon, diced small

1 sweet onion, diced small

4 anchovies, roughly chopped

4 tbsp. season Italian bread crumbs

6 fresh large basil leaves, roughly torn

1/2 cup mozzarella, small cubed



8 large farm eggs, hard boiled 

2 tbsp. capers in brine, drained

2 tbsp. fresh chives, fine chopped

1 tbsp. apple cider vinegar

4 tbsp. quality mayonnaise 

salt and fresh ground pepper

Balsamic Italian Sausages

4 quality Italian sausages, cut in 1inch pieces

2 tbsp. balsamic vinegar

Marinated Olives 
1cup mixed olives, green and black

2 tbsp. olive oil

2 sprigs fresh thyme

1 sprig fresh rosemary

3 garlic cloves crushed


Stuffed peppers,  preheat oven to 450F. In a large saute pan, cook pancetta until 

slightly crispy, 4-5 minutes. Add onions and saute for 2-3 minutes until soft and

translucent. Add anchovies and breadcrumbs and cook for another minute. Remove

from heat and stir in mozzarella. Divide mixture amongst the peppers and bake for

10-12 minutes until peppers have softened and mixture is golden.

To make eggs, roughly chop eggs in a medium bowl. Add remaining ingredients and

mix well.

To make sausages, heat pan over medium heat. Sauté sausages for 6-8 minutes until

cooked. Turnoff heat and stir in the balsamic vinegar.

To make olives, In a sauté pan, heat oil over medium-high heat. Add remaining

ingredients and cook stirring until olives are warm through and garlic has slightly

softened, 5-6 minutes.

Wrapped prosciutto, wrap prosciutto with a piece of parmesan and arugula.

Bocconcini, on a small skewer,  thread one ball of cheese, a sun-dried tomato &

a fresh basil leaf.


Arrange all ingredients beautifully on a large board, pour your favourite

MASI wine and enjoy!

SERVINGS 6--8 | PREP & COOK TIME 1 hour.

Copyright © 2016 Irene Matys.

All Rights Reserved.

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