La Ponca presents the pairing between its Malvasia and the haute cuisine of Chef Paolo Dalla Torre of Il Pedrocchino. The star of this collaboration is Lobster Catalana, in a dialogue that becomes a synthesis of sea and land, an authentic expression of Friuli Venezia Giulia.
June 8, 2026 (Scriò, Italy) — With the arrival of the summer season, La Ponca shines a spotlight on its Malvasia through a gastronomic encounter celebrating the sea, the Friulian territory, and the Italian spirit of conviviality. At the heart of this pairing is the Lobster Catalana created by Chef Paolo Dalla Torre of Il Pedrocchino in Sacile, one of Friuli’s historic seafood restaurants.
This pairing plays on the contrast between the aromatic tension of Malvasia and the delicacy of lobster, enhanced by the crispness of fresh vegetables. The result is a refined balance in which flavors meet without overpowering one another, preserving their individual identities.
La Ponca’s Malvasia is the result of meticulous vineyard work carried out with full respect for the land through organic farming practices that preserve its balance and identity. In the winery, careful vinification enhances the wine’s character and complexity while maintaining its varietal freshness. In the glass, it displays a bright straw-yellow color with golden reflections. On the nose, saline and balsamic notes emerge alongside hints of exotic fruit, while the palate reveals a rich, creamy texture supported by vibrant acidity that enhances both drinkability and versatility at the table.
THE ENCOUNTER WITH PAOLO DALLA TORRE’S CUISINE
Malvasia finds its ideal match in seafood cuisine. The pairing with Chef Paolo Dalla Torre’s Lobster Catalana is built on balance, freshness, and depth: the sweetness of the lobster and the crisp texture of fresh vegetables harmonize beautifully with the wine’s aromatic profile, creating a seamless dialogue and continuity of flavor. This pairing represents the ultimate expression of the connection between sea and land, highlighting local products and celebrating the gastronomic heritage of Friuli. Following significant international and national experiences—including training at Alain Ducasse’s culinary school in Paris, the Hotel Danieli in Venice, and Ristorante Perbellini—Paolo Dalla Torre returned to his Friulian roots to lead the kitchen of his family’s restaurant. Through a personal style that combines technique, sensitivity, and absolute respect for ingredients, he has helped establish Il Pedrocchino as a benchmark for contemporary seafood cuisine.
The encounter between La Ponca’s Malvasia and Chef Paolo Dalla Torre’s cuisine tells a distinctly Italian story of the table—one rooted in territory, conviviality, and respect for raw ingredients. It is a cultural heritage recognized worldwide, and in Friuli Venezia Giulia it finds one of its most authentic expressions, thanks to a gastronomic tradition deeply connected to local knowledge, the sea, and this borderland territory.
