La Ponca unveils its summer pairing featuring its Sauvignon alongside one of the signature dishes of the Frati family, inspired by Livorno’s seafaring tradition. A meeting of two regional stories united by respect for outstanding ingredients, heritage and the pursuit of quality.
July 8, 2026 (Scriò, Dolegna del Collio, GO – Italy) — La Ponca continues its journey of curated food and wine pairings with a new encounter between wine and cuisine that celebrates the value of family traditions.
The stars of this pairing are La Ponca’s Sauvignon 2023 and the fresh pasta raviolo filled with red prawns from Il Porto Ristopescheria in Livorno, a recipe born from the Frati family’s culinary heritage and the maritime culture that has shaped their story for generations. This pairing brings together two very different territories that share the same philosophy: showcasing exceptional ingredients without overpowering their natural character. The freshness and vibrant acidity of the Sauvignon complement the sweetness of the red prawns, while the wine’s structure supports the creaminess of the ricotta and stracciatella, the brightness of lemon, and the refined aromatic notes of black truffle, creating a harmonious balance that enhances every element of the dish.
La Ponca’s Sauvignon is produced from vineyards located between 190 and 240 metres above sea level, where the distinctive ponca soils and north-west exposure give the wine its unmistakable identity. After a 48-hour cold skin maceration, the grapes undergo slow fermentation in stainless steel. The wine is then aged for fifteen months on its fine lees, divided between stainless steel tanks, large oak casks, and barriques. The result is a Sauvignon of remarkable character, displaying precise varietal aromas, vibrant freshness and a full-bodied structure that leads to a long, persistent finish.
A MEETING WITH THE FRATI FAMILY’S MARITIME CUISINE
The dish selected for this pairing tells a story deeply rooted in the sea of Livorno and in the traditions of the Frati family. The fresh pasta raviolo, filled with red prawns, ricotta and lemon is served on a red prawn bisque and finished with red prawn tartare, stracciatella, and a shaving of black truffle. This recipe stems from the experience of Maurizio Frati, guardian of a culinary heritage passed down through generations. The Frati family’s story began in the 19th century, when Maurizio’s grandparent, fishermen originally from Naples, moved to Livorno. Maurizio’s father continued the family profession, working tirelessly to support a family of ten children while passing on the values of hard work, dignity and respect for the day’s catch. Maurizio has carried this legacy forward, first as a producer of seafood products and later as the driving force behind Il Porto, a seafood restaurant and fish market located just a few metres from the quay where fishing boats dock daily with their fresh catch. Here, “seafood at kilometre zero” is a daily commitment, expressed through a cuisine that combines tradition with contemporary flair, accompanied by a carefully curated wine selection
The meeting between La Ponca’s Sauvignon and the Frati family’s cuisine celebrates the value of stories passed down through generations. On one side stands the Collio, whose unique ponca soils produce wines of exceptional personality; on the other, Livorno, a historic port city where the culture of fishing continues to thrive through recipes that preserve family memories. It is a dialogue between two territories that share the same language: outstanding ingredients, tradition and hospitality.
