Bold and eclectic food and wine pairings in Franciacorta, Italy

"According to owner-chef Luca Magri, both the sparkling and still wines from Franciacorta pair perfectly with distinctive local lake fish such as baked tench, while a fine Bordeaux red is suggested for traditional beef in olive oil from Rovato or the meat stew with cavolo nero and pearà. With distinctly young and contemporary decor and cuisine, the restaurant evolves peasant traditions and lake specialties into colorful, balanced dishes, often featuring chicken, capon, guinea fowl and game; among those best suited to the local wines, Magri highlights thrush with quince and mustard and a mi-cuit venison with delicate raspberry mayonnaise." - Matteo Morichini