Wine from Palmaria Island with Mussel Carbonara

In Food & Wine
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In 2019, the collaboration between Grand Hotel Portovenere and the Possa Winery from Riomaggiore (Cinque Terre) resulted in the launch of an exclusive edition of 1000 bottles of Parmaea, the only wine produced on Palmaria Island. This white wine is obtained with Vermentino (60%), Albarola (20%) and Trebbiano (20%) grapes.

Isola Palmaria is the largest island of the Arcipelago Spezzino, just opposite the village of Portovenere, which is a UNESCO World Heritage Site along with its islands and Cinque Terre. Among its woodland and Mediterranean scrubland, Palmaria features a real jewel: a vineyard of about half a hectare where Parmaea was born.

At Palmaria Restaurant in Portovenere, Chef Massimiliano Volonterio proposes a special dish for you to taste two amazing local products: the mussels farmed in the Gulf of Poets and the wine produced in the island after which the restaurant is named.

sea carbonara recipe mussels

Linguine Morelli e la sua Carbonara di Muscoli

  • Linguine Morelli
  • Muscoli di La Spezia
  • An egg and a yolk
  • Guanciale (pork cheek lard)
  • Salt
  • Pepper
  • Pecorino Romano cheese
  • Chives
  • Simmer with Parmae White Wine

Wash the mussels well with plenty of cold water. Put the mussels into a saucepan with a drizzle of olive oil, place it on high heat and cover it; cook the mussels for a few minutes shaking them from time to time.
Once they have opened, remove the mussels from the heat. Separate the liquid and set it aside for future use, and remove the mussels from their shells.
In a bowl, mix well with a whisk the egg yolk, the egg, the freshly ground pepper and the pecorino, until you get a nice cream.
Cook the pasta in boiling salted water.
In the meantime, brown the guanciale in a saucepan simmering it with some wine. Once the alcohol has evaporated, add the filtered water of the mussels, and the mussels themselves, turning off the flame.
As soon as the pasta is ready according to your taste, pour it into the pan and let it cook for a couple of minutes with the guanciale.
Turn off the heat and add the mixture, stirring until a thick cream is obtained.
Serve with a bit of chopped chives.

Panoramic view of Palmaria Island from the namesake restaurant across the Portovenere sea channel.

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