Ossobuco alla Milanese is rich, tender veal shank braised until the meat yields easily while the marrow stays luscious in the bone. White wine, soffritto, tomato, and stock form a glossy sauce, finished with bright gremolata for the classic Milanese lift.

Saltimbocca alla Romana is a quick, elegant dish of tender veal, salty prosciutto, and aromatic sage finished in a glossy white-wine butter sauce. The result is savoury, fragrant, and rich without being heavy, with beautifully browned edges and a bright pan sauce.

Sangría de Cava is crisp, citrusy, and effervescent, with juicy peach and orange brightening chilled white wine and sparkling cava. It is lighter than red sangria, refreshing and elegant, yet still easy enough for a casual aperitif.

Kir is a simple, elegant French apéritif with bright berry sweetness layered into crisp dry white wine. Light, fragrant, and easy to prepare, it is ideal before dinner or alongside salty nibbles.

Cozze al Vino Bianco is a fast, fragrant bowl of mussels steamed until just open in a light broth of white wine, butter, garlic, and parsley. The result is briny, sweet, and aromatic, with a little chili warmth and plenty of savory broth for sipping or mopping up.

This classic braised chicken dish is rich yet elegant, with golden chicken thighs nestled in a silky white wine, mushroom, and cream sauce. Tarragon brings a gentle aniseed freshness that lifts the savoury depth of the shallots, garlic, and pan juices.

Tender rabbit is gently braised, then coated in a silky sauce of white wine, Dijon mustard, and cream. The finished dish is savoury, lightly tangy, and deeply aromatic, with sweet shallots and thyme rounding out the richness.