Pipero’s Michelin-Starred Carbonara & Maximo Botrytis Cinerea: Unconventional Pairings
Some pairings reveal the ability and desire to explore new directions. Pipero’s Carbonara, served at the one-Michelin-starred restaurant in the heart of Rome, and our Maximo ‘Noble Rot’ Botrytis Cinerea belong to this category: an unconventional pairing proposed by the team led by chef Ciro Scamardella and maître Alessandro Pipero, reflecting a professional sensibility accustomed to seeking balance even where the pairing is not immediately predictable.
Pipero’s Carbonara brings to the plate a deeply recognizable recipe, crafted with great precision.
Its creaminess, the savory character of Amatriciano-style guanciale, and the presence of black pepper create an intense balance that calls for a wine with personality and the ability to engage with the dish without overpowering it.
This is where Maximo comes into play: a wine that meets Carbonara not through analogy, but through contrast and complementarity. Its structure and aromatic character engage with the richness of the dish, while its freshness helps rebalance the palate and allows each bite to be experienced anew.
The choice made by Ciro Scamardella and Alessandro Pipero gives this pairing a particular significance: a desire to challenge the most immediate associations and create a new dialogue between food and wine, inviting us to see our Maximo beyond its more conventional interpretations.
