Ep. 2154 Domenico Basile of Doba Restaurant | On The Road With Stevie Kim

This is is the lobster, cesar salad. The lobster is from the reserve capogado from palermo, organic salad, greenlet, and the cesar sauce. Wow. This looks absolutely delicious. I'm kinda getting hungry myself. And what is your recommendation of wine this time? The perfect wine with this dish is the frappatto because the frappatto is the young fresh wine and ever the note for the berries and the cherry. Welcome to another episode of On the Road Edition, hosted by Stevie Kim. Each week, Stevie travels to incredible wine destinations interviewing some of the Italian wine scene's most interesting personalities, talking about wines, the foods, as well as the incredible travel destinations. Okay. Welcome to Sichiria in Palermo, the heart of Sisley. Right now, I'm in this magnificent terrace. It's called Doba Restaurant and Terace Terrace. Right? That was an Italian. Okay. And it's called Doba because the chef right next to me. His name is domenico Vasile. Is that correct? Yes. Did I get that right? Yes. You're almost more New York than I am. Yeah. But we're going to do the following. We're going to have four plates. And four wines naturally. Of course. Okay. Tell us our first dish. We started with the the prount tartar red prount from we put inside the the season from the the sizzling, you know, the lemon and the mint, and the orange cover with the the gel. I love this plate because it's very fresh. And, I love a pair white wine and green look. Because I reminded my countryside, the flower, and one picture of the salt of the sea. Okay. Well, just to that. With this dish, which is called repeat. The red prawn tartar. Okay? Right the prandtata. And our recommended wine is with Grilo. Okay. We're back and it's plate number. Piato numero doe in with mister Doba himself. So domenica chef. What is this plate? I know this is your signature dish. Right? This is my signature dish. It's the French toast with the beef tartar and the black truffle for sizzling. But reality is my memories for New York. I live in one year and a half in New York. Mhmm. And this is my tribute for New York. Why is this a tribute to New York? How is it a tribute to New York? Because It doesn't look like a statue you? No. I don't know. I look at this. I like that. State building? No. This is my skyline because I live in Brooklyn. And when I see New York from Brooklyn, I see this, you know, the the skyline. Okay. So it is a a skyline indeed from Brooklyn. Okay, chef. What is your suggestion in terms of a sicilian wine filter? I love it, the server, the narrow double red wine because I love this wine because it's more full body, and I want to recall the underground from a tarpaul. Okay. Alright. It seems beautiful, and I think I will get into this right now. Okay. We're back with and of course, you know, you're in Italy. How can you not have pasta? It's a little bit different. So and it's very incredibly colorful, domenico. Chef, what what is this? This is the, sicilia bottom. It's the buttons. And it's the ravioli pasta, fill it with the blue fish, and we serve it with the ragu sanuchis and the the green sauce from a white fennel and the onion red powder. Okay. It's beautiful. How did you come up with this dish? This plate for me is important because, I have inside, well, only one bite the seed from Palermo because we have adjustable fish with the tuna, sardinia, and Maccarell. And I love this plate because it's fresh. Okay. So and it's now time to find the perfect wine. Which wine have you chosen? With this plate, I love the because I use it to drink this wine with my mother Lydia. This wine have the note fresh with the herb and and, with that. With love? With love. Yeah. Lots of love. Yeah. It's love. Yes. Okay. That's actually fine. Okay. And that was plate number three. What is it called again in Italian? Excuselli Ciciliani. Potoni Ciciliani incredibly colorful. So, Dominican, when you are recommending wine, Right? You have and you have in which cases would you what kind of plates would you pair and other times with what is the main criteria of your recommendation? The different is the flavor we have the wine because the grillo is full body and have more flavor inside. The Colorado is the static wine and a little seed. And ever, you sent the note from the sweet spice. So how can you what kind of dishes would you recognize? Is it just a general guideline of Okay. Okay. Give me a general guideline of what you would pair, how you would, what kind of food you would have, with grillo, and what kind of dish do you recommend with Kataracto? The the grillo, I love it. Severed with the, you know, the crustants, the the crustacean. The crustacean. The crustacean. The crustacean. The crustacean. The crustacean. All with the white beef. The. White meat. White fish. White fish. White fish. Okay. And the the Colorado. I started with the the red tuna or the fish have more, more tested. Okay. More tasteful. Yes. Okay. Alrighty. And the final act, what is this? This is is the lobster Caesar salad. The lobster is from the reserve capogado from Palermo, organic salad, the grylate, and the the Caesar sauce. Wow. This looks absolutely delicious. I'm kinda getting hungry myself. And what is your recommendation of wine this time? The perfect wine with this dish is the frappato because the frappato is the young fresh wine and have the note for the berries and the cherry. So so, Dominican, we had four different plates, four different wine. And the difference between Grillo and Qatar was one thing. But what is the difference between and in terms of your recommendations. What type of plates would you recommend with those two red ones? We did the narrow dabola. I recommended the beef, the red beef, the cookie, the long cooking beef with the like with the frappucco, perfect pairing is with the fish because it's a fresh or if you want the white beef. Okay. So that was your four four Vini Ciciliani. A quick guide with the chef from doba, which stands for domenico, Vasiliano. Thank you for joining us on another episode of On The Road Edition, hosted by Stevie Kim. Join her again next week for more interesting content on the Italian wine scene. You can also find us at Italian wine podcast dot com or wherever you get your pods. You can check out our YouTube channel, Mama jumbo shrimp to watch these interviews and the footage captured at each location. Changing.