Salami Pizza

by Eduardo Brethauer | 22 Jul, 2020

There is always #fridaypizza I get up early to prepare the dough, forgetting the traditional morning quicky. The aromas of yeasts flutter. They are the only ones that work at home. A thin and crispy dough, marinara sauce and the best salami you can find. The secret is not only in the dough, but in the quality of the ingredients and, of course, the wine. With a spicy and silky Carmenère.

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Eduardo Brethauer

Chilean wine journalist, author and judge living in Poland (who knows why.) Author of the guide VCC (just ask for it,) co-founder of VIGNO and VITIS MAGAZINE (RIP), member of CWW, CCG, CMR, AGEPV, and many other prestigious collusions.

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Eduardo Brethauer is a journalist, judge, amateur cook and professional seeker for wines with character and identity. He is author of the hilarious guide Vinos con Cuento; co-founder of Vigno-Vignadores de Carignan; member of Circle of Wine Writers, Cronistas Gastronómicos y de Vino de Chile, La Commende Majeure de Roussillon, and Asociación Gremial de Enólogos y Profesionales del Vino del Valle de Itata.

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