When it comes to cooking and eating with an Italian sensibility, Ragazzi’s Scott McComas-Williams is a master. Pairing classic dishes (some with a twist) with the best regional wines is key, and here, the chef shows us how.

Scallop tartare with kohlrabi and apple

Ragazzi's Scott McComas-Williams has paired this classic Italian starter with a perfect drop: 2016 Zanotto Col Fondo, Italien Veneto

Duck rotolo with rainbow chard and egg yolk

"This is a wonderful baked pasta dish with all the baked pasta goodness of lasagne or cannelloni, and can be made with ragu, roast meats or vegetables and cheese wrapped in a sheet of pasta, a pasta Swiss roll if you will,” says Scott McComas-Williams. Begin this recipe 1 day ahead. You will need a pasta machine. Wine match: Conestabile della Staffa – Rosso Della Staffa 2016

Blue mackerel and fermented chilli spaghetti

“Blue mackerel is one of my favourite fish to eat, with pasta and fermented chilli." – Scott McComas-Williams. You'll need to start this recipe 1 week ahead. Wine match: Monastero Suore Cistercensi Coenobium

Honey and thyme panna cotta with Campari and rhubarb granita

Honey and thyme panna cotta with campari and rhubarb granita

“The creamy and icy combination reminds me of drinking a spider or eating a Splice as a kid." – Scott McComas-Williams. His drink pairing of choice is Distilleria Varnelli Punch alla Fiamma Mandarino Liqueur. You'll need to begin this recipe a day ahead.