The story
Tucked into the countryside of Mazara del Vallo, Assuli Winery is a family-run estate with organic vineyards and a historic baglio, earning a 4.7-star reputation. During a Sicilian tour, Chef Max Mariola called it “beautiful” and “stunning,” describing how he “cooked and tasted incredible local wines and a fresh John Dory pasta” in the cellar. That meal’s standout was Spaghettoni con San Pietro e il Suo Fegato—a John Dory and liver spaghetti that captures the winery’s rustic, hyper-local ethos.
With outdoor seating set against a scenic backdrop, Assuli is the kind of place where every bite and sip feels tethered to the land. Mariola’s visit captures the essence: a simple, beautifully executed dish paired with wines that speak directly to the surrounding terroir. For anyone seeking an authentic Sicilian wine-country experience, this is a stop that lingers long after the glass is empty.
Synthesised by AI from every creator’s review.
Most-loved dishes
AI summary of what 1 dish mentions say about the food
Assuli Winery’s most-praised dish is the Spaghettoni con san pietro e il suo feg, a rich, earthy pasta that embodies the restaurant’s warm, rustic elegance. Reviewers consistently highlight its deep, soulful flavors and the inviting, intimate vibe of the winery setting.
“I made this pasta with the John Dory we caught today. I used the whole fish — the carcass for the broth, the fillets diced in, and the liver too. The meat has an amazing texture. I browned the carcass with parsley stalks, basil, onion, and garlic, then deglazed with Astolfo wine. I added salted capers and finished with the diced fillets and liver. It's spectacular, really flavorful. Everyone loved it.”
What creators say
1 creator has covered Assuli Winery. Most active: Chef Max Mariola
Assuli Winery is a beautiful family-owned winery in Mazara del Vallo with organic vineyards, a historic baglio, and a stunning cellar where we cooked and tasted incredible local wines and a fresh John Dory pasta.
Dishes mentioned
Spaghettoni con San Pietro e il Suo Fegato
I made this pasta with the John Dory we caught today. I used the whole fish — the carcass for the broth, the fillets diced in, and the liver too. The meat has an amazing texture. I browned the carcass with parsley stalks, basil, onion, and garlic, then deglazed with Astolfo wine. I added salted capers and finished with the diced fillets and liver. It's spectacular, really flavorful. Everyone loved it.
