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.
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AI summary of what 1 dish mentions say about the food
“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
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Chef Max Mariola
SICILY: Wine Tour and John Dory Spaghetti | Traveling with Dad · @ 0:35
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.