Prosecco – degustare

Giancarlo Perbellini: Essentiality, Technique, and Contemporary Vision

Read time: 6 min.

Giancarlo Perbellini’s journey is part of the collaboration between Vinibuoni d’Italia and the Consorzio Prosecco DOC. Eight Italian chefs interpret their cuisine through a signature dish, paired with a Prosecco DOC selected by Alessandro Scorsone. A narrative that weaves together territories, experiences, and visions, celebrating the meeting between fine dining and one of the most appreciated Italian wines worldwide.

We move to Verona, to Casa Perbellini, where Giancarlo Perbellini expresses a cuisine built on balance, precision, and identity. Born in Bovolone in 1964, he grew up in a family deeply connected to the worlds of hospitality and pastry making. After culinary school and formative experiences in some of the finest restaurants in Italy and France, he opened Ristorante Perbellini in Isola Rizza in 1989, earning his first Michelin star in 1996 and a second in 2002. In 2014, he opened Casa Perbellini in Verona and, in 2023, moved the project to the historic 12 Apostoli location: a new chapter that, one year later, was awarded a third Michelin star. His cuisine combines memory, elegance, and contemporary research, always centered around flavor.

Difficulty:

Hard

Preparation time:

60 minutes

Pairing:

Prosecco DOC Extra Brut

Process:

Recipe: Green asparagus, tamarind gel, beetroot emulsion, and basil pesto
Casa Perbellini – Verona

Ingredients

  • “Jumbo” green asparagus, butter, vegetable broth, salt.
  • Beetroot juice, soy milk, grapeseed oil, lemon juice.
  • Fresh basil leaves, Parmigiano cheese, toasted pine nuts, hazelnuts, almonds, extra virgin olive oil.
  • Tamarind, rice vinegar, muscovado sugar, teriyaki sauce, soy sauce, ponzu, tosazu, sweet chili sauce, ginger, lemon grass.

Method

Trim the green asparagus and cook them in a sauté pan with a knob of butter, vegetable broth, and a pinch of salt. Glaze until glossy and tender.

Prepare the emulsion by reducing the beetroot juice, then blend it with soy milk, grapeseed oil, lemon juice, and salt until smooth and velvety.

For the pesto, blend basil, Parmigiano, toasted pine nuts, hazelnuts, almonds, and extra virgin olive oil into a fragrant cream.

Prepare the tamarind gel by combining tamarind, rice vinegar, muscovado sugar, teriyaki sauce, soy sauce, ponzu, tosazu, and sweet chili sauce. Bring to a boil and reduce until syrupy. Remove from the heat and infuse with ginger and lemon grass for one hour, then strain.

Arrange the asparagus on the plate and garnish with tamarind gel, beetroot emulsion, and dots of basil pesto. Finish with flowers and sprouts.

Pairing

A dish that highlights the simplicity of its elements, showing how technique, sensitivity, and balance can transform essential ingredients into a refined and contemporary composition. Paired with Prosecco DOC Extra Brut: citrusy, vibrant, and precise, capable of enhancing the vegetal freshness of the asparagus and the aromatic complexity of the dish with energy and finesse.

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