La ricetta: Bao farciti con ostriche di Scardovari fritte, ragù di frattaglie di coniglio e olio al cipollotto verde
Il Vizio – SINA BERNINI BRISTOL ROMA
Per i bao: 400 g di farina tipo 0 – 240 ml di acqua – 10 g di lievito di birra fresco 1 cucchiaino di zucchero semolato
Per il ragù di frattaglie di coniglio: 1 carota – 1 costa di sedano – 1 cipolla_200 g di fegatini di coniglio – 100 g di cuori di coniglio – 2 foglie di alloro – 1 rametto di rosmarino 1 pizzico di peperoncino in polvere – 1/2 bicchiere di vino bianco -1 cucchiaio di triplo concentrato di pomodoro -olio extravergine di oliva – sale
Per le ostriche fritte: 8 ostriche di Scardovari – olio extravergine di oliva dal gusto leggero
Per la pastella: 2 tuorli d’uovo – 2 cucchiai di farina – 1/2 bicchiere di panna liquida 1 albume – sale fine e sale in scaglie – pepe
Per olio al cipollotto verde: foglie verdi del cipollotto – olio di vinacciolo
Un amuse-bouche audace e raffinato. I bao, morbidi panini cotti al vapore, vengono farciti con un ragù intenso di frattaglie di coniglio e ostriche fritte in pastella, il tutto rifinito con un tocco aromatico di olio al cipollotto verde.
Un’esplosione di consistenze e sapori: la cremosità del ragù, la croccantezza dell’ostrica, la sapidità marina e la componente erbacea. Un boccone sensuale e complesso, che richiede un vino capace di accompagnare e bilanciare senza appesantire.
Passaggi:
Per i bao sciogliere il lievito di birra nell’acqua, insieme allo zucchero. Aggiungere alla farina e impastare fino a ottenere un composto omogeneo ed elastico. Lasciare riposare l’impasto coperto per circa 2 ore. Quando l’impasto avrà raddoppiato il suo volume, stendere l’impasto a circa 2 cm, con un coppapasta da 8-10 cm ritagliare dei dischi. Allungare leggermente i dischi con il matterello formando degli ovali. Ripiegare ogni ovale su se stesso inserendo un foglietto di carta da forno, in modo da non far attaccare l’impasto. Trasferire nel cestello per cottura a vapore foderato con carta da forno, coprire e lasciare lievitare per circa 15 minuti. Cuocere a vapore per circa 20 minuti. Togliere il cestello dal vapore senza scoprirlo, lasciare riposare coperto per altri 10 minuti. Per il ragù di frattaglie di coniglio mondare e affettare le verdure, i fegatini e i cuori di coniglio. Versare un filo d’olio in un tegame, aggiungere le foglie di alloro, il rosmarino e il peperoncino, fare rosolare per un minuto. Aggiungere i fegatini e i cuori, lasciare rosolare per 2 minuti. Togliere le foglie di alloro e il rosmarino, sfumare con il vino bianco. Quando il vino sarà sfumato aggiungere il trito di sedano, carota e cipolla, e lasciare rosolare per qualche minuto. Bagnare con un paio di mestoli di acqua e aggiungere il triplo concentrato di pomodoro, lasciare cuocere a fiamma moderata per circa 40 minuti, regolare di sale. Per l’olio al cipollotto verde unire uguali quantità di parte verde del cipollotto e olio di vinacciolo, e riscaldare fino a 85 °C, omogenizzare con un frullatore a immersione. Lasciare riposare l’emulsione per circa un’ora. La parte che galleggia, formata principalmente da particelle di cipollotto, va tolta e utilizzata per altre preparazioni, la parte sottostante è l’olio aromatizzato al cipollotto verde. Per le ostriche fritte in una terrina sbattere i tuorli con la farina setacciata, unire sale, pepe e, poca alla volta, la panna mescolando sino a ottenere una pastella liscia, quindi incorporarvi l’albume montato a neve. Staccare le ostriche dalla loro conchiglia tenendole sopra un tegame in modo che sotto si raccolga l’acqua contenuta nel guscio. Aggiungere il liquido delle ostriche filtrato alla pastella e mescolare bene. Asciugare le ostriche e tuffarle nella pastella. In una padella a bordi alti scaldare abbondante olio e friggervi poche ostriche in pastella alla volta. Quando sono color oro pallido ritirarle, asciugarle su carta assorbente, condire con un poco di sale a scaglie. Per la finitura del piatto estrarre i bao dal cestello, farcirli con un poco di ragù di frattaglie di coniglio, due ostriche e terminare con qualche goccia di olio al cipollotto verde.
L’abbinamento: Prosecco DOC Extra Brut
Alessandro Scorsone sceglie un Prosecco DOC Extra Brut, ideale per abbinamenti verticali e strutturati. La sua acidità netta e il dosaggio minimo bilanciano la ricchezza del piatto e accompagnano con eleganza la complessità aromatica.
Un incontro che dimostra come il Prosecco DOC possa essere protagonista anche in contesti gastronomici audaci, alzando il livello e trovando equilibrio anche nei contrasti più marcati.
A toast will be made at the Doge’s Palace with Prosecco DOC, the city’s official bubbly
While waiting for the lagoon’s best-loved fireworks display, Venice is preparing to celebrate one of the most intense moments in its tradition: the Redentore Festival. An occasion of conviviality rooted in over four centuries of history.
Prosecco DOC will be served for the toast
Once again this year Prosecco DOC will be offered during the evening as the official bubbly of the city of Venice.
The labels of the wineries that have decided to support the initiatives that punctuate the Venetian calendar, from the Carnival to the Historical Regatta, will be on tasting: Borgo delle Rose, Bosco Albano, Bottega, Brilla!, Cabert, Cantine Maschio, Col De Mar, De Stefani, Fantinel, La Delizia, La Marca, Masottina, Ruggeri, Serena Wines 1881, Sui Nui, Tenuta San Giorgio, Val D’Oca, Viticoltori Ponte, Voga and Villa Sandi.
On Saturday 19 July, the appointment for VIP guests will open with a guided tour of the exhibition ‘L’oro dipinto. El Greco and painting between Crete and Venice’, set up in the Doge’s Palace. This will be followed by a toast with glasses of Prosecco DOC in the evocative inner courtyard to kick off the exclusive gala dinner preceding the traditional fireworks on St. Marco’s Basin.
Special guests of Prosecco DOC will be Lucrezia Beccari and Matteo Guarise, the top couple of Italian figure skating and already testimonials of the Prosecco DOC Consortium, together with the influencers @tassoculinario and @giuliasattin, well-known faces from the world of lifestyle and food and wine. They will all be able to enjoy this exclusive Prosecco Experience surrounded by the Venetian Gothic masterpiece.
A story of faith and rebirth
Redentore is one of the Venetian community’s most heartfelt celebrations. Its origin dates back to 1577, when Venice emerged from a plague epidemic. During the peak of the epidemic, as a vow for the city’s deliverance from the plague, the Venetian Senate decided to build a votive church in the Giudecca area. The project was entrusted to Andrea Palladio, one of the greatest architects of the Renaissance, and so the Basilica of Redentore, a symbol of salvation and hope, was born.
Since then, every third Sunday in July, a floating votive bridge is built between the Zattere and Giudecca to allow the faithful to reach the basilica on foot. On the night between Saturday and Sunday, a constellation of boats completely covers St. Marco’s basin and thousands of people crowd the foundations and banks of the city to admire the fires that light up the sky and are reflected on the water.
Venetian bubbles par excellence
Being present at this event, as the official bubble of the city of Venice, represents for the Prosecco DOC Consortium the recognition of the authentic bond with the territory and its traditions, a bond that is renewed year after year, glass after glass.
The journey curated by the Consorzio Prosecco DOC in collaboration with the Vinibuoni d’Italia Guide concludes in Liguria, amidst the coastal aromas and the essential purity of fine cuisine. The spotlight is on Enrico Marmo, born in 1987, Michelin-starred chef at Balzi Rossi in Ventimiglia.
His cooking is direct and pure, built around a few rigorously selected ingredients, enhanced with exceptional sensitivity. Raised on his grandmothers’ recipes and shaped in the kitchens of Cracco and Palluda, Marmo now leads a deeply personal cuisine that speaks of the Ligurian sea and land.
The Recipe: Sanremo Red Prawns, Peas, and Caviar
Balzi Rossi – VENTIMIGLIA (IM)
Ingredients:
16 purple Sanremo prawns – 50 g shelled peas – 200 g pea pods – 30 g shallot – 50 g butter – 30 g white wine – 50 g cream – 30 g Beluga Amur caviar – 30 g spring onion oil – salt – nasturtium leaves and flowers
A dish that captivates with elegance and purity. Lightly seared Sanremo red prawns are paired with fresh peas dressed in spring onion oil and a beurre blanc made from the pea pods. The final touch of Beluga caviar adds a noble and savory element.
The dish plays with sweetness, savoriness, creaminess, and vegetal notes. The delicacy of the prawn is elevated by measured contrasts, while the pea cream and caviar create an intense yet balanced flavor profile.
Preparation:
To make the pea pod beurre blanc, sweat the shallot in butter, deglaze with white wine. Once the wine has evaporated, add the pea pods and cream. Cook for 5 minutes. Blend, strain, and keep warm.
Season the peas with spring onion oil and salt. Clean the prawns, removing the heads and intestines. Season with salt and spring onion oil.
Plate the seasoned peas and prawns. Froth the beurre blanc with an immersion blender and add two spoonfuls to the dish. Finish with Beluga caviar and, if desired, nasturtium leaves and flowers.
Pairing: Prosecco DOC Rosé Brut
To complement this refined dish, a Prosecco DOC Rosé is the perfect match. Its fine bubbles, light structure, and delicate fruitiness harmonize beautifully with the sweetness of the prawn and the richness of the beurre blanc. The caviar, with its long and persistent savoriness, finds in the Prosecco DOC Rosé Brut a companion that enhances its elegance without overpowering it.
A classy pairing that brings to a graceful close this journey through the flavors and excellence of contemporary Italian cuisine.
The collaboration between the Vinibuoni d’Italia Guide and the Consorzio Prosecco DOC introduces us to chefs and dishes that showcase the best of Italy’s culinary heritage. And when it comes to maritime tradition and Mediterranean identity, Cetara is an essential stop.
Here we find the Torrente family, with Pasquale and his son Gaetano preserving and reinterpreting the legacy of the “Al Convento” restaurant, now transformed into “Casa Torrente.” Their cuisine celebrates the sea of the Amalfi Coast, with a deep respect for raw ingredients and preparations rooted in centuries of history.
The Recipe:
Spaghetti with Traditional Anchovy Drizzle from Cetara
Al Convento – CETARA (SA)
Ingredients:
400 g spaghetti – 1 garlic clove – extra virgin olive oil – parsley – traditional Colatura di alici from Cetara
This dish is almost a culinary manifesto. Just a few ingredients — spaghetti, extra virgin olive oil, garlic, and anchovy drizzle — create an explosion of flavor. The colatura, an iconic product of the village, is measured with care to enhance rather than overpower the sweetness of the pasta and the aroma of the oil.
It’s a preparation that thrives on balance and restraint, where marine salinity meets the delicacy of tradition. A seemingly simple cuisine that actually requires deep knowledge and respect for each element.
Preparation:
In a pan or large bowl, combine garlic, olive oil, and one teaspoon of traditional Colatura di alici di Cetara per person. Add a ladle of pasta water — from a pot of unsalted water brought to a boil. Stir the mixture clockwise until the ingredients are well emulsified.
Cook the pasta in unsalted water, drain it al dente, and toss it with the sauce off the heat. Taste and, if needed, add a few more drops of anchovy drizzle to reach the desired level of salinity according to personal taste.
Pairing: Prosecco DOC Brut
To complement the savory intensity of the anchovy drizzle and the natural sweetness of the pasta, Alessandro Scorsone recommends a Prosecco DOC Brut. Its freshness and fine bubbles are ideal for cleansing the palate and enhancing the pleasure of each new bite.
A wine that elevates the sea on the plate without overshadowing it — Prosecco becomes a valuable ally of the most authentic regional cuisine.
As part of the joint project between the Consorzio Prosecco DOC and the Vinibuoni d’Italia Guide, each featured chef brings with them a story, a territory, and an authentic interpretation of Italian cuisine. The dialogue between dish and glass becomes a narrative — one of a culinary identity that evolves while staying true to its roots.
In Piedmont, a land of excellence and elegance, we meet Ugo Alciati. Heir to a great family tradition — that of Guido and Lidia Alciati — Ugo has made precision and respect for ingredients the core of his philosophy. His cuisine speaks the language of the Langhe and Monferrato, while remaining both contemporary and meticulous.
The Recipe:
40-Yolk Tagliatelle with Alba White Truffle
Guido Ristorante – SERRALUNGA D’ALBA (CN)
For the pasta:
500 g 00 flour – 350 g egg yolks
For the brine:
1 L water – 50–60 g salt – 25 g white truffle per 300 g water
A symbol of opulence and refinement, this dish revolves around two key elements: the richness of the egg pasta — made with an astounding 40 yolks — and the extraordinary aroma of Alba white truffle. A first course that needs nothing more than its own essence: few ingredients, exceptional quality, and great technique.
The truffle takes center stage with its unmistakable intensity, while the pasta brings sweetness and texture. An iconic dish that tells the story of the noble heritage of Piedmontese cuisine.
Preparation:
Mix the flour and yolks, then roll the dough into sheets about 1 mm thick. Let dry for about 15 minutes, then cut using a tagliatelle cutter or by hand. Leave to dry in a cool place for at least 3–4 hours.
For the brine, boil water with salt, pour into 300 g jars, and add 25 g of chopped white truffle. Pasteurize in a steam oven at 85 °C for 25 minutes.
Cook the tagliatelle in salted water for about 4 minutes. Drain, reserving about two tablespoons of cooking water. In a pan, combine the brine and fresh butter to create an emulsion. Serve the tagliatelle topped with thin shavings of Alba white truffle.
Pairing: Prosecco DOC Brut Nature
To accompany such an aromatic explosion, Alessandro Scorsone recommends a Prosecco DOC Brut Nature. Dry, vertical, with fine and clean aromas, it’s the perfect partner to avoid overshadowing the truffle’s fragrance. The wine enhances the dish’s persistence and balances its richness, without ever dominating it.
A pairing based on subtlety, where the Prosecco becomes a discreet and refined interpreter, allowing the dish to tell its own story.
On Sunday, 1 June 2025, Rome’s Centrale del Foro Italico hosted Radio Zeta Future Hits Live to celebrate the start of summer with Generation Z. Once again this year, Prosecco DOC chose to be there, renewing its historic partnership with RTL 102.5 and confirming its leading role on the Italian music scene.
Radio Zeta
Radio Zeta is the RTL 102.5 Group’s radio station designed to capture the tastes and language of young people with a schedule dedicated to the latest music and emerging artists. Future Hits Live, launched in 2022, is the natural manifestation of this approach: a festival that celebrates the energy of live music and shines the spotlight on the new stars of Italian pop. An event perfectly in line with the values of Prosecco DOC, which has always been close to new trends and creativity.
Prosecco DOC behind the scenes
Prosecco DOC did not limit itself to sponsorship, but played a prominent role behind the scenes with branded areas backstage and, above all, an outdoor corner dedicated to informative activities to entertain the public with a quiz on the theme of Milan Cortina 2026: with fun Prosecco DOC gadgets as prizes. The Prosecco DOC logo was also highly visible, prominently displayed on the backdrop in front of which over 40 artists – including Achille Lauro, Annalisa, Lazza, Noemi and many others – were interviewed before going on stage.
Summer continues in Verona
Future Hits Live was just the beginning. The collaboration between Prosecco DOC and RTL 102.5 will continue throughout the summer, culminating in the highly anticipated September event “Power Hits Estate” at the Arena di Verona, an event created in 2017 to elect “the song of the summer”. A perfect ending to a summer of music and taste.
As part of the collaboration between the Vinibuoni d’Italia Guide and the Consorzio Prosecco DOC, eight great Italian chefs share their culinary philosophy through a recipe and a carefully crafted wine pairing curated with master sommelier Alessandro Scorsone. A journey that celebrates Italy’s gastronomic heritage while highlighting the versatility of Prosecco DOC, capable of harmonizing with a variety of cuisines and territories.
The journey continues in Sardinia, with one of its most representative culinary figures: Luigi Pomata. Chef-owner of the eponymous restaurant in Cagliari, Pomata carries on a three-generation family tradition, creatively reinterpreting the island’s finest ingredients. His cuisine is a bridge between the sea and innovation, between memory and continuous exploration.
The Recipe:
Tuna Belly in a Bread and Prosciutto Crust with Swiss Chard in Two Textures
Ristorante Luigi Pomata – CAGLIARI
Ingredients:
700 g bluefin tuna belly – 100 g breadcrumbs – 150 g cured prosciutto
1 kg wild Swiss chard – 2 g wasabi powder – mixed pepper – olive oil, salt, pepper – 1 lemon
The star of the dish is the bluefin tuna belly from Carloforte, a prized and succulent cut, prepared with great respect and skill. After a light breading made from breadcrumbs and dried prosciutto, the tuna is seared and oven-cooked to preserve its juiciness. The dish is completed with Swiss chard, presented in two ways: as a creamy wasabi-flavored sauce and as a sautéed side.
It’s a complex balance of contrasts and nuances: the rich, slightly sweet flavor of the tuna belly, the savory intensity of the prosciutto, the spicy aromatic lift of the wasabi, and the gentle bitterness of the Swiss chard. A contemporary dish deeply rooted in local tradition.
Preparation:
Clean the tuna belly and remove any fibrous parts. Cut into 4 portions. Place the prosciutto on a baking sheet lined with parchment paper and dry it in the oven at 60 °C overnight. Chop the dried prosciutto. Prepare the breading by mixing the breadcrumbs, prosciutto, mixed pepper to taste, and lemon zest. Wash the Swiss chard and blanch for a few minutes in salted water. Cool immediately. Remove the stems and blend them with a few leaves, the wasabi, and extra virgin olive oil to create a smooth green sauce. Bread the tuna belly. In a cast-iron skillet with oil, sear the tuna on both sides until golden, then bake at 180 °C for 5 minutes. Slice the tuna in half and let it rest in a warm place. Sauté the Swiss chard leaves in a pan with olive oil. Plate and serve.
Pairing: Prosecco DOC Rosé Extra Brut
To accompany this symphony of flavors, Alessandro Scorsone suggests a Prosecco DOC Rosé Extra Brut. Its fine and persistent bubbles, combined with a marked freshness and a hint of softness, create a harmonious pairing. Each sip refreshes the palate, enhancing the marine minerality of the tuna and balancing the aromatic character of the wasabi without overpowering it.
A visually appealing pairing as well, where the delicate pink hue of the Prosecco Rosé complements the warm tones of the dish, adding a touch of elegance to the table.
As part of the collaboration between the Vinibuoni d’Italia Guide and the Consorzio Prosecco DOC, eight Italian chefs share their culinary vision through a signature dish paired with a Prosecco DOC selected by Alessandro Scorsone. A journey that crosses diverse territories and sensibilities, bringing together haute cuisine and the promotion of Italy’s most beloved wine worldwide.
The journey begins in Rome, with one of the most emblematic figures of the contemporary gastronomic scene: Cristina Bowerman. Michelin-starred since 2010 with her restaurant Glass Hostaria in the heart of Trastevere, Bowerman embodies a free, inclusive, and surprising cuisine. Her recipes speak of technique, research, and, above all, stories: of places, cultural crossovers, and memories that shape the future.
The Recipe:
Tagliatelle, almond milk, fava beans, trombolotto oil, and bottarga
Glass Hostaria – ROME
Ingredients
Trombolotto oil – butter – fava beans – grated bottarga
For the tagliatelle:
6 whole eggs – 12 egg yolks – 400 g 00 flour – 600 g re-milled semolina
For the almond milk:
500 g peeled almonds – 1 L water – salt
Beneath the apparent simplicity of this dish lies an entire world: egg-rich tagliatelle paired with a bright, plant-based sauce that combines almond milk and trombolotto oil — an ancient preparation by Cistercian monks using lemons from Sermoneta. The dish is finished with crisp fava beans and bottarga, creating a fascinating balance between sweetness, freshness, herbal notes, and marine savoriness.
A first course that fully represents Bowerman’s approach: curious, narrative-driven, deeply Italian yet always looking beyond borders.
Preparation
Combine the yolks, whole eggs, 00 flour, and re-milled semolina. Mix at medium speed in a stand mixer until the dough is smooth. Wrap in cling film and let rest for one hour at room temperature. Roll out the dough with a pasta machine to a thickness of 2.5 mm. Cut into 15 cm sheets and use the tagliatelle attachment to make noodles.
In a food processor, blend the almonds with the water. Strain through a fine-mesh sieve and then through cheesecloth. Season the resulting almond milk with salt and refrigerate.
Blanch the fava beans in salted water for 1–2 minutes, then cool immediately. Set aside.
In a pan, reduce a portion of almond milk with a tablespoon of trombolotto oil and a knob of butter, then add the fava beans.
Cook the tagliatelle in plenty of salted water for 2 minutes, drain, and toss with the almond milk sauce. Plate and finish with grated bottarga.
Pairing: Prosecco DOC Extra Dry
To accompany this symphony of flavors, the choice falls on a Prosecco DOC Extra Dry, offering lively yet gentle bubbles. Its slight softness offsets the savory notes of the bottarga and harmonizes with the citrusy freshness of the trombolotto oil. The versatility of Prosecco becomes the interpretive key to a cuisine that rejects labels, constantly seeking a balance between identity and innovation.
Prosecco DOC celebrates a legendary season alongside the Panthers: five out of five titles, the first Grand Slam of Italian volleyball
The A. Carraro – Prosecco DOC Volleyball wrote an unforgettable page in the history of international sports: on Sunday, May 4, in Istanbul, the Panthers conquered the 2024/25 Champions League, completing an extraordinary Grand Slam by winning all the available seasonal trophies: Scudetto, Coppa Italia, Italian Supercup, World Club Championship and, indeed, Champions League.
An unprecedented feat: third European title, 29th trophy overall since the club’s birth in 2012 and, most importantly, the first Italian team to ever achieve a Grand Slam. A technical and managerial success that is the result of a solid, ambitious and winning project, to which the Prosecco DOC Consortium has had the honor of contributing for over ten years.
For the first time, on the occasion of the final phase of the Champions League, the Prosecco DOC name officially accompanied the team also in the European arena, thanks to the extension of the naming sponsorship agreement that allowed it to take the field as A. Carraro – Prosecco DOC Volleyball. For next season, Prosecco DOC has already confirmed its commitment as Naming Sponsor in all competitions.
The comment of Giancarlo Guidolin, President of the Prosecco DOC Consortium:
“I am surprised every time – with growing admiration – in front of the determination and energy that these athletes know how to express, on and off the field: an extraordinary example of team spirit and passion, values that we share and promote every day as a Consortium.
This is the first time that the name of Prosecco DOC has reached Europe through the top competition in women’s volleyball, and we can say with satisfaction that it has brought good luck: this partnership is a winning one, and the investments that the Consortium has long earmarked for the world of sport are proving to be effective and far-sighted.
On the wave of these successes, our gaze is turned to the future, in particular to the Winter Olympics and Paralympics in Milan Cortina 2026: a unique opportunity to continue to enhance the identity of our territory, combining the quality of Prosecco DOC with the sporting excellence that brings Italy to the world with pride.”
