The editorial project born from the collaboration between the Consorzio Prosecco DOC and the Vinibuoni d’Italia Guide brings us to Piedmont, to Serralunga d’Alba, where Michelangelo Mammoliti leads the visionary kitchen of La Rei Natura. With two Michelin stars, his cuisine tells a story of memory, nature, technique, and freedom.
Born into a family where food was always at the center, Mammoliti trained with some of the great masters of French gastronomy. Today, he carries forward a culinary project that speaks of sensations, seasons, and identity.
The Recipe:
Barbecued Spaghetti Cooked in Cuneo Prosciutto Crudo Extract
La Rei Natura – SERRALUNGA D’ALBA (CN)
Ingredients:
320 g Gragnano spaghetti – 100 g barbecue-infused butter – 800 g Cuneo Prosciutto Crudo extract – rosemary flowers – salt – Sarawak pepper – vegetable charcoal powder
This dish fuses the ancestral element of fire with the refinement of extraction. The spaghetti, briefly blanched, is finished risotto-style in a rich essence of Cuneo Prosciutto Crudo, infused with barbecue aromas, and topped with Sarawak pepper, rosemary flowers, and vegetable charcoal.
A preparation that evokes the forest, smokiness, and the intensity of the raw ingredients. On the palate, sweet, savory, and smoky notes alternate in a precise and enveloping progression. Few elements, immense sensory impact.
Preparation:
Blanch the spaghetti in salted water for 5 minutes, even though the pasta’s usual cooking time is longer. Continue cooking the spaghetti in a pan with the Cuneo Prosciutto Crudo extract for another 2 minutes. Add the barbecue-infused butter and finish with Sarawak pepper. Plate and garnish with rosemary flowers and a dusting of vegetable charcoal.
Pairing: Prosecco DOC Brut Nature
To support and accompany such sensory intensity, Alessandro Scorsone recommends Prosecco DOC Brut Nature. Dry, essential, and highly vertical, this wine both cleanses and refreshes the palate. Its structure and freshness complement the smoky notes with discretion and elegance.
A pairing that proves even the most radical expressions of contemporary cuisine can find a reliable and sophisticated companion in Prosecco DOC.
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.
June proved to be a very busy month for the international promotion of Prosecco DOC. Two important initiatives strengthened the Appellation’s presence and prestige in the U.S. market: the National Prosecco Week – now in its eighth edition – and participation for the first time in the exclusive Food & Wine Classic in Aspen.
National Prosecco Week – 8th edition
National Prosecco Week, held June 2-8 (with extended activations in the following weeks as well), crisscrossed the United States with a series of events, tastings, promotions and collaborations involving more than 2,000 outlets including wine shops, e-commerce and restaurants.
Three initiatives stood out in the week’s program
Tasting in the Dark, a sensory workshop led by Dr. Hoby Wedler, a chemist and blind wine expert, who led media and industry professionals in an unusual tasting experience in the dark, enhancing the aromas and structure of Prosecco DOC through smell, taste and touch.
The National Prosecco Week Live Cocktail Competition, organized in collaboration with the United States Bartenders’ Guild: a national contest that involved the best U.S. bartenders in creating original recipes based on Prosecco DOC. The five finalists, selected from dozens of entries, competed live in Las Vegas in an event open to both the technical jury and the public, with the goal of winning expert judgment and the People’s Choice Award.
There was also great success for the New York evening signed by Chef Andrea Belfiore and Jermaine Stone – aka The Wolf of Wine – thanks to the cooking class and the pairing of hip hop vibes and bubbly: an engaging, out-of-the-box experience designed to speak directly to the younger generation.
Companies participating in the program:
Antonio Facchin & Figli, Avissi, Bocelli 1831, Bottega, Brilla!, Ca’ Bolani, Ca’ Furlan, Cantine Maschio, Castello del Poggio, CDZ Vini, Fantinel, Italian Wine Brands, La Gioiosa, La Marca, Lamberti, Masottina, Mionetto, Perlino, Ruggeri, Torresella, Val d’Oca, Valdo, Villa Sandi, Zardetto and Zonin.
Debut at the Aspen Food & Wine Classic
For the first time, the Consortium was the protagonist of the Aspen Food & Wine Classic, one of the most anticipated and prestigious food and wine events in the American scene. An event that attracts star chefs, critics, wine enthusiasts and industry professionals to the exclusive Colorado setting every year.
On June 19, Prosecco DOC premiered to the city with a new Tasting in the Dark event, led by Hoby Wedler.
The following days, June 20-22, the Appellation was welcomed in the Grand Tasting Pavilion, with a dedicated desk and a wide selection of labels for tasting.
The Pavilion also hosted for the first time the new F&W Wine Bar, whose shelves were embellished with a rich line up of Prosecco DOC bottles. The bubbles, moreover, were chosen for the Limoncello Sorbet Floats cocktail and were mixed directly in front of guests to make the experience even more lively and engaging.
From the shores of the Atlantic to the mountains of Colorado, Prosecco DOC was able to tell its story with elegance, authenticity and innovative spirit, confirming its leading role in the international wine scene. A solid, widespread presence that is increasingly appreciated by consumers, professionals and the media: the Italian toast conquering America, one bubble at a time.
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.
Prosecco DOC confirms its popularity in the Far East thanks to successful and innovative initiatives and activations. From the capital of Expo 2025 to the Korean capital: Osaka Prosecco DOC Street and Prosecco DOC Garden Seoul. Two different formats, but united by the desire to promote the culture of Italian sparkling wine.
Osaka Prosecco DOC Street
In the wake of the enthusiasm generated by Shibuya Prosecco DOC Garden last year, the Consortium inaugurated OSAKA PROSECCO DOC STREET, an initiative that took place from 30 May to 1 June 2025 along the lively Dotombori Walk, in the heart of Osaka, with the iconic “Glico Man” in the background.
In the international setting of Expo Osaka 2025, where Prosecco DOC has already made its mark in the Pavilions of the Holy See and the Veneto Region, the event took place in a tasting area overlooking the city’s main canal, the ideal setting for enjoying the first evenings of summer.
Inauguration
The event kicked off on 30 May with an exclusive private party reserved for 30 influencers from the world of food, wine and lifestyle, who were invited to share the experience through their social media channels and promote the pairing of Prosecco DOC with typical Japanese dishes.
Tastings and pairings
Visitors were able to discover Prosecco DOC both on its own and in mixed versions – thanks to the renewed collaboration with Campari Japan – and pair their glass with some of Osaka’s most popular street food specialities: takoyaki, okonomiyaki and kushikatsu.
Guiding the public through a true Prosecco Experience was wine expert Ms. Taku Iguchi, who skilfully and passionately conveyed the history, culture and characteristics of Prosecco to the many local citizens and tourists passing by.
Participating companies
The companies that took part in the initiative are Anna Spinato Winery, Antonio Facchin & Figli, Borga since 1940, Bosco del Merlo, Col De Mar, Il Colle, La Marca, La Gioiosa, Le Colture, Le Contesse, Le Rughe, Masottina, Mionetto, Perlino, Porta Leone, Rocca dei Forti, Ruggeri, Serena Wines 1881, Tenuta Santomè, Tenuta Sant’Anna, Terre dei Buth, Torresella, Valdo, Val D’Oca, Villa Sandi, Wild Nature, Zardetto and Zonin.
Prosecco DOC Garden Seoul
Prosecco DOC’s journey then continued in South Korea with Prosecco DOC Garden Seoul, which will be hosted by Vino Paradise, a refined wine hub in the heart of Seoul, from 2 to 30 June 2025.
An elegant green area
Nestled in an elegant green area, the Prosecco DOC Garden stands out for its refined Queeboo lounges, ambient music and a welcoming and sophisticated atmosphere. At the centre of the space, qualified sommeliers man the bar counter and guide visitors in discovering the different labels, offering tasting advice and the opportunity to purchase their favourite bottles.
A rich calendar of events
The initiative was inaugurated on 2 June with an event dedicated to the media and local press, followed by an exclusive opening party involving influencers and key opinion leaders in the food and wine, lifestyle and fashion sectors.
From 4 to 7 June, during Happy Hour, Italian chef Maurizio Ceccato offered a selection of finger food inspired by Venetian and Friulian traditions, designed to enhance the pairing with different versions of Prosecco DOC.
After these rich and stimulating first events, the Prosecco DOC Garden Seoul will remain open until the end of June to welcome visitors, who will be offered a Prosecco menu accompanied by a specially designed menu: the perfect opportunity to immerse yourself in the world of the world’s best-selling appellation.
Participating companies
The companies that took part in the initiative are Brilla!, Casa Vinicola Abbazia, La Gioiosa, Perlino, Torresella, Valdo, Val D’Oca, Villa Sandi and Viticoltori Ponte.
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.
