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.

A journey into culture

The Consortium for the Protection of Prosecco DOC is already a protagonist at Expo 2025 in Osaka, with a double presence that testifies to the cultural and symbolic value of the most exported Italian wine in the world.

Prosecco Day – Italian Pavilion

The week dedicated to the Veneto Region is coming to an end inside the Italian Pavilion, where the Consortium participated, in collaboration with the Consorzi di Tutela del Conegliano Valdobbiadene DOCG and Asolo DOCG, in the organization of Prosecco Day, an event held on Monday, May 5.

The day offered an opportunity to tell the international audience about the history, values and future of Prosecco, through the conference “From Tradition to Contemporary Production – The Challenges of Prosecco from Veneto between Innovation and Sustainability” , moderated by ICE Tokyo Director Gianpaolo Bruno, which featured speeches by Marco Sozzi, TESAF Researcher, University of Padua, Tanja Barattin of the Prosecco DOC Consortium, Diego Tomasi of the Prosecco Conegliano Valdobbiadene DOCG Consortium and Shigeru Hayashi representing the Prosecco Asolo DOCG Consortium.
Afterwards, the Japanese guests, specially selected from the media, influencers and industry professionals, were able to attend the talk “Discover Prosecco: identities and territories,” led by Ikeda Masakatsu, which featured tastings of 3 types of Prosecco DOC, Conegliano Valdobbiadene DOCG and Asolo DOCG, presented by their respective brand ambassadors: Akira Mizuguchi for Prosecco DOC and Shigeru Hayashi for Prosecco Conegliano Valdobbiadene DOCG and Prosecco Asolo DOCG. To conclude, a cocktail party in the Eataly restaurant, also inside the Italian Pavilion, to taste Prosecco DOC in a convivial atmosphere.

Prosecco DOC: Official Sparkling Wine Partner of the Holy See.

For the duration of the Expo (from April 13 to October 13, 2025), Prosecco DOC will be Official Sparkling Wine Partner of the Holy See Pavilion, accompanying with its bubbles all the official events of the Pavilion. The collaboration represents a recognition of Prosecco’s value as an ambassador of Italian excellence. The theme of the Vatican pavilion, “Beauty Brings Hope,” finds deep harmony with the Consortium’s mission, which is committed to promoting Italian culture through art and wine.
Sealing this bond is the exceptional exhibition of the work The Deposition of Christ by Caravaggio, for the first time in Japan thanks to the contribution of the Prosecco DOC Consortium. A masterpiece that speaks a language that has no boundaries, capable of connecting people with different cultures.

 

“Being present in both of these contexts is a source of great pride,” says President Guidolin. “Japan is a market with great prospects for our wine. Expo 2025 represents an extraordinary opportunity to strengthen our presence in Asia, promoting the values of quality, authenticity and sharing that define Prosecco DOC, a symbol of an Italy that knows how to tell its story to the world through its history and beauty.”

The Consortium is in Brazil together with the Veneto Region

The Prosecco DOC Consortium participated for the first time in Wine South America, held May 6-8, 2025 in Bento Gonçalves, in the Brazilian state of Rio Grande do Sul. The event represented an important opportunity for the Consortium to consolidate the deep connection between Veneto and South America: the presence of the DOC, in fact, was part of the initiatives celebrating 150 years of Venetian emigration to Brazil.

 

Brazil, with a population of more than 200 million inhabitants, of which 30 million are of Italian origin, represents a market of absolute importance in the international context, given also the current climate of uncertainty. Of the 660 million bottles of Prosecco DOC, only 1 million are destined for the green-gold country and, despite the strong competition from Brazilian sparkling wines, the interest in the Italian spirit and products that recall their origins was confirmed by the high turnout at the Consortium’s stand and at the organized masterclasses, also held in the “tajan” language similar to the Venetian dialect, which told the story, human ingenuity, and geographical peculiarities of a corner of Italy called Prosecco.

 

The occasion, given the meetings with local authorities in the presence of Veneto Region Councillor Cristiano Corazzari and Friuli Venezia Giulia Region Councillor Stefano Zannier, was also to reiterate the Italian identity of the Prosecco appellation, with no exceptions whatsoever, in fact, regardless of the exploitation of the notoriety of the term, both territories would lose out, ours in that confusion would be generated to the consumer about the origin, theirs because they would be going to enhance a territory 7,500 km away.

 

Protection of the Denomination

The protection of the Controlled Designation of Origin “Prosecco” in Brazil is, in fact, a strategic objective for the Consortium, given the presence, albeit limited, of local production labeled as “prosecco.” A significant step in this direction is represented by the conclusion of the negotiations for the agreement between the European Union and Mercosur, which provides for a ten-year phasing out period for the cessation of the use of the term “Prosecco” in reference to wine produced locally under this designation. However, the actual entry into force of the agreement, expected no earlier than 2027, remains subject to its ratification by the European institutions.

The formula with which the event was organized was also appreciated by the producers; in fact, the morning was dedicated exclusively to meetings with importers and distributors, while the afternoon was also for restaurateurs, sommeliers, media and all winelovers.

Ten wineries represented the Denomination: Beato Bartolomeo da Breganze, Ca’ Bolani, Cielo e terra, La gioiosa, Mionetto, Pitars, Transit, Villa Sandi, Vitevis and Voga.

Adeus Brasil.

 

WHEN EVERY SECOND MAKES THE DIFFERENCE

There was great attendance at the Prosecco DOC Theatre (stand B4, hall 4) at Vinitaly for the meeting ‘Milano Cortina 2026: When Every Second Makes the Difference – The Olympic Challenge Between Dreams and Prosecco DOC Bubbles’, an appointment under the banner of Olympic values in a dialogue between sport, territories and Italian excellence.

The event, moderated by journalist and presenter Andro Merkù, opened with the institutional greeting of Giancarlo Guidolin, President of the Prosecco DOC Consortium, who reaffirmed the strong link between the world of wine and the world of sport, united by passion, dedication and daily commitment to excellence. Prosecco DOC, in fact, is the Official Sparkling Wine Sponsor of the Milan Cortina 2026 Olympic and Paralympic Winter Games, confirming its commitment to the highest expressions of Italian sport and culture.

Following this, Vanni Chiozzi, Head of Regions of the Milan Cortina 2026 Foundation, and Sofia Astrid Pennacchi, VP Stakeholders Relations of On Location, spoke about the opportunities and challenges of the forthcoming Games, with a special focus on the involvement of territories and the enhancement of local identities.

Protagonists of the meeting were also some prominent athletes on the Italian Olympic scene, and brand ambassadors of Prosecco DOC:

With their testimonies, the athletes recounted how determination, sacrifice and the ability to dream big are common elements both in sport and in the promotion of the territory and its excellence, such as Prosecco DOC, a symbol of Italian know-how.

 

A UNIQUE INSTALLATION BETWEEN PUBLISHING, DESIGN AND SIGNATURE COCKTAILS. TONIGHT, APRIL 10, SPECIAL EVENT AT OASY, THE SECRET GARDEN OF PORTA VENEZIA

For the third consecutive year, Prosecco DOC toasts design with a special project designed to celebrate the creative and convivial spirit of the Salone del Mobile. After two successful editions, this year the beating heart of the initiative is Porta Genova, one of the busiest and most symbolic junctions of Milan Design Week, where a real pop-up newsstand is born.

On the occasion of Fuorisalone 2025, the Prosecco DOC Consortium is back in the spotlight with CIN CIN MILANO, a temporary installation that transforms a newsstand at the Porta Genova metro stop into a physical space of connection, creativity and sharing.

From April 7 to 13, the Prosecco DOC Newsstand, open from 1 to 6:30 p.m., becomes a spokesperson for the aperitivo as a cultural and social ritual, becoming a meeting and discovery point for the Milanese and international public. Inside the space, two projects come to life: a capsule collection signed Linea Daria, a young creative brand, and an editorial guide on the aperitivo in Milan, edited by Tuorlo Magazine, which tells about nineteen city cocktail bars where to taste exclusive drinks based on Prosecco DOC.

This is the starting point for CIN CIN MILANO, an itinerary to explore: 19 selected bars have created, exclusively for Design Week, a cocktail based on Prosecco DOC, reinterpreting the ritual of the aperitivo in a creative and contemporary way. Each stage is an invitation to discover the encounter between design, taste and territory, in an effervescent path that tells the most welcoming, brilliant and international Milan.

Event at OASY

The highlight of the initiative will be at OASY-the cocktail bar and bistro in the secret garden of Porta Venezia-this evening, Thursday, April 10, with a party with the guide’s star cocktails and DJ set by Emma Iovino, from 8:30 to 10:30 p.m.

CIN CIN MILANO is not only a tribute to design and conviviality, but also an editorial tale that interweaves enology, creativity and lifestyle, with an eye to the future, in view of the Milan Cortina 2026 Olympic and Paralympic Winter Games, of which Prosecco DOC is Official Sparkling Wine Sponsor.