How about taking a leap into the future by situating ourselves in the next moment until we feel the vital power and the energy of movement flowing through us, pulling us forward?

To leap into the future requires an experimental attitude, we must open our eyes, move our body to situate ourselves in a new way.

Parkour, or Art du Déplacement (art of displacement) is freedom of movement in order to overcome with imagination and technique any obstacle that shows in its path, making use of running, climbing, swinging, vaulting, jumping, rolling…Parkour was born in the French suburbs and has expanded throughout the world. The values that
guide the traceur are respect for the environment, of others and of oneself, but also strength and courage.

On the occasion of the new video that aims to tell the Prosecco DOC and its modern method, director Carlo Guttadauro together with Thomas Guttadauro and Anam Cara, image philosophy, works with a young parkour athlete, Davide Garzetti, studying unusual interrelations between the movement of the traceur and the territorial spaces of Prosecco Doc: a winery in the Treviso area, Friulian vineyards, Venice and the Dolomites become the environment in which to jump, roll, twirl.

The movement of parkour and the movement of the camera work in synergy in an uninterrupted game of gazes that fly over the vineyards of the territory, inspect the Glera Grapes, move gliding through the fermentation tanks of a mod Anam Cara’s optical unconscious explores internal movement watching in an unprecedented way as bubbles draw worlds and dialogue with the outside to bring to unity the movement that passes through them and experience an unprecedented celebration.

Prosecco DOC is this celebration in movement that involves a large territory of nine provinces located between Veneto and Friuli, it is freedom to travel, jumping into the future, communicating its modern method.

To be modern is to be actual, in the here and now, in this space time.

Jump into the future is an invitation to movement, to the creative freedom that Italian genius has always embodied.

Jump into the future is an invitation to live our everyday places with vivacity and intelligence, rereading the world with new eyes and finding analogies between what our body can do and a good glass of Prosecco DOC.

Prosecco DOC, JUMP INTO THE FUTURE.

Easter is just around the corner, but between culinary preparations we often forget to think about what wine can pair with the Easter menu. Every good holiday has its own menu, and at Easter, between colomba and lamb, arrosticini and chocolate eggs, Prosecco DOC bubbles cannot be missed!

So why, for once, do we not start with wine and think of a menu to be paired with our Prosecco DOC? It is among the most well-known and appreciated wines in Italy and around the world, its versatility making it a wine more unique than rare, to be the ideal match for any time of the day, from aperitif to the whole meal.

Italian conviviality demands that we start the celebration with a cheerful ritual aperitif and end with a toast of bubbles. It is well known that bubbles go well with everything, especially with the arrival of spring. Ideal for outdoor refreshments, but also for a lunch or dinner with friends, for Easter they can be considered the stars of a rich and varied menu.

For aperitifs and starters, the advice is to choose a Prosecco DOC Rosé Brut, which is dry enough and can enhance foods such as canapés, vegetables and various appetizers. Its fine perlage and dry fruity taste give that freshness that goes well with the savoriness of a seafood crudité, such as Mazara del Vallo red shrimp or Breton oysters, enhancing its flavor.

But not only that, a surprisingly good match is with fresh pasta dishes and certain traditional main courses, especially if vegetable-based. In these cases, it is better to prefer a Prosecco DOC Extra Dry, capable of bringing out the true flavors of the earth, such as asparagus, or a Treviso radicchio. Unexpectedly suitable may turn out to be a Prosecco DOC Brut Nature, even with cheeses such as ricotta or more seasoned and smoked cheeses such as provola and caciocavallo, able to give that well-balanced balance and contrast of flavors.

Its delicate and very fruity taste makes Prosecco DOC particularly suitable for traditional dishes from Veneto and Friuli, the areas where Prosecco itself is produced, or for more sophisticated pairings, such as those with caviar, shellfish or stuffed pasta. Instead, for accompanying succulent traditional Easter dishes such as roast lamb, the elegance and delicacy of Prosecco DOC leaves a fresh finish with persistence of the aromatic sensations perceived on the nose. It will thus enhance the characteristics of the meat, which, thanks to its own cooking, will bring a succulent gravy to the plate.

The colors and scents of spring unfold in a crescendo of sensations with every sip. Dulcis in fundo, fresh and balanced, soft on the palate is Prosecco DOC Dry version, ideal to enhance a good Easter focaccia. Its floral and elegant note balances the sweet flavor of the dessert, giving harmony to the taste. Let us not forget that usually, it is not a suitable combination between sweet and dry bubbly.

If you are still hesitant about the choice of Easter menu, at least on the wine selection you will play it safe!

The cultural and artistic enhancement of Italian heritage is one of the main missions of the Consortium for the Protection of Prosecco DOC.

Starting from the territory to which it belongs and traversing the countless expressions of art, music, theater or food, the Consortium supports cultural initiatives throughout Italy.

From a deep vocation for beauty and excellence come the two latest short film projects, produced and promoted by the Consortium, where art and cinema collide to narrate the Italian Genius that permeates the territory, origins and production of Prosecco DOC.

Lightness that Inspires and Genius Moves the World the two films bring to the screen Italian stories told through the immense hidden beauty of the country and the art of Antonio Canova, both directed by Carlo Guttadauro.

Lightness that Inspires, presented at the 78th Venice Film Festival in 2021, brings fluidity and lightness to the screen giving the viewers the same feeling they can experience when tasting a glass of Prosecco.

The short film embraces a journey of love between two young people through an intoxicating and vibrant toast. From the sinuous profiles of Canova’s sculptures at the Gipsoteca in Possagno (Treviso), to the Miramare Castle in Trieste, the Grand Canal in Venice, the Prato della Valle in Padua, going up to the Belluno Dolomites the film creates a surreal dream of Italian landscape between lightness and seduction.

A glorious eulogy to the country’s excellence met in the perfection of Prosecco Doc

The beauty and harmony of Antonio Canova’s Italian art meets the mastery of the art of wine.

Prosecco Doc chooses to celebrate the bicentennial of Antonio Canova’s death with a tribute to his art, through the short film Genius Moves the World.
Presented at the 79th Venice Film Festival in 2021, the latest short film transports us to the second half of the eighteenth century by encountering and discovering the atmospheres where Canova moved, imagined, contemplated and shaped matter. In his grace is revealed the beauty of feelings found in tasting a glass of Italian Prosecco bubbles, enhancing the highest idea of ​​beauty, a journey between illusion and creation, where the hand that carves the marble is the same that works the vineyard.

The narrative comes to life through the three protagonists: the young Antonio Canova played by Michele Piccolo, the statue of Hebe impersonated by Virna Toppi, first ballerina of La Scala Theater in Milan, and the cellarer of Prosecco DOC represented by Andrea Offredi.

It is art that moves the world, the art of a sculptor and his works, the art of Italian monuments and landscapes capturing the simplicity of beauty where harmony and love find their forms thanks to the hands of man and his genius.

The portrait of the Italian Genio is representing the essence of this concept, from which come thoughts and ideas that revolutionize the world, the same genius that inspires every day the important work of research, production and enhancement of the Prosecco DOC Consortium’s territory.

It’s boom time for pink bubbles! The thirst for Italian pink bubbles is agreeing with consumers around the world from the United States to Germany and the United Kingdom to the Far East. A confirmation of how the new proposal has conquered the palates and tastes of many and above all exceeded all expectations. Prosecco DOC Rosé has been recording staggering numbers over the past year and is literally setting the trend in the sparkling wine market, which seems not to want to stop, but is growing steadily. A future more rosé-o than ever!

 

Its elegance and floral bouquet are the characteristics that make it so appealing, but not only that. Also unmistakable is its fine and persistent perlage and its soft, round and well-structured taste. These are the particularities that make Prosecco DOC Rosé unique derived not only from the classic white grape typical of Prosecco the Glera, but also from a percentage of Pinot Noir, an international grape variety particularly suited for sparkling wine making.

There are four types available of Prosecco DOC Rosé, only in the sparkling version: brut nature, extra brut, brut and extra dry. Refermentation takes place in autoclaves according to the Charmat method and respects a minimum duration of 60 days, after which bottling will takes place.

A successful wedding between the two blends, which sees its historic first vintage in 2020 with a production of over sixteen million bottles. Introduced into the market towards the end of one of the most complex years for the business, Prosecco DOC Rosé reached a production of more than 70 million bottles last year. An incredible number for a new product that has only recently entered the market.

An unstoppable phenomenon that is driving the whole sector of Italian rosé wines, which in part, are still searching for a real identity

In this regard, the reason that led to the birth of this product, developed after a study conducted by the Consortium in 2018, was that it was still very confusing how consumers perceived rosé sparkling wines. This gave rise to the need for clarity. This is how the Consortium decided to standardize and regulate production, guaranteeing consumers a Rosé sparkling wine of quality and certified origin, identifying it with the production territory and making it recognizable. Article 2 of the Production Law Regulations of “Prosecco DOC” wines states: “The sparkling rosé type provides for the following composition of vine varieties: Glera minimum 85%, maximum 90%; Pinot noir vinified in red minimum 10%, maximum 15%. Said composition allows obtaining the ‘rosé’ coloration.”

 

Not just a fashion then, but a true lifestyle symbol: quality and elegance, first and foremost, but also fun and conviviality are the thoughts that consumers associate with Prosecco Rosé. “If this trend continues, we can venture that soon Prosecco Rosé will guide about 90% of the entire Italian rosé production,” says the Consortium for the Protection of Prosecco Rosé, which from Treviso manages more than 24 thousand hectares of vineyards, 11 thousand winemakers and 1,169 wineries capable of putting more than 600 million bottles on the market for a turnover exceeding 3 billion euros, 78 percent of which is made abroad.

Certainly the combination of the Prosecco trend with the rosé trend has been to all intents and purposes successful, making it a young and desirable wine. The biggest lovers of the newborn wine, in fact, are precisely the millennials, because they recognize themselves in a proposal that represents them and is suitable for every occasion. A real phenomenon that has attracted the attentions of many stars and celebrities, such as pop singer Kylie Minogue. She was one of the first to want to create “her” Prosecco DOC Rosé in collaboration with the Veneto-based winery Zonin.

An increased interest in this pink bubbly that does not seem to want to stop, proving itself more and more among an international audience, especially women, in whom it is recognized for its peculiarities and characteristics. The launch of Prosecco Rosé has also revolutionized the way Prosecco is perceived, in a positive way. The perception of higher quality and value has markedly increased, positioning this wine in the mid-to-high range. Don’t call it purely a marketing move though, although it has put the world of Prosecco back under the magnifying glass of its fans and the wine world in general, benefiting the entire denomination.

This new and expected perception of Prosecco has led to a greater appreciation of the Treviso area and its great food and wine heritage, which has reached the ears and palates of many countries around the world.

A real paradigm shift that has allowed Prosecco to be perceived not just as a lifestyle symbol, but as a sought-after and appreciated wine, ambassador of a well-rooted tradition and spokesperson for a well-defined territory, in Italy and on the international scene.

Un viaggio nella nostra adorata bollicina : il Prosecco DOC

A journey into the bubble we all love and cherish: Prosecco Doc.

Prosecco is one of the most worldwide consumed sparkling wines, and it comes with no surprise. It is perfect for aperitivo, it is so easy to pair with food, to be drank alone in peace. Prosecco has become so popular that last year producers even sparked concerns of a global shortage! The Horror!

Useless to try to describe what a sad life ours (and yours) would be without Prosecco, but very useful instead to discover a few tidbits about the bubbly that is slowly rewriting the history of Italian viticulture.

Sit back and relax as we begin this journey into the lands of the world’s most beloved Italian sparkling wine, and why not, in the meantime we recommend a nice chilled glass of Prosecco DOC so you can totally immerse yourself in this tale.

’Twas a lovely day in a county in Friuli Venezia Giulia. 

Its 500 something in Friuli Venezia Giulia, Italy as we know it and love it today didn’t exist yet, but its climate was already amazing, so was its biodiversity.

The Romans, bananas for our beloved wine called Pucino at the time, even though it was a dry white wine then, (castellum nobile vino Pucinum), wrote poems and sonnets as did for example by Pilino il vecchio, and it was the favourite wine of empress Livia (emperor Augustus’ wife).

Prosecco DOC, a wine we have come to love, began to be produced in the modern way only in the nineteenth century, making it one of our greatest oenological “discoveries.” Its name comes from the little town close to Trieste where the white variety of grapes, called Glera are cultivated.

The Prosecco DOC, or “Denominazione di Origine Controllata,” is the broadest geographic area where Prosecco can be produced. DOC can be translated to “Controlled Designation of Origin” and it is an epitome of Italian quality. The designation ensures that the bottle of wine in your hands is guaranteed to come from this area only and that it was made following specific winemaking practices and standards.

To go further in depth you will be able to find Prosecco coming from different provinces which are specialised in the production of the sparkling wine: in Veneto Venice, Vicenza, Padua, Belluno and Treviso; and in Friuli Venezia Giulia you can have prosecco DOC produced in the cities of Trieste, Udine, Gorizia and Pordenone.

But what is Prosecco you ask?

To put it easily, Prosecco is a sparkling wine mainly produced with Glera grapes in two Italian regions as stated above: Veneto and Friul Venezia Giulia.

It can only be produced within a specific geographic border in this part of Italy as we stated before.

The glera grapes make it that the main aromas in Prosecco are white fruits and flowers, typical of the varietal. The perlage in Prosecco is delicate and elegant bubbles. You’ll find in your studies (yes that indeed means drinking plenty of sparkling wine) that good quality Prosecco can offer scents that reminisce of hazelnut, vanilla, banana, honeycomb, tropical fruit and cream.

Wines produced through the Martinotti method take a shorter time to produce.

That been said, you might believe that one method is superior to the other, not necessarily, it just makes for two very different type of wines. The Martinotti method produces a lighter, fresher, younger wine designed to be enjoyed in lightness. In fact, Prosecco is not meant to “age” it is a ready-to-drink wine, to be drunk in a couple of years.

We have spoken a lot about methods, but what do they mean, how do make a dry white wine into Prosecco?

As we said a few lines above, the method that is used to produce Prosecco involves the use of autoclaves and is called Charmat-Martinotti. This method is different from “Méthode Champenoise” which is the method of producing Champagne, also called Metodo Classico.

In this quick bullet point are the steps for Prosecco production:

• First starts the grape harvest, at the time when there is perfect balance between sugar and acid component.
• You would then gently press the grapes to produce a juice, clear and crisp.
• Once you have your beautiful “juice” you would place it in a tank, normally made of stainless steel, for a maximum of ten days. This process, the first fermentation, will produce a still white wine.
• This is the step where bubbles come from: you would transfer the “base wine” we have made, adding sugar and selected yeasts to the base wine and moving the whole ordeal in a sealed and pressurised stainless-steel tank, also known as “autoclave”. The wine will stay there for a range of time that goes from minimum 30 days (60 for Prosecco Rosé) to 6 months. What happens during that time, the second natural fermentation, is simplicity at its best, with a sprinkle of magic, the sugar and the yeast in the concoction will produce Co2 during the fermentation process, simply because sugar becomes alcohol, the bubbles have nowhere to run to and remain trapped in the wine, again because we had trapped and sealed them in an autoclave.
• After the second fermentation has finished, the wine will have to be filtered to remove any residual yeast or sediment.
• A special bottling machine assures that the same amount of pressure that was in the tank goes for any single bottle.
• Last but not least, labelling

Now that the more studious part has gone by, let’s get down and dirty: What food do I pair with my bottle of Prosecco?

Prosecco is extremely versatile, you can pair it with many different types of food. Because of its delicate bubbles, and balanced acidity, Prosecco makes for a perfect pairing to a juicy, sexy charcuterie&cheese board and a huge variety of other appetisers. You name it, it goes well with Prosecco Doc! The gentler bottles of Prosecco are a marvel paired to spicy and creamy dishes, trust us, try it with a Tom Yum from Thailand – or a curry.

To close this brief story about our lovely sparkling wine, the only thing left to say is: whenever you crave something fresh, grab a glass, or a bottle of Prosecco DOC. You won’t regret it, actually you might regret not having another one on ice.

Football-television metaphor aside, one fact remains: the Glera grape variety, historically widespread in the Veneto region, forms the basis of Prosecco DOC, as its grapes must be contained in a minimum percentage of 85 percent within what is the world’s best-known sparkling wine. The remaining 15 percent can be made up of native varieties such as Verdiso, Bianchetta Trevigiana, Perera and Glera Lunga and international varieties such as Chardonnay and Pinot.

The Glera vine is intrinsically linked to the Veneto region, but in the years its cultivation has spread to Friuli-Venezia Giulia. In fact, one could speak of a return to its roots since it is precisely a town near Trieste, not coincidentally named Prosecco, that is the place of origin of our favorite.

Glera is a type of white grape. Its branches are dark hazelnut in hue and produce clusters of straw-colored grapes, and its use dates back to the time of the Ancient Romans, who considered Pucino wine-the ancestor of our Prosecco-a true elixir of youth.

Robust and vigorous, the Glera grape variety gives Prosecco DOC a very pleasant, as well as very recognizable, acidulous note and elegant fruity aromas. In defining the characteristics of Glera, further differences can be noted according to the area of cultivation: the different climatic and soil conditions in fact give the vines at higher altitudes floral and fruity notes; in the mid-hills, the scents are citrusy and recall green apple; floral and fresh fruitiness instead denote those of the plains.

After the harvest, the production process of Prosecco DOC begins through autoclave fermentation using the Martinotti-Charmat Method.

In fact, the refermentation in autoclave enhances the characteristics of the grapes, especially the floral and fruity scents. The semi-aromatic Glera variety, thanks to a sparkling period (i.e., alcoholic fermentation in a closed environment, where the carbon dioxide that develops from this process, being “locked up,” is naturally assimilated into the wine) 30 days long for Prosecco DOC and 60 days for Prosecco DOC Rosé, thus sees its typical and delicate scents of wisteria, jasmine, pear, green apple and citrus fruits amplified in the glass.

The Spritz, Prosecco DOC and Veneto are connected by a double wire that can never and for no reason in the world be broken. One lives in function of the other and vice versa, exactly as it happens in those married and quite broken-in couples with a very good and well-behaved son. One third Prosecco DOC Brut or Extra Dry, one third bitter and one third sparkling water, and it’s immediately Spritz (but also party): thus was born one of the most popular and well-known cocktails in Italy and the world.  Synonymous of aperitif, the spritz has been a protagonist since the mid-19th century in the Austro-Hungarian period.

It is said that the original recipe came about by chance, when the Austrians, in order to dilute the wine to make it less alcoholic began to add seltzer water, a particularly carbonated water that was literally sprayed to water it down. This gave rise to the German name spritzen, which means, precisely, “to spray.”

As the centuries passed, the hunch of having a drink with great potential on one’s hands became a certainty to the point of giving rise to more or less well-known and improvised reinterpretations. Depending on the region, or even the bar within the same city, ordering a Spritz turns out to be an experience that is never the same: in Treviso, for example, we find Prosecco DOC Brut or Extra Dry and Aperol or Campari red with a slice of orange or olive; in Venice, they used Select or Cynar. And again, in Udine the recipe calls for Aperol or Campari and a lemon peel; in Trieste the Austro-Hungarian tradition with wine and sparkling water endures.

50 shades are probably too many, however, we can still stay on topic: so here are 7 variations of Spritz for 7 brothers (or for anyone who doesn’t want to miss the opportunity to toast without getting bored).

Bitter Spritz. Substituting Campari for the classic Aperol gives this version a more bitter and persistent aftertaste. The procedure and proportions to follow are the same: in a tumbler or goblet, pour the Prosecco DOC Brut or Extra Dry, add the bitter and complete with sparkling water; finally decorate with an orange slice and serve with plenty of ice.

Spritz Select. Known by some as the true “Venetian Spritz,” this version, rather than being a true reinterpretation, competes with the traditional recipe: the only difference is the addition of Select instead of bitter. (For the beginners, this is a citrus liqueur with a bright red color and sweeter taste, enhanced by the combination of orange or lemon slices).

Cynar Spritz. A complex, almost meditative Spritz. The aromatic notes of the artichoke bitter make it less playful than the classic cocktail, but at the same time less citrusy than the Select Spritz. The Cynar Spritz represents a pleasant middle way, therefore, in which the bitter-sweet component of the artichoke blends well with the freshness of Prosecco DOC.

The Pirlo. As Spritz is called in Brescia, made with Prosecco DOC, bitters and sparkling water, but presented in a scenic balloon glass with a slice of orange.

White Spritz with lemon. Trieste’s take on the Spritz. The crystal clear color will make you think you are drinking a simple soda, but at the first sip you will be overwhelmed by an unexpected surprise. A perfect blend of Prosecco DOC, soda and lemon juice perfect for all tastes, even for those who don’t like excessive alcohol levels.

Mexican-style Spritz. An exotic and different version from the usual: in a cocktail glass mix agave syrup, Vermouth, Cointreau, Prosecco DOC Brut or Extra Dry, and of course accompany it with tacos and guacamole.

Spritz Hugo. Born in South Tyrol, from the skilled hands of bartender Roland Gruber. Prosecco DOC Brut or Extra Dry, two mint leaves, a dash of soda, a drizzle of elderflower syrup. The extra kick? A drizzle of lime or lemon juice that makes the Hugo less sweet and “one-sided.”

What perlage means and why it is an important feature in Prosecco Doc

Perlage is an oenological term used to describe the bubbles inside a glass of sparkling wine that, rising to the surface in subtle paths, resemble precisely pearl necklaces. For connoisseurs, perlage is as important an indicator of the quality of a Prosecco (or sparkling wine) as its taste.

These numerous “pearl necklaces” are the result of the second fermentation of the wine that takes place in the autoclave: in fact, at this stage, the activity of sugars and yeasts leads to the production of ethyl alcohol and Co2, which does not escape from the tank and remains trapped in the wine in liquid form. CO2 will also be present after bottling, thanks to the high pressure inside the glass bottles.

 

When the bottle is opened and the wine poured, the sparkling wine is suddenly at normal atmospheric pressure, releasing all the Co2 as bubbles. Thin bubbles in a Prosecco are evidence of age: the Co2 is trapped under pressure in the liquid state; once released, since it is no longer compressed by the pressure, it returns to the gaseous state in the form of perlage.

If a prosecco has thin bubbles, it is not a guarantee that the product is of high quality; it is only reliable evidence of its age: over the years, sparkling wine loses carbon dioxide through the wine cap and the bubbles lose intensity and size.

Another crucial factor in bubble behavior is temperature. This does not affect bubble size much, but it does affect the viscosity of the sparkling wine. At slightly warmer temperatures, the wine is less viscous, thinner, and the speed with which the bubbles-and thus the carbon dioxide particles-leave the glass is greater, causing the effervescence to run out much faster.

In generally, Prosecco – and sparkling wine – drinkers much prefer slowly rising, visually more attractive bubbles, and a cold wine is preferred. But if the wine is too cold, the aromas are less perceived by the drinker. So there is no perfect serving temperature, it is a matter of compromise, although it is recommended to serve Prosecco DOC between 6°C and 8°C.

 

Gérard Liger-Belair, associate professor of physics at the University of Reims Champagne-Ardenne studied the behavior of perlage in a sparkling wine glass in an interesting experiment. He cleaned wine glasses with a very powerful acid to remove any dust particles or fibers. He then filled them with Champagne. Surprisingly, the physicist found that in such a perfectly clean glass no bubbles appear, and the wine appears still. In this case the dissolved carbon dioxide implements its escape as usual, but imperceptibly rising from the surface of the wine without effervescence

This occurs because a bubble, in order to form, needs a birthplace, a pocket of air to help it emerge from the liquid. Usually these bubble birthplaces are invisible cellulose fibers released by cloth or air on the inner surface of the glass. Wherever there is a fiber, a tiny bubble of gas forms in the liquid and then rises through the wine, growing in size as it picks up more carbon dioxide, until it bursts at the surface. One such fiber particle can produce tens of thousands of bubbles..

 

Therefore in a glass, washed and perfectly dried in a dishwasher, the sparkling wine will show less bubbles. This is why sparkling wine glasses are wiped with a dry cloth just before serving, and some sparkling wine glass manufacturers even laser-apply a special knurling to the inside of the glass.

Bubbles also help emphasize the taste and bouquet of sparkling wines. Through their continuous movement, they create currents in the wine that help circulate the liquid in the glass. Then, when they rise to the surface and burst, they release tiny particles of wine into the air above the glass, greatly accentuating the aroma.

A unique journey through the pizzerias and restaurants awarded by 50 Top Pizza and 50 Top Italy to disvover the most loved Italian dishes all over the world.

From the USA to Japan, 16 pizza chefs, chefs and manager tell us their experience, while suggesting a pairing with our beloved Prosecco DOC.

Are you ready to start?

RUSSIA

La Bottega Siciliana, Mosca
Quattro Formaggi with porcini mushrooms and black truffle, paired with Ponte 1948 Prosecco DOC Rosé Brut Millesimato 2020

 

Pizzeria 22 CM, Mosca
Pizza with figs paired with Cantine Maschio Prosecco DOC Extra Dry

THAILAND

Pizzeria Peppina, Bangkok
Pizza with tuna, Piennolo del Vesuvio tomato, stracciatella, capers paired with Bottega Gold Prosecco DOC Brut

 

Pizzeria Massilia, Bangkok
Pizza with beetroot and goat cheese paired with Zonin 1821 Prosecco DOC Brut

 

HONG KONG

Ciak in the Kitchen, Hong Kong
Pizza with tuna paired with Le Rughe Prosecco DOC Rosé Brut Millesimato 2020