50 TOP ITALY, international cultural project whose aim is to share a map of the Italian restaurants all over the world, has started a Made in Italy enhancement project in the US in collaboration with the Consorzio di Tutela della DOC Prosecco.
“A Taste of Italy in Manhattan” aims to present some of the protagonists of Italian restaurants in the Big Apple, pairing their signature dishes with a glass of the most exported and consumed Italian sparkling wine, Prosecco DOC.
A format of 5 videos, with 5 chefs and 5 Prosecco DOC labels.
In collaboration with AICNY (Associazione Italiana Chef New York).
Pizza by Roberto Caporuscio, Kestè (New York) – Bottega Prosecco DOC Brut “Gold”
Pizza by Pasquale Cozzolino, Ribalta (New York) – Villa Sandi Prosecco DOC Treviso Brut “Il Fresco”
Risotto al Radicchio by Riccardo Orfino, Alice (Manhattan) – Mionetto Prosecco DOC Treviso Brut
Mameli Cake by Mario Santoro, Cardinali Bakery (Long Island) – La Marca Prosecco DOC Extra Dry
Risotto al Prosecco by Raffaele Solinas, Osteria Brooklyn (Brooklyn)
Let’s start with what may seem obvious to many, but sometimes we need to be reiterated: in the world – and especially in Italy – fine dining is a sort of “great ambassador” of our local wines and plays a fundamental role in their enhancement. In this regard, fine dining is an ace in the hole for transforming the perception of bubbles from “party wine” to “wine for the whole meal”.
Another obvious consideration: who better than fine dining itself can talk about fine dining?
Specifically, who better than the maîtres, the sommeliers, the managers or owners of the restaurants can narrate intangible yet essential aspects such as attention, hospitality, care, which – together with the cuisine – make the customer experience unique?
With the aim of valuing the relationship between Prosecco DOC and fine dining, we have created a real narrative path aimed at enhancing wine in the storytelling of the stars of fine dining: starting with Sara Squarzoni, owner with husband Federico Chignola of La Casa degli Spiriti in Costermano sul Garda, in the province of Verona, a “balcony on the lake” where you can enjoy dishes that combine colors and local flavors wisely combined with Prosecco DOC.
Going on with GP Cremonini, patron of the Venetian Riviera Ristorante per onnivori, born thanks to his infinite love for the city: here Cremonini welcomes Venetians and guests from all over the world, joyfully and warmly serving local products, such as cuttlefish from the lagoon, accompanied by the authentic Prosecco DOC.
Then there is Bonny Ferrara, who with the chef Francesco Sodano manages Il Faro di Capo d’Orso in Maiori, in the splendid setting of the Amalfi Coast: the dish that represents their new Italian cuisine is the cooked leek under ashes, characterized by an intense taste that goes perfectly with the Prosecco DOC bubbles.
We then return north with Ludovica Rubbini, from Sanbrite, in Cortina d’Ampezzo, a restaurant of excellence that has recently won its first Michelin star. As soon as crossing the threshold of Sanbrite, it’s impossible not to breathe the authenticity of the territory, the love for genuine Km0 ingredients, the hospitality and perceiving the soul of Prosecco DOC. The spaghetti with mountain pine combined with bubbles thus become the most refined expression of this enchanting treasure chest in the heart of the Dolomites, as well as the Chef Riccardo and his wife and Director of Sala Ludovica know-how.
Finally, Prosecco DOC flies from Quisisana, a top-level hotel in the heart of Capri, overlooking the crystalline sea of the island of Campania, which has become a benchmark for international tourism. Aldo D’Errico, maître for 25 years now, says that Quisisana’s favorite bubble is the one of the Italian Genius, perfect for an aperitif on the terrace and for pairing with Mediterranean fish. And we, on the other hand, think that it couldn’t be really otherwise.
The golden and sparkling thread of Prosecco DOC can unite distant places. And it is the fresh, immediate, and aromatic trait d’union to bring together in a universe of ?lavor ?ive types of pizzas, ?ive ways of understanding the leavened disc of dough that can make you happy at all latitudes of the world, ?ive interpretations that are united by the idea of a gourmet pizza. But not in the snobbish sense of the term, but to underline the research, the peculiarity, the people who made them.
Involuntary founder Renato Bosco in San Martino Buonalbergo (Verona) began with Saporé , which later became Renato Bosco Pizzeria, and was able to build his wonderful empire on the evolution of pizza. “I always start with tradition, because without tradition there is no innovation,” he says, and it’s hard to argue with him. Prosecco is a quintessential example of how robust tradition has been polished to a perpetual and common elegance, similar to the continuous and deep research on pizza: together they represent the most authentic, genuine, and brilliant Italian excellence.
“Gourmet pizza means that a restaurant has put pizza at the center of the culinary experience,” stresses Davide Iannacco of Taverna Gourmet, in Milan, who is keen to highlight how the recipes are a fundamental part of his idea of pizza. The topping garnishes and enhances the richness of the research on the pizza bases, cooked in a wood-ired oven, and that Prosecco DOC comes to accompany with sweetness and freshness.
The bubbles also accompany the gourmet pizza from Battil’oro, with smoked burrata, Cantabrian anchovies, pink pepper, basil and extra virgin olive oil by the explorer Gennaro Battiloro, who arrived like a modern Vasco da Gama after experiences abroad on the coast of Forte dei Marmi (“to emphasize the importance of raw materials: land, wheat, sun, everything you need to create an excellent dough and fill it with carefully selected ingredients”).
And there is always Prosecco DOC to support the crazy happy idea of Aurora Mazzucchelli of Mollica, in Sasso Marconi (Bologna), who as a star chef has chosen to invest in leavened products giving pizza a very personal twist: a dough based on the Roman pala (with roasted cauliflower cream, butter-glazed and golden sweetbreads, and a Bernese sauce) or a toasted barley focaccia-bread stuffed with delicacies, an invitation to the “nice” glass of Prosecco DOC that follows the tasting with fruity notes. All pizza chefs know that the best bubbles of Prosecco will be able to find their aromatic-tasting way into exalting pizzas.
The new millennium is an instigator of innovation, confirms Michele Colpo from Premiata Fabbrica Pizza in Bassano del Grappa, he points out to Renato Bosco among the masters of white art and pushes the acidity of leavened pizzas towards very pleasant heights with his own interpretation. Not forgetting to emphasize that: “Pizza should always be tasted with a Prosecco DOC. The bubbles accompany you along with the pizzas”.
How many forms can typically Italian entrepreneurial genius take? That unique mix of style, talent, emotionality and beauty that makes the heart of the Made in Italy? Of course, the forms through which the Italian genius becomes concrete are infinite, multiple and complementary. Many have tried to define and harness the Italian lifestyle without succeeding: being able to define the boundaries of a concept which brings with it refinement, attention to detail and originality, knowing how to recognize beauty and how to create it, the joy of living, is not simple at all.
The Italian experience is above all a sensorial one, connected to taste, touch, smell and hearing – but also a cultural and educational one: Prosecco DOC has been able to realize that these are precisely the aspects of the Italian offer to be communicated and enhanced, and has decided to tell them in the #ItalianGenio project. A strong brand like Made in Italy, in fact, has an ace in the hole: the emotional factor, capable of evoking in the collective imagination a specific lifestyle, a peculiar quality of products and experiences, a certain type of suggestion and authenticity. It is right on emotional factor that Italian companies exporting their products and services in the world must aim to translate attractiveness into concrete economic value.
Easy to say, fewer to do: why then not following the narration of Prosecco DOC, learning from those who, for some time, have been able to give voice to the Italian genius? History, culture, nature, beauty and innovation are the elements that distinguish the nine provinces of Prosecco DOC production (in Veneto and Friuli-Venezia Giulia) and which at the same time also characterize entrepreneurial excellence –the various #ItalianGenio – that are developed in these territories.
Leaving from the province of Treviso with Itlas, a company of pre-finished wooden floors, which was born from a very clear choice, for itself and for the final consumer: an eco-friendly project with total guarantees. Moving on to Vicenza with Arclinea: born as a carpentry in 1925, the company is now a virtuous reality in the kitchen and furniture sector that merges aesthetics, architecture and craftsmanship.
Padua is present with Henderson Shoes, a family business that has become a brand of Italian fashion exported worldwide, always focused on ingredients such as innovation and tradition.
In the Venetian area, Slowear is a multi-brand project that contains in its name the idea of a “slow” fashion philosophy: a clothing company proud to show its local roots, despite having developed a global dimension.
In the province of Pordenone, on the other hand, the example of Brionvega resounds: design electronics company born in Veneto, which moved to Milan and finally returned to the Northeast, which has always focused on leading figures in Italian industrial design, to get to have a radio phonograph among the objects at MoMA in New York. In Trieste, AREA Science Park was born from a brilliant intuition, an organization that operates in the world of research and innovation in support of businesses: in this context develops the Cooperativa Primo Principio, which – with its technology applied to precision agriculture – supports the producers of Prosecco DOC.
The origin of Moroso, on the other hand, dates back to the 1950s in Udine, a fundamental area for the wood sector and for the production of furniture: originality, quality and passion are the values that unite Prosecco DOC and this internationally renowned reality, which today boasts collaborations with some of the most talented designers in the world.
Let’s close first with the province of Gorizia, where the craftsmanship of Alto Adriatico Custom finds its realization in boats created in Monfalcone, a long-standing nautical center, by shipwrights Paolo and Odilio.
Last but not least, the Belluno area, where De Rigo stands out, one of the world leaders in the design, production and distribution of high-quality high-end eyewear, and one of the most important retailers in the field of international optics.
Raise your glasses and happy #ItalianGenio to everyone!
50 TOP ITALY, international cultural project whose aim is to share a map of the Italian restaurants all over the world, has started a Made in Italy enhancement project in Geneva, Switzerland, in collaboration with the Consorzio di Tutela della DOC Prosecco.
“L’Italie à Genève” aims to present some of the protagonists of Italian restaurants in the helvetic city, pairing their signature dishes with a glass of the most exported and consumed Italian sparkling wine, Prosecco DOC.
A format of 12 videos, with 4 chefs and 12 Prosecco DOC labels.
La Pizza Campese de Kytaly (Genève) – Cantina Montelliana Prosecco DOC Treviso Extra Dry
Pâtes à la ventrèche de thon de Kytaly (Genève) – Tenuta Santomè Prosecco DOC Treviso Brut
La Pizza Capricciosa de Kytaly (Genève) – Ponte 1948 Prosecco DOC Rosé Brut Millesimato 2019
La Pizza aux Crevettes Rouges de Luigia (Genève) – Salatin Prosecco DOC Treviso Brut
La Pizza poulpe et pommes de terre Luigia (Genève) – La Marca Prosecco DOC Treviso Extra Dry
La Pizza Morue et Tarallo de Luigia (Genève) – Ruggeri Prosecco DOC Rosé Brut Millesimato 2019
Le langoustine de “Il Lago” Four Seasons (Genève) – Le Contesse Prosecco DOC Brut Nature
Le ravioli de “Il Lago” Four Seasons (Genève) – Le Rughe Prosecco DOC Extra Dry
Le carré d’agneau de “Il Lago” Four Seasons (Genève) – Terra Serena Prosecco DOC Rosé Brut Millesimato 2019
La focaccia du Vicolo 39 (Genève) – Masottina Prosecco DOC Extra Brut
Les tortelli di parmigiana du Vicolo 39 (Genève) – V8+ Prosecco DOC Brut Millesimato 2019
Le poisson du jour du Vicolo 39 (Genève) – Villa Sandi Prosecco DOC Rosé Brut Millesimato 2019
Everything we’ve always imagined or wanted to ask, about Prosecco DOC in mixology and have never dared to ask: excuse us Woody Allen, but bubbles are serious business.
So just like this the Dive pieces with ninety items of mixology, capable of declining Prosecco DOC into cocktails that taste like a solid future, and you understand an exciting side of using the wine with its thick, exciting perlage.
Whether they are natives like Samuele Ambrosi of Cloakroom Cocktail Lab in Treviso (where local bubbles are the only ones on tap), Max Morandi of Ada C. Secret in Padua or Lucas Kelm at the helm of Il Calandrino, in Sarmeola di Rubano in the province of Padua, or experts in the potential of Prosecco DOC such as Riccardo Tesini of Killer in Milan and Luca Menni directly from Move On in Florence, all the bartenders interviewed agreed on one detail: Prosecco DOC can give a touch of pleasant acidity (“being a fermented wine” as Tesini underlines) capable of making any drink more pleasant, drinkable and appreciable.
Whether it is paired with bitters or with the taki sweetness of pineapple, with the delicate Dloral-relaxing essence of chamomile or with the seductive roundness of raspberry, Prosecco DOC constantly hits the mark, underlining the gentle Padovan macerations invigorated by orange juice, reinterpreting the most classic of aperitif drinks, the Spritz, in a Dloral key with St. Germain, elderDlowers and soda as in Calandrino, or accompanying itself with the stimulating acidity of pomegranate, the sweet cleanliness of honey syrup salted in the shadows of the Baptistery of Florence. An ingenious journey among the different sparkling interpretations of the uniqueness of Prosecco, inside out the territory, supreme Italian Genius able to set the pace even in a mixology version.
