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.
