On Tuesday 8 April, the Prosecco DOC Pavilion, the splendid glasshouse set up in Area H at Verona Fiere on the occasion of Vinitaly, hosted an exclusive event where starred cuisine and Prosecco DOC bubbles met in a perfect union. Chef Carlo Cracco, one of the most prestigious names in Italian gastronomy, enchanted the participants with two signature dishes, which enhanced the best of Italian culinary traditions with a touch of innovation.
During the show cooking reserved for the media, Cracco presented two of his superlative recipes:
- Black egg, almond & mustard caviar, a dish of great aesthetic impact, combining the delicacy of the yolk with the crunchy touch of the almond and the pungency of the mustard caviar.
- Creamy rice with peas, goat robiola cheese and fig leaf, another creation in which the rice was enhanced by the freshness of the peas and the creaminess of the robiola di capra, further enriched by the aroma of the fig leaf.
Participation was reserved for the media, whose attendance and appreciation was remarkable: the Prosecco DOC Pavilion offered the perfect setting for an event of this magnitude, where every detail contributed to celebrating the excellence of Italian cuisine and bubbles.
