Not a recipe you would normally pair or associate with sparkly Prosecco DOC but trust me this is worth your attention.

Any one pot roast is often a home cook dream (or salvation), and this one in particular is not only easy and stress free but, with a few little tricks it really packs a punch of flavour that deliver comfort straight away.

Chef’s tips: please use chicken legs if you can, the dark meat is perfect for the low and slow cooking method. Swap the pumpkin and cavolo nero for other seasonal vegetables if you want to cook a variation of this recipe in spring or summer. This is perfect with peppers, asparagus or courgettes!

A comforting risotto yet with a complex flavour profile, full of interesting contrasts. Acidity from the Prosecco DOC Rosé butter, sweetnes from the caramelized grapes and nutty notes from the pinenuts and cheese.

Chef’s tips: I make my Prosecco DOC butter way ahead and freeze it in cubes so that I can use it in risottos, pastas and sauces.

Imagine a thicker custard flavoured with whatever you like, from vanilla to cinnamon or why not candied peel? This custard is breaded and fried into cubes to crispy perfection and sprinkled with powdered sugar for a sweet version or with sea salt if you want something that really surprises you!

Needless to say, however you want to serve this, please do it alongside a cold glass of Prosecco DOC Rosé, the mild acidity, the fruity notes and persistent bubbles will never go wrong with a fried dish, especially one that is as quirky as fried custard!

In this recipe, I used nettles in what is perhaps one of the easiest ways: simply blanched and mixed with ricotta (instead of spinach) to create a classic ravioli filling. Simple yet delicate, the grassy and cheesy flavours go extremely well with lemon zest and an acidic butter made with a reduction of Prosecco DOC Rosé.

Enjoy this pasta dish with a glass of Prosecco DOC and a couple of friends for a true Italian experience.

Chef’s tips: Remember to handle nettles with thick gloves when raw, and go after smaller, tender leaves if you can. Be cautious not to misjudge other plants for stinging nettles – nature can be deceiving at times, so inform yourself. If it looks like nettles but doesn’t sting at all, oftentimes it isn’t edible.

 

 

The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare this newly spritz style cocktail with Grappa, Rosehip cup and of course Prosecco DOC.

A simple yet refined drink that is perfect for an aperitivo or even after dinner!

This is a cheffy dish that takes inspiration from old French classics. A recipe committed to satisfying the most luxurious and gluttonous palate, and definitely to save for a special occasion.

 

Chef’s tips: just a touch of this sauce can help you enrich many dishes, even a simple mussel stew served with crusty bread. And remember to serve it with a glass of the same Prosecco DOC used in the making.

The renowned Italian Bartender head of the Duke’s bar in London teaches us how to prepare the classic Mimosa with a double twist of Campari and Prosecco DOC rosé.

A timeless simple classic that is always a crowd pleaser, not only at brunches!

Roast chicken might not sound very Italian but us too, have large varieties of chicken recipes, even if we don’t champion them often, they are a staple.

I did my best to elevate the humble chicken roast to a showstopper dish and apparently my family loves it! Deboned and stuffed with chicken and sausage meat mixture with nuts and caramelised onions, this chicken roulade is the perfect centrepiece to a family meal.

I’ve made a chicken gravy deglazed with Prosecco DOC Rosé, but you can use any white Prosecco DOC – it gives a nice hint of acidity to the sauce for a very balanced finish.

A simple yet refined risotto full of contrasts.