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.

Chefs often enjoy trying new techniques and playing with ingredients, and yes – you could go as far as saying we like to make our life a little bit complicated. But the reality is, we are truly moved by the will of improving ourselves and producing something delicious.

I’ve used my chef’s training to play with hybrid between a classic Spritz and a bloody Mary using Prosecco DOC Rosé. It’s summer and we are right at the peek of tomato season so I couldn’t resist to use fresh tomatoes for this drink, blitz with a classic pairing of basil leaves and chili for the aromatic notes. It was tricky at first to strike a balance between bitterness, acidic and salty notes, but I found that a touch of brown sugar really helped.

If you are a fan of Italian food and culture you might have heard the word baccalà as it is quite common in many areas of the country. Put simply, baccalà is salted cod, slightly different from stockfish which is simply air dried but unsalted. It was a way to preserve fish in the past but nowadays it is a proper and delicious ingredient in its own right.

Amongst the many Italian recipes using baccalà one stands out for me, the Venetian mantecato (literally means whipped). Here the salted cod fillets are desalted in running water, then cooked and whipped with cream and olive oil to a mousse-like consistency, which could be weird if you aren’t accustomed to it but I (like many others) find it absolutely delicious, especially if served as tradition requires, with toasted polenta.

Being this a traditional Venetian recipe, I couldn’t not pair it with a lovely Prosecco DOC and on this occasion I’ve used the renowned Mionetto brut. Mild acidicy, fruity notes and elegant bubbles, an undeniable great match with this briny fish recipe.

Trust me on this, you’ve got to try it, it is a must for all seafood lovers!