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!

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 warm and delicate dish by Chef Danilo Cortellini.