Caterina Ceraudo’s journey is part of the collaboration between Vinibuoni d’Italia and the Consorzio Prosecco DOC. Eight Italian chefs interpret their cuisine through a signature dish, paired with a Prosecco DOC selected by Alessandro Scorsone. A narrative that weaves together territories, experiences, and visions, celebrating the meeting between fine dining and one of the most appreciated Italian wines worldwide.
We move to Calabria, to Dattilo, where Caterina Ceraudo has been leading the kitchen since 2013 within her family’s farm. With a background in oenology and training at the academy of Niko Romito, she has developed a cuisine that is both essential and refined, deeply rooted in the territory. Awarded a Michelin Star and a Green Star, her work combines elegance, sustainability, and a strong focus on local ingredients.
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.
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.
A simple yet refined risotto full of contrasts.
We all know potato gnocchi but have you tried them made out of sweet potatoes? They are fluffy, sweet and soft, perfect when paired with crunchy bitter leaves like radicchio, lightly braised in butter and served with smoked ricotta.
A recipe by Chef Danilo Cortellini, full of contrast that pairs beautifully well with a glass of fruity Prosecco DOC.
Ingredients
320 g Carnaroli or Vialone Nano rice
400 g Radicchio Rosso di Treviso
1 shallot
vegetable stock as needed
100 g grated grana Padano DOP
1 glass of red wine
extra virgin olive oil or a knob of butter
salt and pepper
Ingredients
300 g monkfish
400 g mussels
300 g clams
200 g grouper
8 red prawns
8 green crabs
100 g cuttlefish
200 g gurnard or redfish
2 green courgettes
3 potatoes
1 sprig of basil and 1 of parsley
1 lemon and 1 chili pepper
1 dried tomato
extra virgin oil as needed
300 g San Marzano red tomatoes
160 g bulgur or cous cous
Ingredients
20g green asparagus
80g finely chopped onion
2 tablespoons of extra virgin olive oil
280g Carnaroli rice
200ml Prosecco DOC
1 litre vegetable or chicken stock
40g grated Grana
30g butte
salt and pepper to taste
a little pea shoots to garnish
Ingredients
250 ml of Prosecco DOC Brut
280 g of Carnaroli rice
10 g of grated Grana Padano cheese
30 g of onion (finely chopped)
30 g of unsalted butter
100 g of grated Pecorino Cheese
1.5 litres of vegetable stock
1 tbsp of extra virgin olive oil
1 garlic cloves
1 large lemon
1 small bunch of thyme
Salt and pepper (to taste)
