A great classic not only on the Adriatic coast but all over seaside towns in Italy, although with local variations. Tagliolini (or spaghetti) con i calamari (squid) is the perfect seafood main course for a summer lunch, and a sprinkle of bottarga is just the kick that it really needs to make it bold and unforgettable.
Bottarga is often considered the ‘grated cheese’ of the sea. Cured bottarga is a prized Mediterranean delicacy made from the salted, cured egg sac (roe) of grey mullet or bluefin tuna. It is pressed to remove moisture and dried to achieve a dense, firm texture. Because of its intense flavour, a little goes a long way. Bottarga is never cooked, but rather used as a seasoning.
To garnish this plate of pasta, I added lemon zest and fresh herbs to bring freshness and zing, and they pair beautifully with the floral notes of Prosecco DOC Rosé.
Chef’s tips: Skip the pasta-making to cut recipe times if you don’t feel like it. Use good-quality pasta from the shop. If you want to omit the bottarga, I suggest using toasted pangrattato instead.
Paolo Griffa’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 Aosta, to Caffè Nazionale, where Paolo Griffa leads a project that blends fine dining with contemporary pastry. He won the San Pellegrino Young Chef in 2015. Michelin-starred since 2019, he continues to develop a vision that combines technique, aesthetics, and expressive lightness.
Italo Bassi’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.
From Romagna to the international stage, Italo Bassi has built his career through iconic kitchens such as Trigabolo and Enoteca Pinchiorri. In 2015, he founded Confusion, the first Michelin-starred restaurant in Costa Smeralda, and in 2025 he earned a second star with Finestra. His cuisine balances technique, identity, and vision, creating experiences that go beyond the plate.
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
