Andrea Berton’s journey is part of the collaboration between Vinibuoni d’Italia and the Prosecco DOC Consortium. 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, highlighting the union between fine dining and one of the most beloved Italian wines worldwide.

We begin in Milan, at Ristorante Berton, led by chef Andrea Berton, renowned for his tasting menu dedicated to broth, which earned him a Michelin star in 2014, consistently maintained over the years. In 2020 he opened H2O, an underwater restaurant in the Maldives, and has since developed projects and consultancies across Italy and abroad, from Brera to Ostuni, collaborating with brands such as Club Med Cefalù, Jumeirah Dubai, and Badrutt’s Palace in St. Moritz.

Asparagus and eggs go hand in hand and so do asparagus and egg sauces like mayonnaise. Chef Danilo Cortellini wanted to recreate the same velvety texture of a mayonnaise with a firmer body to it. So, when he saw on social media that you can make mayo (more a look-alike) with hard boiled eggs, he was sold.

The sauce is balanced with a reduction of Prosecco DOC to bring out the pronounced acidity needed and the dish is topped with toasted pangrattato for a little crispy texture.

Serve this at room temperature with a cold glass of Prosecco DOC and you have a perfect match!

Chef’s tip: for a chunkier texture, chop some of the hard boiled eggs and mix them with the silky mayo.

 

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.

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.

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!

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.

Ingredienti

2 big cauliflowers
1 small chopped onion
150 g grated Grana Padano PDO
2tbsp Extra Virgin Olive Oil
1 small bunch of thyme
2 garlic cloves
20 g unsalted butter
Salt and pepper to taste

Ingredients

200 g fresh strawberries to garnish
100 g almond crumble (or biscuit crumble)
Fresh basil to garnish
18,5 cl double cream
7 cl milk
25 g sugar
5 g vanilla
4 g gelatine leaves
50 cl water
200 g sugar
220 g ripe strawberries
100 g strawberry puree
20 cl Prosecco DOC Extra Dry
15 g sugar
8 g gelatine leaves