Ingredients

300 gr white crabmeat
60 ml Prosecco DOC
4 tbsp of extra virgin olive oil
2 garlic cloves
20 gr butter
200 ml of white fish stock (or a stock done with crab shells/trimmings)
1 red chili
Mix fresh hearbs (parsley, basil, dill)
1 lemon
Salt and pepper to taste
FOR THE PASTA
4 eggs
400 gr 00 flour
Extra flour to dust

Ingredients

1 SMALL CAULIFLOWER
30 GR OF UNSALTED BUTTER
1 SMALL ONION
2 TBSP FLOUR 00
100 ML CREAM
50 GR OF GRATED GRANA PADANO PDO
1 SPRIG OF ROSEMARY
20 GR TOASTED HAZELNUTS
2 GARLIC CLOVES
2 TBSP EVO OIL
SALT AND PEPPER TO TASTE

Ingredients

250g sugar
500ml water
1 Amalfi Lemon
250ml Prosecco DOC
fresh mint to garnish

Ingredients

12 green asparagus
12 baby courgettes with flowers
30 g of shaved Grana Padano cheese
2 tbs of extra virgin olive oil
1 bunch of fresh herbs and rocket salad
Salt and pepper to taste
4 egg yolks
7 cl Prosecco DOC Brut
25 g of fine grated Grana Padano Cheese
1 g of saffron
Salt and pepper to taste

A warm and delicate dish by Chef Danilo Cortellini.

Ingredients

2 sea bream (about 500/600 g each) (previously frozen at -20 for 24h)
2 tbsp of pomegranate seeds
1 ripe avocado
20 g of toasted and peeled hazelnuts
2 tbsp of extra virgin olive oil
1 lemon
1 radicchio
1 sprig of basil
Salt and pepper to taste
200 ml of Prosecco DOC Rosé
100 ml of freshly squeezed pomegranate juice
25 g of sugar

Ingredients

300 g of risotto rice
100 cl di of vegetable stock
100 g of grated Grana Padano PDO
25 g of unsalted butter
6 cl of Prosecco DOC Extra Dry
10 green asparagus
30 g of onions
2 tbsp Extra Virgin olive oil
Salt and pepper to taste
2 tbsp of veg oil or clarified butter to fry

Ingredients