This is a perfect example of riding an Instagram trend correctly 😊

While I was bombarded on my screen with countless video of people adding a splash of milk to melons, watermelons, mangos and papayas to create ice-cream look-alike by scratching them with the liquid from frozen and so on I thought to myself, can I make this more into a grown up thing? Afterall, adding a splash of Prosecco DOC to lemon ice cream it the traditional way to make sgroppino, a local refreshing after meal drink in the Veneto region.

 

Well it worked like a treat and the trend was not a hoax. Try it for yourself!

 

Chef’s tip: try it with different fruits and remember to leave it a room temperature for 10 minutes before start scratching. This is a fun little trick to try at home but in any way can replace a real sorbet.

Giancarlo Perbellini’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 Verona, to Casa Perbellini, where Giancarlo Perbellini expresses a cuisine built on balance, precision, and identity. Born in Bovolone in 1964, he grew up in a family deeply connected to the worlds of hospitality and pastry making. After culinary school and formative experiences in some of the finest restaurants in Italy and France, he opened Ristorante Perbellini in Isola Rizza in 1989, earning his first Michelin star in 1996 and a second in 2002. In 2014, he opened Casa Perbellini in Verona and, in 2023, moved the project to the historic 12 Apostoli location: a new chapter that, one year later, was awarded a third Michelin star. His cuisine combines memory, elegance, and contemporary research, always centered around flavor.

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.

Gabriele Boffa’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 the Monferrato area, to Locanda del Sant’Uffizio, where Gabriele Boffa leads the kitchen. After a path through some of the world’s most renowned restaurants, from Mugaritz to Pujol, and collaborations with chefs such as Enrico Crippa and Yannick Alléno, he earned his first Michelin star in 2018, followed by a second in 2022. His cuisine combines technique, depth, and a contemporary reinterpretation of tradition.

Federico Zanasi’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 Turin, at Condividere, where Federico Zanasi is Executive Chef. After training at Amerigo 1934 and ten years alongside Moreno Cedroni, he was awarded Best Sous Chef at Identità Golose in 2011. Since 2016, he has led the Condividere project together with Ferran Adrià, shaping a cuisine that blends technique, memory, and expressive freedom.

The perfect summer dessert for an al fresco dinner. Easy and stress-free, panna cotta when well done still feels luxurious and classy and pairs so well with fresh berries and of course Prosecco DOC.

The sharp berries and mild acidity of the Prosecco DOC are the perfect complements for this creamy dessert; one cannot help but appreciate why it is a great classic!

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.