{"id":11189,"date":"2025-06-05T17:10:06","date_gmt":"2025-06-05T15:10:06","guid":{"rendered":"https:\/\/www.prosecco.wine\/cristina-bowerman\/"},"modified":"2025-06-12T12:45:06","modified_gmt":"2025-06-12T10:45:06","slug":"cristina-bowerman","status":"publish","type":"post","link":"https:\/\/www.prosecco.wine\/en\/cristina-bowerman\/","title":{"rendered":"Cristina Bowerman: The Perfect Balance Between Innovation and Mediterranean Identity"},"content":{"rendered":"

As part of the collaboration between the Vinibuoni d\u2019Italia<\/em> Guide and the Consorzio Prosecco DOC<\/em>, eight Italian chefs share their culinary vision through a signature dish paired with a Prosecco DOC selected by Alessandro Scorsone. A journey that crosses diverse territories and sensibilities, bringing together haute cuisine and the promotion of Italy\u2019s most beloved wine worldwide.<\/h2>\n

The journey begins in Rome, with one of the most emblematic figures of the contemporary gastronomic scene: Cristina Bowerman. Michelin-starred since 2010 with her restaurant Glass Hostaria<\/em> in the heart of Trastevere, Bowerman embodies a free, inclusive, and surprising cuisine. Her recipes speak of technique, research, and, above all, stories: of places, cultural crossovers, and memories that shape the future.<\/p>\n

The Recipe:<\/strong>
\nTagliatelle, almond milk, fava beans, trombolotto oil, and bottarga<\/strong>
\nGlass Hostaria \u2013 ROME<\/em><\/p>\n

Ingredients<\/strong>
\nTrombolotto oil \u2013 butter \u2013 fava beans \u2013 grated bottarga<\/em><\/p>\n

For the tagliatelle:<\/strong>
\n6 whole eggs \u2013 12 egg yolks \u2013 400 g 00 flour \u2013 600 g re-milled semolina<\/p>\n

For the almond milk:<\/strong>
\n500 g peeled almonds \u2013 1 L water \u2013 salt<\/p>\n

Beneath the apparent simplicity of this dish lies an entire world: egg-rich tagliatelle paired with a bright, plant-based sauce that combines almond milk and trombolotto<\/em> oil \u2014 an ancient preparation by Cistercian monks using lemons from Sermoneta. The dish is finished with crisp fava beans and bottarga, creating a fascinating balance between sweetness, freshness, herbal notes, and marine savoriness.<\/p>\n

\"\"<\/p>\n

A first course that fully represents Bowerman\u2019s approach: curious, narrative-driven, deeply Italian yet always looking beyond borders.<\/p>\n

Preparation<\/strong>
\nCombine the yolks, whole eggs, 00 flour, and re-milled semolina. Mix at medium speed in a stand mixer until the dough is smooth. Wrap in cling film and let rest for one hour at room temperature. Roll out the dough with a pasta machine to a thickness of 2.5 mm. Cut into 15 cm sheets and use the tagliatelle attachment to make noodles.
\nIn a food processor, blend the almonds with the water. Strain through a fine-mesh sieve and then through cheesecloth. Season the resulting almond milk with salt and refrigerate.
\nBlanch the fava beans in salted water for 1\u20132 minutes, then cool immediately. Set aside.
\nIn a pan, reduce a portion of almond milk with a tablespoon of trombolotto<\/em> oil and a knob of butter, then add the fava beans.
\nCook the tagliatelle in plenty of salted water for 2 minutes, drain, and toss with the almond milk sauce. Plate and finish with grated bottarga.<\/p>\n

Pairing:<\/strong> Prosecco DOC Extra Dry<\/em><\/p>\n

To accompany this symphony of flavors, the choice falls on a Prosecco DOC Extra Dry, offering lively yet gentle bubbles. Its slight softness offsets the savory notes of the bottarga and harmonizes with the citrusy freshness of the trombolotto<\/em> oil. The versatility of Prosecco becomes the interpretive key to a cuisine that rejects labels, constantly seeking a balance between identity and innovation.<\/p>\n","protected":false},"excerpt":{"rendered":"

As part of the collaboration between the Vinibuoni d\u2019Italia Guide and the Consorzio Prosecco DOC, eight Italian chefs share their culinary vision through a signature dish paired with a Prosecco DOC selected by Alessandro Scorsone. A journey that crosses diverse territories and sensibilities, bringing together haute cuisine and the promotion of Italy\u2019s most beloved wine […]<\/p>\n","protected":false},"author":8,"featured_media":11188,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[61,62],"tags":[],"class_list":["post-11189","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-dal-territorio-en","category-storie-di-prosecco-en"],"acf":[],"yoast_head":"\nCristina Bowerman: The Perfect Balance Between Innovation and Mediterranean Identity | Consorzio Tutela Prosecco DOC<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.prosecco.wine\/en\/cristina-bowerman\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cristina Bowerman: The Perfect Balance Between Innovation and Mediterranean Identity | Consorzio Tutela Prosecco DOC\" \/>\n<meta property=\"og:description\" content=\"As part of the collaboration between the Vinibuoni d\u2019Italia Guide and the Consorzio Prosecco DOC, eight Italian chefs share their culinary vision through a signature dish paired with a Prosecco DOC selected by Alessandro Scorsone. 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