Not long ago, I worked together with Italian chef Carmine Costantini from Osteria La Passione, here in Melbourne, and sommelier and Valdobbiadene import, Marco Senia, to create a dinner menu that was completely geared towards Prosecco.
It was my dream to create a dinner where you could drink Prosecco from the start to finish of the meal, in order to demonstrate just how versatile this cheeky Italian sparkling wine can be.
For this dinner we used DOCG Prosecco from 2 beautiful wineries – Nino Franco, and Col Vetoraz, , from Valdobbiadene, the home of Prosecco, in the Veneto region of Italy, approx. 45 minutes from Venice.
With the exception of 1 dish – the hapuka – which we teamed with the stunning Nino Franco ‘Faive’ sparkling Rose Brut (80% Merlot and 20% Cabernet Franc) we served each course with a different Prosecco.
Cocktail di Gamberi
(Prawn Cocktail)
Col Vetoraz Valdobbiadene Superiore DOCG Brut 2014
Verdure Pastellate
(Tempura style vegetables)
Col Vetoraz Valdobbiadene Superiore DOCG Extra Dry 2014
Risotto al Prosecco con Asparagi Freschi Locali
(Asparagus and Prosecco Risotto)
Nino Franco Rive di San Floriano Brut 2014
Filetto di Hapuka con Verdure Bollite e Vellutata di Erbette Aromatiche
(Hapuka Fillet with vegetables and aromatic herb cream sauce)
Nino Franco Faive Rose Brut 2013
Ricottino con Purea di Pere e Gelatina di Prosecco
Ricottino with pear puree and Prosecco jelly
Col Vetoraz Cartizze Valdobbiadene Superiore DOCG Dry 2012
Stayed tuned for the next Prosecco Queen event!
