They go well together, like Carbonara eggs and bacon, Lorenzo Sonego And Alessandro Borghese. The Turin tennis player (which boasts the 21st position in the FedEx ATP ranking as best ranking) and the Roman chef among the most loved on TV are in fact together in a fun commercial that sees them in the kitchen, intent on preparing a masterly pasta alla Carbonara, accompanied from flûte of Asti Spumante which together with Moscato d'Asti And Official Sparkling Wine and Silver Partner from the Nitto ATP Finals of tennis, one of the most important tournaments in the world, scheduled in Turin, from 14 to 21 November.

THE SPOT

Sonego takes the field, this time, led by his cook friend, to try his hand at a ground a little less usual for him: that of the stove. "I'm not very practical in the kitchen", Lorenzo confided to us during the convivial launch evening of the initiative held in the Borghese restaurant in Milan, The luxury of simplicity, "But Alessandro revealed many tricks to make an excellent Carbonara. But don't try to make me tell them , he warns. "As a good Piedmontese I am reserved!"

And if the first challenge was in the pots, Sonego sends the chef back to the tennis court for extra time. Borghese has been Brand Ambassador of Asti Docg for a couple of years with whom he collaborates "from the vineyard to the table. I find pure Asti and Moscato d'Asti aromatic bubbles ideal for any meal, from aperitifs to desserts, "he comments, preparing a masterful Cacio e Pepe, another classic of Roman cuisine, now internationally renowned.

Sports pride, as well as culinary, has also infected Giacomo Pondini, director of the Asti Spumante and Moscato d'Asti Docg Consortium who declared: "We are happy to have entered a prestigious circuit such as the ATP Tour and to actively participate in the Nitto ATP Finals which will take place for the first time in Turin, at our home. This is why we have chosen Lorenzo, a Doc from Turin, as the face of the promotional campaign for the event together with Borghese, the official Brand Ambassador of the Denomination, with whom we are pursuing an important communication path aimed at breaking the stereotypes of the past and giving a new light to a historical and quality product, such as our aromatic bubbles today very popular abroad ".

In fact, at the Nitto ATP Finals in Turin, which bring together the best tennis players of the ATP circuit, Asti Spumante and Moscato d'Asti will be protagonists right on the podium, alongside the two finalists.

A choice arrived at by affinity: "The values ​​promoted by sport, such as transparency, fairness and authenticity, blend perfectly with the guiding principles of the Asti Spumante and Moscato d'Asti Consortium. In the same way, the objectives set by the hundreds of Piedmontese producers in the consortium coincide with those of the sports stars: continuously improving their results, perfecting the techniques to obtain an ever greater yield, pursuing excellence and quality , continued Pondini.

The recipes (and the tricks) of the chef

"For me bacon and egg And Cheese and pepper they should be a UNESCO World Heritage Site like all Italian cuisine ", declared Borghese, who prepared express the classic Roman based on parmesan and pecorino, his great workhorse and shared the her Bacon and egg. Who knows if the steps will be the same, infallible, shared with Sonego? Taste (and prepare) to believe.

Spaghetti alla chitarra with cheese and Tasmanian pepper

Ingredients for 4 people

400 g spaghetti alla chitarra
200 g Parmesan cheese
300 g Pecorino Romano Coccia Bianca
3 g Tasmanian pepper to grind
3 g black pepper
Salt to taste.

Method

Cook spaghetti alla chitarra in boiling water with a little salt. Grate Parmesan and pecorino cheese, pass them through a fine mesh sieve and mix them in a steel bowl; add a little pasta cooking water and mix with a pastry whisk until you have a creamy consistency. Add ground pepper in a mortar. Drain the pasta well, stir in the bowl and serve immediately.

Spaghetti alla carbonara

Ingredients for 4 people

400g of spaghetti
4 yolks
150 g bacon
50 g of pecorino romano
40 g of Parmesan cheese
Salt and freshly ground pepper to taste
Vinegar to taste

Method

Mix in a bowl, using a whisk, egg yolks, pecorino and parmesan, season with salt and pepper. Cut the bacon into small sticks and brown them in a non-stick pan, always start with a cold pan to melt the fat. Add a sprinkle of vinegar at the end of cooking and set aside. Cook the pasta in boiling salted water, drain it al dente. Pour the spaghetti in the bowl with the eggs and the bacon and mix. Serve in a nest, finish with the browned bacon and serve.