Tag: prosecco

Prosecco or sparkling wine, what’s the difference? – Italian cuisine reinvented by Gordon Ramsay

La Cucina Italiana

It’s one of the most asked questions online… what is the difference between prosecco or sparkling wine? Let’s clarify our ideas and understand what the difference is between prosecco and sparkling wine, because they are not exactly synonymous but they are not even worlds as distant as we sometimes think!

What is prosecco

From a strictly technical point of view, the Prosecco is a DOC white wine (Designation of origin) or DOCG (Controlled and Guaranteed Designation of Origin), for those of Montello and the Asolo Hills or the Prosecco of Conegliano Valdobbiadene.

What are we talking about when we say sparkling wine?

Let’s talk about one wine category: those that when the bottle is opened they produce foam, caused by the presence of carbon dioxide produced by fermentation and therefore not added. Sparkling wine can be produced with classic methodalso called champenoise, or with the Martinotti-Charmat method. There are variations of sparkling wines on the market dry, extra dry, brut and extra brut: these terms indicate the sweetness of the sparkling wine.

The difference between prosecco or sparkling wine

The bubbly winebeing a category of wines, it can be produced in any area and with any grape variety. The proseccohowever, which is a DOC or DOCG, can be produced only in some areas of the Veneto he was born in Friuli Venezia Giulia and come on Glera, Verdiso, Pinot bianco, grigio or nero vines and only with Charmat method. Wine, in general, is produced through alcoholic fermentation: the sugars naturally present in the grapes are transformed into alcohol and carbon dioxide. To obtain a sparkling wine, a second fermentation is necessary in order to capture the carbon dioxide inside the bottle, creating the bubbles. The Charmat method requires the second fermentation to take place in stainless steel tanks and not in the bottle. The result is a fresh and aromatic wine, with lower production costs and immediately ready to drink.

Analogies and curiosities

There is no difference between prosecco and sparkling wine as regards the varieties, influenced by the level of sugars present: for both we speak of dry, brut and the various intermediate nuances. Did you know, however, that this is not necessarily the case the prosecco is it a sparkling wine? It can, in fact, be Also sparkling (a version with “less bubbles” so to speak) or stopped (also called quiet). The latter is a perfect white for starters or light first courses, with a straw yellow color and a fresh flavour, also thanks to the fruity notes.

Risotto with spider crab and prosecco – Italian Cuisine

Risotto with spider crab and prosecco

1) Boil the spider crab for 20 minutes; open the carapace e transferred the contents in a bowl, setting aside a spoonful of coral. With a nutcracker, break the legs and extract the pulp, which you will keep separate from the contents of the carapace. Dilute the coral in 2 tablespoons of warm oil and salt.

2) Chop onion e fry it with 4 tablespoons of oil; add the rice, toast it a few minutes, blend with the wine and add the broth a little at a time. When the rice is 3/4 cooked, add the contents of the shell.

3) Jump the shrimp tails with 1 tablespoon of oil e chopped chives. Bring the rice after cooking, add the pulp extracted from the legs, the shrimp tails, the chives, seasoned with salt and pepper. Serve the risotto in the dishes "stained" with coral oil.


Posted on 12/30/2021


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Prosecco for breakfast: the new trend arrives in Milan – Italian Cuisine

Prosecco for breakfast: the new trend arrives in Milan

At Milan Wine Week 2021 Montelvini launches in Milan the international trend on the new moment of consumption of the most popular Italian bubbles in the world

For some years now Prosecco has been a global phenomenon and as such is the subject of trends that are born in places all over the world, far from the Veneto territory of origin.

After entering the Anglo-Saxon culture, a new way (or rather a moment) in which to drink bubbles arrives in Italy: Prosecco for breakfast!

This trend expresses an unprecedented moment of conviviality and sharing, halfway between breakfast and brunch.
The version designed by Montelvini, the historic winery ambassador of Asolo's bubbles, which had the idea of ​​launching it during the Milan Wine Week, provides a sort of "pre-game" prosecco in the name of excellence.
Thanks to an exclusive partnership with the chef Daniel Canzian, the new reference Serenitatis by Montelvini, theAsolo Prosecco Superiore DOCG Brut Millesimato 2020 “FM333", Becomes the protagonist of free tastings for all customers of DanielCanzian Restaurant who, until 10 October 2021, will go to the Milanese location in via San Marco, on the corner of Castelfidardo, for a gourmet breakfast.

"We are happy to be present with many initiatives at this 2021 edition of Milan Wine Week, which was born in the sign of a confident restart: a great event with an international vocation that confirms itself to be attentive to the infinite potential of the wine sector, a proudly Italian excellence" , he has declared Alberto Serena, CEO of Montelvini. "With our winery, once again this year we represent an iconic territory, Asolo, owner of the rarest and most exclusive denomination of Prosecco, which gives life to unique wines for the finesse of the perlage, the persistence and the typical flavor of the terroir in which they are born. ".

And now all that remains is to try Prosecco Superiore for breakfast too!

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