Angelo Bortolin | Prosecco
For all the Prosecco fans!
The best advice we can give any Prosecco fan is to go the extra mile and get a great one – it will change you. They don’t have to be expensive, but with the glut of mass-produced Proseccos out there, they are increasingly hard to find. So we got you! This is fresh peaches on the nose, fluffy and crunchy peach pavlova in the mouth, with a crispy dry finish. Classic Prosecco from a dynamite producer 🥂
In Italy, Prosecco is often served before the meal with a selection of cheese, olives, marinated artichokes, stuffed mushrooms, bread sticks, and salumi. Try buttery, creamy cheeses like buffalo mozzarella, burrata, ricotta, gorgonzola or goat cheese. Or cut through the saltiness of some hard cheeses, like aged Asiago, Parmigiano Reggiano and Pecorino Romano.