by Caroline Elie
The Everyday Luxury
Those who know me, know that I have an unconditional love for bubbles! And Prosecco, in particular. I always loved the festive character of drinking a glass of bubbly, even when there is no special occasion. I recently attended a Prosecco DOC evening organized by the Italian Chamber of Commerce in Canada to taste different Proseccos from the Consorzio di Tutela della Denominazione di Origine Controllata Prosecco, paired with a variety of pizzas. Heaven! Here are some of my favorite pairings.
Pistachio and Mortadella Pizza + Prosecco Terra Vizina
I fell in love with this pizza (I like pistachios), which goes very well with the Prosecco Terra Vizina from the Northeast of Italy. The latter is elegant and refined and offers a unique taste which is characterized by notes of almond and pear.
Margherita Pizza + Prosecco Terra Serena
Have you ever tasted a good Margherita pizza? Ideally, it should consist of Mozzarella di Buffala and some basil leaves. I had the chance to enjoy it paired with Prosecco Terra Serena, which has a taste that is both fruity and mineral…a well-balanced combination with the cheese and tomato pizza.
Mushroom and Prosciutto Cotto Pizza + Prosecco Valdo
Mushroom lovers must try the pizza funghi e cotto, a mix of mushrooms, mozzarella and prosciutto cotto, paired with Prosecco Valdo, a refreshing and tangy version, and perfect combination with a comforting dish.
The evening was held at the Fiorellino restaurant on Laurier street in Montréal. A magnificent location that makes excellent pizza, I assure you, and a must if you are in the area!
The Italian Chamber of Commerce in Canada invites you to visit selected restaurants in Québec which are promoting Prosecco DOC during the month of December. Visit one of the participating restaurants in order to enjoy a special pairing menu, featuring Prosecco DOC from appetizers to dessert.
Add some sparkle to your everyday!
Details of the contest can be found here.
Picture credits: Daniele Tomelleri Photo & Montreal.TV
*This article is in collaboration with the ICCC