— Conegliano Valdobbiadene

11 April 2023

(IT) Il Conegliano Valdobbiadene Prosecco Superiore DOCG protagonista, su Rai2, del nuovo programma dedicato al prodotto tipico italiano più noto al mondo: la pizza

Tinto e Monica_aperitivo Conegliano Valdobbiadene Prosecco DOCG

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25 October 2021

Combai chestnut and honey mushroom soup


When autumn arrives, and the first cold snap tinges landscapes with a hint of melancholy, Enrico Canel knows how to whet his guests’ appetites, by combining Combai chestnuts and honey mushrooms to a create a lush, creamy soup. Below, we share his recipe with you. “If we think of traditional cuisine as a way enjoying […]

6 July 2021

Courgette and Venetian Goat’s Cheese Risotto

a superiore match_copertina live

This summery risotto blends the delicate flavour of seasonal courgettes with the distinctive tang and texture of a cheese from our region, Capra in Foglia di Noce. (Goats cheese matured in walnut leaves.) Perfect with aromatic and racy styles of Prosecco Superiore. See chef Rosie MacKean cooking this dish on @ProseccoCV IGTV channel and follow […]

20 July 2018

(IT) Baccalà mantecato con sfoglia di polenta fritta, terra di olive taggiasche e pomodoro datterino semisecco


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12 December 2017

Veal fillet and Norcia guanciale with forest fruits, pumpkin and candied portobello mushrooms

ricetta filetto di vitello prosecco docg

The dish we’re going to prepare in this edition is all about the autumn and the local area. It has been created and prepared by chef Marco Buosi from Ristorante Sansovino at Castelbrando. This dish came into being last year as part of the Cocofungo event and it combines veal fillet with an amalgam of […]

14 June 2017

Tortelli with sheep ricotta and dandelion leaves

ravioli ricotta e radicele_ricetta

The radicèle Among the many wild plants that can be found in the fields and meadows of the Conegliano Valdobbiadene area, dandelion (Taraxacum officinale) is definitely one of the most common. The English name comes from the French dent de lion meaning “lion’s tooth”. It has a large number of uses in the kitchen as […]

18 April 2017

Flavors from the Meadows

Isolated wild asparagus

Rust and Peverel, s’ciopet and pissacàn, sparasi selvadeghi and bruscandoi. No, this is not the recipe of an ancient magical potion (but could also be, as we will see later) but a partial list of wild plants that can be found in the fields and meadows of the Trevisan area in springtime, which since time […]

27 October 2015

(IT) Grana d’autunno con lo chef Max Mariola


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