— Conegliano Valdobbiadene

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 […]

11 February 2021

(IT) A Tavola con noi – Il Conegliano Valdobbiadene Prosecco DOCG invita a sostenere la ristorazione

News Sito

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4 May 2020

(IT) Lezione di mixologia con Marco Sabellico, Gambero Rosso


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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 […]

7 December 2017

Discovering Brut Nature

Annusamneto in controluce

A wine with an ancient soul, deeply rooted in the area’s traditions yet in tune with changes in tastes and market trends. This is one of the key factors in the success of Prosecco Superiore, alongside the unique landscape, soil and climate in the hills provided by mother nature, always ideal for wine cultivation, and […]

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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