One of the easiest ways to bring Italy home is to open a bottle. A good quality estate bottled extra virgin olive oil, a bottle of regional Italian wine or bottle of balsamico from Modena. Or in this case a bottle of prosecco from Conegliano and Valdobbiadene in the hills north of Treviso. The crisp, bright taste of prosecco, reminiscent of citrus, herbs and melon with a mere 10.5% alcohol content make prosecco a perfect drink for summertime entertaining.
My wine memories of prosecco center around two spectacular meals with our Italian cousins. One along the Brenta Canal in a town called Mira and another along the Levante di Caorle, an old fishing port on the Adriatic near Venice that is now a popular seaside resort. After we pored over the 7 page mouth-watering menu at Da Eugenio Ristorante La Ritrovata* , choosing all manner of seafood and shellfish for dinner, we ended the meal with a sgroppino, the “little unknotter”. This frothy fruit sparkler made with prosecco mixed with vodka and lemon gelato is a perfect digestivo to untie any knots in your stomach if you’ve eaten more than you should.
*Warning – Opening this video link will make your mouth water.
Put the lemon gelato/sorbet in a bowl and break it up with a spoon. Stir in vodka. Add the prosecco, whisking by hand to form a soft, foamy mixture. Don’t whisk too much or it will become too liquid. Serve in a tall glass or wide-mouth goblet immediately. Makes 2-4 servings.