PROSECCO IN THE KITCHEN
May 14, 2002 (New York, NY) - A hot new ingredient has begun to appear in the kitchens - as well as on the tables - of many of New York's finest restaurants. It's neither fish nor fowl, nor an exotic vegetable or herb. Rather, many of the city's top Italian chefs are cooking with Prosecco, the sparkling white wine noted for its versatility with food. What's more, the chefs' dishes are winning awards.
"Prosecco has a light, fresh taste that makes food come alive," explains Pippa S. Calland, executive chef at le Madri Restaurant in Manhattan. Her Olive Oil Poached Wild Belon Oysters with a Prosecco and Oyster Beurre Blanc recently won the Grand Prize for Best Prosecco Dish at the 2002 Mionetto Prosecco Cook-Off, a competition among eight prominent New York chefs hosted by Mionetto Wines, the world's foremost producer of Prosecco. Fish was by far the most popular Prosecco preparation at the Mionetto Cook-Off, which took place April 30 at the Jolly Madison Towers Hotel in Manhattan. In addition to Calland's oyster dish, chefs served up mussels, salmon, striped bass, and scallops, all enhanced with the delicate flavors of Mionetto Prosecco wines. Another fish dish, Baked Salted Codfish with a Fondue of Roasted Peppers, won Second Prize for Fernando Saracchi of Le Streghe restaurant.
Prosecco also found its way into dishes of rabbit, ravioli and risotto. Carmine Marletta, chef de cuisine of Etrusca, was awarded Third Prize for his White Truffle and Gnocchi Dough Ravioli with Braised Rabbit in Vegetable Sauce. The recipes were judged by a distinguished panel of food experts, including WCBS radio personality Bob Lape, David Rosengarten of the Food Network and The Rosengarten Report, and cookbook author Michele Scicolone. In addition to the prizewinners, the competing chefs included Fabrizio Fabbri of La Lanterna Tuscan Bistro, George Guanga of F.illi Ponte, Luca Marcato of Luca, Salvatore Esposito of Ottimo, and Vincent Scotto of Scopa. Over the last year or so, Prosecco has become increasingly popular in the United States. Recent stories in The New York Times, Entertainment Weekly, and other national publications suggest that this is a wine trend to watch. And it's not only a New York phenomenon. Chicago's Bice restaurant, Valentino in Los Angeles, and Veni Vidi Vici in Atlanta are just a few of the top restaurants around the country that now pour Mionetto Prosecco wines.
"Whether you drink prosecco with a favorite dish, use it as an ingredient, or both, this is a wine that complements but never overpowers the taste of the food," said Sergio Mionetto, master vintner of the Mionetto winery in Valdobbiadene, Italy.
Crisp, clean, refreshing Prosecco wines are made from the delicate Prosecco grape, which grows only on the hillsides of Valdobbiadene and Conegliano north of Venice. Mionetto produces several styles of Prosecco, including fully-sparkling (spumante), semi-sparkling (frizzante), and still. Each can be paired with a wide variety of foods.
Mionetto Wines
Mionetto is Italy's foremost producer of Prosecco, founded in 1887 by Francesco Mionetto on the hillsides of Valdobbiadene north of Venice. The Mionetto portfolio includes still, frizzante, spumante, and Cartizze proseccos, as well as Chardonnay, Raso Chiaro* (Chardonnay and Pinot Nero grapes), and Raso Scuro* (Cabernet and Teroldego grapes). Mionetto wines have garnered numerous awards, including the recent prize for Best Sparkling Wine from the prestigious Enoconegliano Competition in Italy for Sergio Mionetto Spumante Extra Dry. Mionetto wines are now available in some 30 states and distribution continues to expand.
For more information about Mionetto wines, please visit http:www.mionettousa.com
