Easter Special
Refined Palates
Poetic Licenses and Prosecco Rosé
As is the case with the most heartfelt holidays, Easter lunch has its own cornerstones in terms of courses and pairings, but there is no harm in taking some poetic license on strict tradition. Starting with wine, choosing, for example, a bubbly Rosé to accompany the entire meal.
Among the finer labels, PONTE1948’s Prosecco Doc Rosé Millesimato Brut invites an equally sophisticated menu. Winding, sinuous, it is ideal as an aperitif paired with shellfish and fish appetizers in general, superb with sushi and sashimi. Speaking of first courses, it goes beautifully with a pasta with shellfish, pesto or vegetables, light risottos of the Mediterranean tradition, vegetable and fish soups. Moving on to main courses, it is best expressed by continuing with the sea, but also with white meats such as chicken or turkey, and game birds such as duck and pheasant, cooked grilled, baked or stewed. It can impress with desserts, particularly with chocolate.
