The educational project dedicated to Prosecco DOC, which has seen the most exported Italian bubbles in the world told to professionals in Zurich, Tokyo, Los Angeles and London, has come to an end.
With a production of 500 million bottles, the Prosecco DOC deserves to be told in all its facets. For this reason I Love Italian Food, in collaboration with the Consortium for the protection of the Prosecco DOC, has created an international educational tour that brought the classic bubbles made in Italy to the tables of the best Swiss, Japanese, American and British professionals.

After the Swiss event, on November 8th the Los Angeles event was held, hosted by Ristorante Terroni West Hollywood, a well-known Italian restaurant chain in the US.
Leading the class in front of an audience of selected chefs, sommeliers, journalists and influencers was Diego Meraviglia, expert sommelier and President of the North American Sommelier Association. Meraviglia spoke about the history and characteristics of Prosecco DOC and Prosecco DOC Rosé, introducing six wineries and leading the wine tasting. Chef Cristian Barion acted as sommelier and created three dishes paired with the classic and rosé wines: an amberjack tartare, seasoned with Meyer lemon and extra virgin chili pepper olive oil with toasted bread; gnocco fritto with mortadella Bologna PGI, burrata cheese and Saba di Modena PDO; arancino di Modica with braised beef ragout, cheese and peas.
The class, introduced by our Italian Food Ambassador in Los Angeles, Ale Gambini, captivated attendees who had the opportunity to discover Italian wineries Gancia, La Gioiosa, Montelvini, Villa Sandi, Viticoltori Ponte and Zardetto.

On November 11, then, in the modern setting of Ginza Tower in Tokyo, the class dedicated to Japanese professionals was held. In the elegant Armani Ristorante, the renowned sommelier Shigeru Hayashi and the Executive Chef of the Armani Japan Group, Carmine Amarante, guided the guests to the discovery of Prosecco DOC and Prosecco DOC Rosé.
Eight wineries were presented by the expert Hayashi, with guided tastings and once again food pairing proposals specifically designed to enhance the characteristics of the wines. The pairing created by Chef Amarante for Prosecco DOC of La Gioiosa, Villa Sandi and Zardetto was a tuna tartare and caviar. Prosecco from Val d’Oca, Abbazia di San Gaudenzio and Perlino were instead exalted by a “tortello alla norma” and finally Prosecco Rosé signed Fidora and Le Rughe was accompanied by a venison fillet with sweet and sour cream of carrots.
The event was attended by well-known journalists from the F&B sector, institutions such as the Italian Trade Agency, Italian chefs and opinion leaders of Made in Italy in Japan.

The educational tour dedicated to Prosecco DOC ended on November 22nd in London, with a class organized in collaboration with the Federazione Italiana Cuochi Delegazione Regno Unito and the UK Sommelier Association. The event was held in the late morning, in the modern setting of the Hard Rock Hotel, in Marble Arch, on the inaugural day of the VI Week of Italian Cuisine in the World. The Italian Ambassador in London Raffaele Trombetta, together with Alessandro Schiatti, CEO of I Love Italian Food and Tanja Barattin, promotion and enhancement manager of the Consorzio di Tutela della DOC Prosecco, welcomed the guests.
Then Andrea Rinaldi and Federica Zanghirella, respectively president and vice-president of the UK Sommelier Association, took the floor to start the lesson dedicated to the most famous Italian bubbles in the world.
The food pairing was instead created and presented by Enzo Oliveri, President of FIC UK and Italian chef known to the English public.
In this case as well, the pairings have been carefully studied by the team of expert trainers, both to enhance the peculiarities of Prosecco and to meet the English taste, contaminated by many cultures. Fried ravioli with a honey chili glaze and toasted almonds accompanied La Gioiosa’s Prosecco, while Alberto Nani and Ca’ di Rajo wineries were paired with crostini with smoked eggplant cream, sesame puree, paprika, olive oil and garlic. Montelvini’s Prosecco Rosé was tasted together with a mixed salad with roasted pork, red apple sauce with salmoriglio, from Sicily. For Villa Sandi’s Prosecco Rosé instead, Chef Oliveri and sommeliers chose a cold rice with curry marinated chicken, peppers and caramelized red onions. To close the tasting, a classic vegetable caponata which enhanced the Prosecco Rosé of Gancia and Bisol wineries.
Master of wine, journalists, top sommeliers, bar tenders and chefs were the guests of this London class of the Academy project dedicated to Prosecco DOC.