Prosecco & Spritz [Booking available]

Discovering this Glamorous Wine and Its Aperitifs

Prezzo: 22,00


I Edition February 2018
ISBN 978-88-99180-92-8
16.5x24 cm - 192 pages


In purity, in all its brilliant harmony of scents and flavors. Or mixed with fruit and spirits to which it gives its pearly bubbles, releasing an exquisite bouquet, today Prosecco definitely dominates the international oenological landscape. It tells of a generous land, cultivated with loving care and bearing precious fruits. This book, through wonderful images and a very detailed account, offers a complete picture of the region, satisfying the curiosity of those who want to go beyond the labels. And it contains 25 classic and recipes, never published before, by one of Venice’s most renowned barmen, introducing the reader to Spritz, the world’s best known and most glamorous aperitif.

"The year zero of Prosecco was 2009, when this grape with its ancient history lost its name. The Prosecco grape became Glera. And Prosecco became that wine made primarily from Glera grapes and produced only in an area comprising part of the Veneto and of Friuli Venezia Giulia. Since then this new Italian wine has become highly fashionable. The hills where it is made have been transformed into effervescent oil wells, mines of straw-colored gold.
The area where Prosecco is produced today has a centuries-old peasant tradition, which has developed deep-rooted values among its people, handed down to the present generation from their grandparents and great-grandparents. Such values saved this region, keeping it embedded firmly in the soil during the industrial boom years. At the same time, however, the rural mindset, built around the unpredictable moods of nature, has instilled in the people a plague that today afflicts new wine-growers: their skill in attaining the finest of the vintage is all too often bound up closely with an inability to foresee the state in which we will leave these fragile, beautiful hills to those who come after us. Our wineglasses are filled with the skills of those who for generations have known how to get the most out of the native terroir (a whole made up of soil, tradition and people) but also, unfortunately, the phytopharmaceuticals which the new monoculture increasingly needs to survive, having been deprived of the biodiversity that formerly protected it. The bubbles of this wine enclose all the excellencies and the shadows of the land from which it comes.
A corner of paradise at risk of extinction. Fortunately, ever more frequently enlightened wine-growers arise, who know that the love and labor spent in the vineyards lying on steep hillsides (some of them very rugged), working them by hand and using natural methods, yields a distinctive flavor that will inevitably be found in the wineglass. When I drink the Prosecco that I choose for myself, I breathe in the bouquet of passion, not the chemicals of the new millennium. The Prosecco I enjoy is made by people who understand that the land is not ours, but we hold it as a legacy for our children’s children." Foreword by Antonio Padovan