In Piedmont, Italy, winemaking is a process to be celebrated, and from vineyard to table, it’s always the perfect time to raise a glass.
by Luisana Suegart
by Luisana Suegart
Published in Aventura Magazine, November 2012
Sweet melon balls wrapped in salty prosciutto di parma; melt-in-your-mouth capicola delicately stuffed with soft, homemade mozzarella; fresh bib lettuce lightly tossed in fruity extra virgin olive oil; six assorted cheeses, including the creamiest of Gorgonzolas; and bottomless baskets of crusty Italian bread. It’s all paired with crisp Itynera Prosecco. Dessert is a warm apple crostata with a scoop of vanilla gelato, the sweetness perfectly complemented by a glass of chilled Moscato d’Asti.
Sweet melon balls wrapped in salty prosciutto di parma; melt-in-your-mouth capicola delicately stuffed with soft, homemade mozzarella; fresh bib lettuce lightly tossed in fruity extra virgin olive oil; six assorted cheeses, including the creamiest of Gorgonzolas; and bottomless baskets of crusty Italian bread. It’s all paired with crisp Itynera Prosecco. Dessert is a warm apple crostata with a scoop of vanilla gelato, the sweetness perfectly complemented by a glass of chilled Moscato d’Asti.
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