Zonin Prosecco

Italian Culinary Experience with Scarpetta

On this months Italian Culinary Experience we featured cooking demonstrations from Chef de Cuisine Nina Compton from Scarpetta at Fontainebleau Miami Beach  and wine pairings from Casa Vinicola Zonin’s Castello d'Albola and Rocca di Montemassi estates as well as Zonin Prosecco. Chef Nina prepared a five-course meal of exquisite food and wine pairings for media, restaurateurs, sommeliers, and other affiliated parties. As usual we began the event with a glass of Zonin Prosecco paired with Compressed watermelon and Burrata This was a perfect combination for our aperitivo! We then moved to the antipasto and we got to sample the Swordfish Bresaola with a cold glass of Rocca di Montemassi Astraio. For our "Primo" (or first course) we had tortello filled with braised short ribs, ceci beans and horseradish breadcrumbs paired with Castello d'Albola Chianti Classico Riserva. It was mouthwatering! SO good and it paired perfect with the wine! Also, the horseradish breadcrumbs on the short rib tortello were a stroke of heaven! After the tortello you would think it couldn't get any better right? Well, it did! For Secondo we had Pancetta wrapped pork and Brussels sprouts paired with Castello d'Albola Acciaiolo since a picture is worth a thousand words take a look at this... This has got to the be most amazing pork we've ever had! It was so tender and juicy and it paired so well with the Acciaiolo which is a which is a Super Tuscan blending Sangiovese with Cabernet Sauvignon. Finally, dessert. This is where we really got spoiled. Chef Nina prepared Chocolate zeppole, vanilla anglaise, candied hazelnuts. The only thing we can say about this is if you like/love chocolate you NEED to go in to Scarpetta and try this... AMAZING, take a look. The Chocolate Zeppole paired, once again, perfectly with Castello d'Albola Vin Santo, a fruity, cheerful wine that boasts a luminous golden color and enticing notes of honey-coated almonds, crusty creme brulee, almond amaretto and a twist of orange zest. We would like to thank all our attendees and of course Chef Nina Compton and her team for such an incredible event! Cheers!