La combinación que no esperabas

Asti Spumante DOCG is made from the Moscato Bianco grape in the Piedmont hills between Langhe Roero and Monferrato, characterized by calcareous soils and a unique microclimate that ensures healthy grapes with an intact aromatic profile. Since 2014, the Asti Spumante and Moscato d'Asti DOCG regions have been included in the UNESCO World Heritage List. It is the first winegrowing landscape to be designated a World Heritage Site.

A product of Piedmont's traditions and sparkling wine expertise, this sparkling wine is characterized by a beautiful balance between sugar and acidity and a fine, persistent foam. It boasts intense aromas of acacia blossom, wisteria, honey, orange, and spices, and a fresh, musky flavor. While Italians pair it with sweets, especially during the Christmas holidays, Piedmontese tradition has always seen it as the star of the merenda sinoira (a typical Piedmontese custom), paired with savory dishes such as cheeses, cured meats, vegetable tarts, and anchovies with salsa verde. Even abroad, sommeliers at top-rated restaurants increasingly pair it with oysters and the sweet and sour and spicy cuisine of Asian countries. This trend is also gaining ground in Italy, where Asti Spumante is increasingly becoming a staple at aperitivo time. We invite you to try it with salmon crostini, bread with butter and anchovies, prosciutto crudo, or with savoury panettone. Or pair it with our recipe, specifically designed to help you appreciate the quality of this naturally aromatic sparkling wine that you'll fall in love with.

Wine pairing: Asti Spumante DOCG Dolce.

Ingredients for 4 people

• 800 g calamari 160 g soft goat cheese 80 g cream 25 g lobster eggs 2 bay leaves 1 fennel 1 celery stalk 1 white onion 1 golden apple cardamom extra virgin olive oil salt – pepper

Procedure

Bring 50 g of extra virgin olive oil to a temperature of 60°, remove the pan from the heat and leave the lobster eggs to infuse until the oil has cooled.

Clean the squid, removing the eyes; separate the tentacles from the sacs and make incisions on the inside of the latter.

Bring the cream to a boil with a pinch of salt, ground pepper, and a bay leaf. Remove from the heat and add the goat's cheese, stirring until creamy. Keep warm, but do not boil.

Prepare the broth by bringing 2 liters of water to a boil with the fennel, onion, and celery (all chopped into fairly large pieces), 2-3 peppercorns, 2-3 cardamom pods, and a bay leaf. Reduce the heat to low, insert the steamer basket, and cook the calamari for about 5 minutes.

Slice the apple thinly. Spread the goat cheese cream on the bottom of the plates, arrange the calamari and apple slices on top. Season with a pinch of salt and the oil with the lobster roe, and serve.