I love harvest time!
We finally managed to get hold of a few pictures taken during those lovely days we spent picking our favourite Prosecco grapes (check the map). A few notes from our agronomist:
“Sugar levels are high, thanks to the favourable weather we had towards the end of August and the beginning of September. The mid September rain did not compromise the integrity of the grapes; the resulting lower temperature has improved the aroma and also slowed down the natural decrease in acidity.
The result: fresh, mineral scented wines with a fairly high level of alcohol.”
Check the our harvest pics here.
“In the living room are three set tables and the evening’s guest is Riccardo Tomadin from Prosecco Riccardo in the Doc Conegliano region of Northern Italy.
To conclude we had a beautifully constructed Prosecco jelly made from late-summer fruits and served with white chocolate set cream. It had a wobbly glamour: the delicacy of the layers, the transparency of the jelly revealing the glow of the berries, the sturdy base and mellow white chocolate. Nathan opposite reached the zenith of orgasm during the enguzzlement. Throw in Riccardo’s Cartizze Prosecco Superiore di Valdobbiadene – a title so long it clogs my URL feed – and you’re presented with someone whose palette and taste buds have fractured out of control….”
Full review by David Joseph Constable’s
“Allow me to cut to the chase: the Friday Food Club is brilliant.
The Peanut Gallery and I recently attended for an evening with Prosecco Riccardo, and a menu designed to match. A very seasonal corn veloute seduces us into the evening like the glorious pink sunset we watch through the windows. Served in small, white espresso cups, it is sweet, mellow and simply sumptuous. It is paired with Riccardo’s lovely Superiore D.O.C.G. Spumante Extra Dry which is not as dry as the name suggests. Its apple and pear characteristics work well with the corn.
Douglas of Intoxicating Prose and Riccardo Tomadin from the winery did a sterling job of educating and entertaining us about the wines throughout the evening. Riccardo Prosecco is the business of the Fornasier family, which has been growing grapes since the end of the 1800s. “Prosecco” is no longer a label that can be used by any wine made with Prosecco grapes – as a protected designation of origin, the grapes of a Prosecco wine must come from the north eastern Veneto region of Italy and meet defined standards of quality and production methods.
Greedy Diva was a guest of Prosecco Riccardo. Thanks to Riccardo Tomadin for the invitation.”
It was a great pleasure meeting you GreedyDiva. Thanks for your review.
Read the full article here.
It was the last of our Summer Secret Supper Club Events in London and it was the best evening! During these summer events we experimented different combination of food and Prosecco and we enjoyed all of them but there was a “je ne sais quoi” that made this one extra special!
Lee and Fi made it a very exclusive evening and I want to thank them because we had a special treatment!
I will not engage into food and wine reviews because there was a lively bunch of very capable writers among us that will probably post some comments on their blogs but I noticed that a few of us enjoyed the corn veloute with the Riccardo Prosecco DOCG Extra Dry as well as the Berry Prosecco Jelly with white chocolate paired with Riccardo Cartizze DOCG. The pollack with creamed smoked bacon, leeks & cockles was superb with the special Riccardo Prosecco Tranquillo DOC.
I left Blackheath knowing I met some beautiful people, a fantastic cook and Riccardo Prosecco acquired some more new friends.
” I was pleased as Prosecco–er–punch last month to finally be able to accept Riccardo Tomadin’s invitation to his very last Prosecco supper club dinner of the summer…
The main course was a delicious Cornish pan friend pollack with a creamed Prosecco sauce of smoked bacon, leeks, and clams… Its wine match was Riccardo’s Prosecco di Valdobbiadene DOC Treviso Vino Tranquillo. Tranquillo means ‘calm’ in Italian, and is a rather lovely way of describing a still wine. A STILL Prosecco, you ask? Why yes, and the first of its kind I’ve ever tried. It was straw in colour, and full of wild flowers, herbs, and apples. I thought it was a splendid wine that really had a sense of place…
I think there’s a bright future for still Prosecco and I’d like to see more of it over here in the UK…
While not made in the same way as Champagne, Prosecco is a much more economical choice than its French counterpart, and can be, as Riccardo proved to me on Saturday night, equally as delicious. Just make sure you get the good stuff! “
Brilliant! Thank you!
Read the full review on Christina’s blog.
In a few hours I will catch a plane that will take me to the British Island….again!
Funny how this week I travelled from Sussex to France, then Germany, Austria and finally reached my destination. Today I’ll do the reverse but….much faster!
I printed my boarding pass and will shortly pack my bag. London looks cloudy so I think I’ll need a jumper too.
Looking forward to meeting Lee @fridayfoodclub tomorrow evening and all the guest that will enjoy the wonderful dinner he’ll prepare for us.
Azienda Riccardo provides the wines for the dinner at this wonderful supper club: guests will have the pleasure to taste our range of high quality Prosecco from the Riccardo Prosecco di Treviso DOC to the Gran Cru of Prosecco, the Riccardo Cartizze DOCG. Furthermore there’ll be a novelty for Londoners, our Riccardo Prosecco di Treviso DOC Vino Tranquillo, a still Prosecco!
So better go on and get my things ready!
Detailed report here at my return.
We’ll see you later in London.
A review by winerambler
“The Riccardo brand is new to the UK and in order to get more widely known, they are organising a series of events for food and wine writers, which is how I came to be invited to a Prosecco evening at the Secret Larder supper club. Secret Larder is run by James Ramsden, who together with his sister (and occasional support by his brother) runs a restaurant in his kitchen/living room – an increasingly popular phenomenon here in London.”
Read more here
“The bubbly wine in question was prosecco from Riccardo Prosecco, and there to talk us through it was their spokesperson, the very charming Riccardo Tomadin. He explained to us that all Riccardo prosecco is organic and the provenance of each bottle is fully traceable via the Web using identifying numers on their neck labels. I was impressed and I had not yet tasted a drop!”
Thank you cooksisterblog!
Read full review here
“The 3rd of Summer with Prosecco Riccardo Secret Supper Events aims to be a smashing evening with wine supplied by Azienda Riccardo who produce the wonderful Prosecco Riccardo. There will be a sample of all of the Prosecco’s to accompany each course….”
Read more from Lee & Fi here
On Saturday 14th August, Prosecco Riccardo sponsors the aperitifs at the Royal Marriott Hotel in Bristol in occasion of a glamorous ball in aid of the Willow Foundation. Organised by special day beneficiary Carrie-Anne Aldridge, the evening includes a Prosecco reception, three-course meal and entertainment.
“I was, along with some other food bloggers, here as a guest of Prosecco Riccardo, who were providing the evening’s wines. The brand is new in the UK, and the owners of the vineyard, held up by weather over Verona, arrived an hour or so later than the rest of us, at first appearing slightly nervous about the restaurant being – you know – in somebody’s flat. This secret restaurant thing has not yet percolated as far as the sunlit hills of Conegliano-Valdobbiadene. Happily, any lasting resentment against the British left over from their awful flight with BA was instantly soothed by the application of a fillet of fresh, oily mackerel on an earthy base of artichoke purée and a glass of their own fizz.
It’s a challenge to construct a whole menu around Prosecco, but James worked it in seamlessly.
The Brut we started with – easy-drinking, not too dry, with a very jolly bubble – worked as an aperitif and performed really well against ramarino in culo, which translates loosely as “rosemary up the bum”. Little balls of steak tartare are seared on the bottom, with a spear of rosemary pushed into the still-raw top giving the whole mouthful a resinous lift. Gorgeous.”
Great review, thanks Liz!
Read more here