Sun - Thurs | 12pm - 10pm
Fri & Sat | 12pm - 11pm
A little bit of bubbly can add vibrancy to most any meal or occasion. Whether you are serving it up with fruit juice at brunch, or sipping the night away with a side dish of fine chocolates, sparkling wines are always perfect for any occasion. Prosecco is Italian sparkling wine from the Veneto region. And no, it’s not Champagne (but we will get into that later).
For your sipping pleasure: We have compiled all you need to know about Prosecco, from nutritional facts to history, and even a few, great Prosecco-inspired recipes. So pour yourself some bubbly, and let’s get this party started!
You might be wondering, what is Prosecco? Prosecco is simply Italian Champagne, plain and simple. While both are sparkling wines, Champagne has traditionally been labeled “Champagne” only if it’s made in the region of Champagne, which is located in France. There are even labeling laws that are strictly enforced. Over the last several years, you will find a few American bottles of sparkling wine labeled, “Champagne,” because of an agreement between the United States and the EU. This particular agreement came about in 2006. Prosecco is an Italian sparkling wine that hales from the region of Veneto, which is located in Northern Italy. Unlike the French, the Italians have not entered into a cross-national labeling agreement for their much-loved Prosecco. Many sparkling wines have been labeled “Prosecco,” that were made in other nations. However, they remain hotly contested in the EU. Champagne can be made from a blend or a singular variety consisting of Pinot Noir, Chardonnay, or Pinot Meunièr.
Did you know that Prosecco improves blood vessel function? Yes, It actually helps with blood flow. Prosecco adds a plant-based Polyphenols, and it also reduces nitric oxide, into our bloodstream. This process gently lowers our blood pressure, as well as inhibits blood clots from forming.
Typically, the medical profession suggests keeping our weekly alcohol consumption to about 14 units. To put that in perspective, a 4-ounce glass of Prosecco is generally only about 1.5 units. The math is fairly simple. This leaves room for several glasses each week.
If you are wondering about the sugar in Prosecco and the ultimate caloric impact, there is only about 1 gram of sugar and 80 calories in a typical 4 oz serving of Prosecco. That is less than a glass of red wine. That’s not too bad for a great sparkling beverage. And, there’s more: Dry Prosecco is Keto-friendly. So, drink up, and enjoy!
For those who appreciate a lot of sparkles, your best bet might be Spumante. For those who prefer moderate sparkles, try Frizzante, and if you prefer your Prosecco to remain tranquil in the glass, you’ll probably enjoy Tranquillo.
Besides adding Prosecco to a cocktail to give it that light, bubbly, fizz, Prosecco is also a delicious addition to various main dishes. Here is a Chicken recipe that calls for Prosecco as a substantial ingredient. If you decide to make this dish for dinner, be sure to pick up an extra bottle of Prosecco for sipping. Salute!
Ingredients
2 tablespoons quality extra virgin olive oil
3 tablespoons flour
Salt, pepper, and 1 teaspoon orange zest added to season the flour
1 3-4 pound chicken, cut into portions
½ cup pancetta, coarsely chopped
1 dozen shallots, halved
Red pepper flakes, to taste
3 teaspoons fresh rosemary, chopped
16 ounces Prosecco
Fresh rosemary sprigs, for garnish
Directions
Pour the extra virgin olive oil into a large skillet on the stovetop that’s been set to medium heat. Put the seasoned flour into a plastic prep bag, and toss it with the portioned chicken, until the meat is completely coated. In small batches, place the chicken pieces into the hot skillet. Then cook them until they are golden brown. Set them aside on a plate, Now, place the pancetta in the pan and cook until perfectly crispy. Reduce the heat, and add the rosemary, the shallots, and the chili flakes, and cook approximately three to four minutes, until they are fully fragrant.
Place the chicken back into the pan, pour in the Prosecco, and simmer about 25 additional minutes. Be sure to check the chicken for complete doneness. Garnish with rosemary sprigs and serve as a stand-alone dish, or overcooked fettuccine
Ingredients
2 tablespoons butter
⅔ cup shallots, chopped
3-4 garlic cloves, minced
1 1/3 cups of Carnaroli, or other uncooked medium-grained rice
1 cup Prosecco, divided
3 cups chicken broth or stock
2 ounces of Parmesan, divided
1 teaspoon thyme
½ teaspoon lemon zest
Sea salt, to taste
Freshly ground pepper, to taste
Directions
Set a pressure cooker to medium-high and add the butter and allow it to melt. Sauté the shallots for a couple of minutes. Then add the garlic, and stir constantly, being careful not to let the garlic burn. Stir in the rice, and let it cook about one minute. Now, add a half cup of Prosecco, and stir continuously, until the liquid has fully absorbed and add the rest of the Prosecco, along with the broth. Close the lid, and set it on high, until it reaches pressure. Lower to medium heat, and cook approximately seven to eight minutes. Remove from the heat source, and release pressure via the vent. Take off the lid, and stir in half the grated Parmesan, along with all the other remaining ingredients. Allow it to rest for about five minutes to thicken. Top with remaining Parmesan, pour yourself a chilled glass of Prosecco, and serve!
Ingredients
4 medium egg yolks
4 tbsp sugar
½ cup of Prosecco
1 tbsp marsala
For Garnish
Fresh fruit (Figs or berries are perfect for this dessert)
Directions
In a medium-sized metal bowl, whisk the egg yolks and sugar together. Add the Prosecco and Marsala, and whisk it together again. Bring a pot of water to a full boil, then reduce the heat to medium, and place the metal bowl over the pot. Whisk the mixture continually, until it becomes frothy. This should take about 20 minutes. Remove the bowl from the pot, and place it into the refrigerator to cool. Take the chilled mixture, and spoon it into small, attractive, dessert glasses. Garnish with the fresh fruit and serve.
There’s nothing quite like a refreshing glass of lemonade, especially on a warm day. This Raspberry Lemonade with Prosecco recipe makes the beverage as festive as it is delicious.
Ingredients
1 pint of fresh raspberries
4 cups of water
1 cup fresh lemon juice
2/3 cup simple syrup
1 bottle of chilled Prosecco
Fresh mint for garnish
Directions
Take your favorite glass pitcher, and muddle the raspberries with water. Add the fresh lemon juice and the simple syrup, and stir well. Pour into ice-filled glasses, top with a generous splash of Prosecco, and garnish with fresh mint. Cheers!
At Mi’Talia, we put a creative spin on all things Italian. Here you will find the freshest, locally-sourced ingredients, combined with an artistic flair. We always keep our guests both satisfied and inspired. Come stop by every Tuesday for our Pizza and Prosecco night. We always offer an array of incredible specials including if your table orders two signature pizzas. You will also get half off bottles of Prosecco! Mi’Talia, south Miami Italian restaurant is located at 5958 South Dixie Highway in Miami. You can also order your favorite dishes online!
OPEN
JOIN OUR REWARD CLUB
