Using the great wine in a recipe is like delicate lace upon a dress: precious, subtle, a symbol of lightness adding a tiny hint of originality and sophistication: its acidity lifts a creamy sauce much more effectively than lemon zest, while its effervescence adds a certain lightness to a preparation, which suddenly becomes frothy and airy. It is also perfect for deglazing or lifting a sauce or a sabayon.
Do not limit its use to desserts: carpaccio, tartare, roasted sea bass, fillet of piglet confit and a variety of risottos can all benefit from the perfumed aromas of Saraceni Sparklers. Prosecco is naturally preferable for savoury dishes, sweet for desserts. The sparkling wine used in the preparation of a dish is the most natural and appropriate accompaniment.