Food pairing

Exploring the world of ASTI.

Asti docg, the toasting wine par excellence, is the ideal accompaniment for every dessert, but that’s not all. Its versatility makes it perfect for the entire meal, perhaps in contrast to dishes with sharp flavors, or as aningredient in a special recipe, or in an aperitif that will surprise everyone.

Its refined characteristics make it a perfect fit in original and unusual contexts, and it is the ideal choice for those who want to explore new gustatory horizons.

Discover all the recipes and perfect moments for enjoying Asti in all its aspects.


Chef: Roberto e Walter Ferretto – Pigeon breast all’Asti Spumante

RESTAURANT IL CASCINALENUOVO 4 pigeon breasts 100 g of carrot-celery-onion 1 garlic clove 4 rosemary sprigs 8 thyme sprigs 10 g olive oil 400 ml Asti spumante 50 g butter salt and pepper Brown the breasts, pre-salted and peppered, in hot oil on both sides for 5 minutes then put aside. Keep warm. Add the...


Chef: Mariuccia Ferrero – Trout all’Asti Spumante with raisins and pine nuts

RESTAURANT SAN MARCO Recipe for 6-8: 1.2 kg fresh trout already cleaned, 120 g olive oil salt and pepper fresh thyme leaves or chopped herbs 2 carrots 4 shallots 1 medium onion 8 garlic cloves 2 sage sprigs 3 bay leaves 150 g wine vinegar 350 g Asti docg, 70 g raisins, 100 g roasted pine nuts. Remove the skin and...


RISTORANTE LA CASA NEL BOSCO Recipe for 4: For the semolina: 1/2 litre milk 150 g sugar 1/2 vanilla bean 120 g durum wheat semolina 1 egg breadcrumbs olive oil for frying For the duck breast: 1 duck breast ( 600/700 g) 1 tablespoon Moscato docg raisins 30 g extra-virgin olive oil 300 ml Moscato d’Asti docg. For the semolina,...


Pears stewed in Asti D.o.c.g.

RESTAURANT BELBO DA BARDON Recipe for 4: 8 Madernassa pears; 250 g sugar; 3 or 4 cloves; ½ stick cinnamon; 500 ml Asti D.O.C.G. Rinse the pears in water and bicarbonate and stand them in a pan, sprinkle them with ¾ of the sugar, the cloves and the cinnamon, add the Asti...



RESTAURANT LOCANDA DEL BOSCOGRANDE Recipe for 6: 3 salmon trout fillets 2 onions 2 carrots 2 sticks of celery 2 bay leaves 300 ml good quality white wine vinegar 500 ml Asti spumante pine nuts and raisins salt, pepper, extra-virgin olive oil to taste Clean and scale the fish then cut it into slices ¾ centimetre...