Food pairing

DISCOVERING THE ASTI DOCG WORLD.

 

Asti docg, the wine for toasts, the ideal companion of any dessert, and much more. Its versatility makes it perfect also at dinner, maybe to contrast strongly flavoured dishes, as an ingredient in an unusual recipe or in an aperitif that will astonish everybody.

Thanks to its refined features it goes well with sophisticated and original creations and it is the ideal choice for those who want to venture into new taste territories.

Find out all the recipes and perfect moments to enjoy the Asti docg in all its nuances.

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

RISTORANTE 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 garlic...

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

RISTORANTE 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 fillet...

Chef: Mina Risotti – DUCK BREAST IN MOSCATO D’ASTI WITH RAISINS AND SEMOLINA

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,...

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

RISTORANTE 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...

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MARINATED TROUT ALL’ASTI SPUMANTE

RISTORANTE 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...