Crespelle with wild asparagus and fonduta and extra dry prosecco

I’ve spent the last 3 days in the Veneto at a prosecco festival called Vino in Villa (yup, alright for some, but if it’s any consolation the weather hasn’t been as good as it has in the UK)

Anyway it’s given me the chance to run the better quality proseccos of the Conegliano Valdobbiadene region (try saying that if you’ve had a few) through their paces with different foods - mainly the sort of buffet style canapés you would have at parties.

There was one hot dish though that went particularly well - a ‘moneybag’ style stuffed pancake with wild asparagus and sciopet (some kind of wild greens, a little like spinach, for which I’ve not been able to find the exact translation) and a rich fonduta cheese sauce.

You might think that would be too powerful for a light prosecco but the extra dry style which can contain up to 17g of sugar and is generally sweeter than brut coped really well. It’s a style that’s more popular in Italy than it is in the UK but I reckon a good quality brut prosecco would match well too.

More on prosecco pairings to come.

* I attended Vino in Villa as a guest of the Consorzio Conegliano Valdobbiadene Prosecco Superiore.

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