Throughout history, artists and writers have been drawn to the Northern Italian hill town of Asolo; some say it’s because it’s the “city of a hundred horizons,” I think it’s because it’s the home of Asolo Prosecco!

At one time, you might have caught a glimpse of poet Robert Browning, actress Elenora Duse, or writer Freya Stark sitting enjoying a glass of bubbly at one of the cafes in this Pearl of the Veneto; I can almost guarantee the liquid in their glass was Asolo prosecco! 

In this episode, I’m taking you with me to Asolo to meet a few people who are making Asolo Prosecco what it is! We‘ll begin with a masterclass led by Wine Educator and  Journalist Gianpaolo Giacobbo, who will explain what Asolo prosecco DOCG is exactly. 

Then Ugo Zamperoni is next. He is the President of the Conzorio of Asolo Prosecco - which is the association of producers and grape growers. 

Then we are off to meet a few producers of Asolo Prosecco: Dennis Bordin from the Tenuta d’Asolo Progress Country & Wine House,  Ermenegildo Giusti of Giusti Wine, and then we finish with Tenuta Baron’s Andrea Sbrissa.  

I interviewed them all in situ, so alas, there is no video podcast this week, but you can find a video guide to the town of Asolo and a selection of the vineyards and historical sites you can visit when you are next in town. You can find it on my YouTube channel, youtube.com/lushlifemanual. 

Our cocktail of the week comes straight from master mixologist Samuele Ambrosi, owner of Cloakroom Cocktail Lab and Knowledge Hub in Treviso. We met at Venice Cocktail Week last year, and I am thrilled to include one of his cocktail creations. It's called the Made in Italy and is a little different from what you might think of as a prosecco cocktail - because it’s savory!

The cocktail of the week is Samuele Ambrosi’s MADE IN ITALY.

INGREDIENTS 

• 50ml  Basil and "datterino" tomatoes cordial*
• 150 ml Asolo DOCG Prosecco extra Brut

METHOD

• Add all the ingredients to a mixing glass
• Add ice
• Stir, stir, stir
• Strain into a champagne glass
• Garnish with a tomato basil cracker

*Basil and "datterino" tomatoes cordial*

• In an electric blender, add 500gr cherry tomatoes and 10/12 fresh basil leaves and blend everything for a few minutes
• Leave the liquid all together for 10/15 minutes in the fridge.
• Then strain all and put 1 tsp white sugar
• Keep the cordial in the fridge
• Best before 10/12 days
• You can use the leftovers (tomato peel, basil leaves, etc.) to make the garnish! 

You’ll find this recipe, more prosecco cocktail recipes, and all the cocktails of the week at alushlifemanual.com, where you’ll find some of the ingredients in our shop.

Full Episode Details: https://alushlifemanual.com/asolo-prosecco-podcast

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