Riccadonna e Buon Cibo

I wish every Monday could start with an Italian inspired lunch matched with Italian sparkling wine. Sadly not but this particular Monday I spent the afternoon sipping Riccadonna and grazing on a 4 course lunch cooked by Italian/Australian chef Massimo Miele.
As a self confessed lover of all things Italian it was a complete joy to listen to wine expert Martina Doglio Cotto about her passion for sparkling wine, especially Riccadonna. Riccadona is produced in Northern Italy from the region of Piemonte .

Enjoying a glass of Moscato before lunch is served

Enjoying a glass of Moscato before lunch is served


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The lunch was paired with the four varietals of Riccadona seated at an idyllic long table at Meat Cheese Salt in Alexandria with a setting of spring flowers and spumante.
The first course was the Moscato Rose witch was enjoyed with grilled Tuna and sweet and sour eggplant.

grilled tuna with sweet and sour eggplants

grilled tuna with sweet and sour eggplants


Then we drank the Moscato Ruby which worked perfectly with baked figs wrapped in prosciutto.

Monday lunch!

Monday lunch!


For the main course a beautifully cooked piece of salmon on a well seasoned pea puree and a crisp fennel and celery salad that was washed down with the easy to drink and personal favourite, Prosecco.

And for something sweet at the end we had a desert of toasted pannetone with baked peaches and a sweet glass of Asti.

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pannetonne with baked peaches

pannetonne with baked peaches


Surprisingly the Ruby, Rose and Asti are low in alcohol and make for a perfect Summer drink which is light and refreshing. The Prosecco is the main ingredient in the popular Aperol Spritz which is mixed with soda and Aperol but is also a great choice to accompany a seafood lunch or as an aperitivo with some light antipasti or snacks.
Ruby, Moscato, Asti and Prosecco

Ruby, Moscato, Asti and Prosecco