Bubbles from start to finish
Anyone who still thinks that sparkling wines can only be drunk as aperitifs will find a myriad of reasons in Franciacorta to change their minds. The wide choice of delicious, traditional local food can be ideally matched with the different types of Franciacorta wines, from starters to first and second courses all the way through to the desserts: Clusane- style stuffed eel needs Franciacorta Extra Brut; ravioli with tench, caught in Lake Iseo, go hand in hand with Franciacorta Brut; the delicious beef in oil, a traditional recipe with a long and complex preparation, goes perfectly with Franciacorta Pas Dosé; and the “sbrisolona” cake with Franciacorta Demi-Sec is a match made in heaven. If the gastronomic tradition wins over lovers of good food, then the creations by the top- class chefs who run the best restaurants in the area will surely satisfy even the most demanding and inquisitive gourmet visitors. In the land reigned over by Gualtiero Marchesi for many years, young and talented chef are now reinterpreting tradition by proposing creative, but always authentic, cuisine: from Stefano Cerveni, of the Michelin- starred restaurant, “Due Colombe”, to Piercarlo Zanotti of the restaurant, “Cucina San Francesco”, in the Resort, “I Cappuccini”; from Fabio Abbattista, who at L’Albereta, in the new restaurant, “Leone Felice”, has the onerous task of taking up the mantle of Chef Marchesi (whose famous restaurant was here until 2013) to Lorenzo Tagliabue, overseeing the kitchen of the restaurant, “Barboglio De Gaioncelli”.
Degustazioni e deliziosi abbinamenti in cantina e in mezzo alla natura.