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Prosecco

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CALIFORNIA | LOCAL
March 19, 1999 | MAX JACOBSON, SPECIAL TO THE TIMES
Prosecco, a dry, fruity sparkling wine from northeastern Italy, is little known in this country. But that didn't keep Amy Fishburn from naming her smart Toluca Lake trattoria after the stuff. It's an elegant place of brown marble-tiled floors, peacock-blue ceilings and French doors. The food is mostly first courses: salads, appetizers and pasta dishes. A bed of baby greens embellished with diced pears, toasted pine nuts and crumbled Gorgonzola is one exquisite example.
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NEWS
February 7, 2014 | By S. Irene Virbila
Prosecco producers from Italy's Veneto region are courting the Chinese market with a slick website --translated into Chinese. It's a smart move to get in early as the Chinese wine market explodes. According to the Consortium for the Protection of Prosecco from Conegliano Valdobbiadene, exports to Asia have increased 78.9% from 2010 to 2012. With this website, they want to nudge sales further in that direction. California producers, however, were earlier in the game. In 2012, Wine Institute (a trade organization of 1,000 California wineries and wine-related businesses)
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FOOD
March 5, 2008 | Russ Parsons, Times Staff Writer
Prosecco is definitely the bubbly of the moment in Los Angeles. Go to Osteria Mozza and they're pouring it by the glass from magnum bottles. Down the street at All'Angelo, there are 10 different bottlings on the wine list. Retailers are having a hard time keeping the stuff in stock. Pretty impressive for a wine that only a few years ago most people knew mainly as a cocktail ingredient. "Five or six years ago, trying to sell Prosecco was like trying to sell Asti Spumante or something," says Lance Montalto, the Italian wine buyer for Wine House in West Los Angeles, which usually carries eight to 10 different Proseccos.
NEWS
July 9, 2013 | By S. Irene Virbila
Stone fruits are coming into season, ushering in peach cobblers, plum galettes and all manner of ice creams and sorbets. It's also Bellini time.   For the uninitiated, the Bellini is the Venetian aperitivo of white peach juice and Prosecco, the sparkling wine from the Veneto. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the Second World War, but it wasn't named "the Bellini" until 1948.
NEWS
July 9, 2013 | By S. Irene Virbila
Stone fruits are coming into season, ushering in peach cobblers, plum galettes and all manner of ice creams and sorbets. It's also Bellini time.   For the uninitiated, the Bellini is the Venetian aperitivo of white peach juice and Prosecco, the sparkling wine from the Veneto. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the Second World War, but it wasn't named "the Bellini" until 1948.
FOOD
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
FOOD
September 1, 2011
Rose water granita Total time: 15 minutes, plus freezing time Servings: 6 to 8 1 (750-milliliter) bottle Prosecco 1 cup sugar 1/2 cup raspberries 1 tablespoon rose water 1. In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved. 2. Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant one-fourth cup purée. 3. Whisk the raspberry purée in with the Prosecco, then whisk in the rosewater.
FOOD
August 5, 2010 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
As stone fruits come into the peak of their season, I'm obsessing over Bellinis. For the uninitiated, that would be the Venetian aperitivo of Prosecco with white peach juice. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the second world war, but it wasn't named "the Bellini" until 1948. Harry's was — and still is — famous as a watering hole for the rich and celebrated.
ENTERTAINMENT
August 5, 2011
Drinking poolside is not only a privilege if you live in Los Angeles, but it's also your duty. So, finding the right pool for that purpose should be an obsessive pursuit, especially now that the summer heat has morphed from friend to foe. A great place to start is at Avalon Hotel in Beverly Hills. The little boutique beauty has a gorgeous figure eight-shaped pool and a lushly landscaped deck for drinking and dining. The food comes courtesy of Oliverio restaurant, which serves up fresh and modern Italian cuisine.
NEWS
December 1, 2011 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
The Mark Hopkins hotel at the top of Nob Hill in San Francisco opened its doors on Dec. 4, 1926. The landmark hotel, now part of the Intercontinental chain, sits at the location of what was once the mansion of California railroad magnate Mark Hopkins. Hopkins never lived to see the home completed, and it later burned down in a fire caused by the 1906 earthquake. Now the hotel turns 85 in style with a few celebratory deals at its 19th-floor Top of the Mark lounge.
FOOD
December 29, 2011
Da Milano Servings: 1 Total time: 5 minutes Note: From Jonathan Baird of Hatfield's. 1 ounce Ramazzotti Amaro Juice of ½ lemon Juice of ½ orange Dash of Peychaud's bitters Prosecco In a cocktail shaker filled with ice, add the Amaro, lemon juice, orange juice and bitters. Shake; strain into a Champagne flute and top with Prosecco. Each serving: 193 calories; 1 gram protein; 19 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 17 grams sugar; 2 mg sodium.
NEWS
December 1, 2011 | By Mary Forgione, Los Angeles Times Daily Travel & Deal blogger
The Mark Hopkins hotel at the top of Nob Hill in San Francisco opened its doors on Dec. 4, 1926. The landmark hotel, now part of the Intercontinental chain, sits at the location of what was once the mansion of California railroad magnate Mark Hopkins. Hopkins never lived to see the home completed, and it later burned down in a fire caused by the 1906 earthquake. Now the hotel turns 85 in style with a few celebratory deals at its 19th-floor Top of the Mark lounge.
FOOD
September 22, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner apéritif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and soda or a glass of rosé and take a first bite of dusky olive tapenade on toast. This is nothing like the urge "Mad Men"-era dads, mine included, felt to grab that first glass of Scotch the minute they walked in the door. It's more of a gentle, insistent yearning, not so much for the alcohol but for the pause that marks the end of the workday and the beginning of the evening.
FOOD
September 1, 2011
Rose water granita Total time: 15 minutes, plus freezing time Servings: 6 to 8 1 (750-milliliter) bottle Prosecco 1 cup sugar 1/2 cup raspberries 1 tablespoon rose water 1. In a large bowl, stir together the Prosecco and sugar until the sugar is dissolved. 2. Into a medium bowl, push the raspberries through a strainer to remove any seeds. You should have a scant one-fourth cup purée. 3. Whisk the raspberry purée in with the Prosecco, then whisk in the rosewater.
ENTERTAINMENT
August 5, 2011
Drinking poolside is not only a privilege if you live in Los Angeles, but it's also your duty. So, finding the right pool for that purpose should be an obsessive pursuit, especially now that the summer heat has morphed from friend to foe. A great place to start is at Avalon Hotel in Beverly Hills. The little boutique beauty has a gorgeous figure eight-shaped pool and a lushly landscaped deck for drinking and dining. The food comes courtesy of Oliverio restaurant, which serves up fresh and modern Italian cuisine.
FOOD
August 5, 2010 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
As stone fruits come into the peak of their season, I'm obsessing over Bellinis. For the uninitiated, that would be the Venetian aperitivo of Prosecco with white peach juice. The original was invented by Giuseppe Cipriani at Harry's Bar in Venice (not the one south of Santa Monica but the original watery city) sometime before the second world war, but it wasn't named "the Bellini" until 1948. Harry's was — and still is — famous as a watering hole for the rich and celebrated.
FOOD
September 22, 2011 | By S. Irene Virbila, Los Angeles Times Restaurant Critic
As life gets ever more hectic, I rely more and more on the civilized custom of a before-dinner apéritif. Sometimes it's all I can do to make it to that magical hour when I'm handed a Campari and soda or a glass of rosé and take a first bite of dusky olive tapenade on toast. This is nothing like the urge "Mad Men"-era dads, mine included, felt to grab that first glass of Scotch the minute they walked in the door. It's more of a gentle, insistent yearning, not so much for the alcohol but for the pause that marks the end of the workday and the beginning of the evening.
FOOD
January 20, 2010
Those of us happy to ring in a new decade are still celebrating. And for that, more bubbly is in order. For my money, a good Prosecco is better than a mid-level nonvintage brut. Italy's Veneto region produces some excellent sparkling wines from the Valdobbiadene appellation. Ruggieri is one of the most reliable producers there. The current release is dry and fresh, elegant for a Prosecco. And very good with food. Bring out some bottles as an aperitif or add a splash of Campari and pink grapefruit juice to make a refreshing cocktail.
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