Word: prosecco
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...Biennale of Atman's visit was marinated in Bellinis, a cocktail of peach juice and sparkling wine invented at Harry's Bar, tel: (39-41) 528 5777. There was none to be seen at this year's parties, but prosecco flowed freely. One of the best selections of Venice's native drink - prosecco grapes are mainly grown in Veneto - minus the art-world pretension or tourist-trap prices, can be found at Timon, tel: (39-41) 524 6066, a decidedly laid-back bar where patrons can dangle their feet over the canal out front...
...could you absolutely not do without? -Matthew LeMay, PhiladelphiaI'd have to have olive oil, garlic, pasta, canned fish-anchovies if I had to pick just one-cheese. If my husband were on the island with me, then I have to have salami. I've got to have some prosecco and some other wine, and you need your roughage, so escarole-and I have to have some beans, so I'd pick white...
...only eight tables, guests book weeks in advance for the sprawling 10- to 12-course Italian banquet at this intimate offshoot of chef Roberto Donna's celebrated Galileo Restaurant. The menu constantly changes, depending on the produce available, but the evening always begins with a glass of prosecco and ends with bomboloni (a simple, donutlike pastry, hot from the oven). Prices start from $110 per person. Five or six wines, carefully paired with the evening's menu, cost an additional...
...seafood restaurant in the Italian capital. But a Roman friend told me about Il Tempio di Iside shortly after it opened in 1999 near the Coliseum, and it has become a can't-miss stop on my dining itinerary with visiting friends and family. After a taste of complimentary Prosecco, Italy's gently sparkling white wine, Tempio's affable owner Francesco Tripodi arrives at the table to list the evening's market-fresh offerings in rapid-fire, Calabrian-accented Italian. When it's clear that diners haven't understood a word, he grins and intones: "Do ? You ? Like ? Fish?" Respond...
...After a taste of complimentary Prosecco, Italy's gently sparkling white wine, Tempio's affable owner Francesco Tripodi arrives at the table to list the evening's market-fresh offerings in rapid-fire, Calabrian-accented Italian. When it's clear that diners haven't understood a word, he grins and intones: "Do ... You ... Like ... Fish?" Respond with a simple "Si!" and you're in for the best seafood meal of your life...