Providence’s University Club hosted a Venetian Wine Tasting highlighting Bisol Prosecco on Feb. 22. Stefano Marangon, Export Manager, Bisol Winery, was in attendance to give guests a background on the iconic Italian Prosecco producer and guide guests through each selection. The four-course tasting menu featured light fare inspired by traditional Venetian cuisine, including tuna crudo: avocado, kumquat, cara cara oranges and grapefruit emulsion topped with blood orange oil and savory beets al forno; and beets with whipped ricotta and hazelnuts topped with vinaigrette. Each plate was prepared by Executive Chef Gary Comella and his culinary team and paired with Bisol Crede 1542 Prosecco Superiore, Bisol Jeio Prosecco Superiore, Bisol Jeio Prosecco Rosé Brut and Bisol Jeio Brut Prosecco. The Bisol Winery has produced Prosecco Superiore DOCG for five centuries from the heart of the Cartizze hillside in the Valdobbiadene territory. Its line of renowned, sustainably sourced Proseccos is available in the state through MS Walker.
Photos by Adam Haley.