Learning to cook aperitivo dishes using Zonin prosecco

Learning to cook can sometimes be daunting, but with celebrated chef, Giovanni Pilu, there to guide you on how to prepare aperitivo dishes at the Sydney Seafood School using Zonin prosecco, the task can be made a lot easier.

Sydney Seafood School offers a diverse range of cookery courses, all from their state of the art auditorium style kitchen theatre.

Giovanni Pilu, celebrated head chef at his eponymous Pilu at Freshwater, provided a step by step guide on how to prepare Italian style snacks – otherwise known as aperitivo dishes.

In Italy, an aperitif is an alcoholic drink usually served with a selection of aperitivo dishes at around 6pm before a meal to stimulate the appetite. The aperitif used in the cooking class was Zonin prosecco.

Francesco Zonin, a seventh generation member of the Zonin family, was also on hand to share the rich traditions of prosecco in the Veneto region.

The menu, consisting of four light snacks, was designed to showcase the versatility of Zonin prosecco, as both a cooking ingredient and when matched with a specific dish. The menu comprised of:

  • Mozzarella en Carozza (mozzarella and anchovy fried toasties)
  • Hiramasa kingfish, radish and fennel with Zonin prosecco
  • Herb baked ricotta with roasted grape tomatoes on crostini
  • Zonin prosecco zabaglione with mixed berries

Following the expert demonstration by Giovanni, came the daunting task of cooking in front of him!  Divided into teams of four, we set about recreating his sumptuous dishes in the adjoining kitchen benches (think Masterchef challenge).

And the results?  Our four creations did not quite look like Giovanni’s but, for the most part, the taste was there.  And therein lies the secret to Italian aperitivo culture; quality, fresh ingredients, simply prepared and celebrated with a luxurious glass of prosecco!

Using the Glera grape, Zonin prosecco has been made in the north-eastern Italian region of Veneto by the Zonin family for over 200 years and seven generations.  Zonin is Italy’s largest privately held wine company and produces prosecco from the largest Glera vineyard in Italy. It is a dry sparkling white, with subtle almond notes.

Zonin prosecco is perfect as an aperitif or as accompaniment to most dishes such as kingfish, anchovies, oysters, and classic Italian desserts such as zabaglione.

Zonin Prosecco is sold exclusively through BWS and Dan Murphy for $17.00 (RRP).

For more information about Zonin prosecco, go to: https://www.zoninprosecco.com/