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Rezepte: Rive di Refrontolo Valdobbiadene Prosecco Superiore DOCG Brut Nature


INGREDIENTS 4 servings 

  • 8 medium potatoes, peeled and sliced paper-thin 
  • 1 tablespoons salt 
  • 1 liter vegetable oil for deep frying 

Preparation: 20 m 

Cook: 20 m 

Place potato slices into a large bowl of cold water, drain and rinse them. Heat oil in a deep-fryer or a large frying pan until it reaches about 350° to 375° F (177° to 190° C). Fry potato slices in small batches. Once they start turning golden, remove and drain on paper towels. Continue until all of the slices are fried. Season with desired salt.



  • 20 large scampi (200 gr. each) 
  • some flour 
  • 200 gr. of extra virgin olive oil 
  • 1 lemon 
  • salt 

Open the scampi, flour them, oil them and add the lemon juice and salt. Put them on a hot grill, as soon as they start to brown turn them over and oil them again and put some lemon juice. Continue like this for 4 or 5 minutes.  Serve with green salad and lemon quarters.


Ingredients for 20 cupcakes 
2 cups flour 
1⁄2 teaspoon salt 
2 teaspoons baking powder 
1⁄2 cup butter, softened 
3⁄4 cup sugar 
1 cup milk 
1 teaspoon vanilla 
1 cup Prosecco Nature 

Preheat oven to 375f or 150°C; line muffin cups with papers. In a bowl cream butter and sugar until light and fluffy. Beat in eggs one at a time and mix. Whisk together flour (mixed with baking powder and salt), alternating with milk beat well; stir in vanilla and Prosecco Nature. Divide evenly among cups and bake for 18-20 minutes.

For the frosting:  
1 cup Prosecco Nature 
1 cup of butter softened 
2 cups confectioners' sugar  
Pastel dragées 

Make the frosting: Place 1 cup of Prosecco Nature in a small saucepan. Simmer over medium-high heat until reduced to 2 tablespoons. In a bowl cream softened butter and powdered sugar together. Once the frosting is thick and fluffy, pour in the reduced 2 tablespoon Prosecco Nature and mix well. Frost the cupcakes and decorate with pastel dragées.