Aldo BoveAs we get closer to Christmas and New Year’s Eve, bubbles naturally take center stage. As a winemaker, I’m often asked why Prosecco feels so different from other sparkling wines—lighter, fruitier, and simply easier to enjoy...
Aldo BoveAmarone stands apart because of the way it begins. Only the best bunches from the hills of Valpolicella are chosen, and instead of going straight into winemaking, they rest — patiently. The traditional appassimento method is at the heart of Amarone’s greatness. After harvest, the grapes are placed in ventilated rooms called fruttai, where winter air slowly dehydrates them. This natural drying concentrates aromas, sugars, and structure. Long before fermentation starts, the wine is already rich with personality...
Alfonso VischiBaccalà alla Vicentina is a luxurious Venetian dish made from slow-cooked, rehydrated stockfish simmered with onions, milk, olive oil, and anchovies. Its long, patient cooking transforms the fish into a creamy, delicate, melt-in-the-mouth masterpiece. A symbol of Veneto’s culinary heritage, it’s comfort food elevated to pure tradition.
