An open bottle is tomorrow’s dinner. Each of these Italian dishes takes one glass of Bella Principessa, last night’s is fine, and the rest goes round the table. She’s Brut, so the sauces stay bright and never turn sticky.
“Whenever there’s Prosecco open, I cook with it. Bella Principessa, ti amo! We love cooking with Prosecco.”
Which Prosecco for cooking?
A Brut, always. Gold for lemon and butter, Pink for tomato and cream.
By Michael Goldstein · 4 min read
01Primo · 40 min · serves 4
Lemon, Parmigiano and a cold splash
A glass in with the rice, and a cold splash at the end to bring the fruit back.
Full recipe →
02Best with the PinkPrimo · 35 min · serves 4
The vodka pasta, made with Prosecco
Your favourite pink sauce, with a glass of the Pink where the vodka used to be.
Full recipe →
03Our signatureSecondo · 30 min · serves 4
Veal, lemon, capers and a buttery Prosecco sauce
Marsala’s job, done lighter: lemon, capers and a buttery Prosecco sauce.
Full recipe →One Bottle, One Dinner
A 750 mL bottle pours five 5‑oz glasses. One goes into the pan; the other four go round the table. Dinner for four, one bottle.
In the Kitchen
Regole della Cucina
Bella Principessa Social Club
Extra Dry is the sweeter style. Reduced, it turns a sauce sticky.
Let the wine bubble down by half before cream or butter goes in.
A little cold Prosecco at the end brings the fruit back.
The wine in the pan is the wine in the glass.
Buon appetito.
Yes, anywhere a recipe asks for dry white wine. It adds acidity and fruit, and the bubbles cook off in seconds.
A Brut. Under EU rules a Brut has less than 12 g of sugar a litre; Extra Dry, despite its name, has 12 to 17 g. Reduced in a pan, that difference turns a sauce sticky.
Not all of it. The longer a dish simmers, the less is left, but some always stays. Cooking for children or anyone avoiding alcohol? Use stock and a squeeze of lemon instead.
For almost everything, it makes no difference. The bubbles leave a hot pan in seconds, so last night’s bottle makes the same risotto, sauce or pot of mussels. What matters is that it is dry and fresh: stopper it, keep it cold, and use it within two or three days, or freeze it in an ice‑cube tray for sauces. Keep fresh bubbles for batter, where they make a fritto misto lighter, the way sparkling water does.
Before dinner? Twelve Prosecco cocktails →
Written by
Michael Goldstein
Founder and Creative Director, Bella Principessa
He believes the best introductions happen over a glass, and that time with family and friends, old and new, is the real luxury. He writes here about the brand and the people who share it.
Read his story →
Are you 21 or over?
Bella Principessa is for adults of legal drinking age.
Come back when you’re 21.
We’ll keep a glass cold.
For adults 21+. Please enjoy responsibly.
