I’ve had this bottle of La Marca Prosecco sitting in my refrigerator since the day it appeared on my doorstep. Since then, I’ve been waiting for the ‘right time’ to pop it open…for any type of ‘little celebration’ in our lives. It’s been a tough August, with many extra added trials and tribulations so there never seemed to be a right time to open it. It stood there in the back of the fridge kind of like a symbol of hope; a promise that our luck would turn eventually.
Summer is almost over and today is our wedding anniversary. 19 years. They weren’t all wedded bliss (they had their own trials and tribulations) but today I am more in love with my hubby than I ever have been and that is definitely something to celebrate. We spent the last evening before school out on the deck enjoying each other’s company, reflecting on the past while at the same time looking forward to our future. I made some snacks for him and he poured the prosecco. I wouldn’t have it any other way. 
At first I paired the La Marca Prosecco with a splash of St. Germain elderflower cocktail but we both agreed that it was a bit too sweet. How I really enjoyed it was with a slice of fresh, juicy nectarine and a tiny splash of St. Germain. It was perfection. We didn’t enjoy our La Marca Prosecco during brunch but I think it would be perfect as an aperitif with Crème de Cassis or as the base for a sparkling Sangria.
Here is a great weekend brunch recipe by Kevin Pendergrast, Executive Chef at Hilton, Toronto. In it he has reduced La Marca Prosecco, added it to ricotta, and used it to glaze figs.
La Marca infused ricotta cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts, and figs glased in La Marca Prosecco, orange zest 
Photo courtesy of PraxisPR
Ingredients
- 500 ml (2 cups) La Marca Prosecco
- 15 ml (1 tbsp) wild flower honey
- 2-3 fresh or dried figs
- 125 ml (1/2 cup) prosciutto
- 3-4 pieces, toasted walnuts
- 1 wild flower honey comb
- Chives, edible flowers; to garnish
Method
La Marca Prosecco Reduction
- 500 ml (2 cups) La Marca Prosecco
- 15 ml (1 tbsp) wild flower honey
Combine both ingredients together in sauce pan over medium heat (275 F) and reduce until light golden syrupy consistency (about 1/4 cup). Cool to room temperature.
Glazed Figs
- 2-3 fresh or dried figs
- 30 ml (2 tbsp) La Marca Prosecco reduction
Gently toss the fresh or dried figs into the La Marca Prosecco reduction and set aside to marinate.
La Marca Prosecco Spiked Ricotta with Fresh Herbs
- 125 ml (1/2 cup) ricotta cheese
- 5 ml (1 tsp) La Marca Prosecco reduction
- handful of chopped chives
Combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.
To assemble: With a small spatula, spread 50 grams of La Marca infused ricotta on a plate. Artfully place prosciutto, toasted walnuts, wild flower honeycomb, and edible flower garnish on top of the ricotta. Enjoy with a crusty baguette. Serves 2 as a shared plate.
Interesting La Marca Prosecco tidbits:
- It’s made in the Trevisio area of Northern Italy
- It contains 100 % Glera grape varietal
- It has an Alcohol level of 11.3%
- Tasting notes include citrus, honey, and florals with a lively yet soft effervescence
- It is widely available in Canada and Alberta including Sobey’s Liquor Locations
- It retails for under $20 so you don’t have to wait for a special occasion to enjoy it!
***I was sent a bottle of La Marca Prosecco for review but I really enjoyed it and wanted to share it with everyone…unfortunately I drank it all!***
Well aren’t you lucky?!! I wish Prosecco would land on my doorstep! Personally, I find this one on the dry side, but I’ve done what you did, which is do add a splash of something sweet to it. It did make wonderful mimosas, I remember!