Mix one part Prosecco Valdobbiadene, a beautiful light, dry, effervescent Prosecco, with one part pepato (pecorino cheese with peppercorns); swish softly; and wait patiently but not long at all, the Prosecco molecules will meet those of the pepato in a quite remarkable holy explosion of flavor. Really, why would one ever both with brie and chardonnay?
(For future reference, I am reminded to click here for a delicious brand of Presecco. And we’ve been buying the pepato at the Campo de’ Fiori market.)
