A plate of delicious Penne alla CarbonaraA plate of delicious Penne alla Carbonara

«On a warm summer day, I most enjoy Ristorante Verdi’s cacciucco alla cilentana, a wonderful fish stew from southern Italy with prawns, octopus and sea bass, with a glass of chilled Ferrari Maximum Rosé. This elegant spumante produced in the Italian Alps gives off notes of raspberry, yeast and ripe peach, and its crisp acidity harmonises perfectly with the soup and the garlic crostini served alongside.»

Stefano Kropp
Sommelier & Operational Manager, Bern

Portrait of Stefano KroppPortrait of Stefano Kropp