Instead of cocktail hour with its double martinis and cosmopolitans, the Italians enjoy a more civilized ritual of the aperitivo. The aperitivo is a single drink enjoyed with friends before dinner. A "spritz," white wine with Campari, orange, and soda, or a "Negroni" made with gin, sweet 
vermouth, Campari, and a twist of lemon are popular choices, but the most elegant choice, and my personal favorite, is a glass of sparkling Prosecco.
Prosecco is the name of the primary grape used to make this lovely wine. Grown only in the Veneto in the area between Conegliano and Valdobbiadene, the name Prosecco is protected by European law, just like the name Champagne.
Prosecco is made using the Charmat method which allows the wine to go through its second fermentation in pressurized tanks rather than in bottles like Champagne. The shorter tank fermentation is preferable for Prosecco because it preserves the freshness and delicate flavors of the grape which would be lost in the longer Champagne method. This wine is best when consumed within three years of its bottling.
Straw-colored Prosecco with its overtones of citrus, almonds, and honey is fragrant, crisp and clean. 
As well as a delightful aperitivo, or as it's called in Venetian dialect an ombrette, this wine pairs well with all the local seafood dishes that are Venice's specialty. It's also the main ingredient of the drink made famous by Harry's Bar, the Bellini, a summer concoction of fresh peach juice and Prosecco.
On the Treasures and Pleasures of Italy tour, we'll enjoy this charming wine as our ombrette in the private garden of our palazzo hotel in Venice while I talk about the art and history of this most magical city.
