Dec 29

The Christmas holiday and New Year celebrations tend to be associated with drinking bubbly, or spumante wine, such as Champagne, Prosecco, Asti Spumante, and even Lambrusco. Below we have a few tricks to help you through the season.

1. Placing your room-temperature bubbly in a bucket filled with a lot of ice water (at least 2 trays of ice) will help to cool down the wine faster than placing it in the freezer.

2. For a safer and easier bottle opening, place a dish towel or napkin over the neck and bottle cork, after the foil has been removed, and slowly pull it out by twisting it gently. Always point the bottle away from your guests and yourself!

3. It is best to use a tall Champagne flute with a tapered mouth for Champagne or Prosecco because it creates a slow and controlled release of the bubbles.

4. To pour the sparkling wine, start by filling the glasses with only an inch of wine, wait for the foam to settle, then top off the glass to between 2⁄3 and 3⁄4 full, or tilt the glass at a slight angle while pouring. This helps to protect the bubbles.

5. It is best to store your sparkling wine on its side, in order to protect the cork from drying out. Also, once a bottle is open, seal it with a specially designed Champagne stopper to help save some of the fizz.

Dec 5

  • For one (1) subscription you will receive this Christmas recipe-card for free to send to your friends and family:

  • For three (3) subscriptions we will give you Paolo Villoresi Fabulous Finger Foods e-dossier:

Dec 2


1 2 1⁄2-lb. turkey breast
salt and freshly ground pepper
4 cloves garlic, chopped
1 sprig rosemary, leaves only, minced
5 fresh bay leaves
extra-virgin olive oil
chicken stock, heated for basting

1. Preheat the oven to 400°. Carefully lift up and separate the skin from the breast meat, leaving one side slightly attached. 2. Season the meat with salt and freshly ground pepper. Sprinkle it with the garlic and rosemary and arrange the bay leaves on the meat in a row. 3. Place the skin back over the meat. Season the skin with salt and freshly ground pepper, drizzle with olive oil and secure with butcher’s string. 4. Place in a roasting pan and transfer to the oven to cook until golden brown, about 20 minutes. 5. Lower the heat to 350° and continue to cook, basting the turkey with its own juice or the chicken stock every 15 minutes, until the internal temperature of the thickest part of the meat reads 165°, about 40 more minutes. 6. Remove from the oven and allow the turkey to rest, covered, for at least 10 minutes before serving. Serves 4

A light to medium-bodied red wine, such as Montepulciano d’Abruzzo