Luca Giavi interviewed by Susannah Gold

Luca Giavi teaches Susannah Gold how to prepare a no-fuss Venetian risotto with a dash of Prosecco DOC. In exchange Susannah teaches Luca some English kitchen and cooking vocabulary.

Luca Giavi has been the director of the Prosecco DOC Consortium since 2014 after previously serving as management consultant. Having graduated in Law from the University of Trieste, Luca’s interest in food and beverage left him wanting to dig deeper into these subjects. He thus set out to earn a diploma of Sommelier FISAR as well as the qualification of judge of sensory analysis. He has worked as Exhibition Site Technical Director for the Cultural Foundation of Palazzo Foscolo in Oderzo, he teaches in numerous professional institutes in the Veneto region, and he also collaborates as a journalist at the San Marco Publishing Company. Luca has served as a member of the Board of Directors of the Italian Association of Geographical Indication Consortia.

Susannah Gold has earned various certifications from schools around the world. She is an Italian Wine Ambassador of the Vinitaly International Academy and she holds an Italian sommelier certificate from the Associazione Italiana dei Sommeliers (AIS). She gained her Diploma in Wines & Spirit (DipWSET) from the Wine & Spirit Education Trust (WSET) as well as her Certified Specialist of Wine (CSW) and Certified Specialist of Spirits (CSS) from the Society of Wine Educators (SWE). Susannah teaches Italian wine classes for the Italian Trade Commission, does media and trade relations, and often helps link importers with distributors. Her company, Vigneto Communications, presents seminars and webinars for individual wine producers and wine regions at various schools and events and Sussanah and her team promote wine and food products in the United States.

Risotto with Asparagus and Prosecco DOC by Chef Danilo Cortellini


20 g green asparagus
80 g finely chopped onion
2 tbsp extra virgin olive oil
280 g Carnaroli rice
200 ml Prosecco DOC
1 L vegetable or chicken stock
40 g grated Grana
30 g butter
Salt and pepper to taste
Pea shoots to garnish


Cut the ends of the asparagus stalks. Peel with a vegetable peeler and boil in salted water for one minute. Allow to cool in cold water to preserve their green colour. Slice the rest of the asparagus and set aside for the risotto. Boil the leftover asparagus peels in a glass of water. Keep this asparagus stock to flavour your risotto. Sauté the finely chopped onion for 10 – 15 minutes in a small pan with a little extra virgin olive oil and some salt. Set aside when golden. Take a large pan, and start by heating the rice on a low temperature, adding oil and salt. When the rice is hot add the Prosecco DOC. Allow the alcohol to evaporate for 15 minutes and cover with a lid. Stir the rice occasionally and continue to cook. Halfway through cooking, add the onion and the asparagus stock to the rice. When the rice is nearly cooked, add the sliced asparagus. Now it’s time for the Grana and the butter. Add to the pan with the rice and stir briskly. To finish don’t forget the Prosecco DOC to keep your risotto creamy.
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