Traditional flavours come alive in a modern reinterpretation: this is the secret behind these corn-filled tortelli with Morlacco cheese paired with a glass of Masottina’s organic Prosecco DOCG

Solighetto is a small hamlet in the town of Pieve di Soligo with a secret heart. The visitor who ventures up these hills will find an enchanting landscape, both from a historical and architectural perspective, and a chance to discover an authentic facet of Prosecco Superiore, given that we are in one of the most charming corners of the wine region known as Conegliano Valdobbiadene. Solighetto hosts, within the eighteenth-century complex of Villa Brandolini, the Consortium for the Protection of Prosecco Superiore DOCG. So it is here among these hills that the ancient artisanal knowledge that created Prosecco is preserved and transmitted. A wine which, thanks to its many qualities, has become a symbol of Italian excellence in wine-making all over the world.

 

Here in Solighetto, as a longstanding witness to this rich and ancient history, we meet Marco, who in his restaurant Locanda da Lino offers all his guests a true taste of local tradition revisited with a modern sensibility.

Roasts, baccalà, supa coada, fresh fish sourced daily from the Adriatic Sea: Venetian cuisine has no secrets for Marco, with his modern culinary approach based on local, traditional ingredients and a great knowledge of this territory. Qualities shared by a winemaker such as Masottina, known not only for the quality of its Prosecco but, recently, for its renewed attention to environmental sustainability, in an effort to safeguard this magnificent landscape. A virtuous path which has led to the creation of labels such as the organic Costabella DOCG Brut, a Prosecco Superiore that is perfect enjoyed in combination with Marco’s sweetcorn-filled tortelli served with the local cheese Morlacco Trevigiano, an ode to the food culture of this hillside region in one dish. Locanda da Lino combines these delicious ingredients in an original way: the pasta filling is made with corn polenta known here as biancoperla, a local variety and Slow Food Presidium, and the dish is completed with the addition of Morlacco Trevigiano, produced on the nearby Monte Grappa mountain pastures. The combination with the Costabella DOCG Brut Biologico gives life to a fresh and genuine union, one that can pass down to new generations the good flavours of the past and the legacy of an entire region.