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As we embark on this culinary adventure, let’s kick off with starters. An idea is serving capon as an entrée. It is delicious made Brescia-style, served with caramelised carrots and filled with a stuffing bursting with herbs, garlic, onions, parsley and rosemary. This dish, invented by chef Davide Modesti, is pure magic accompanied by a Franciacorta Rosé Brut, whose structure showcases pleasant fruity notes, while its refreshing acidity makes it a not overly intrusive presence and enables us to appreciate all the flavours of the capon. If you prefer a traditional Christmas but would, at the same time, like to bring something out-of-the-ordinary to the table, you could begin with a pumpkin cappuccino served with red prawns, kale chips and ginger foam, like the dish invented by chef Stefano Cerveni. These are unusual ingredients which go perfectly with Franciacorta Satèn. The characteristics of this wine include extraordinary smoothness and a fine perlage, creating a delightful contrast with the pumpkin’s sweetness and ginger’s zing. Barbecued octopus served on a celeriac cream is a delicious starter which fits well into a Christmas dinner or lunch. With this dish a spot-on wine choice is Franciacorta Brut, a versatile wine which also goes perfectly with fish. its tangy, balanced flavors complement the richness of this seafood delight. Moving onto pasta and rice now, serving up a creamy orange, rosemary, red prawn and Ponzu sauce risotto like that of chef Beppe Maffioli is a winning choice. Possibly together with a wine like Franciacorta Extra Brut, truly unbeatable with the dish’s delicate prawn flavours and as a counterpoint to the slightly sweet aromas of the orange. Nothing could be better than a great dish of cappelletti stuffed with sturgeon to kick off a New Year’s Eve dinner! These are on the menu of chef Davide Modesti. The flavours of the fish