La Marca Prosecco bubbles up on trendy brunch menus

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The popularity of Prosecco is on the rise in Canada, with consumption of Italian sparkling wines growing more than 14 per cent over the past several years. Part of Prosecco’s success may be its status as the “must have” libation for the trendy weekend brunch party, now a regular event on social calendars across the country. Since its arrival in Canada in 2014, brunch lovers have been discovering the approachable flavors of La Marca Prosecco. La Marca’s stylish bottle brings affordable luxury to any brunch occasion with a famed provenance that offers a sparkling alternative to Champagne.

Founded more than 40 years ago, La Marca Prosecco is a cooperative representing 5,000 local wine growers who farm more than 17,000 acres in the Veneto region of northeast Italy. Winemaker Fabrizio Gatto crafts La Marca Prosecco from the highest quality Glera grapes that are harvested by wine growers in the region. The result is a sophisticated sparkling wine with a delicate floral palate and bright acidity that adds affordable luxury to any brunch.

According to Gatto, “Champagne has different qualities to it than Prosecco. We believe that Prosecco is not a special occasion wine: it’s for every day because it has a refreshing style and is a versatile pairing for a wide range of foods.”

At its core, brunch remains a casual meal occasion for Canadians, perfect for an intimate gathering of friends and family. But the burst of brunch creativity recently seen on trendy restaurant menus in Vancouver, Calgary, Toronto and beyond, has inspired many at-home chefs to elevate their weekend meal with mouthwatering twists on traditional brunch favorites, served alongside affordable but quality sparkling wine.

“La Marca possesses less yeast characteristics and a gentle effervescence that sets it apart from most sparkling wines,” says Gatto. “With a delicate yet lively palate of citrus, honey and florals, it’s a crowd-pleasing wine that can be used in classic brunch cocktails, as well as adding a splash of flavor in a simple recipe.”

La Marca’s versatility provides many ways to enjoy it at brunch. Its bright, clean palate and creamy finish gives La Marca the charm to enjoy as an aperitif and the perfect choice to toast friends. Its fresh flavors also bring extra sparkle to elegant and trendy brunch cocktails like La Marca Elderflower Fizz.

With its light body and crisp acidity, La Marca also beautifully complements various foods, including seafood, mild cheeses, and tomato-based dishes. Try it with traditional brunch favorites like frittata, waffles and fruit. Or, adopt the chef-approved technique of wine and food infusions by creating a La Marca reduction and using as an ingredient in a recipe, like Ricotta, Honey & Aged Balsamic Figs, created by Kevin Prendergast, Executive Chef, Hilton Toronto.

To accompany trend-inspired brunch menus, hosts are also placing more emphasis on décor and table setting style. La Marca’s stylish bottle with its elegant blue label and silver accents, was designed to bring an element of versatile luxury to the table, whether stationed in a silver ice bucket for a formal brunch celebration or placed on a picnic table amongst wild flowers for an impromptu al fresco occasion.

Weekend Brunch Recipes
La Marca infused ricotta cheese with herbs, Canadian Prosciutto, wild flower honeycomb, toasted walnuts, and figs glazed in La Marca Prosecco, orange zest
Recipe by: Kevin Prendergast, Executive Chef, Hilton Toronto


– 500 mL (2 cups) La Marca Prosecco
– 15 mL (1 tbsp) wild flower honey
– 2-3 fresh or dried figs
– 125 mL (1/2 cup) ricotta cheese
– 3-4 slices, prosciutto
– 3-4 pieces, toasted walnuts
– 1 wild flower honey comb
– Chives, edible flowers, to garnish


La Marca Prosecco Reduction
– 500mL (2 cups) La Marca Prosecco
– 15mL (1 tbsp) Wild flower honey
– Combine both ingredients together in sauce pan over medium heat (275F) and reduce until light golden syrupy consistency about 1⁄4 of a cup remaining and cool to room temperature.

Glazed Figs

– 2-3 fresh or dried figs, quartered
– 30ml (2 tbsp) La Marca Prosecco reduction
– Method: Gently toss the fresh or dried figs into the La Marca Prosecco reduction and set aside to marinate.

La Marca Prosecco Spiked Ricotta with Fresh Herbs

– 125mL (1⁄2 cup) ricotta cheese
– 5mL (1 tsp) La Marca Prosecco reduction
– Handful of chopped chives
– Method: Combine ingredients in a small mixing bowl and mix well, season with salt and pepper to taste and set aside in the fridge.

Plate assembly: With a small spatula, spread 50 grams of La Marca infused ricotta. Place 3-4 slices prosciutto, 3-4 pieces toasted walnuts, wild flower honeycomb and edible flower garnish on the La Marca ricotta in an artistic fashion. Serves 2 as a shared plate. Enjoy!

La Marca Elderflower Fizz
Enjoy La Marca’s delicate flavours in trendy brunch cocktails like La Marca Elderflower Fizz to help bring some extra sparkle to the weekend brunch party:

– 1/2 part Elderflower Liqueur
– Top with La Marca Prosecco

Method: Add Elderflower Liqueur to the bottom of a chilled champagne flute and top with La Marca Prosecco. Garnish with a fresh strawberry. Makes one serving.

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James Chung

Vancouver Lifestyle, Cool Tech & Travel Adventure. Email: [email protected]

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