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Sparkling Wines and Fried Foods

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NV Louis Bouillot Perle d'Ivoire Blanc de Blancs Brut Crémant de Bourgogne

Antonio Ciminelli prepares this starter year-round with whatever produce is in season. In the fall, that means apples, mushrooms and late-harvest zucchini, fried in a batter made extra-light and crisp by adding sparkling wine and whipped egg white. The fritto misto is best eaten hot from the pan, perhaps served in a paper cone.

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