How to Host an Italian Brunch with Mionetto

After spending a couple of months in Italy during my year abroad, I have become very accustomed to the Italian-style of brunch and breakfast. Traditionally, Italy has preferred to stick to the typical breakfast, lunch and dinner meals but in recent times things are changing where Italians are big fans of the weekend brunch. You’ll often find a frittata on the menu, as well as cold meats and cheeses, fresh fruits and of course, prosecco.

When planning to host your own Italian-style brunch at home, I always like to suggest starting with the cocktail. Mimosa’s are a typical breakfast drink but with the help of Mionetto, I decided to prepare their tasty Rosé Amaro Spritz using Mionetto Sparkling Rosé. This spritz incorporates Campari, which is a liqueur or also known as an aperitif in Italy. The result is a slightly bitter but fruity cocktail to be perfectly topped off with a wedge of grapefruit.

Rosé Amaro Spritz

3 oz Mionetto Sparkling Rosé

2 oz Sparkling Water

1 oz Campari

Enjoy with a ruby red grapefruit wedge in a tall flute

I like to use the Mionetto Sparkling Rosé because of the beautiful color as well as the flavor notes of pink grapefruit and pomegranate as well as notes of raspberry and wild strawberries. It goes really well with a side of fresh berries! You can find tons of other spritz recipes in the Mio Bar on their website! And make sure that when you’re toasting to brunch with your friends and family you always exclaim ‘Chin Chin!’ before taking your first drink.

Next on your list for planning should be a frittata, which is an Italian egg dish which literally means ‘fried’. There are a lot of combinations of meats, vegetables and cheeses that you can include in your frittata but one of my favorite combinations includes Prosciutto di Parma, asparagus and goat or feta cheese. This salty/creamy/fresh combination is the perfect way to liven up your brunch.

I also like to serve sides of fresh fruit or berries as well as Italian meats and cheeses. Those are pretty typical on an Italian breakfast table. And don’t forget about serving espresso and delicious Italian cookies to finish off the meal! It’s also known that Italians like to serve cake with breakfast and who am I to argue with that! It should also be known that milk is only to be served with espresso in the morning and never in the afternoon! It’s too filling and will make you sleepy (and slightly bloated).

Of course, you’ll want to set the mood with the perfect brunch playlist. I like to pick something with classic Italian flair from my Pandora list. Your table will also need to be covered with a bright and cheery tablecloth and topped off with a gorgeous bouquet of flowers. And don’t forget the extra mini bottles of Mionetto to keep the party going!

Asparagus, Prosciutto & Goat Cheese Frittata

Author: April | Food n' Focus

Serves: 6-8

Ingredients

8 large eggs
⅓ cup whole milk
4 ounces Prosciutto di Parma, coarsely chopped
2 tablespoons olive oil
1 large leek, white and light green parts only, cleaned and thinly sliced into half moons
1 bunch asparagus (about 1 pound), ends trimmed and cut into 1-inch pieces
½ teaspoon kosher salt
¼ teaspoon freshly ground black pepper
2 ounces fresh goat cheese or feta cheese, crumbled (about ½ cup)

Instructions

Arrange a rack in the top third of the oven and heat to 350°F.
Whisk the eggs and milk together in a large bowl. Add the prosciutto, breaking up any clumps that have stuck together with your hands as you add it. Stir to combine and set aside.
Heat the oil in a 12-inch cast iron skillet over medium heat. Add the leek and sauté until softened, about 5 minutes. Add the asparagus, salt, and pepper, and sauté until the asparagus is tender, 3 to 5 minutes more.
Spread the vegetables into an even layer and pour the egg mixture over the top. Make sure the eggs and prosciutto settle evenly over all the vegetables. Sprinkle the goat cheese evenly over the top. Cook undisturbed until the eggs at the edge of the pan begin to set, about 2 minutes.
Transfer the skillet to the oven and bake until eggs are just set, about 20 minutes.
Heat the broiler to HIGH. Broil until the top of the frittata is lightly golden-brown in spots, 2 to 3 minutes. Cool in the pan for 5 minutes, then slice into wedges and serve warm.