FIOL PROUDLY COLLABORATES WITH CHEF AKIKO THURNAUER TO DEVELOP A SERIES OF SUMPTUOUS, EFFERVESCENT FOOD PAIRINGS

FIOL is honoured to announce our unique collaboration with Akiko Thurnauer, the acclaimed Japanese American New York based chef known for sharing artistry through food and for connecting modern American cuisine with Japanese influences. Akiko, also known for her own restaurant, “Family Recipe”, has teamed with FIOL to develop a series of complementary food pairings with the lively bubbly liquid.

Following the recent launch of FIOL’s bold new Rosé, the newest addition to the exciting category of Rosé Prosecco, Chef Akiko has tailored a suite of recipes specifically designed for the summer time! Including four dishes that pair perfectly with the new Rosé and three additional recipes that harmoniously pair with the Classic according to your palette or occasion.

The dishes, which incorporate Akiko’s signature cooking style and techniques were designed to playfully pair with both FIOL expressions and accommodate a variety of dietary restrictions. Pairing with the new Rosé are dishes such as a Kumamoto oyster with celery lime granita, salmon tartare with caviar and turmeric crisps, a clay pot saffron uni with cured salmon roe and a beet carpaccio with poached tomato vinaigrette. The three dishes that pair with the Classic are a kelp cured scallop with ume plum yogurt and garlic chips, vegetable tempura with yuzu salt and a yuzu cauliflower steak.
“Partnering with an innovative and creative chef such as Akiko, whose incredible work leans into the values of FIOL, allows us to showcase the beautiful versatility of our expressions while creating exciting new content for our consumers. We can’t wait to bring these dishes to life to further demonstrate how the best quality of our collection blends masterfully with the craft found in Akiko’s work” said Gian Luca Passi, co-founder of FIOL.
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