Always Ravenous featured Nino Franco in the September 30, 2017 article Prosecco Paired with Small Savory Plates.
Writer Jane Niemeyer said, “I paired the 2016 Primo Franco with a triple cream cheese, Gruyère, proscuitto, fresh figs, and Marcona almonds. The fresh acidity of the Prosecco was a nice contrast to the creamy richness of the triple cream cheese. The almonds brought out a toasted almond note in the Prosecco. Both the prosciutto and Gruyère complemented the Prosecco, leaving both the food and Prosecco enhanced.”