“ASTI: REMIX IT!”: a new project by Fuoritempo in collaboration with the Asti Docg Consortium

The project kicks off with a pilot phase directly involving our pizzeria in Canale: from 15 July until the end of September, guests will be able to sample four easy mixology creations made with Asti DOCG and designed to accompany pizza.

During this period, we will be gathering feedback from our customers, which will help to shape the future development of the initiative.

Why “REMIX”?

The name of the project encapsulates its entire philosophy.

In the world of music, a remix takes a well-known track and gives it a contemporary twist, enabling it to appeal to a different audience without losing its identity. It is a way of bringing a great classic back into the spotlight, enhancing it through a new musical language.

That is exactly what we have tried to do with Asti DOCG.

A wine with an extraordinary history, born in Piedmont and renowned throughout the world, reimagined through four easy mixology recipes that preserve its essence, its aromatic profile and its connection to the region, whilst broadening the range of occasions on which it can be enjoyed.

Why pizza, of all things?

In recent years, the world of pizza has become one of the most interesting phenomena in the Italian catering industry. It is a dynamic, constantly evolving sector, capable of appealing to a wide range of audiences and reaching a very large number of consumers.

Pizzerias are also one of the few settings where the consumption of sweet drinks is extremely widespread. Particularly amongst younger people, fizzy drinks or iced tea are often chosen to go with pizza.

This raises a simple question: is it possible to offer a natural alternative, with local roots and a moderate alcohol content?

The aim of ASTI: REMIX IT! is precisely this: to explore new ways of enjoying Asti DOCG, demonstrating its surprising versatility at the table and introducing people who normally choose other types of drink to the world of wine.

From the vineyard to the glass

Asti DOCG remains at the heart of the project: not just a wine, but the expression of a region, of the work of thousands of winegrowers and of a supply chain that has its roots in the land and culture of Piedmont.

Given that many of the drinks consumed with pizza are mass-produced, we wanted to offer an alternative that is instead made from grapes, the hard work in the vineyards and a long winemaking tradition.

It’s a different way of looking at conviviality: contemporary, light-hearted, yet deeply rooted in its origins.

Why Fuoritempo, of all things?

It is no coincidence that this project came about at Fuoritempo.

Our work has always been driven by research and experimentation. We do this through our doughs, using only stone-ground wholemeal and semi-wholemeal flours, long fermentation times and carefully selected grains; we do this in our choice of raw materials, prioritising local producers and ingredients; but above all, we do this by constantly challenging the conventions of the world of pizza.

Over the years, this philosophy has led us to be recognised as one of Italy’s best pizzerias by the leading industry guides, with accolades such as the Tre Spicchi award from Gambero Rosso and a place in the 50 Top Pizza rankings.

It is this very openness to exploration that has led us to ask ourselves a new question: why should pizza be accompanied almost exclusively by beer or commercial soft drinks?

It was this consideration that led to the dialogue with the Asti DOCG Consortium, with whom we have developed a project that brings together the world of contemporary pizza and that of Piedmont’s great winemaking tradition.

The Four Remixes

For this project, we have developed four ‘easy mixology’ recipes that are simple to prepare, fresh, aromatic and designed to go with any type of pizza.