It’s the increasingly popular Italian wine that everyone loves both in Italy and the rest of the world. With its fine effervescence, Prosecco is ideal as an aperitivo but also goes perfectly with any dish, from appetizers to meat, fish, or rich, tasty salads. Its delicate, fruity flavor makes it particularly suitable for traditional dishes from Veneto and Friuli, the areas where Prosecco is produced, or for more refined combinations such as those with shellfish or stuffed pasta. Let’s have a better look at the versatility of the world’s most famous Italian bubbly and explore new pairings with Prosecco.
The Prosecco landscape
The hills around Conegliano Valdobbiadene where Glera grapes – used to produce Prosecco – are grown form such a distinctive landscape that they have been nominated as a World Heritage site. Indeed, it’s impossible not to recognize the touch of human hands on these harmonious, orderly slopes that have given life to an unmistakable setting, which has even appeared in the paintings of two great Italian Renaissance artists: Giovanni Battista Cima da Conegliano and Giovanni Bellini. The first evidence of wine being produced in these lands dates back to the fifth century, and it was here that the first Italian wine school was founded in the mid-1800s. All this has made Conegliano Valdobbiadene a sparkling wine district known worldwide.
And now some suggestions for pairings with Prosecco
Oysters and crudités
Everybody knows that bubblies go perfectly with crudités in general. Whether with oysters, clams, truffles, or simply with shrimp and prawns, Prosecco balances the flavor of these ingredients and brings them out with its dry, delicate taste. It’s also excellent when combined with exotic sushi and sashimi.
Savory pies with vegetables and smoked cheeses
From asparagus and radicchio to onions and carrots, the bitterness of the former and the sweetness of the latter blend perfectly with Prosecco, which balances the flavors. The smoky taste of cheeses such as scamorza, provola, or caciocavallo is also balanced by the carbon dioxide bubbles of Prosecco.
Pasta stuffed with mushrooms, truffle risotto
Mushrooms and truffles are ingredients with distinct, decisive flavors and a strong persistence. The paired wine must be similarly fragrant and persistent. Prosecco is ideal to enhance the characteristics of these foods and balance their aromas.
Panzerotti with salumi or fried canapés
These soft, delicious choux pastries made with flour, eggs, and even potatoes in some cases are perfect with salumi and creamy cheeses. They can be served with prosciutto, ham, smoked mortadella or speck from South Tyrol. For those who prefer dairy products, they are delicious with various smoked ricottas, sweet gorgonzola, or medium-aged pecorino cheeses. And nothing goes better with them than an extra dry Prosecco di Valdobbiadene.
Fresh, rich salads like niçoise, rice salad, or caprese
Featuring intense, persistent Mediterranean flavors, these dishes go beautifully with the delicacy and freshness of a Prosecco di Valdobbiadene, with its citrus and white flower bouquet. Also delicious is a pairing with farro salads seasoned with cherry tomatoes and avocado, or with shrimp, mango and pecan nuts. To be served at 46°F.