Surprising Pairings with Prosecco DOC

When you think of Prosecco DOC, the usual pairings spring to mind: delicate canapés, fresh cheeses, and light aperitivi. But what happens when you push past tradition?

That’s the challenge taken on by Chef Danilo Cortellini, Prosecco DOC’s long-time UK ambassador. Alongside bartender Alessandro Palazzi of Duke’s Bar, he proves Italy’s most famous bubbles shine in some wonderfully unexpected matches.

Fried Custard + Prosecco DOC Rosé

Crispy outside, creamy inside, fried custard gets an umami lift with a pinch of salt. A glass of fruit-forward Prosecco DOC Rosé balances richness and cuts through the fried coating.

Ricotta & Nettle Ravioli + Prosecco DOC Rosé Butter

Here, the wine becomes an ingredient. Ravioli filled with ricotta and nettles is dressed with a butter sauce reduced with Prosecco DOC Rosé, bringing citrus brightness and depth.

Sea Bream with Caviar + Prosecco DOC Sauce

A grand French-style dish: baked sea bream stuffed with mousse and topped with a Prosecco DOC cream sauce (and optional caviar). Prosecco’s acidity keeps the richness elegant.

Signature Cocktails

Two inventive serves from Alessandro Palazzi:

• Mimosa with Campari & Prosecco DOC Rosé – bitter, bright and brunch-perfect.

• Rosehip Cup with Grappa & Prosecco DOC – an aromatic after-dinner serve.

  
  

Fish & Chips + Prosecco DOC Brut

A British classic, reimagined. Prosecco DOC Brut cuts through fried cod and batter, refreshing the palate between bites.

Sushi + Prosecco DOC Rosé

From salmon nigiri to tuna rolls, the rounded fruit notes of Prosecco DOC Rosé balance soy’s saltiness and the richness of raw fish beautifully.

From street food to fine dining, Prosecco DOC proves itself one of the most versatile wines around. Curiosity (and a little sparkle) is all you need. Cin cin!