Prosecco DOC: Veneto’s bubbles between recipes and flavors

For aperitifs and hors d’oeuvres, the advice is to choose a Prosecco DOC Rosé Brut, which is quite dry and can enhance foods such as canapés, vegetables and various appetizers. Its fine perlage and dry, fruity taste give that freshness that goes well with the savoriness of a seafood crudité, such as Mazara del Vallo red shrimp or Breton oysters, enhancing its flavor.

But not only that, a surprisingly apt combination is with fresh pasta dishes and with certain traditional main courses, especially if vegetable-based; in these cases it is better to prefer a Prosecco DOC Extra Dry, capable of bringing out the true flavors of the earth, such as those of the King of Winter, Radicchio di Treviso. Unexpectedly suitable may turn out to be a Prosecco DOC Brut Nature, even with cheeses such as ricotta or more seasoned and smoked cheeses such as provola and caciocavallo, able to give that well-balanced and contrasting flavors.

Its delicate and fruity taste makes Prosecco DOC particularly suitable for traditional dishes from Veneto and Friuli, the areas where Prosecco itself is produced, or for more sophisticated pairings, such as those with caviar, shellfish or stuffed pasta. Instead, for accompanying succulent traditional Christmas dishes such as roasts, the elegance and delicacy of Prosecco DOC leaves a fresh finish with persistence of the aromatic sensations perceived on the nose. It will thus enhance the characteristics of the meat, which, thanks to its own cooking, will bring a succulent gravy to the plate.