Culinary Pairings
In Italy, food and wine aren’t just companions. They’re partners in creating convivalità, the joy of being together. Prosecco is uniquely suited to this philosophy thanks to its bright acidity, delicate bubbles, and balanced fruity flavors, making it one of the most food-friendly wines you can serve. Whether you’re planning an elaborate spread for aperitivo or keeping things simple with cheese and charcuterie, Prosecco enhances every bite.
Though not all wines play well with a variety of dishes, this Italian sparkling wine excels with most food pairings for several reasons.
Bright Acidity:
Prosecco’s mouthwatering acidity cleanses the palate between rich, fatty, or salty bites, while remaining fresh enough to pair with lighter fare, too.
Low Alcohol:
At around 11-12% ABV, Prosecco is lighter than many wines. So it won’t overpower delicate dishes or make you feel too full before the meal even starts.
Lively Bubbles:
The effervescence of Prosecco adds textural contrasts and lift to each pairing.
Balanced Sweetness:
With just a touch of residual sugar, Avissi’s Extra Dry style complements salty and savory flavors without overwhelming them.
Versatility:
From oysters to pasta, fried foods, and more, Prosecco adapts to a wide range of flavors and cuisine.
The Avissi Difference:
Our Prosecco has lower residual sugar than many competitors, making it a multifaceted sparkling wine for food pairing. It’s elevated enough for refined cuisine, yet approachable enough for a night of take out.
Italy’s food culture is built on a simple philosophy: use quality ingredients, keep it fresh and flavorful, and always make time to share a meal with others. From the light flavors of coastal seafood to the rich comfort of pastas, aged cheeses, and cured meats, Italian classics pair beautifully with Prosecco’s crisp bubbles and subtle fruit notes. From a casual aperitivo to a full Italian feast, Prosecco’s versatility shines.
Bruschetta
Toasted bread topped with fresh ingredients, from the classic tomato-basil combo to creative variations like gorgonzola with walnuts or prosciutto with figs. Remember, it’s pronounced broo-SKET-tah.
Why It Works:
The freshness of the tomatoes combined with herbaceous basil mirrors Prosecco’s bright character, while the richness of olive oil is balanced by the bubbles. Crunchy bread provides textural contrast that makes each sip feel even more refreshing.
Classic Bruschetta Recipe:
Combine diced ripe tomatoes, minced garlic, torn basil, olive oil, salt, and pepper. Let the mixture sit for 15-30 minutes. Toasted baguette slices until golden, rub with garlic, and top with the tomato mixture just before serving.
Try These Variations:
Gorgonzola e Noci (gorgonzola, walnuts, honey drizzle), Prosciutto e Fichi (prosciutto, fresh figs, balsamic glaze, or Ricotta e Limone (whipped ricotta, lemon zest, olive oil, cracked pepper).
An iconic Italian pairing of salty Prosciutto di Parma wrapped around sweet, ripe melon. Ideally served in summer.
Why It Works:
This is a masterclass in contrast. The prosciutto’s saltines makes Prosecco pop with fruit-forward flavors, whose effervescence makes the melon’s juicy sweetness shine.
How to Serve:
Use cantaloupe or honeydew, and cut the melon into thin wedges or bite-sized cubes. Wrap thin slices of prosciutto around the pieces of melon. Arrange on a platter and serve immediately.
Pro-Tip:
Use room-temperature prosciutto and cold melon for the best flavor and texture contrast.
Variations:
Try prosciutto with fresh figs, pears, or even grilled peaches.
Small, tender beef or veal meatballs, often served with tomato sauce.
Why It Works:
Prosecco’s invigorating acidity balances the richness of the meatballs and matches the acidity in tomato sauce while cutting through any heaviness.
Pro Tip:
Italian polpette are smaller and more delicate than traditional Italian-American meatballs, about the size of a walnut. Try keeping them smaller and include fresh herbs like parsley to really make Prosecco pop.
A creamy whipped salt cod spread on toasted bread or crispy polenta. This is Venice’s signature cicchetto.
Why it Works:
Prosecco’s acidity nicely cuts the creamy, silky texture of baccalà mantecato. The cod’s saltiness also amplifies the fruit-forward nature of Prosecco, whose bubbles cleanse your palate between bites. A truly captivating pairing that’s hard to resist.
Can’t find salt cod?
Try a high-quality smoked trout spread or whipped ricotta with lemon zest and herbs on crostini.
No time for elaborate prep? These simple pairings require minimal effort and deliver maximum impact.
Opt for an assortment of Italian cured meets, cheeses, and accompaniments for easy entertaining.
Why It Works:
The variety allows guests to explore different flavor combinations, while the saltiness and fat content of cured meats and cheeses bring a pop of Italia with every sip of Prosecco.
Build Your Board:
Meats:
Prosciutto di Parma
Salame (mild or spicy)
Mortadella
Coppa
Soppressata
Cheese (choose 3-4):
Parmigiano-Reggiano (nutty, crystalline)
Fresh mozzarella or burrata (creamy, mild)
Gorgonzola dolce (creamy blue cheese)
Pecorino (sharp, salty sheep’s milk cheese)
Taleggio (soft, buttery)
Serving Tip:
Let cheeses come to room temperature for 30 minutes before serving. The creamier the cheese, the better it pairs with Prosecco’s bubbles.
The acidity and bubbles in Prosecco make this Italian sparkling wine perfect for cutting through rich, fried foods.
Pairings to Try:
Fried calamari
Arancini (fried risotto balls)
Fried zucchini blossoms
Tempura fried vegetables
French fries or potato chips
Fried mozzarella
Why It Works:
The carbonation acts as a palate cleanse, cutting through oil and fat while refreshing your taste buds for the next bite. Meanwhile, Prosecco’s acidity balances any richness.
Serving Tip:
Serve fried foods immediately while hot and crisp for the best pairing experience.
Prosecco and fresh seafood are natural partners. These are the best seafood pairings for your next sip:
Raw oysters with mignonette
Shrimp cocktail
Ceviche
Smoked salmon
Grilled or steamed mussels
Scallop crudo
Sushi and sashimi
Why It Works:
Prosecco’s zesty acidity enlivens the delicate, briny flavors of seafood without overpowering them. Plus, the bubbles add textural excitement.
Classic Combination:
Oysters and Prosecco are a match made in heaven with the minerality of oysters accentuated by Prosecco’s refreshing, fruity character.
Easy as 1, 2, 3
Match Intensity:
Pair Prosecco with delicate foods. Save bold wines for bold flavors.
Consider Salt:
Salty foods make Prosecco taste fruitier. Use this to your advantage.
Temperature Matters:
Serve Prosecco well-chilled (40-45°F) for optimal pairing results.
Fat is Your Friend:
The fats in cheese, cured meats, and fried foods are rounded out by Prosecco’s acidity and bubbles.
Don’t Overthink It:
If it tastes good to you, it’s a good pairing. Trust your palate!
When in Doubt, Go Italian:
Italian ingredients naturally pair well with Italian wine. Prosciutto, Parmigiano, mozzarella, olive oil, tomatoes–you can’t go wrong.
