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#ProseccoLovesPizza

The perfect pairing between two Made in Italy icons

A democratic and everyday luxury.

To pair a Prosecco DOC with pizza means conviviality, research and flavour enhancing.

Discover the different expressions of the Italian Genio in a unique travel with both traditional and innovative Pizzaioli who chose to pair their creations to the Veneto-Friulan bubbles.

And you, which pizza do you choose for your Prosecco DOC?

#ProseccoLovesPizza

 

Denis Lovatel, Pizzeria da Ezio (Alano di Piave, BL)

Prosecco DOC is a friendly, fresh and young wine. Its sparkle helps to lighten the intense note of the cheeses. The wedding with pizza is perfect, word of Pizzaiolo Denis Lovatel - Pizzeria da Ezio - who pairs Prosecco DOC with his “3 Visioni”, a white - base pizza enriched by Fior di Latte, bitter radicchio roots, Porchetta trevigiana, radicchio chutney, Casatella Trevigiana DOP mousse and ciccioli.

 

Petra Antolini, Ristorante Pizzeria Settimo Cielo (Pescantina, VR)

Prosecco and pizza, a tasty and fine pairing!
Prosecco DOC’s low residual sugar perfectly pairs with the aromaticity of the ingredients of “Isabella e il vino appeso”, the specialty by Petra Antolini - Settimo Cielo - prepared with Valpolicella Culatello.

 

Guglielmo Vuolo, Pizzeria Assaporito Guglielmo Vuolo (Verona) 

Pizza and Prosecco, the right pairing.
Guglielmo Vuolo - Pizzeria Assaporito Guglielmo Vuolo Verona - suggests the pairing between Prosecco DOC and fried pizza: the bubbles help to clean the palate from ricotta and ciccioli full - bodied notes.

 

Claudio Criscuolo e Anna Tagliaferro, Pizzeria Criscito's (Praiano, SA)

The “4 anime” (4 souls) of Criscito’s pizza perfectly pair with Prosecco DOC, guaranteed by Claudio Criscuolo and Anna Tagliaferro.
This special creation, assembled by a fried pizza and a baked pizza, is enriched with the intense taste of local products: Agerola provola, Cetara anchovies, Montella ricotta, Bufala stracciata and dried Re Fiascone tomato.

 

Gino Sorbillo, Pizzeria Gino e Totò Sorbillo (Napoli)

Prosecco DOC travels through Italy and lands in the heart of Naples, in Gino Sorbillo’s home. Thanks to his traditional pizza, that gets its inspiration by the pizza a portafoglio, he became a true institution. For his Margherita he uses only organic flours and high-quality Italian ingredients: it’s now his turn to tell the unique relationship between Pizza and Prosecco DOC.

Graziano Prest, Chalet Tofane (Cortina D'Ampezzo, BL)

 Graziano Prest's high altitude pizza in Chalet Tofane finds its perfect match with the Prosecco DOC Brut. Italian Genio's bubbles armoniously pair with selected ingredients from the territory, like the Patate all'Ampezzana (potatoes prepared as the recipe from Cortina D'Ampezzo requires), special ingredient of the "Cortina 2021" pizza, named after the long-awaited Ski World Championships. The palate and the view will be for sure enthusiast for the location in the heart of the Dolomites.

 

Andrea Godi, 400 Gradi (Lecce)

In 400 Gradi in Lecce, the ingredients for the pizzas get inspiration from the territory. The "Essenza del Sud" is enriched with the Capocollo di Martina Franca, yellow datterini tomatoes and friscous. What do you think about pairing it with a fresh glass of Prosecco DOC?

 

Pierluigi Fais, Framento (Cagliari)

In the historical centre of Cagliari, Framento Pizza suggests pizzas enriched with local ingredients, next to the classical ones. Discover the tasty pairing between Prosecco DOC Brut and the Bon Ton pizza.

 

Alvise Ballarin, Trattoria Laguna e Lievitati Naturali (Cavallino Treporti, Venezia)

The Summer Time is one of the gourmet pizzas by Alvise Ballarin that can be tasted in Trattoria Laguna e Lievitati Naturali, in Venice province, next to Jesolo. This extraordinary pizza is guarnished with stracciatella pugliese, Cavallino Treporti beefsteak tomato, fresh salad and seabass carpaccio and obviously… paired with Prosecco DOC bubbles

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