Food & Occasion

What pairs best with Prosecco Superiore is above all what the hills around Conegliano and Valdobbiadene put on the plate. A classic is Sopressa, a coarse Venetian salami, served with polenta. The wine's freshness and fine carbonation cut through the fat and clear the palate between bites.

In spring, white asparagus with hard-boiled egg and olive oil comes to the table, a dish considered a spring classic in Veneto. The wine brings the acidity that suits the delicate, slightly bitter vegetable, and an Extra Dry with its touch of sweetness balances out the bitterness.

Risotto with radicchio, a dish from the province of Treviso, also appears on tables in the hills. The bitter edge of the red chicory and the creaminess of the rice pair well with a wine that stays lean and carries a little fruit sweetness.

Fried foods belong with the aperitif: small fish from the Adriatic or vegetables in batter. The acidity and carbonation cut through the fat and refresh the palate for the next bite. Young Asiago, a cheese from Veneto, also pairs well with the wine's freshness.

A Cartizze Dry with its gentle sweetness goes well with fruit tarts and almond pastries, while a Sui Lieviti with its dry, yeasty character suits heartier plates of salami and cheese better. Sweet and savory dishes call for different styles, and the sweetness level on the label is a good guide.

Anyone following the Strada del Prosecco from Conegliano to Valdobbiadene will pass wineries, osterias, and scenic viewpoints along the way. In Veneto, it's a favorite pour as an early-evening aperitif, at a Sunday family meal, or to raise a toast at a celebration—usually with something to eat alongside.