Beyond the Classics: Surprising Pairings with Prosecco DOC

That’s exactly the challenge taken on by Chef Danilo Cortellini, long-time brand ambassador of Prosecco DOC in the UK: to prove that Italy’s most iconic bubbles can find perfect harmony even in the most unexpected matches.

From the streets of London to the finest kitchens, here are five surprising pairings that will change the way you drink (and pair) Prosecco DOC.

Fried Custard + Prosecco DOC Rosé

Fried custard is a little masterpiece of contrasts. Crisp on the outside, creamy on the inside, scented with vanilla or lemon zest—it surprises from the very first bite. Danilo gives it a “hybrid” twist, adding a sprinkle of salt on top for an unexpected umami kick. The perfect match? A well-chilled glass of Prosecco DOC Rosé: the bubbles cut through the fried coating, while the fruit-forward notes complement the delicacy of the custard.

Ricotta & Nettle Ravioli + Prosecco DOC Rosé Butter

The beauty of Italian simplicity shines in dishes like this: fresh ravioli filled with nettles and ricotta, dressed with a tangy reduction of Prosecco DOC Rosé butter. A recipe that smells of nature, home, and seasons changing. Here, the wine doesn’t just pair with the dish—it becomes part of it, infusing the sauce with a citrusy, slightly tart note that enhances the herbaceous flavor of the filling.

Sea Bream with Caviar + Prosecco DOC Sauce

A dish made for grand occasions, echoing the splendor of classic French cuisine. The sea bream is stuffed with a shrimp-and-fish mousse, gently oven-baked, and served with a silky sauce made from Prosecco DOC, fish stock, and—if you’re bold—caviar. The result? Opulent yet surprisingly balanced: the acidity of Prosecco DOC cuts through the richness of the cream and elevates the briny elegance of the caviar.

Signature Cocktails with Prosecco DOC (and Rosé)

To round out the sensory experience, two bespoke creations from Alessandro Palazzi, Italian bartender and head of London’s Duke’s Bar:

• Mimosa with Campari and Prosecco DOC Rosé – a refined, citrusy brunch cocktail where bubbles meet Campari’s signature bitterness.
• Rosehip Cup with Grappa and Prosecco DOC – an elegant, aromatic after-dinner serve, garnished with orange peel and ice in a well-chilled glass.

Both cocktails showcase the versatility of Prosecco DOC, proving it’s just as at home in mixology as it is at the table.

Fish & Chips + Prosecco DOC Brut

A British classic meets Italian elegance. Fish & chips, with its golden crunch and rich fried cod flavor, finds perfect balance in the freshness and clean acidity of Prosecco DOC Brut. The bubbles work like a palate cleanser, cutting through the oiliness of the batter and leaving a light, savory finish.

Sushi + Prosecco DOC Rosé

Yes, sushi pairs beautifully with wine—and even better with Prosecco DOC Rosé. Its delicate fruit notes and rounder structure balance perfectly with the sweetness of the rice, the saltiness of soy, and the richness of raw fish. A sip between a salmon nigiri and a tuna hosomaki elevates every bite, adding a whole new dimension to your Japanese dinner.

Whether it’s comfort food like fish & chips, a gourmet dish with caviar, or a spur-of-the-moment toast with fried custard, Prosecco DOC proves once again its power to surprise. All it takes is curiosity—and a little creativity.

There are no fixed rules, only harmonies waiting to be discovered. Cin cin.