Prosecco: how to distinguish and combine it with meals

There are three main types of Prosecco:

Prosecco Tranquillo (Quiet Prosecco), the less popular one; it has a light colour, a fruit-like scent and a consistent almond-like taste. It is ideal for aperitifs and for the whole meal, namely with vapour-cooked and grilled seafood and white meat.

Prosecco Frizzante (Sparkling Prosecco), the traditional Prosecco; it has a straw-yellow colour, a dry and yet soft taste and it is slightly fruit-scented. It is ideal for aperitifs, starters, light meals and food-based snacks.

Prosecco Spumante, also available in Extra Dry and Brut versions, it is ideal for aperitifs, meals and desserts.

Near Valdobbiadene a particular quality of Prosecco is produced, namely the refined Prosecco Superiore di Cartizze.

Also the Wines from Conegliano’s Hills (Colli di Conegliano) have been entitled to the DOC mark, namely the white and red wines from Conegliano’s Hills, the Torchiato di Fregona and Refrontolo Passito.