Prosecco and Asiago under examination at Unipd
02.10.2025
How Prosecco wine and Asiago cheese, two symbols of the Triveneto gastronomic tradition, interact from a taste perspective and which combinations are most appreciated by consumers? A group of researchers from the University of Padua conducted a study to understand it.
The research, published in the journal "Italian Journal of Food Science," examined three variants of Prosecco (still, semi-sparkling, and sparkling) and three types of Asiago aging (fresh, medium-aged, and aged). After an initial evaluation through descriptive analysis, nine pairings were tested by a panel of experts and a group of university students from Triveneto.
The results showed that consumer preferences follow two main criteria: flavor synergy, which favors harmonious combinations, and contrast, which balances opposing elements. The most appreciated combinations are those that pair sparkling Prosecco with fresh or aged Asiago. In the first case, the acidity of the wine enhances the sweetness of the cheese, while in the second case, the effervescence of the wine enriches the aromatic complexity and texture of mature Asiago.
Alberto De Iseppi, from the DAFNAE department and corresponding author of the study, emphasizes how the obtained results not only provide new information on taste pairings but also highlight the importance of these products for cultural, tourism, and economic promotion of Triveneto. "Beyond taste, our study sheds new light on a previously neglected topic in sensory analysis studies: the pairing of local products as a cultural, tourism, and economic lever. In a context like Triveneto, which welcomes over 30 million visitors every year, finding synergies between various excellent productions can significantly contribute to promoting the territory and to sustainable development based on local identity. The research highlights how science can also play a central role in recovering and reviving these traditions, making them more understandable, appreciable, and accessible to an increasingly curious and attentive audience."
Additionally, the approach used could help predict market preferences, offering concrete advantages for producers, restaurateurs, and tourism operators.
The research was conducted in collaboration with the Interdepartmental Center for Research in Viticulture and Enology (CIRVE) of the University of Padua.
