Manicomio has been selected to participate in this celebration of two European icons - Grana Padano PDO and Prosecco DOC - with a specially curated menu. Discover their pairings here
Starter One: Beef Carpaccio, Grana Padano PDO & Rocket, £22
Wine: La Cavea, Prosecco DOC Spumante Brut, £12.50
Why it works: The intense dryness and vibrant acidity cut right through the rich umami and salty profile of the shaved Grana Padano PDO cheese, while the crisp green apple, citrus and mineral notes contrast beautifully with the rocket’s bitterness without competing with it. Ultimately, the low residual sugar in the Brut style provides a clean, refreshing palate cleanser that lets the quality of the beef in the carpaccio shine.
Starter Two: Involtini di Melanzana, San Marzano Tomato & Grana Padano PDO, £14
Wine: La Cavea, Prosecco DOC Spumante Brut, £12.50
Why it works: An accompanying rocket salad introduces the same sharp, peppery bitterness to this dish, while the crisp green apple, citrus and mineral notes of the wine again contrast beautifully with this bitterness without competing with it. The low residual sugar in the brut style balances the acidity and richness of the San Marzano tomatoes without overpowering them.
Main One: Veal T-Bone, Grana Padano Fonduta, served with Grana Padano PDO chips, rocket & Grana Padano PDO, £42
Wine: Cantina Colli Euganei, Prosecco DOC Extra Dry, £12
Why it works: The wine cuts beautifully through the fonduta's richness here. The fonduta (melted cheese sauce) made from Grana Padano PDO is decadent and creamy; the sharp acidity and lively bubbles act like a palate cleanser. Veal is a tender, low-fat meat: the gentle effervescence (frizzante) of the wine lifts the dish rather than crushing its delicate textures.
Main Two: Agnolotti del Plin, Braised Leeks & Grana Padano, served with Grana Padano PDO chips, rocket & Grana Padano PDO, £24
Wine: Cantina Colli Euganei, Prosecco DOC Extra Dry, £12
Why it works: The melt-in-the-mouth, buttery texture of Manicomio’s handmade egg pasta, combined with savoury Grana Padano PDO, is balanced by the natural acidity of the Colli Euganei Prosecco DOC. Furthermore, braised leeks add a deep, caramelised and slightly sweet vegetal character to the plate. The Prosecco's natural floral aromas elevate the sweet-savoury notes of these vegetables without overpowering them.
Desert One: Grana Padano PDO Panna Cotta, Blood Peach, £11
Wine: Ca' di Alte, Prosecco DOC Extra Dry, £14
Why it works: The subtle sweetness of the Extra Dry Prosecco acts as a perfect counterweight to the saltiness of the cheese, balancing the palate much like pairing prosciutto with melon. The high acidity and bubbles of the Ca' di Alte pierce right through the dairy's richness, meaning every sip scrubs the palate clean and makes the next bite of panna cotta taste just as fresh as the first. Furthermore, the natural peach notes in the wine mirror and elevate the blood peach component of the panna cotta, while the wine's fruitiness softens the sharp tang of the aged Grana Padano PDO.
Desert Two: Grana Padano PDO & Pane Carasau, Sardinian Bitter Honey, £9
Wine: Ca' di Alte, Prosecco DOC Extra Dry, £14
Why it works: Sardinian bitter honey (derived from the blossoms of the strawberry tree, or corbezzolo) is famous for its bitter flavour profile, reminiscent of Seville orange marmalade. The lush stone-fruit sweetness – apricot and peach – and elderflower aromatics of the Ca’ di Alte meet this bitterness head-on, rounding it out without overpowering it.
Hard cheeses like Grana Padano PDO coat the palate. The delicate sparkle (frizzante) and spine of acidity in this Prosecco DOC cut through the rich texture, lifting the palate so that each bite feels completely fresh. Meanwhile, the whisper-thin, acoustic crunch of the Pane Carasau (often called carta di musica, or sheet music) anchors the pairing, providing a light, crisp foundation that highlights the creaminess of the melting honey and cheese crystals without adding heavy carbohydrates.