Grana Padano PDO & Prosecco DOC: The enduring appeal of two contemporary culinary staples

Few ingredients capture the essence of European quality products quite like Grana Padano PDO and Prosecco DOC. Both born from centuries of craft and tradition, they remain firmly rooted in their regions while continuing to inspire chefs and diners around the world.

Grana Padano PDO dates back to the 12th century, when Cistercian monks of the Chiaravalle Abbey in Milan first created it as a way to preserve milk. What they created was more than cheese - it was a legacy. Today, its Protected Designation of Origin (PDO) status safeguards its authenticity and heritage, while still carrying that legacy in every crystalline bite: grainy yet silky, nutty yet delicate, a cheese that transforms with age, from milky freshness to deep, savoury complexity. Made from raw, partially skimmed cow’s milk and aged for at least nine months, the cheese develops from a delicate, milky flavour in its youth to a nutty, complex richness in maturity. Grainy yet melt-in-the-mouth, it’s a true kitchen chameleon.

From Northeast Italy, Prosecco DOC brings a different kind of sparkle. Crafted primarily from the Glera grape and produced under strict Denominazione di Origine Controllata (DOC) rules, its charm lies in its vitality which manifests itself in crisp green apple, juicy pear, fragrant citrus, and a whisper of white flowers. These fragrant aromatics are brought to life by playful bubbles and a crisp acidity that dances across the palate. Made using the Charmat method, Prosecco DOC is fresh, fruit-driven, and wonderfully versatile with food – both in the Brut-dry style or the softly off-dry style.

A Modern Approach to Sustainability

Tradition doesn’t mean standing still. Both Grana Padano PDO and Prosecco DOC producers are embracing circular economy principles and forward-looking sustainability practices. Dairies are turning to renewable energy, improving animal welfare, and reusing whey, while the Prosecco DOC Consortium promotes biodiversity, eco-certifications, and responsible vineyard management. It’s about timeless taste with a forward-looking spirit.

Grana Padano PDO: A chef’s secret weapon

Why is Grana Padano PDO such a beloved fridge staple? In short: versatility. Its crumbly, grainy texture makes it a stand-out amongst cheeses, just as suitable for grating over pasta or steaming bowls of risotto as for shaving into salads, enriching soups or folding into velvety sauces, often with its rind for instant depth of flavour. Mild when young, bold and umami-rich when aged, it adapts effortlessly to both simple suppers and fine dining menus. Naturally lactose-free due to the characteristics of its production and ageing processs, yet high in protein, it’s as practical as it is delicious – one of those ingredients chefs and home cooks reach for again and again.

Prosecco DOC: The perfect partner

Where there’s Grana Padano PDO, there should be Prosecco DOC. With its lively bubbles and crisp fruit character, Prosecco DOC is the ideal foil for the cheese’s savoury richness. Its acidity cuts through creaminess, while its fruit-forward notes of apple, pear, and citrus bring lift and contrast. Whether in a risotto, with delicate seafood or alongside charcuterie – or even with a simple wedge of cheese and honey – Prosecco DOC elevates without overwhelming.

It’s a pairing rooted in Northern Italian tradition, yet perfectly suited to contemporary dining – from casual aperitivo moments to refined multi-course experiences.

Chef’s tip: The rind of Grana Padano PDO can be simmered into soups, stews, or even tomato sauces for a deep, savoury backbone of flavour.

Exclusive pairings at London and Edinburgh restaurants

To celebrate this harmony, six restaurants created special menus and standout pairings that showcase the virtues of Grana Padano PDO and Prosecco DOC, which were available for a limited time from 16-30 October. Each one brought a fresh take on why these two icons belong not just on Italy’s tables, but on ours too. Explore, taste and get inspired!

Norma, London

Overview: Charlotte Street favourite, Norma, channels the sophistication of Sicily through a London lens. Set within a beautifully restored townhouse, its interiors evoke Moorish elegance and quiet luxury, while the menu celebrates the island’s abundant flavours – handmade pasta, delicate seafood and slow-cooked meats – crafted with exceptional precision.
Book now: Norma

Exclusive pairings at Norma

The pairing: Siphoned Grana Padano PDO, Egg Yolk & Fresh Truffle with Val d’Oca Prosecco DOC Treviso Brut
Why it works: 'A modern expression of European excellence, Grana Padano PDO is transformed within this dish into a delicate, airy espuma, capturing its nutty depth in a feather-light texture,' says head chef Santo Pate. 'At its heart lies a silky egg yolk, adding richness and warmth. Finished with freshly shaved seasonal truffle, this dish is indulgence redefined. 'Simple in form, luxurious in flavour, it offers a refined opening to the meal, while enjoying the harmony of cheese, egg, and truffle with a contemporary twist,' continues Pate. 'The wine is dry, mineral and fresh enough to cut through the richness while letting the truffle’s aroma shine.'

The pairing: Grana Padano PDO Panna Cotta, Roasted Pears & Orange Honey Glaze with Val d’Oca Prosecco DOC Treviso Brut 
Why it works: 'This dessert reimagines panna cotta in a savoury-sweet balance, with Grana Padano PDO lending its delicate nutty profile to a silky cream base,' says head chef Santo Pate. 'Roasted pears bring gentle caramelisation and natural sweetness, layered with an orange-infused honey glaze. The combination offers a refined mix of textures and flavours: soft, creamy, fruity, and lightly floral. Served as a light yet flavourful finishing dish, it showcases how Grana Padano PDO can move gracefully beyond tradition, pairing with fruit and citrus to create a fresh, modern balance. The extra dry Val d’Oca has a touch more fruit and residual sugar to complement the pear and honey without overpowering the cheese.'

Sycamore, London

Overview: While Sycamore is housed within a luxury Covent Garden hotel, it radiates the reassuring embrace of a storied trattoria. Its open kitchen presides over an elegant dining room, with an atmospheric adjoining bar for pre-dinner cocktails. The menu is unapologetically Italian – every plate 'sings', from rustic antipasti to refined pastas and exquisitely balanced mains. Here, warmth and sophistication coexist seamlessly.
Book now: Sycamore

Exclusive pairings at Sycamore

The pairing: Seared Beef Carpaccio with Chicory, Blood Orange and Grana Padano PDO shavings with Serena 1881 Prosecco DOC Extra Dry
Why it works: 'This dish presents a refined take on the classic beef carpaccio, featuring thinly sliced, lightly seared high-quality beef that offers a tender, melt-in-the-mouth texture. The searing adds a subtle depth of flavour while maintaining the dish’s delicate essence. Accompanying the beef are crisp, slightly bitter chicory leaves, which provide a refreshing contrast and a touch of earthiness. Juicy blood orange segments add vibrant colour and a sweet-tangy note, balancing the richness of the beef and the bitterness of the chicory.' So says head chef Andrew D’Ambrosi. 'The dish is finished with generous shavings of Grana Padano PDO, which add a savoury umami depth. These aged cheese shavings complement the flavours beautifully, enhancing the overall complexity of the dish. 'The crisp acidity and light effervescence of this highly refreshing, slightly sweet Prosecco DOC cuts through the richness of the beef and cheese, while its fruity notes harmonize with the blood orange, creating a perfect balance.

The pairing: Mushroom Farrotto, Roasted King Oyster Mushroom, Toasted Grana Padano PDO with Serena 1881 Prosecco DOC Extra Dry
Why it works: 'This dish is a sophisticated reinvention on the traditional risotto, using farro - a hearty, nutty ancient grain - as the base,' continues D’Ambrosi. 'The farro is cooked to a creamy yet slightly chewy consistency, creating a comforting texture that absorbs the rich flavours of the mushrooms. The star of the dish is roasted king oyster mushrooms, known for their meaty texture and savoury umami flavour. Roasting enhances their natural sweetness and adds a subtle smoky depth, complementing the earthy tones of the farro. To finish, generous shavings of toasted Grana Padano PDO are sprinkled on top, adding a nutty, salty richness that elevates the dish’s flavours profile. The toasting process intensifies the cheese’s aroma and depth, making each bite flavourful and satisfying. A glass of Prosecco DOC offers a crisp, bubbly, and slightly fruity profile that perfectly balances the earthiness of the mushrooms and the richness of the cheese. Its bright acidity and effervescence refresh the palate between bites, enhancing the nutty and umami flavours while adding a touch of elegance to the dining experience.'

Spagnoletti, London

Overview: Nestled within the Megaro Hotel, Spagnoletti is a modern Italian restaurant headed up by multi-Michelin star chef patron Adam Simmonds. Italian classics are given a contemporary twist with the likes of suckling pig and black pudding croquettes, and stone bass with a ginger butter sauce, while the setting is far from your traditional trattorria, with futuristic metallic finishes and vibrant yellow accents. 
Book now: Spagnoletti

Exclusive pairings at Spagnoletti

The pairing: Grana Padano PDO chunks with honey and Grano Padano croquette with Cielo e Terra Prosecco DOC Rosé 2024
Why it works: The delicate fruit and floral notes of the rosé cut through the richness of the Grana Padano while the sweetness of the berry fruit complements the honey’s flavours. Its crisp acidity refreshes the palate after the croquette’s creamy richness, creating a lively and harmonious start.

The pairing: Sautéed wild mushroom Grana Padano PDO fondue and poached egg with Cielo e Terra Prosecco DOC Brut
Why it works: The wine’s gentle citrus and minerality blends beautifully with the earthy mushrooms and the luxurious Grana Padano PDO fondue. Its freshness lifts the dish’s creaminess, while subtle stone-fruit tones echo the egg’s richness without overpowering it.

The pairing: Black Tagliolino truffle on Grana Padano PDO wheel with Cantina Colli Euganei Prosecco DOC Extra Dry
Why it works: This structured, elegant wine (from volcanic Euganean Hills soils) has enough depth to stand up to the truffle’s intoxicating aroma and the Grano Padano’s umami intensity. Its complex minerality and balanced acidity helps the pairing linger on the palate. A really classy pairing!

TOZI, London

Overview: Nestled a stone’s throw from Victoria station, Tozi is a modern Italian brasserie whose near-constant bustle is testament to the kitchen’s authenticity and technical brilliance. Every dish reflects rigorous craftsmanship – from house-made pastas to meticulously composed antipasti and wood-fired mains. The atmosphere balances refined conviviality with understated elegance: sleek interiors, attentive service and a well-curated wine list.
Book now: Tozi Victoria

Exclusive pairings at Tozi

The appetiser pairing: Grana Padano PDO chunks, Cugnà with Ruggeri Prosecco DOC Rosé Brut 2024
Why it works: 'Prosecco Rose Ruggeri is an elegant sparkling wine whose fine perlage and vibrant acidity make it an excellent partner to our dishes', says restaurant manager Stefano Meloni. 'With the Grana Padano PDO Chunks, the wine’s freshness cuts through the cheese’s savoury intensity, while delicate notes of wild strawberry and citrus provide lift and balance, cleansing the palate after each bite.'

The starter pairing: Seared Beef Carpaccio, Grilled Artichoke and Grana Padano PDO with Ruggeri Prosecco DOC Rosé Brut 2024
Why it works: 'When paired with the Beef Carpaccio, Grilled Artichoke and Grana Padano PDO, the wine’s bright fruit and subtle floral undertones complement the delicacy of the meat, while the crisp acidity contrasts beautifully with the richness of the cheese and enhances the earthy nuance of the artichoke. The result is a refined and harmonious pairing that elevates both the wine and the food.'

The main pairing: Agnolotti del Plin, Grana Padano PDO fonduta with Ruggeri Prosecco Brut Argeo
Why it works: 'This wine really enhances the Agnolotti del Plin with Grana Padano PDO fonduta. The fine bubbles and lively acidity of the Argeo cut through the creamy richness of the fonduta, creating freshness and balance. The delicate floral and green apple notes also contrast beautifully with the earthy depth of the truffle.'

The second main pairing: Risotto, Grana Padano PDO & Autumn Black Truffle with Ruggeri Prosecco Brut Argeo
Why it works: 'The wine also enhances the risotto, its freshness lifting the creamy texture of the Risotto, made all the richer with the Grana Padano PDO and Autumn Black Truffle, and this freshness prevents the dish from ever feeling too heavy. Meanwhile the wine’s floral and fruity notes highlight the earthy flavours of the truffle.'

Divino, Edinburgh

Overview: Hidden beneath the cobbled streets of Edinburgh’s Old Town, Divino feels like a secret worth sharing. Set within atmospheric stone vaults, this elegant Italian wine bar and restaurant, overseen by three generations of Crollas, pairs timeless charm with contemporary polish. Expect hand-rolled pastas, perfectly seared seafood and decadent desserts, each matched to one of over 200 Italian wines. Candlelight, oak floors and soft jazz complete the scene.
Book now: Divino

Exclusive pairings at Divino

The starter pairing: Beef tartare and Grana Padano PDO with wholegrain mustard dressing with Ruggeri Prosecco DOC Treviso Rosé Brut 2024 Argeo
Why it works: 'This is a pairing of contrasts that allows the savoury flavours of the tartare to really pop,' says owner Alberto Crolla. 'The subtle, red berry fruitiness of the Rosé Prosecco DOC highlights the meatiness of the tartare, and the soft, moussey effervescence of the bubbles provides the ideal pillow for the mustard and Grana Padano PDO flavours to really impose themselves.'

The pasta pairing: Fresh spaghetti with Grana Padano PDO and black pepper sauce, truffle scented Grana Padano PDO crisp with Ruggeri Prosecco DOC Treviso Brut Argeo 
Why it works: 'Cheese and sparklers are a natural partnership and that affinity is really on display in this dish, where the Grana Padano PDO in the pasta and in the form of an aromatic crisp are perfectly countered by the cutting, but delicate, freshness unique to Prosecco DOC and the Charmat method used to make this Ruggeri sparkler. The wine’s juiciness provides that blast of refreshing counterweight to the umami of the black pepper and truffle.'

The secondo pairing: Potato gâteau with Grana Padano PDO and braised beef, served with sautéed sweet and sour cabbage with Bottega Prosecco DOC Brut
Why it works: 'The Bottega Prosecco DOC lift the richness of the potato gateau and Grana Padano PDO, while its crisp berry notes complement the sweet-and-sour cabbage. Its lively bubbles cleanse the palate between bites of tender braised beef, balancing depth and freshness for an elegant, well-structured and innovative result.'

The dessert pairing: Grana Padano PDO cream tart, with pears and caramelised pecan nuts with Santa Margherita Prosecco DOC Extra Dry
Why it works: 'The nutty richness of Grana Padano PDO cream tart, which is given a savoury nuance by the Grana Padano cheese, finds perfect balance with this wine. Crisp apple and citrus lift the creamy texture, while the wine’s fine mousse cuts through caramelised pecans. Juicy pear echoes the Prosecco’s fruit, creating a harmonious interplay of freshness, sweetness, and savoury depth in every bite.'

Sotto, Edinburgh

Overview: In the heart of Stockbridge, Sotto emerges as a sophisticated destination where wine and Italian tradition converge with effortless elegance. Conceived by sommelier James Clark and led in the kitchen by Calabrian chef Francesco Ascrizzi, this stylish two-storey hideaway pairs effortless elegance with genuine warmth. Upstairs, the enoteca hums with conversation over small plates and Italian vintages; downstairs, the trattoria invites lingering meals built around seasonal ingredients and regional classics. With soft lighting, polished wood and shelves lined with bottles, Sotto captures that rare blend of intimacy and cosmopolitan charm.
Book now: Sotto

Exclusive pairings at Sotto

The pairing: Grana Padano PDO Polenta Fritte and Grana Padano PDO Fondue with Fidora Prosecco DOC Col Fondo
Why it works: 'This dish sees Grana Padano PDO prepared in two ways - a fried Polenta Fritte enriched with the cheese, and a cheese sauce to garnish,' says owner-manager James Clark. 'It’s a wonderful juxtaposition: the creamy, delicate butteryness of the fondue and slight nuttiness of the cheese will match well with the earthy polenta flavour in the fritte. Meanwhile the Prosecco’s fruit, with its lovely intensity, creates a harmonious interplay of freshness, sweetness, and savory depth in every bite. And crispy, fired things are always so good with sparkling wine. A great match!'

Find out more at Cheers and Cheese EU. And follow along on social media using the handles:

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Facebook: @Cheese&CheersUK, @proseccodoc, @GranaPadanoUK
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This article is sponsored by the European Project: Cheers and Cheese to EU. 

Funded by the European Union. Views and opinions expressed are those of the author only and do not necessarily reflect those of the European Union or the European Research Executive Agency (REA). Neither the European Union nor the granting authority can be held responsible for them.