Match made in heaven: Why Grana Padano PDO and Prosecco DOC belong on every table

Few foodie staples are so wonderfully complementary as Grana Padano PDO and Prosecco DOC. Grana Padano PDO cheese brings savoury depth, richness and umami; Prosecco DOC brings freshness, fruit, acidity and lively bubbles. Together, they offer chefs and home cooks an easy way to create dishes that feel distinctly special without being complicated – food that feels more generous and celebratory.

Both are products of a defined territory, protected traditions and generations of expertise, yet both remain remarkably adaptable – giving chefs plenty of scope for creativity and home cooks an ingredient that injects pizzazz into simplicity.

Grana Padano PDO: A kitchen essential

Grana Padano PDO's story stretches back centuries. Its production is still governed by strict PDO regulations, with every wheel made from raw, partially skimmed cow's milk sourced within the defined production area – the Pianura Padana (Po River Valley) in Northern Italy. After production, the cheese is matured for a minimum of nine months, with some wheels aged considerably longer. During that time, its flavour and texture develop, moving from the delicate, milky character of younger cheese towards the more pronounced savoury, grainy qualities of a mature Grana Padano PDO. 

This progression is part of what makes Grana Padano PDO so useful in the kitchen. A younger cheese can bring a gentle creaminess and subtle sweetness to salads, carpaccio, vegetables and lighter dishes. As it matures, its more pronounced savoury character makes it an exceptional finishing ingredient: finely grated over pasta, risotto or soup; shaved over vegetables or salads; or incorporated into sauces and gratins where it melts into the dish and adds depth. This range makes it supremely useful to chefs and equally valuable for home cooks, turning a simple bowl of pasta, a risotto, roast vegetables or even scrambled eggs into something outstanding.

Grana Padano PDO brings depth, texture and complexity, while Prosecco DOC is about freshness, effervescence and precision

Besides its savoury intensity, the cheese is naturally lactose-free as a result of its production and ageing process, and it is naturally rich in protein, calcium and other nutrients.

One of the pleasures of Grana Padano PDO is discovering how dramatically its character changes with time. At around nine to 12 months, it is comparatively mild and delicate, with a softer, milky character – mellow, tasty but never overpowering. With further maturation, the characteristic grainy texture and crystalline qualities become increasingly apparent and the flavour more savoury and distinctive.

This lets chefs pair the right cheese with the right dish, rather than treating Grana Padano PDO as a one-size-fits-all ingredient. Try a younger Grana Padano PDO with fresh vegetables, salads, carpaccio or delicate pasta dishes. Use a more mature cheese when you want greater savouriness and depth – particularly with richer sauces, risotto, grilled vegetables or meat.

Prosecco DOC: Freshness with purpose

Prosecco DOC brings a completely different dimension to the table. Hailing from the sun-drenched north-eastern hills of Veneto and Friuli-Venezia Giulia, Prosecco DOC is made predominantly from the Glera grape, which must account for at least 85% of the grapes used.

But the real magic happens during production. By utilising the Charmat method, where the crucial second fermentation takes place in a large, pressurised stainless steel tank, winemakers can lock in and preserve the wine's fresh, fruity and floral characteristics. The result is an explosion of fresh, fruity and floral notes that dance on the tongue – think green apple, juicy pear and citrus notes, accompanied by fresh acidity and lively bubbles. All this adds up to a wine that can both refresh the palate and accompany food.

While famous for being a pre-dinner aperitivo wine, Prosecco DOC can really work well as a versatile accompaniment to food. Thanks to a spectrum of sweetness levels, running from Brut Nature and Extra Brut through Brut and Extra Dry, there is a bottle for every course, from savoury snacks to more generously flavoured dishes or even desserts. 

While appreciated for its freshness, finesse and character, Prosecco DOC is also remarkably versatile with food. Its bright acidity and gentle effervescence can cut through richer foods, while its fruit-forward character complements lighter dishes. It works naturally alongside seafood, cured meats, salads and fried appetisers, but can also provide a refreshing counterpoint to spicy or richly flavoured cuisine.

The Art of Contrast: Why Grana Padano PDO and Prosecco DOC work so well together

Great pairings are built on a culinary truth: contrast creates balance. When you bring together the savoury depth of Grana Padano PDO and the vibrant energy of Prosecco DOC, opposites don’t just attract; they lift each other to new heights.

Grana Padano PDO is rich, concentrated, and deeply structural, packed with nutty umami complexity. Prosecco DOC is its structural mirror: fresh, aromatic, and bursting with energy. When paired, the wine's crisp acidity cuts through the cheese's rich, creamy texture, resetting your palate with every sip while its lively bubbles lift the weight of the dairy. At the same time, the bright apple, pear, and citrus notes of the wine offer a beautiful, fruit-forward counterpoint to the cheese's savoury, salt-kissed profile.

As we can see from the restaurant dishes below, the pairing versatility makes the combination particularly useful in the kitchen. A velvety risotto finished with finely grated Grana Padano PDO finds its perfect match in a glass of Brut Prosecco DOC to cut through all that creaminess. Grana Padano PDO shaved over a peppery salad or a delicate beef carpaccio finds a natural partner in the wine's bright freshness. And a simple plate of aged Grana Padano PDO, cured meats, olives and toasted bread becomes an instant aperitivo when served alongside a perfectly chilled Prosecco DOC.

Exclusive pairings at London and Edinburgh restaurants

To celebrate this natural harmony, six restaurants have created exclusive menus and standout pairings showcasing the very best of Grana Padano PDO and Prosecco DOC. Available for a limited time from 17–31 October 2026, each menu offers a fresh perspective on why these two Italian icons belong on every table. Explore, taste, and get inspired!

La Barca, London

Overview: The sort of family-run Italian restaurant that feels increasingly rare: polished but unpretentious, warmly welcoming and steeped in old-school standards. Super-satisfying food, personal service and an intimate atmosphere provide reasons why die-hards return again and again. Opposite the Old Vic and a stone’s throw from Waterloo, it provides a welcome counterpoint to the area’s sea of familiar chains.
Book now: La Barca

Exclusive pairings at La Barca

Dish: Parma Ham, Fresh Figs and Grana Padano PDO
Wine: Ruggeri Argeo Prosecco DOC
Why it works: Thinly sliced Parma Ham served with ripe fresh figs and rocket leaves, finished with shavings of Grana Padano PDO and a drizzle of extra virgin olive oil. ‘The sweet-salty contrast of the dish is beautifully supported by the freshness and lively bubbles of the Prosecco DOC’, says owner Tanya Davoli. ‘Its bright acidity cuts through the saltiness and richness of Parma Ham and the savoury, creamy cheese, refreshing the palate after each bite, while the light fruity and floral notes complement the sweetness of the ripe figs and the peppery rocket. Fresh and elegant, it makes an ideal aperitivo before a bright, fresh starter and is perfect for a light lunch.’

Dish: Basil Pesto Risotto with Grana Padano PDO, garnished with a Grano Padano PDO crisp
Wine: Ruggeri Argeo Rosé Prosecco DOC
Why it works: Creamy risotto, fragrant basil pesto and savoury Grana Padano PDO create a rich and comforting combination, beautifully complemented by the fresh, fruity character of Reggeri Argeo Prosecco DOC Rosé. Its delicate red-fruit notes complement the aromatic basil, while its bright acidity cuts through the richness of the pesto and cheese. Fine bubbles refresh the palate, keeping this dish beautifully balanced.

A final note: ‘Grana Padano PDO works particularly well with Prosecco DOC’, says Davoli, ‘because its milder, creamier character complements the wine’s delicate fruit and floral notes without overpowering them.’

Enoteca da Luca, London

Overview: Chic Italian incursion in the shadow of St Paul’s Cathedral – close your eyes and you could be in St Peter’s Square. The well-honed Enoteca Group have hit on a winning formula: great Italian ingredients, excellent wine and an easy-going, sociable atmosphere. It’s a well-run operation, made for lingering, grazing and perhaps falling just a little bit in love. Whether perched at the bar or squirrelled away on a cosy, horseshoe banquette, this is effortlessly convivial.
Book now: Enoteca da Luca

Exclusive pairings at Enoteca da Luca

Dish One: Uovo Croccante – crispy poached egg, Grana Padano PDO fondue and artichokes
Wine: Serena 1881 Prosecco DOC Extra Dry
Why it works: ‘With Serena Cuvée Prosecco DOC being very dry with elegant, zesty flavours, it cuts through the richness of the egg and enhances the artichoke flavours wonderfully’, says Operations Director Mikael Hannequin.

Dish Two: Medaglioni Ripieni – Grana Padano PDO stuffed pasta, porcini mushroom, hazelnuts and Grana Padano PDO emulsion
Wine: Serena 1881 Prosecco DOC Extra Dry
Why it works: ‘The Serena Cuvee Prosecco DOC is a terrific match with the stuffed pasta as it diffuses its luscious texture, its long-lasting nutty finish goes hand-in-hand with the earthy flavours of the porcini and hazelnuts.’

Manicomio, London

Overview: Tucked inside a striking Norman Foster building, Manicomio has been delivering polished, high-energy dining to the City since 2008. Floor-to-ceiling glass floods the space with light, while crisp white tablecloths and razor-sharp service provide a sophisticated setting. Food-wise, it’s all about earthy, prime ingredients and culinary prowess, brought to life across an all-day menu that runs effortlessly from breakfast to timeless Italian classics. A well-chosen 220-strong wine list anchors the experience, adding further sophistication while avoiding stuffiness. Exclusive pairings run from 12-24 October and are also available at Manicomio Chelsea.
Book now: Manicomio City

Exclusive pairings at Manicomio

Starter One: Beef carpaccio, Grana Padano PDO and rocket
Wine: La Cavea, Prosecco DOC Spumante Brut
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’, says Head Sommelier Lorenzo Beltame, ‘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 and Grana Padano PDO
Wine: La Cavea, Prosecco DOC Spumante Brut
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 PDO fonduta, served with Grana Padano PDO chips, rocket and Grana Padano PDO
Wine: Cantina Colli Euganei, Prosecco DOC Extra Dry
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 and Grana Padano PDO, served with Grana Padano PDO chips, rocket and Grana Padano PDO
Wine: Cantina Colli Euganei, Prosecco DOC Extra Dry
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 DOC's natural floral aromas elevate the sweet-savoury notes of these vegetables without overpowering them.

Dessert One: Grana Padano PDO panna cotta, blood peach
Wine: Ca' di Alte Prosecco DOC Extra Dry
Why it works: The subtle sweetness of the Extra Dry Prosecco DOC 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.

Dessert Two: Grana Padano PDO and pane carasau, Sardinian bitter honey
Wine: Ca' di Alte Prosecco DOC Extra Dry
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.

Luce e Limoni, London

Overview: Spot the odd celeb at this charming, old-school, family-run Sicilian escape opposite the ITN building on Gray’s Inn Road. Owner-chef Fabrizio Zafarana is a veteran of London’s Italian restaurant scene and that sense of generous culinary hospitality is tangible from start to finish, particularly if here with a group. While celebrating all things Italian – homemade pasta is an art form here – the cooking reflects Sicily’s wonderfully tangled history, blending Italian traditions with Greek, Arab and Jewish influences.
Book now: Luce e Limoni

Exclusive pairings at Luce e Limoni

Starter One: Celeriac and Prosecco DOC velouté with Grana Padano PDO croutons and toasted almonds.
Wine: Villa Sandi Fresco Prosecco DOC
Why it works: ‘With the dish, the earthy sweetness of celeriac gives a velvety base, while Prosecco DOC adds freshness and lift’, says owner Fabrizzio Zafarana. ‘Grana Padano PDO croutons provide a savoury nuttiness, and toasted almonds add a roasted finish. The Prosecco’s acidity and gentle bubbles cut through the velouté, while its freshness helps the celeriac to shine and brings out the nuttiness in the Grana Padano PDO.’

Dish Two: Cured Italian ham, rocket and shaved Grana Padano PDO with Prosecco DOC and honey melon jelly
Wine: Villa Sandi Fresco Prosecco DOC
Why it works: ‘The salty richness of the cured ham pairs beautifully with the peppery rocket and the nutty Grana Padano PDO. The Prosecco DOC and honey melon jelly adds a delicate fruity sweetness that enhances the flavours, creating a fresh and harmonious starter. Meanwhile, The Villa Sandi’s crisp acidity and delicate fruit balance the salty ham and nutty cheese, while its minerality and floral undertones complement the sweet, refreshing melon jelly.’

Main One: Turmeric risotto with roast butternut squash, creamed with Prosecco DOC and Grana Padano PDO
Wine: Villa Sandi Fresco Prosecco DOC
Why it works: ‘The earthy warmth of the turmeric risotto pairs wonderfully with roasted butternut squash, enriched with the delicate fruity notes of the Prosecco, and the savoury richness of Grana Padano PDO provides a refined and well-rounded autumn dish. From a wine perspective, the fresh acidity and gentle fruitiness of the Prosecco DOC provides a refreshing contrast to the creamy texture of the risotto, while complementing the natural sweetness of the roasted butternut squash. Its delicate bubbles help cleanse the palate. The wine also works particularly well with the warm, earthy and subtly spiced notes of turmeric. A balanced and harmonious pairing.’

Main Two: Roast pollock fillet with fresh dill and Grana Padano PDO crust in a light orange zest and Prosecco DOC sauce, served with mash potato
Wine: Villa Sandi Fresco Prosecco DOC
Why it works: ‘The combination of Grana Padano PDO, dill, orange zest and Prosecco DOC enhance the pollock’s delicate flavour without overpowering it, creating a light and refreshing finish. Winewise the light, fresh character of the Prosecco DOC is particularly well suited to the delicate flavour of pollock, allowing the dish to take centre stage. Its acidity complements the orange zest and helps lift the richness of the Grana Padano PDO crust, while the wine's subtle fruitiness works naturally with the citrus notes. The fresh, aromatic character of the Prosecco DOC also complements the dill.’

Dessert One: Grana Padano PDO panna cotta with Prosecco DOC sorbet
Wine: Villa Sandi Fresco Prosecco DOC
Why it works: ‘The contrast of the creamy richness of the Grana Padano PDO with the crisp freshness of the Prosecco DOC sorbet deliver a light, elegant and really modern dessert. The rich, creamy and subtly savoury character of the Grana Padano PDO panna cotta is beautifully balanced by the bright, fruity acidity and refreshing bubbles of the Prosecco DOC, while the smooth texture of the panna cotta contrasts with the wine’s delicate bubbles.’

Dessert Two: Caramelised Grana Padano PDO cheesecake with Prosecco DOC poached pear
Wine: Villa Sandi Fresco Prosecco DOC
Why it works: ‘The rich, savoury character of the Grana Padano PDO cheesecake is complemented by the delicate sweetness of the Prosecco DOC poached pear. Crisp caramelised sugar adds toasted depth, while the Prosecco DOC's acidity and freshness balance the richness of the cheesecake and crust. The pear brings a lighter, fruity note, creating an elegant sweet-and-savoury combination that delights and balances in equal measure.’

Locanda de Gusti, Edinburgh

Overview: One of Edinburgh’s most highly regarded Italians, this neighbourhood gem, a short walk from Haymarket station, is a standard-bearer for authentic Neapolitan cooking, handmade pasta and seasonal ingredients. Beyond these key hallmarks, the spirit of the place is warm, generous and full of family-run benevolenza. Everything is beautifully sourced, cooked with technique and an eye for detail. No surprise, then, that it attracts an equally zealous following.
Book now: Locanda de Gusti

Exclusive pairings at Locanda de Gusti

Dish One: Crostino – charcoal-grilled sourdough topped with a silky Grana Padano PDO crème, beetroot-cured Scottish salmon gravlax, lemon zest and micro herbs.
Wine: Mionetto Prosecco DOC Treviso Brut
Why it works: ‘The smoky sourdough and rich Grana Padano PDO crème provide a savoury base for delicate salmon gravlax, while lemon zest adds a bright citrus lift’, says owner Rosario Sartore. ‘Mionetto Prosecco DOC brings lively acidity and fine bubbles, cutting through the richness of the cheese and salmon while refreshing the palate. Its delicate fruit character complements the cured salmon beautifully, creating an elegant balance of smoky, creamy, salty and fresh flavours.’

Dish Two: Pasta e patate – fresh paccheri pasta tossed in a velvety potato and Grana Padano PDO velouté with freshly cracked black pepper, finished with Gambero Rosso tartare and friarielli-infused extra virgin olive oil.
Wine: Mionetto Prosecco DOC Treviso Brut
Why it works: ‘The velvety potato and Grana Padano PDO velouté creates a rich, savoury foundation, with black pepper and friarielli oil adding spice and gentle bitterness. Mionetto Prosecco DOC Treviso Brut provides a lively counterpoint, its bright acidity and bubbles refreshing the palate and cutting through the creamy sauce. Delicate fruit notes complement the sweetness of the Gambero Rosso tartare, while the wine's freshness keeps this indulgent dish feeling beautifully balanced.’

Dish Three: Sogliola – fillet of lemon sole baked with Grana Padano PDO béchamel and a delicate courgette crust, finished in the oven until golden.
Wine: Mionetto Prosecco DOC Treviso Brut
Why it works: ‘The delicate lemon sole and creamy Grana Padano PDO béchamel combine gentle sweetness with savoury richness, while the golden courgette crust adds texture and freshness. Mionetto Prosecco DOC provides a refreshing counterpoint, with lively acidity and fine bubbles cutting through the richness of the béchamel. Its subtle citrus and fruit notes complement the naturally sweet flavour of the sole, creating a pairing that feels light, fresh and effortlessly elegant.’

Sotto, Edinburgh

Overview: In the heart of Stockbridge, Sotto is a stylish two-storey slice of the dolce vita, overladen with a contemporary, delightfully neighbourhood refinement. Created by sommelier James Clark and Calabrian chef Francesco Ascrizzi, it shifts effortlessly between a buzzy upstairs enoteca, where wine and small plates are enjoyed around a communal marble counter, and a warmer downstairs trattoria, with green banquettes, dark wood and flattering lighting. There’s a relaxed confidence to the place, from the convivial service to the serious 200-bottle Italian wine list. Smart but never stuffy, it’s the perfect neighbourhood local.
Book now: Sotto

Dish: Savoury Grana Padano PDO crème brûlée with aged balsamic
Wine: Fidora Col Fondo Prosecco DOC
Why it works: ‘Col Fondo is Prosecco DOC the old way: refermented in the bottle and left unfiltered on its lees, so it's dry with gentle bubbles and a bready, slightly yeasty depth’, says Head Sommelier Davidé Traverso. ‘That savoury note sits naturally alongside the nutty, umami character of Grana Padano PDO. The custard is rich and creamy, and the wine's crisp acidity and soft fizz cut through it and refresh the palate between spoonfuls. The aged balsamic adds a sweet-sour edge that brings out the wine's fresh orchard fruit. It's a pairing of two Northern Italian classics, cheese and wine both from the Po Valley and the Veneto, served in an unexpected format.’

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

Instagram: @cheersandcheese.uk, @granapadanopdo, @proseccodoc_uk
Facebook: @Cheese&CheersUK, @proseccodoc, @GranaPadanoUK
X: @ProseccoDOC, @GranaPadanoDOP

This article is sponsored by the European Project: Cheers and Cheese to EU. 

The aim of Cheers&Cheese to EU is to raise awareness of the PDO logo among consumers and industry professionals, while promoting greater knowledge and appreciation of Grana Padano PDO and Prosecco DOC. Both are authentic products of certified quality, representing the distinctive character and heritage of their respective regions of origin. Their producers are also actively contributing to the global effort to make agri-food production more sustainable and environmentally responsible.

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.