The pairing of cheeses and jams is by now a classic in Italian cuisine, in fact these two elements complement each other perfectly. Cheeses do not contain sugar and therefore their savoriness is best balanced by the sweetness of jams, marmalades, gelatins honey and mustard.

The Prosecco represents an all-Italian success story and today is, by volume, among the most best-selling types of Spumante in the world. In order to understand its fame, just think that Prosecco is not just a Spumante but is much more. The complexity of this world often leads consumers to get confused on the topic and on the different types of Prosecco that exist. What are the types of Prosecco? To best contextualize the topic, we must make a subdivision by parameters: geographical area sugar content perlage. The geographical area to classify Prosecco The first distinction therefore concerns the territory, which must be divided into two areas: The DOC (controlled denomination of origin): the wider area and the most common Prosecco.Its production is carried out within a territory that includes 9 provinces, distributed between Friuli Venezia Giulia and Veneto: Venice, Treviso, Padova, Pordenone, Udine, Vicenza, Belluno and Gorizia. The denomination of controlled origin ensures that Prosecco is produced according to precise standards, guaranteeing a continuous quality and a distinctive character that reflects the qualities of the wider territory. The DOCG (controlled and guaranteed denomination of origin); it is a smaller area than the DOC, which refers to the limited and qualitatively more relevant territory of the Conegliano Valdobbiadene and Asolo Hills. The production area of Prosecco Superiore DOCG is hillier and more mountainous, with greater exposure to the sun and a lower yield per hectare than the production areas of Prosecco DOC. This allows for a slower maturation of the...