Sushi and Bubbles: an unexpected combination – Prosecco Pirani
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    Sushi and Bubbles: an unexpected combination

    Japanese and Italian cuisine seem very different, but in reality they share many similarities, including attention to the quality of ingredients and the importance of balancing different flavours. Sushi, with its delicacy and freshness, requires a wine that is just as light and fresh as Prosecco. Here are some examples of pairings between sushi and Prosecco:

    Sashimi misto
    Sashimi is a delicious selection of thinly sliced raw fish, often served with daikon and shiso. Prosecco Extra Dry complements the delicate flavor of the fish, while its acidity balances the natural fat of the fish.

    Uramaki California
    This classic sushi roll, made up of shrimp, avocado and mayonnaise, pairs beautifully with Prosecco Extra Dry, which cuts through the rich flavor of the avocado and mayonnaise, yet balances out the intense flavor of the shrimp at the same time.

    Spicy tuna maki
    Spicy tuna is a sushi dish that pairs perfectly with Prosecco Brut or Brut Nature, which is slightly sweeter than extra dry. The sweetness of the wine goes perfectly with the spiciness of the tuna and creates a unique balance of flavours.

    Salmon Roe Gunkan
    Salmon roe, with their salty and creamy flavor, pairs perfectly with Prosecco Extra Dry, which tones down the salty flavor and creates a balance of complex and refined flavours.

    Temaki in gamberi
    Temaki is a cone-shaped sushi roll filled with shrimp, avocado, and rice. This dish goes perfectly with Prosecco Brut or Brut Nature, which has a slight sweetness that combines with the sweet and delicate flavor of the prawns.

    With the right combination, sushi and Italian prosecco can create a unique and unforgettable gastronomic experience.