Asiago DOP at Vinitaly 2026 creates a gastronomic bridge between food and wine.

At Vinitaly 2026, the Asiago Cheese Consortium promotes the exchange between regions, culinary cultures, and contemporary gastronomic languages. From the Veneto and Friuli-Venezia Giulia regions of Prosecco DOC to the Sicily of DOC Sicilia wines, from signature street food to show cooking sessions featuring local products, Asiago DOP creates a gastronomic bridge between food and wine, exploring new avenues for collaboration.

At Vinitaly, from 12 to 15 April, Asiago cheese will showcase its versatility through tastings, masterclasses and show cooking. Throughout the event , it will be present at the conferences and tastings of the Consorzio Tutela Prosecco DOC, in Pavilion 4 Stand B4 and in the AIS (Italian Sommelier Association) National Lounge, a point of reference for industry professionals.

Among the most anticipated events, on April 13th at 11:45 a.m., with the Consortium for the Protection of Sicilian DOC Wines, in Pavilion 2 Stand G76 , the masterclass " Sicilia DOC & Asiago DOP: Dialogue between Territories and Cultures of Taste ," dedicated to pairings between different ages of Asiago DOP and a selection of Sicilian wines, led by Andrea Amadei, host of the television program "It's Always Midday!" and host of Decanter. The sensory journey highlights the expressive breadth of this Veneto-Trentino cheese: the sweetness of the Fresco 20 giorni and the Riserva 40 giorni , with the unmistakable hints of fresh milk, yogurt, and butter, meets the sunny Grillo and Lucido . We continue in a crescendo of aromas with the Mezzano 6 months paired with Nerello Mascalese , up to the intensity of the Vecchio 12 months , perfect in marriage with Nero d'Avola, a journey that tells of the ability of Asiago DOP to enhance the encounter between different regional identities.

Alongside the spaces dedicated to sensory analysis and wine culture, from April 13th to 15th, in the outdoor area of Pavilion D, the " Street Food d'Autore" project, in collaboration with partner JRE-Italia, will feature select aged Asiago PDO cheeses in exclusive recipes presented in a contemporary way. From gourmet pasta dishes to baked goods and more informal dishes, Asiago cheese demonstrates its gastronomic versatility and ability to interact with a variety of ingredients and techniques.

Completing the journey, the show cooking on April 12th, in the outdoor area of the institutional space MASAF Palaexpo (12:00-14:00) , created by the IPSAR “Luigi Carnacina” Institute of Bardolino, with a risotto with Bardolino and red radicchio from Verona and Asiago DOP, underlines the link with local products and the commitment to transmitting gastronomic culture.

At Vinitaly 2026, Asiago DOP confirms its role as an ambassador of Italian taste, capable of connecting territories, communicating with the world of wine, and interpreting, with dynamism and contemporaneity, the evolution of gastronomic culture.