Sparkling wine pair well with (almost) everything. Even more so when paired with an icon of Made in Italy on the plate. La Gioiosa, the historic Moretti Polegato family winery that has been interpreting the art of winemaking for generations in the heart of the Treviso hills, celebrated the meeting of two great Italian excellences on September 7th in the exclusive setting of Palazzo Petrucci in Posillipo. Prosecco and pizza were the protagonists, on the eve of the 50 Top Pizza world final, in a dialogue marked by conviviality and Italian food and wine tradition.
La Gioiosa: Prosecco and Pizza for a 50 Top Toast
The appointment with La Gioiosa, on the eve of the 50 Top Pizza world final, which annually recognizes the best pizzerias in Italy and around the world, was an opportunity for the Treviso-based brand to highlight and share the evolution of a pairing—that of Prosecco and pizza—which is confirmed as one of the most dynamic and growing trends in contemporary dining.
Giancarlo Moretti Polegato, president of the family wine group, commented:
“Prosecco is an extraordinarily versatile wine, capable of elegantly and lightly accompanying even an iconic dish like pizza, with which it shares the same commitment to quality and conviviality. The pairing of Prosecco and pizza today represents a combination of excellence that is establishing itself as an ambassador of Made in Italy around the world, offering an authentic, modern, and inclusive image of our food and wine tradition. With this meeting, we wanted to celebrate Prosecco as an expression of contemporary and international taste, capable of enhancing the finest creations of Italian cuisine.”
The evening opened with a masterclass dedicated to La Gioiosa wines, followed by a panel featuring Giancarlo Moretti Polegato, along with several leading figures from the world of gastronomy and catering, including Gino Sorbillo, one of the most famous Italian pizza makers in Italy and around the world; Luciano Pignataro, co-curator of the 50 Top Pizza online food guides; Antonio Sorrentino, Executive Chef of Rossopomodoro; Giuseppe Napoletano, CEO of Solania; Antimo Caputo, CEO of Mulino Caputo; and Massimo Buli of Flamigni.
The event was enriched by the creations of master pizza makers, combining experience and international vision: Giorgia Caporuscio, one of the leading pizza makers in Italy and New York, winner of the Pizza Maker of the Year award; André Guidon, who brought authentic Neapolitan pizza to Brazil, earning numerous international awards; Davide Civitiello, world champion of the Caputo Trophy; Paolo and Daniele Salvo, founders of Pizzeria Bottega in Shanghai; and Davide Ruotolo, a young pizza chef from Naples working at Palazzo Petrucci.
The evening concluded with the cutting of a 20-kg panettone made by Flamigni with La Gioiosa sparkling wine, marking the encounter between flavors, regions, and cultures.
With this event, La Gioiosa renewed its mission to be an ambassador for a lifestyle that celebrates Italian excellence and the joy of being together, once again confirming the value of a brand capable of uniting tradition, innovation, and an international vision.
