Duca di Dolle BRT Prosecco Superiore with Creamy Fennel Pasta with Orange and Shrimp (SPONSORED POST)

 A creamy sauce made with braised fennel, orange, pancetta, and shrimp is a decadent match for Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut. Plus, discover #WhatsYourProseccoSuperioreStyle and win.


It’s always exciting when I conceive of a pairing, and it turns out EVEN MORE delicious than I expected. 

I created this recipe for a partnership with Conegliano Valdobbiadene Prosecco Superiore DOCG for an Instagram post to help spread the word about a recipe contest that’s currently underway –– scroll down for details. The pairing turned out so well that I just had to share it here as well. 

I’ve shared several posts in the past detailing the Prosecco quality pyramid, check out this post for more background. To put it simply though, Conegliano Valdobbiadene Prosecco Superiore DOCG is the original production zone and historical home of Prosecco. It’s a much, much smaller region than the wider Prosecco DOC area, which spans nine provinces in Veneto and Friuli Venezia Giulia regions. By comparison, wine under the Superiore DOCG zone must come from one of 15 small, specific communes. To make a long story short, over time, the Prosecco zone was widened so that producers could grow more grapes to keep up with demand, but the highest quality wine still comes from grapes grown in the steeply hilly terrain of the original, historical growing area. 

My task was to create a recipe to match Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut. Many people might realize it, but Prosecco comes in a full range of sweetness levels ranging from Extra Brut, Brut, Extra Dry, and Dry. Here are the details on the grams of residual sugar per liter  for each of these typologies: 

Extra Brut:  0 - 6 g/l

Brut: 0-12 g/l

Extra Dry: 12-17 g/l 

Dry: 17-32 g/l 

This wine is Brut which is intended to be a crowd-pleasing style that can work easily throughout a meal. When comparing it to traditional method sparkling wines, like Champagne, the main flavor difference is that they will not have the toasty, nutty, brioche notes that you’ll find in those wines. The production method used to make these wines, known as the Martinotti or Charmat method, instead highlights the aromatics of the grapes themselves, bringing out the fruit and floral notes, as well as light hints of herbal flavors. The Brut style will show off the more vibrant citrusy aspects of Glera, the grape of Prosecco,  along with lightly herbal notes, all will a fresh, crisp finish. 

Duca di Dolle 

Blend: 90% Glera, 5% Verdiso, 5% Perera  |  Average Price: $10 | Abv: 11.5%

Duca di Dolle is a young, sustainably-minded company owned by the Baccini family. All grapes are grown on their 100-hectare estate (25 hectares are dedicated to vineyards, and 75 are woodlands and meadows) located in Rolle, in the municipality of Cison di Valmarino. The estate also boasts a 16th-century monastery that has been converted to a relais to host guests. 

When we opened the Duca di Dolle BRT Prosecco di Valdobbiadene Superiore Brut we were greeted with aromas of white flowers, lemons, white peach, and minerals on the nose. The fresh white flowers and crisp fruit notes continued on the palate, and the minerality turned into pronounced salinity. It was a very elegant and refreshing wine.

Find additional details on this wine here.

The Pairing:  Creamy Fennel Pasta with Orange and Shrimp 

Several ideas wound themselves together when I was conceiving a pairing for this wine. In the past, I’ve had good luck pairing Prosecco Superiore DOCG with Pasta Carbonara, and the Brut style works particularly well with creamy dishes since the bright citrusy notes help to cut through the unctuous quality of these types of dishes. At the same time, I was thinking that the combination of fennel and herbal would highlight the fruity, floral, and herbal notes in the wine. If I brought in a seafood element, like shrimp, it might also serve to tease out more of the wine’s minerality. I decided to put it all together.

I took inspiration from a recipe my husband and I fell in love with a while ago for Fennel Braised in Cream from Gabrielle Hamilton’s Prune cookbook. Through this recipe, we discovered the delicious caramelized flavors that can come from fennel when it’s been cooked slowly and just how magically those flavors can work with cream. 

Putting it all of these ideas together, I decided to chop up the fennel and cook it stove-top and basically treated them like I would onions that were being caramelized, adding orange juice during the cooking process. Toward the end of cooking, I added Parmesan, cream, and shrimp then topped it all with pancetta, and tossed it all with fresh linguini. The results were incredibly decadent. We could not get enough and it was fabulous with the wine! The bright, crisp fruit and saline minerality cut right through the richness of the pasta dish and highlighted the citrus and herbal notes from the orange and fennel.   

Scroll down for the recipe. 

#WhatsYourProseccoSuperioreStyle Recipe Contest

As I alluded to earlier, I created this dish for an Instagram post promoting a contest Conegliano Valdobbiadene Prosecco Superiore DOCG is having to promote the food friendliness and versatility of the wines, in addition to highlighting the different typologies, or categories. 

There are still a few more days left in the contest period, and it’s open for anyone in the US to participate. Simply put, all you have to do is create a recipe – it can be SUPER simple – and share it on Instagram. 

That’s the basic gist, now here are the detailed instructions: 

·  Post a recipe by 11/13/22 featuring wine from Conegliano Valdobbiadene Prosecco Superiore DOCG – be sure to check the label! Static images and videos are both fine. The full recipe can be shared via the post, or the post can point to a blog post with the complete instructions.

·  Get to know the typologies. Wines should be from the Extra Brut, Brut Millesimato, or Extra Dry typologies, and let us know why you love that style. Find more details on each at www.prosecco.it/en .

·  A successful entry will: A successful entry will: 

1) Share information on the typology. 

2) Describe why the pairing works. 

3) If you use a glass in the shoot, please be sure it is an all purpose white wine glass – it’s best for releasing the wine’s aromas. 

4) Tag @proseccocv, the respective producer, and @alltheswirl. 







A winner for each of the 3 typologies will be announced in December.



Check out these posts for more on Prosecco:



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