Combining local products as a cultural, tourist, and economic driver. A glass of Prosecco and a bite of Asiago are more than just manifestations of exquisite Italian food; they symbolize the gourmet essence of the Triveneto region, which is steeped in history and culture. A team of researchers from the University of Padua has now evaluated, for the first time, the pairing of these two typical products, with the goal of understanding how they interact on a flavor level and which combinations customers prefer. The result? Sensory synergy or contrast-based pairings are preferable, particularly those that involve sparkling Prosecco and fresh or aged Asiago. This underscores the critical role of specific sensory attributes in determining the success of the pairing. According to Professor Giovanna Lomolino, the first author of the study published in the international journal "Italian Journal of Food Science", "the public's choices are not governed by a fixed rule, but rather by two distinct logics: the synergy between flavors, which favors harmonious and coherent pairings (such as sweet with sweet), and contrast, which instead focuses on the balance between opposing elements, such as the acidity of the wine and the fattiness of the cheese". "The most successful combinations, according to the study, involve sparkling Prosecco, the most effervescent and lively, paired with fresh Asiago or, conversely, with aged Asiago", she adds. The first scenario involves the acidity of the wine enhancing the sweetness of the cheese, whereas the second scenario involves the effervescence enhancing the aromatic complexity and texture of the more mature Asiago. The study established a good foundation for future research. The proposed approach, in particular, could allow sensory analysis to be used not just to characterize products, but also to predict market preferences, providing substantial benefits to manufacturers, restaurateurs, and tourism operators. Finally, the study indicates that taste, even when influenced by cultural and regional characteristics, may be understood and explained scientifically.