LONDON, UK. October 13th, 2026 – Six inventive food and drink matches featuring European regional specialities are offering retailers and hospitality operators a way to turn autumn’s seasonal flavours into engaging customer experiences, combining unexpected tastes with the stories behind products recognised for their geographical origins.
The move into autumn encourages a different approach to food, from fruit-led dishes and warming meals to richer cheeses, cured meats and full-flavoured drinks. For businesses looking to keep seasonal offers interesting, pairing familiar favourites with less expected companions can help introduce new tastes and create reasons for customers to explore beyond their usual choices.
European Union quality schemes provide a useful foundation for this approach. Products recognised as Protected Designation of Origin (PDO) or Protected Geographical Indication (PGI) have established links to particular places and production traditions. Their flavour profiles and regional identities can provide material for creative menus, carefully curated displays and informative promotional activity.
The EU’s More Than Only Food & Drink campaign showcases six combinations that bring together European food and drink products, with practical suggestions for applying them in shops and hospitality venues throughout autumn.
Parmigiano Reggiano PDO from Italy and chocolate
The contrast between sweet chocolate and savoury cheese creates an interesting tasting experience, particularly when the cheese has developed the depth of a mature Parmigiano Reggiano PDO. Made in its designated area of northern Italy from raw cow’s milk using traditional techniques, the cheese must mature for at least 12 months. Over time, it develops nutty, savoury and caramel-like notes that sit comfortably alongside chocolate’s cocoa and roasted flavours.
For retailers: Use Parmigiano Reggiano PDO and premium European chocolate to create a distinctive autumn gifting proposition. Small tasting packs, seasonal hampers and displays built around contrasting flavours can encourage customers to experiment.
For hospitality: Present the two products together as a small tasting plate, an alternative petit four or a savoury-sweet accompaniment to coffee after a meal.
Pêra Rocha do Oeste PDO and Prosciutto di Parma PDO
Portugal’s Pêra Rocha do Oeste PDO and Italy’s Prosciutto di Parma PDO demonstrate how products from different European regions can complement one another. The pear is associated with the Oeste region, where growing conditions contribute to its crisp texture, natural juiciness and distinctive sweetness. Prosciutto di Parma PDO is produced in the Parma area through a traditional process using selected pork legs, sea salt and maturation. Its delicate, savoury flavour and smooth texture contrast with the freshness of the fruit, while roasting the pear creates a deeper sweetness suited to cooler weather.
For retailers: Build a ready-to-enjoy autumn assortment featuring the pear and ham alongside speciality bread and cheese. Recipe suggestions for crostini, warm salads and sharing boards can help customers see how the products fit into everyday meals and entertaining.
For hospitality: Combine fresh or roasted pear with thin slices of Prosciutto di Parma PDO in starters, flatbreads and seasonal salads, or serve the ingredients as part of a European sharing selection.
Tokaji PDO from Hungary and Roquefort PDO from France
Regional heritage and contrasting flavours come together in the pairing of Hungarian Tokaji PDO wine and French Roquefort PDO cheese. Tokaji PDO wines are produced in the historic Tokaj region using specified grape varieties and recognised production methods. Roquefort PDO is made from sheep’s milk and matured in the natural caves of Roquefort-sur-Soulzon, where the conditions help develop its characteristic blue veining and distinctive texture. The wine’s sweetness, fruit notes and refreshing acidity provide balance to the cheese’s pronounced saltiness and savoury intensity.
For retailers: Create a dedicated wine-and-cheese feature with Tokaji PDO, Roquefort PDO, crackers, fruit and preserves. Tasting information can explain how sweetness, acidity and salt interact, while highlighting the geographical origins of both products.
For hospitality: Recommend the pairing as a cheese-course match, add it to a seasonal cheeseboard or include it in a guided tasting showcasing European wine and cheese traditions.
Swedish Aquavit PGI with roast pork and apple
Swedish Aquavit PGI brings herbal and spice notes to a classic autumn combination of pork and apple. The spirit is produced in Sweden, with caraway and/or dill providing its defining flavour and its geographical indication reflecting its connection to Swedish production. Its botanical character complements the savoury seasoning of roast pork, while apple introduces a refreshing contrast that helps balance the richness of the meat.
For retailers: Use Swedish Aquavit PGI as the centrepiece of a Nordic-inspired display featuring pork, apples and pickled vegetables. Serving suggestions and recipe cards can connect the products in a practical seasonal meal idea.
For hospitality: Pair a small serving with roast pork, pork belly or sausage, accompanied by apple and pickled vegetables. The match could feature on a Nordic-inspired set menu or as part of a seasonal selection of bar snacks.
Gouda Holland PGI from the Netherlands and coffee
The flavour similarities between coffee and mature Gouda Holland PGI make this pairing worth exploring. Produced in the Netherlands using milk from Dutch dairy farms and naturally matured within the country, the cheese develops buttery, nutty and caramel-like qualities. These complement the roasted notes in coffee, while the cheese’s creamy texture offers a counterpoint to bitterness. Its PGI designation also provides a clear connection to Dutch origin and production tradition.
For retailers: Place mature Gouda Holland PGI alongside speciality coffee and brunch ingredients, with simple tasting recommendations to explain the match. The products could also be grouped into breakfast bundles, weekend treat promotions or premium gifts.
For hospitality: Serve a small piece of mature Gouda with speciality coffee for a savoury alternative to a biscuit or cake. Restaurants could also feature the pairing as a distinctive final course.
Dark České pivo PGI from Czechia and chocolate pudding
Dark beer and chocolate desserts share roasted and caramelised flavour characteristics that can make them natural partners. Dark styles of České pivo PGI from Czechia bring malt richness and balanced bitterness, offering contrast to the sweetness of chocolate pudding. The beer’s PGI status recognises its association with Czech brewing traditions, specified production practices and quality ingredients. Its carbonation also helps offset the richness of a dense dessert.
For retailers: Showcase dark beer alongside premium chocolate, brownies and puddings in autumn entertaining displays. Clear recommendations on matching roasted beer flavours with chocolate can encourage customers to try something beyond conventional dessert drinks.
For hospitality: Suggest a dark beer alongside chocolate pudding, tart or brownie, or serve smaller portions as part of a guided beer-and-dessert tasting.
For further details, visit the campaign website or contact [email protected].
