Italian food is beloved everywhere. Because of that, you will see sommeliers pairing Italian dishes with wine from nearly every country globally. For example, a good Chilean Sauvignon Blanc will match beautifully with minestrone, and an Oregon Pinot Noir tastes excellent with agnolotti. The modern sommelier sources the best wines for each dish, whether they come from the same place.
But that is not what we are writing about. In this article, we are focussing on pairing regional Italian wines with regional dishes.
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Every Italian Region is Unique
Regional wine pairings often tap into a deep culinary tradition. So it’s not a cliché to pair Italian wine with Italian food –or that what grows together goes together– both evolved together to merge seamlessly on the table. However, remember that Italian cuisine is very regional: your wine pairing should be, too.
There is no one type of Italian food but many. Every region in Italy was brought together for historical, political, and economic reasons. As a result, each one has unique local gastronomic traditions, ingredients, and specialties. The following are just a few regional pairings for Italian food and wine. If you are interested in learning more and live near Philly, you should attend one of our food and wine pairing classes.
Northern Italy is home to Piedmont. Butter reigns and not olive oil. Starchy polenta and risottos are more common than pasta. Hearty dishes of beef and game are ubiquitous and often overpowering. Menus are dominated by earthy, rich dishes that are rustic and refined. And they don’t skimp on the local white truffle when it’s in season. Alba Truffles are the region’s most cherished ingredient.
Piedmont is renowned for its wines, especially the age-worthy Barolo and Barbaresco made from Nebbiolo grapes. Less revered grapes like Barbera and Dolcetto make delicious but less expensive bottles.
A classic food and wine pairing is Brassato al Barolo and a Langhe Nebbiolo. Slow-cooked in wine, Brassato al Barolo is tender and very beefy. The dusty tannins of the Nebbiolo hold their ground against this robust dish. The dish should be served with vegetables and polenta.
South of Piedmont, with incredible sights of the Mediterranean, is Liguria. A small, steep piece of land home to some of the most underrated Italian white wines. Pigato, known elsewhere as Vermentino, is a noble grape that produces fresh, crisp, fragrant white wines that go well with seafood and light dishes.
In Liguria, Pigato is splendid with one of the region’s specialties: Pesto. A favorite pairing is Trenette al Pesto and the white wine Colli de Luni Vermentino: A linguini-like, long noodle is tossed with pesto Alla Genovese. Add a sip of the grippy Vermentino, and you have pure heaven.
Emilia Romagna is the heart of Italian cuisine. The collection of premium products in the region is stunning. Modena’s balsamic vinegar, prosciutto di Parma, Parmigiano Reggiano, what else do you need?
Winemakers make the cheap, sweet fizz you love or hate and higher quality, dry reds with an enviable palate. A classic pairing is Prosciutto di Parma and Lambrusco secco. A dry Lambrusco from a quality producer is delicious with ham and cured meats. The soft palate compliments the salty, meaty, robust flavors in prosciutto. Vast vineyards planted with Lambrusco seem infinite.
The classic food and wine pairing in Tuscany are Bistecca Fiorentina and Sangiovese. Tuscany is identified for its rustic red wine and fabulous rolling hills dotted with pine trees. The cuisine is modest and intimate except for the over-the-top Bistecca Fiorentina, a large T-bone steak that needs a robust wine by its side. Pair this beef steak with an age-worthy Brunello di Montalcino, Vino Nobile, or Chianti Classico Reserva, and you will be in heaven.
Abruzzo is a quiet region isolated by mountains. Its cuisine is divided, with seafood on the shores and meat on the hills.
Seafood dishes pair well with uncomplicated Trebbiano d’Abruzzo wine. Tomato-based pasta like spaghetti alla chitarra is excellent with the region’s reds. The classic pairing is Arrosticini and Montepulciano d’Abruzzo, a wine that is slowly becoming fashionable amongst sommeliers.
Arrosticini is traditional lamb skewers that are best enjoyed with a medium-bodied Montepulciano d’Abruzzo. The intense, juicy lamb skewers are lifted into elegance with the wine’s round, balanced fruit, and coating tannins.
Italy’s capital is Rome, and Rome is all about eating. With an extensive gastronomic offer, the iconic Roman dish is spaghetti alla carbonara. Egg, cheese, pepper, and guanciale (cured pork cheeks) make the base of this creamy pasta dish. Like dry Frascati, a fresh white wine of the locality, made with Trebbiano and Malvasia, tastes fantastic with the recipe. The crisp acidity cuts through the fat and cleanses the palate. Classic Pairing: Carciofi alla Romagna and Frascati When in Rome…
Italy is mainly surrounded by water, which means seafood abounds. The Campania region, especially the capital city, Napoli, has some of the finest seafood in the world.
Of course, Napoli is remembered chiefly for its pizza, locally paired with beer. Yes, what is thought to be a classic Italian food and wine pairing (pizza and red wine) is an American invention.
In Campania, a classic pairing is Risotto alla Pescatora and Falanghina. Creamy risotto with mixed seafood shines when combined with a light-bodied, high-acid white wine like Falanghina: arguably the best white wine to pair with italian food. You can pair any local seafood with one of the many dry white wines made here. The most important grapes are Greco, Falanghina, and Fiano.
Last but not least comes dessert. Sicily has a varied cuisine crowned by its pastries and sweets. You can find cannoli, a sweet tube-shaped pastry filled with sweet ricotta cheese, everywhere, but the best is enjoyed at the source—a cannolo filled with sweet ricotta pairs well with a delightful, fortified sweet Marsala.
As Italian appetizers and wine pairings go, nothing is better than a Sicilian Arancini with a glass of Nero d’Avola.
Until Next Time
We can go on and on. Italian wine and food pairing is a subject that takes a lifetime to master. Remember that local food goes well with local wine, especially when you talk about Italy. A little research will help you find good regional pairings that will work every time.
We recently had a question “what to drink with Italian food besides wine?” We didn’t know what to answer. Beer?
Which wine goes well with Italian food?
The best red or white wine with Italian food depends on three points: What part of Italy is the dish from? What are the primary flavors of the dish? What is the major protein in the dish?
What wine goes with Italian pasta?
For red sauces, a Primitivo is a good choice. For pasta from the northern regions of Italy, a Barbera is another top choice.
What white wine goes best with Italian food?
The answer to this question is pretty straightforward: white Italian wine. We would recommend looking at the region of Italy the food comes from and selecting a bottle of red from that region.
What red wine goes best with Italian food?
The answer to this question is pretty straightforward: red Italian wine. We would recommend looking at the region of Italy the food comes from and selecting a bottle of red from that region.