Notes from Italian Food and Wine Pairing Class



I missed last week’s session, so would appreciate if someone could send me their notes. Or, let me copy your notes.

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Bill Wargo

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Italian Food & Wine Pairing

60 million and an area slightly larger than the state of Arizona, Italy is a diverse little nation boasting an equally diverse cuisine.


bruschetta, spaghetti alla carbonara, artichokes alla Roman

famous for fresh and dried pastas, superior artichokes and zucchini, and meltingly tender porchetta bucatini all amatriciana (hollow spaghetti with tomato, onions, and bacon) or spaghetti carbonara (a creamy pasta dish with egg, cheese, and black peppercorns).


pizza, buffalo mozzarella, calzone

fertile volcanic soil, which affords lush produce like San Marzano tomatoes, eggplant, peppers, salad greens, figs, and lemons. bread-loving culture combine


rich volcanic soil, which produces an abundance of lemons, blood oranges, almonds, olives, and other fruit.
lamb, pork, veal, and rabbit, is common in central Sicily, where locals claim they invented the meatball, called polpetti.

Pasta is usually topped with heady, spicy tomato sauce. caponata, veal Marsala


Pecorino cheese, steak alla fiorentina

olive oils, sheep’s milk cheeses, and meat dishes. Bread, baked in giant, salt-free loaves, is king in this region, and locals incorporate it into numerous salads and soups, including ribollita (vegetable soup) and panzanella, a salad composed of crumbled bread, tomatoes, onions, and basil.


Parmigiano Reggiano, tortellini, Bolognese sauce, balsamic vinegar of Modena

rich in meats and super-eggy pasta. Home of prosciutto di Parma and Parmigiano Reggiano.


polenta/risotto. Fish and seafood at the coast, veg and frog inland. meat sauce (ragù) often made with duck meat.

Beans, peas and other legumes are seen in these areas with pasta e fagioli (beans and pasta) and risi e bisi

Soppressa Vicentina, garlic salami, Piave cheese and Asiago cheese.

High quality vegetables are prized,
most popular dish of Venice is fegato alla veneziana, thinly-sliced veal liver sauteed with onions.

Squid and cuttlefish are common ingredients, as is squid ink, called nero di seppia.

Trentino-Alto Adige

sausages, polenta, yogurt, cheese, potato cake, and freshwater fish.

traditional speck juniper-flavored ham. Goulash, spätzle and rye bread are regular dishes, along with potatoes, dumpling, homemade sauerkraut, and lard.


risotto, osso bucco, and polenta. Not pasta, Butter and lard, not olive oil, and meat is eaten extensively.

risotto alla milanese, flavoured with saffron

cotoletta alla milanese (a fried cutlet similar to Wiener schnitzel, but cooked “bone-in”)

Gran Padano, blue-veined Gorgonzola, soft, ripe Taleggio, tangy Provolone, and creamy Robiola.

nebbiolo, pinot nero, sparkling wine.


bagna Lauda
Beef Carpaccio
pasta with meat-based ragu or with a butter and sage mixture
Brasato al Barolo

Nebbiolo, Barbera, Dolcetto

ADVANCED Italian Food & Wine Pairing

Grilled Artichoke / Porchetta with Grechetto

Mozzarella, tomatoes and olive oil with Fiano Di Avellino

Meatball with spicy tomato sauce with Nero d’Avola

Pork with juniper berries and sage with Chianti

Balsamic Egg with truffle salt and Lambrusca

Trentino-Alto Adige
Speck with Pinot Nero

Gran Padano with Valtellina Nebbiolo

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