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.
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.
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
Speck with Pinot Nero
Gran Padano with Valtellina Nebbiolo
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