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Italian cuisine is so vast and site-specific that it is hard to define. With a great array of carbohydrate-rich recipes, light summer dishes and iconic meat recipes, Italian cuisine can suit anybody, no matter how picky. The sacred rule of “what grows together goes together” is particularly true for Italian food. You’ll find that for every regional classic such as pasta alla Bolognese, Tajarin or bistecca Fiorentina, there is a great, local wine that perfectly pairs. Don’t feel overwhelmed with wine choices, follow our tips below and find the perfect wine for your Italian meal.
Italian cooking aligns with Italian wine at the regional level, each DOC and DOCG evolving alongside its local table. Read more
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Wine matches
£0–6022
Price range
Grape colour mix
55%
red
45%
white
Match wine to the region of the dish. Tuscan food wants Tuscan wine; Piedmontese dishes want Piedmontese wine.
Reach for Italian sparkling (Franciacorta, Prosecco Superiore, Lambrusco) with cured meats, antipasti and fried dishes. The fizz is the tool.
Never pair dense structural reds (Barolo, Amarone, Brunello) with sweet dishes. Sugar beats tannin every time.
Never use a bottle you would not drink by itself. Pairing amplifies both food and wine, never rescues a bad glass.
Showing 1–10 of 108 dishes
Slow-braised lamb shoulder ragu with red wine, tomato, peperone crusco and fresh oregano, served over orecchiette or cavatelli. A Sunday primo from interior Basilicata, especially around Matera and Potenza. Pairs with Aglianico del Vulture Superiore.
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Agnolotti del Plin are the Piedmontese pinched ravioli, thimble-sized egg pasta parcels filled with roast veal, pork and cabbage. The plin is the pinch done by pinky and thumb; Langhe housewives still shape them by hand. A young Barbaresco DOCG or Barbera d'Alba DOCG answers the filling; Roero Arneis DOCG is the white alternative when served in broth.
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Anelletti al Forno is Sicily's ring-pasta bake, small pasta rings layered with meat ragù, aubergine, hard-boiled egg and caciocavallo. Palermitani make it; nonne guard the ratios. Nero d'Avola DOC from the southeast or Cerasuolo di Vittoria DOCG carries the ragù weight; Nerello Mascalese from Etna Rosso DOC lifts the dish when the aubergine is prominent.
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Orecchiette con Cime di Rapa is a traditional dish from Puglia, featuring the slightly bitter taste of broccoli rabe paired with the starchy texture of orecchiette pasta. This dish is well-suited to light and crisp white wines that can complement the bitterness and enhance the flavors without dominating the palate. Italian white wines like Verdicchio, known for its mineral quality and crispness, Falanghina, with its pleasant floral and slightly spicy profile, or Fiano, with hints of nuts and herbs, are excellent choices. These wines offer a good balance of acidity, which is key to refreshing the palate when eating greens like broccoli rabe.These wines should be served chilled to enhance their refreshing qualities against the rich, green flavors of the dish. If you prefer a red wine, choosing a lighter, low-tannin red like Schiava or even a young Barbera could work, providing a fruity contrast without overwhelming the dish with heaviness or tannins.
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Arancini are Sicily's riceball street food, palm-sized fried spheres of saffron risotto wrapped around a core of ragù or mozzarella. Catania serves them arancini (pointed, orange-shaped); Palermo serves arancine (round). Frappato from Vittoria keeps it light; Cerasuolo di Vittoria DOCG, the Frappato and Nero d'Avola blend, picks up the heavier ragù-filled versions.
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Arrosticini are the Abruzzese street skewers, twenty-centimetre rods of sheep threaded onto cane and cooked over a narrow canal-grill called canalina. Roseto degli Abruzzi and the Gran Sasso foothills are the spiritual home. Cerasuolo d'Abruzzo DOC served cold is the summer classic; Montepulciano d'Abruzzo DOC takes the colder months. Trebbiano d'Abruzzo is the white alternative.
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Baccala a Ciuredda is a Basilicata salt cod stew, desalted fillets simmered with tomato, onion, olives and capers until the broth turns sweet and savoury. The dish belongs to the Lucanian inland table, where bread is used to catch the juices at the bottom of the bowl. A crisp Matera Bianco DOC or another bright southern white with clean acidity keeps pace with the salt-tomato profile without eclipsing the cod.
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Baccala alla Cosentina is Cosenza's contribution to the Italian salt cod canon, simmered with sweet peppers, tomato, garlic and a hit of chilli. The style belongs to the inland Sila highlands rather than the Calabrian coast. Ciro Bianco DOC from Greco Bianco, or a Cirò Rosato from Gaglioppo, handles the cod and buffers the chilli without going sharp.
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Baccala Mantecato is Venetian comfort food, salt cod pounded with olive oil until it goes pale and creamy, served on a slab of soft white polenta. Ca' Foscari and the bacari of the Rialto still offer it as cicchetti. Soave Classico DOC from Garganega or a Lugana DOC from Turbiana has the acid to cut the oil-whipped cod; a brut Lessini Durello DOC adds the sparkling option.
Appellations to explore
Baci di Alassio are the Ligurian riviera's hazelnut-chocolate cookies, twin domes of ground hazelnut sandwiched around dark chocolate. Pasquale Balzola invented them in Alassio in 1919. Moscato d'Asti DOCG or a chilled Brachetto d'Acqui DOCG bring the aromatic sweetness to mirror the cookie; both are Piedmontese cross-border choices.
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Italian cooking aligns with Italian wine at the regional level, each DOC and DOCG evolving alongside its local table. Sangiovese acidity meets tomato sauces across Tuscany and Emilia, Nebbiolo tannin carries braised beef through Piedmont, and Vermentino lifts seafood along the Ligurian and Sardinian coasts. Fino sparklers such as Franciacorta and Prosecco Superiore cut cured antipasti and fried classics, while Moscato d'Asti, Brachetto d'Acqui and Vin Santo anchor the desserts the rest of the world imports.
The safest rule is regional: match the dish to a wine from the same region. Piedmontese agnolotti go with Nebbiolo or Barbera; Tuscan ribollita with Sangiovese; Campanian seafood with Falanghina or Fiano. Italian food and Italian wine evolved alongside each other, and the regional match is almost always the right answer.
Yes, as the default. Tuscan food with Tuscan wine. Piedmontese food with Piedmontese wine. Departures are fine when they make sense, such as a northern Nebbiolo with a central Italian truffle dish when the acid-tannin profile matches. Breaking the regional rule needs a specific reason, not a preference.
Tomato acidity asks for a wine with matching acidity and medium body. Sangiovese (Chianti Classico DOCG, Morellino di Scansano DOCG) is the default; Montepulciano d'Abruzzo DOC works for heavier versions; Aglianico del Vulture DOC handles the southern chilli and long-cooked ragù.
Cream and egg yolks need acid to cut the fat, not tannin to compete with it. Vermentino di Gallura DOCG, Fiano di Avellino DOCG or a still Franciacorta DOCG handle carbonara, cacio e pepe and cream-and-butter dishes; light red options are Barbera d'Asti or Cesanese del Piglio DOCG.
It depends on the risotto's flavour leader. Seafood and lemon risottos want Vermentino di Gallura DOCG or Soave Classico DOC; risotto alla Milanese suits Franciacorta DOCG or a Turbiana from Lugana DOC; porcini and truffle risottos match Nebbiolo from Alba or Valtellina; radicchio and Gorgonzola risottos prefer Valpolicella Corvina or late-harvest Moscato.
Pizza wants wines that cope with tomato acidity and char without flattening. Aglianico del Vulture DOC, Montepulciano d'Abruzzo DOC and young Sangiovese (Chianti DOCG, Morellino di Scansano DOCG) are the classic reds; Falanghina, Fiano di Avellino DOCG and Greco di Tufo DOCG handle white pies and seafood toppings; Prosecco Superiore works on marinara and margherita.
Match the weight and age of the cheese. Fresh ricotta and young mozzarella prefer Vermentino or Verdicchio. Aged pecorino and Parmigiano Reggiano go with Chianti Classico Riserva, Brunello di Montalcino or aged Sagrantino di Montefalco. Gorgonzola needs sweet or very structured wine: Moscato d'Asti, Passito di Pantelleria or a mature Barolo Riserva.
Italian dessert wine tradition is the deepest in the world. Moscato d'Asti DOCG for light fruit and panna cotta; Brachetto d'Acqui DOCG for dark chocolate and berries; Vin Santo del Chianti Classico DOC for cantucci, torta della nonna and panettone; Passito di Pantelleria DOC and Sagrantino di Montefalco Passito DOCG for heavier Christmas bakes.
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