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Italian Wine Pairings for Desserts, Page 2
Pairings for Italian Desserts
Showing 11–13 of 13 dishes
Tegole
Tegole valdostane are thin almond wafers, named for the shape of the local roof tiles they resemble. Saint-Vincent and the Aosta valley make them as an after-dinner sweet with coffee. Chambave Muscat from the Valle d'Aosta DOC or a Moscato d'Asti DOCG carry the almond delicately; Petite Arvine Flétri is the structured Valdostano sweet alternative.
Perfect grape varieties
Also worth trying
Appellations to explore
Torta Barozzi
Torta Barozzi is the Emilian dark-chocolate and coffee cake, invented in 1886 by Pasticceria Gollini in Vignola. The recipe is guarded; the texture is almost flourless. Lambrusco Grasparossa di Castelvetro amabile matches the dark chocolate; Recioto della Valpolicella DOCG brings the elegant option; Vin Santo del Chianti Classico carries the coffee note.
Appellations to explore
Torta Della Nonna
Torta della Nonna is the Tuscan grandmother's custard tart, shortcrust filled with crema pasticciera and studded with pine nuts, baked until the surface blisters. Every Tuscan kitchen carries a version. Vin Santo del Chianti Classico DOC, from Trebbiano Toscano and Malvasia dried on cane racks, is the correct pair; the tart was built around the dunking ritual.
Perfect grape varieties
Also worth trying
Appellations to explore
