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Italian Wine Pairings for Meat, Steak and Lamb, Page 2
Pairings for Italian Meats
Showing 11–18 of 18 dishes
Ossobuco alla Milanese
Ossobuco alla Milanese is the cross-cut veal shank braised until the marrow gives, finished with a raw gremolata of parsley, lemon zest and garlic. The risotto alla Milanese is the rice course served alongside, not underneath. Gattinara DOCG or a Valtellina Superiore DOCG, both Nebbiolo, bring the tannin structure the collagen asks for; Barbera d'Asti is the lighter weekday alternative.
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Pampanella (Pampanella di San Martino in Pensilis)
Pork ribs and shoulder marinated in sweet paprika, peperoncino, garlic and white wine vinegar, then slow-roasted until crusted. The signature street-food of Bassa Molise, especially around San Martino in Pensilis. Pairs with Tintilia del Molise DOC or a chilled Biferno Rosato.
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Polenta alla Valdostana
Polenta alla Valdostana is Alpine polenta finished with melted Fontina and butter from the summer pastures, the Valle d'Aosta's answer to winter. The cheese is added off the heat so it strings rather than breaks. Torrette Petit Rouge or a Fumin from the Valle d'Aosta DOC bring the fruit to cut the Fontina fat; a lighter Nebbiolo from Carema works if the polenta is heavily buttered.
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Porceddu
Porceddu is Sardinia's spit-roast suckling pig, turned over olive wood embers for hours until the skin cracks like glass. The roasted pig is traditionally laid on myrtle leaves to finish. Cannonau di Sardegna DOC, made from the Sardinian Grenache clone, is the automatic pair; Carignano del Sulcis DOC extends the red options, while Monica di Sardegna is the lighter mid-meal glass.
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Porchetta
Porchetta is central Italy's boned, stuffed, roast pig, flavoured with fennel, rosemary and garlic then roasted until the skin is lacquered. Ariccia and Norcia both claim it; both are right. Cesanese del Piglio DOCG or a Montefalco Rosso DOC from Sagrantino blends carry the fat and herb lift the dish needs; Chianti Classico DOCG works when the filling is more restrained.
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Spezzatino di pecora
Spezzatino di Pecora is the southern Italian mutton stew, tough older-sheep meat slow-braised with tomato, onion and herbs until the broth goes dark. Basilicata, Calabria and the Murgia plateau of Apulia all claim versions. Aglianico del Vulture DOC or a Cirò Rosso Classico DOC from Gaglioppo bring the tannin the gamey mutton requires; Primitivo di Manduria softens things if the sauce is sweeter.
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Vitello Tonnato
Vitello Tonnato is the Piedmontese cold summer veal, sliced thin and covered with an emulsion of tuna, capers, anchovy and egg yolk. The dish is 19th-century Piedmontese bourgeois cooking, served at room temperature on hot days. Roero Arneis DOCG or a Gavi di Gavi DOCG from Cortese bring the crispness the tuna-emulsion demands; a Barbera d'Alba served slightly cool handles the heavier winter version.
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Agnello Cacio e Ova (Agnello cacio e ova)
Molise's flagship Easter lamb, slow-braised in white wine with garlic and parsley, then finished off the heat by stirring through a beaten mixture of eggs and grated pecorino cacio. The residual heat sets the egg and cheese into a glossy golden coating around each piece, never breaking into scramble. Tintilia del Molise DOC is the regional answer: a peppery, medium-bodied red whose savoury dark fruit and Apennine herbal lift carry the richness of the egg-cheese sauce without overshadowing delicate spring lamb. For a fuller pour, Aglianico del Vulture from neighbouring Basilicata adds tannic backbone, while a chilled Falanghina del Sannio works well for guests who prefer white.
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