Tuscany
4 wine routes
All 4 Tuscany drives
Page 11 of 11
Italian Food and Wine Pairing Guide, Page 11
Pairings at a Glance
Showing 101–109 of 109 dishes
Pizza Fritta (Pizza Fritta)
Pizza Fritta is a Campanian fried pizza, often stuffed with ricotta, salami and tomato before the dough turns crisp outside and soft within. The pairing has to reset fat quickly. Lambrusco, Barbera and dry Prosecco bring the cut, while Falanghina is the white choice when the filling leans more ricotta than salami.
Perfect grape varieties
Also worth trying
Appellations to explore
Asolo ProseccoDOCG
Barbera d'AlbaDOC
Barbera d'AstiDOCG
Barbera del MonferratoDOC
Barbera del Monferrato SuperioreDOCG
Sfincione, Sicilian Pizza (Sfincione)
Sfincione is a Sicilian thick pizza, often layered with onion, tomato, anchovy, oregano and caciocavallo rather than fresh mozzarella. The sweet onion and savoury anchovy need a wine with both fruit and salt-friendly acidity. Nero d'Avola works when the topping is rich, Nerello Mascalese keeps it fresher, and Grillo is the white option.
Perfect grape varieties
Also worth trying
Focaccia (Focaccia)
Focaccia is the Ligurian olive-oil flatbread, dimpled, salty and fragrant before it ever needs a topping. The wine should clean up oil and sea salt without overwhelming the bread. Vermentino and Pigato are the natural Ligurian choices, while Prosecco Superiore works when the focaccia is served as aperitivo food.
Perfect grape varieties
Also worth trying
Appellations to explore
Asolo ProseccoDOCG
Cinque Terre/Cinque Terre SciacchetràDOC
Conegliano Valdobbiadene ProseccoDOCG
ProseccoDOC
Rossese di Dolceacqua/DolceacquaDOC
Focaccia Genovese (Focaccia Genovese)
Focaccia Genovese is a Ligurian bread of olive oil, salt and soft chew, usually eaten plain enough for the dough to matter. A heavy red misses the point. Vermentino and Pigato keep the oil bright, Prosecco adds lift, and light Rossese can work when the bread is served with cured meats.
Perfect grape varieties
Also worth trying
Appellations to explore
Asolo ProseccoDOCG
Cinque Terre/Cinque Terre SciacchetràDOC
Conegliano Valdobbiadene ProseccoDOCG
ProseccoDOC
Rossese di Dolceacqua/DolceacquaDOC
Focaccia Barese (Focaccia Barese)
Focaccia Barese is an Apulian tomato and olive focaccia, softer and more Mediterranean than the plain Ligurian style. Cherry tomato acidity, olive brine and oil need freshness before power. Negroamaro rosato, lighter Primitivo, Vermentino or Falanghina keep the bread savoury and the toppings bright.
Perfect grape varieties
Also worth trying
Appellations to explore
BasilicataIGT
BrindisiDOC
Cinque Terre/Cinque Terre SciacchetràDOC
CopertinoDOC
Falanghina del SannioDOC
Focaccia di Recco (Focaccia di Recco)
Focaccia di Recco is a Ligurian cheese-filled flatbread, thin sheets of dough trapping warm stracchino rather than behaving like pizza. The cheese is tangy and creamy, so the wine needs snap. Pigato and Vermentino are the cleanest matches, with dry Prosecco useful when the bread is eaten hot from the oven.
Perfect grape varieties
Pigato
Also worth trying
Appellations to explore
Asolo ProseccoDOCG
Cinque Terre/Cinque Terre SciacchetràDOC
Conegliano Valdobbiadene ProseccoDOCG
ProseccoDOC
Rossese di Dolceacqua/DolceacquaDOC
Schiacciata (Schiacciata)
Schiacciata is a Tuscan olive-oil flatbread, often salty enough to make wine taste softer and sweeter. Plain schiacciata favours Vermentino or Trebbiano, while prosciutto or pecorino pushes it toward Sangiovese. The key is freshness: too much oak or alcohol turns a simple bread into a tiring pairing.
Perfect grape varieties
Also worth trying
Crescia
Crescia is the Marche flatbread, a cousin of piadina enriched with egg and lard, cooked on a tile and stuffed with cheese and cured meats. The Montefeltro version is thick; the Urbino version thinner. Verdicchio dei Castelli di Jesi DOC handles the cheese and pork fat, while Rosso Piceno DOC is the weekend choice for richer stuffings.
Perfect grape varieties
Also worth trying
Appellations to explore
Torta al testo
Torta al Testo is the Umbrian flatbread cooked on the testo, a flat stone or cast-iron disc heated over embers. Perugian tables stuff it with porchetta, sausage or wild greens. Montefalco Rosso DOC or a still Grechetto di Todi DOC carries the pork-and-sage direction the filling usually goes in.
Perfect grape varieties
Also worth trying
Sagrantino
Grechetto
Appellations to explore
