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Italian Food and Wine Pairing Guide, Page 4
Pairings at a Glance
Showing 31–40 of 109 dishes
Fiorentina steak
Bistecca alla Fiorentina, or Italian Fiorentina steak, is a Tuscan steak traditionally from the Chianina breed of cattle. It's a thick, typically very large steak grilled over a wood fire and seasoned simply with olive oil, rosemary, salt, and sometimes black pepper. The steak is known for its rich, succulent flavor and is often shared among several diners due to its size.The Italian Fiorentina steak calls for a wine that can stand up to its robust flavors and rich, juicy texture. A full-bodied wine with pronounced tannins is ideal, as the proteins and fats in the steak will soften the astringency of the tannins, resulting in a smoother taste experience.The wine should be dry to complement the natural savoriness of the meat without competing with its flavors. A high alcohol content (over 13% ABV) can also match the intensity of the dish. Classic pairings include a robust Chianti Chianti Classico a bold Brunello di Montalcino, or a Super Tuscan, all of which hail from the same region as this iconic steak. These wines not only match the weight and flavors of the steak but also harmonize beautifully with the traditional Tuscan preparation.
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Fonduta
Piedmontese fonduta is Italy's answer to fondue - a silky blend of Fontina cheese, butter, egg yolks and milk, often drizzled with white truffle. The dish is extraordinarily rich, with the earthy truffle adding layers of complexity that call for an equally aromatic wine.
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Fregula ai frutti di mare
Fregula ai Frutti di Mare is the Sardinian toasted semolina cooked risotto-style with clams, mussels and shrimp from the lagoons of Cabras or the Costa Smeralda. The toasted grains soak broth without dissolving. Vermentino di Gallura DOCG is the canonical pair; Nuragus di Cagliari DOC or a Torbato di Alghero extend the white options southward.
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Frico
Frico is a Friulian classic - a crispy cheese pancake made from Montasio cheese, sometimes with potatoes. The golden, caramelised edges and nutty flavour create a satisfying crunch that pairs wonderfully with the region's own white wines, particularly those with enough body to match the cheese's intensity.
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Frittata di maccheroni
Frittata di Maccheroni is the Neapolitan leftover-pasta frittata, yesterday's spaghetti bound with egg and cheese and pan-fried into a crisp cake. Naples runs it as beach food and picnic food. Falanghina dei Campi Flegrei DOC handles the cheese; a light Piedirosso from Lacryma Christi del Vesuvio DOC takes the heartier versions stuffed with cold-cuts.
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Gnocco fritto
Gnocco fritto is Emilia Romagna's lard-fried dough, served hot under a pile of salumi and soft cheese. The frying is the dish: lardo or rendered pork fat, crisped until the dough puffs and crackles. Emilian tables default to Lambrusco di Sorbara or Grasparossa, the sparkling fizz cutting the fat completely; a still Pignoletto from the Colli Bolognesi DOC is the summer alternative.
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Impepata di cozze
Impepata di Cozze is Naples in a bowl, mussels steamed in their own liquor with olive oil, garlic and a long grind of black pepper. The dish is raw fishmonger cooking, ready in eight minutes. Falanghina dei Campi Flegrei DOC or an Ischia Biancolella DOC stay coastal and mineral; Greco di Tufo DOCG scales up for richer mussel runs.
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Insalata Caprese
Insalata Caprese is the Isle of Capri summer on a plate: sliced mozzarella di bufala, ripe tomato, basil, olive oil. Every component is raw; the dish succeeds on the quality of the three core ingredients. Falanghina del Sannio DOC or a young Fiano di Avellino DOCG carries the sweet-acid tomato and the milk of the mozzarella without complicating the plate.
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Lasagna
Italian Lasagna is a rich and hearty dish layered with pasta, cheese, a robust tomato sauce, and often includes ground meat or vegetables. The multiple layers of flavours – the acidity from the tomatoes, the creamy cheese, and the savoury meat – demand a wine that can stand up to the complexity without being overshadowed. A wine with a full body and pronounced tannins can cut through the richness of the cheese and meat, while acidity is important to balance the tomato-based sauce. Lasagna pairs wonderfully with wines that offer a counterpoint to its savory profile, with enough structure to cleanse the palate.For an Italian Lasagna, a traditional choice would be a Chianti Classico or a Barbera, both offering acidity and tannins that harmonise with the tomato sauce and the cheese. Other options like a Merlot or a Zinfandel can also pair well, providing the necessary full-bodied and fruity characteristics to complement the dish.
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Lucanica (Lucanica)
Coarse-grained pork sausage from Basilicata, seasoned with fennel seeds, peperoncino and garlic. Traditionally cured in pig caul or grilled fresh over olive-wood embers. The Roman writer Marcus Terentius Varro named it the prototype of all Italian sausages. Pairs with Aglianico del Vulture Riserva.
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