Tuscany
4 wine routes
All 4 Tuscany drives
Page 4 of 11
Italian Food and Wine Pairing Guide, Page 4
Pairings at a Glance
Showing 31–40 of 109 dishes
Eggplant parmesan
For Eggplant Parmesan, choosing a wine with good acidity is key to pairing with the acidity in the tomato sauce. Medium to full body can stand up to the dish's heft, and tannins should be moderate to low to avoid clashing with the dish’s cheesy component. A moderate level of tannins can provide a nice counterpoint to the soft texture of the eggplant. Italian wines are often a good match for Italian dishes due to regional pairing synergy. A Chianti Classico, with its bright acidity and cherry flavors, could complement the tomato sauce, while its savory notes echo the parmesan. Sangiovese, the grape behind Chianti, typically has a profile that makes it a versatile partner to dishes with tomato sauce. Alternatively, a medium-bodied Barbera offers vibrant acidity and a touch of fruitiness to balance the savory cheese and earthy eggplant.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Also worth trying
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.
Appellations to explore
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.
Perfect grape varieties
Also worth trying
Nuragus
Torbato
Appellations to explore
Cinque Terre/Cinque Terre SciacchetràDOC
Val di CorniaDOC
Vermentino di GalluraDOCG
Vermentino di SardegnaDOC
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.
Perfect grape varieties
Also worth trying
Appellations to explore
Collio Goriziano/CollioDOC
Friuli Colli OrientaliDOC
Friuli/Friuli Venezia GiuliaDOC
LisonDOCG
RosazzoDOCG
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.
Perfect grape varieties
Appellations to explore
Falerno del MassicoDOC
BasilicataIGT
Aglianico del TaburnoDOCG
Aglianico del VultureDOC
Aglianico del Vulture SuperioreDOCG
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.
Perfect grape varieties
Also worth trying
Malvasia
Pignoletto
Appellations to explore
BivongiDOC
Cannellino di FrascatiDOCG
ChiantiDOCG
Colli Bolognesi PignolettoDOCG
Frascati SuperioreDOCG
Gorgonzola, pear, and walnut risotto
This risotto combines the creamy, bold flavor of Gorgonzola, the sweet, floral notes of pear, and the rich, earthy taste of walnuts. A full-bodied red like Cabernet Sauvignon, with its commanding tannins and notes of black cherry and blackberry, can stand up to the risotto's flavors, complementing the Gorgonzola and walnuts. The wine's body and moderate to high alcohol content ensure it can handle the dish's complexity and intensity.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Appellations to explore
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.
Perfect grape varieties
Also worth trying
