Tuscany
4 wine routes
All 4 Tuscany drives
Page 5 of 11
Italian Food and Wine Pairing Guide, Page 5
Pairings at a Glance
Showing 41–50 of 109 dishes
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.
Perfect grape varieties
Appellations to explore
ValtenesiDOC
Barbera d'AlbaDOC
Barbera d'AstiDOCG
Barbera del MonferratoDOC
Barbera del Monferrato SuperioreDOCG
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.
Perfect grape varieties
Also worth trying
Appellations to explore
BasilicataIGT
Aglianico del TaburnoDOCG
Aglianico del VultureDOC
Aglianico del Vulture SuperioreDOCG
BolgheriDOC
Lumachine alle Schegginese
Lumachine alle Schegginese is the Umbrian pasta with black truffle, snail-shaped lumachine tossed with shaved tartufo nero di Norcia in anchovy-garlic butter. Scheggino is the town; the truffle is what you pay for. Sagrantino di Montefalco DOCG handles the earth; Grechetto di Todi DOC is the white alternative when the truffle is less generous.
Perfect grape varieties
Sagrantino
Also worth trying
Appellations to explore
Maccheroncini di Campofilone
Maccheroncini di Campofilone are the Marche's tissue-thin egg pasta, traditionally cut to 0.3 mm by hand at Campofilone near Fermo. The pasta is served in light meat ragù or seafood broth. Verdicchio dei Castelli di Jesi DOC handles the delicate dough; Rosso Piceno DOC brings the red when the ragù lead.
Perfect grape varieties
Also worth trying
Appellations to explore
Malloreddus alla Campidanese
Malloreddus alla Campidanese is the Sardinian gnocchetti with sausage-and-saffron ragù. The pasta is made with semolina and saffron; the sauce is slow-cooked pork sausage and grated pecorino sardo. Cannonau di Sardegna DOC, the local Grenache, carries the sausage weight; Monica di Sardegna DOC is the lighter option for warmer months.
Perfect grape varieties
Also worth trying
Appellations to explore
Carignano del SulcisDOC
Cinque Terre/Cinque Terre SciacchetràDOC
Monica di SardegnaDOC
Val di CorniaDOC
Vermentino di GalluraDOCG
Orecchiette con cime di rapa
Orecchiette con Cime di Rapa is the Pugliese Sunday standard, hand-shaped orecchiette with bitter broccoli rabe, anchovy, garlic and chilli. Bari and the Salento both claim the technique; both use the same ingredients. Negroamaro rosato from Salento DOC mirrors the bitter greens; Verdeca from Locorotondo DOC works for lighter preparations.
Perfect grape varieties
Also worth trying
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.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Tintilia
Also worth trying
Appellations to explore
Aglianico del TaburnoDOCG
Aglianico del VultureDOC
Aglianico del Vulture SuperioreDOCG
BasilicataIGT
Castel del Monte Rosso RiservaDOCG
Pane Cotto
Pane Cotto is a Pugliese survival dish, dry bread revived in vegetable broth with olive oil and garlic. Traditional Apulian tables bulk it with wild chicory or borage, finishing with grated pecorino and a pinch of chilli. A young Negroamaro rosato or a fresh Locorotondo Bianco DOC from the Murgia carries the oil and broth without overshadowing the bread.
Perfect grape varieties
Also worth trying
Appellations to explore
Panettone
Panettone is Milan's Christmas loaf, a tall dome of slow-leavened brioche packed with candied citrus and raisins, the result of a 36-hour triple-rise lievitazione. Moscato d'Asti DOCG is the Italian Christmas tradition; a chilled Franciacorta Dosaggio Zero or Brachetto d'Acqui DOCG take the modern elegant pair.
Appellations to explore
Asolo ProseccoDOCG
AstiDOCG
Brachetto d'Acqui/AcquiDOCG
CanelliDOCG
Conegliano Valdobbiadene ProseccoDOCG
