Page 7 of 11
Italian Food and Wine Pairing Guide, Page 7
Pairings at a Glance
Showing 61–70 of 109 dishes
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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Rocciata
Rocciata is the Umbrian spiral pastry, a rolled sheet of pasta matta around apples, walnuts, raisins and cinnamon. The pastry crossed into Umbria from the Hapsburg north and now reads entirely local. Sagrantino di Montefalco Passito DOCG is the great Umbrian sweet-wine match; Vin Santo Umbro is the quieter option.
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Sciatt valtellinesi
Sciatt are the Valtellina buckwheat fritters, small rounds of batter wrapped around Casera or Bitto and deep-fried. The outside stays crisp; the inside runs when cut. Valtellina Superiore DOCG, made from the Nebbiolo clone locally called Chiavennasca, has the acid and the Alpine smoke to hold against the cheese.
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Scrippelle
Scrippelle 'Mbusse is the Teramano crepe soup, thin Italian crepes rolled with pecorino and bathed in chicken broth. The dish is Abruzzese home cooking. Trebbiano d'Abruzzo DOC in its fuller styles, or a Cerasuolo d'Abruzzo DOC rosato, keep the pairing delicate enough not to drown the broth.
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Seadas
Seadas are the Sardinian cheese-pastry paradox, filled with fresh pecorino and lemon zest, deep-fried and drowned in bitter miele di corbezzolo. The cheese-plus-dessert logic is Sardinian shepherd's cooking. Vernaccia di Oristano DOC, a sherry-style oxidative white, is the canonical pair; Malvasia di Bosa DOC and sweet Moscato di Sardegna are alternatives.
Appellations to explore
Spaghetti alla chitarra
Spaghetti alla Chitarra are the Abruzzese square-section noodles cut on the chitarra, a wire-strung wooden frame. The pasta is traditionally served with lamb ragù or a tomato-and-pepper sauce. Montepulciano d'Abruzzo DOC, full-bodied and spicy, is the regional match; Cerasuolo d'Abruzzo rosato handles lighter tomato versions.
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Spatzle or Tyrolean dumplings
Spatzle are the Alto Adige soft dumplings, green-tinted with spinach and served with browned butter and speck. The cookery is Alpine-Austrian in execution, Italian by postcode. Lagrein from Alto Adige DOC brings the weight; Gewürztraminer late-harvest is the aromatic alternative; Pinot Grigio Alto Adige DOC keeps the summer plate.
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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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Strangolapreti Alla Potentina
Strangolapreti alla Potentina are the Basilicata ricotta-and-bread dumplings, named for the priests the dish was meant to choke. Potenza kitchens keep the recipe. Aglianico del Vulture DOC brings the regional backbone; Fiano di Avellino DOCG covers the spring version with peas and mint.
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