Tuscany
4 wine routes
All 4 Tuscany drives
Page 7 of 11
Italian Food and Wine Pairing Guide, Page 7
Pairings at a Glance
Showing 61–70 of 109 dishes
Polenta e schie
Polenta e Schie are tiny grey lagoon shrimps served on a wedge of soft white polenta, the Venetian back-canal classic. The shrimps come from the Chioggia side of the lagoon; the polenta is always white, never yellow. Soave Classico DOC from Garganega or a Prosecco Superiore di Valdobbiadene DOCG answer the sweet-crustacean shrimp without getting in the way.
Perfect grape varieties
Also worth trying
Appellations to explore
ProseccoDOC
Alto Adige/SüdtirolDOC
Asolo ProseccoDOCG
Conegliano Valdobbiadene ProseccoDOCG
GambellaraDOC
Polpo alla pignata
Polpo alla Pignata is a Salento octopus stew, slow-cooked in terracotta with tomato, onion, olives and bay until the flesh gives way under a spoon. The dish belongs to the Puglian seaside table, where the pignata concentrates the sauce and lends a faint earthy note. A chilled Salice Salentino rosato or a fresh Verdeca-based white keeps the tomato and brine in line without flattening the octopus.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Also worth trying
Carignano
Monica
Bovale
Appellations to explore
Carignano del SulcisDOC
Monica di SardegnaDOC
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.
Perfect grape varieties
Cesanese
Also worth trying
Appellations to explore
Porcini mushroom risotto
Porcini Mushrooms Risotto (or Risotto ai Funghi Porcini) is a celebrated Italian dish that draws its rich, earthy flavor from the porcini mushrooms. It pairs ideally with a medium-bodied Italian Nebbiolo. The Nebbiolo's nuanced profile, marked by its effusive fragrance, pale color, and complex flavor, complements the risotto's earthy tones. The wine's high acidity and low tannin content match well with the creamy, savory nature of the risotto. For a white wine pairing, Chardonnay stands out. Its fuller body and acidity level provide a satisfying contrast to the dish, while its flavor profile can elevate the earthy and umami elements of the porcini mushrooms.
Perfect grape varieties
Also worth trying
Appellations to explore
Pumpkin risotto
Pumpkin Risotto (or Risotto alla Zucca) is characterized by its gentle sweetness and smooth texture, finds a harmonious match with oaked Chardonnay. These wines, known for their creamy texture and rich flavor profile, mirror the pumpkin's subtle sweetness, while their oak influences add complexity.The balanced acidity of these wines cuts through the risotto's richness, ensuring a well-rounded tasting experience. Alternatively, medium-bodied reds like Chianti or Barbera can also pair effectively. Their vibrant acidity and fruit-forward notes provide a pleasing contrast to the risotto's earthy flavors, especially if the dish includes ingredients like mushrooms or gamey elements.
Perfect grape varieties
Also worth trying
Appellations to explore
Radicchio risotto
Risotto al Radicchio, known for its slightly bitter and nutty flavor from the radicchio, can be paired effectively with a red wine that has little or no tannins. A suggested wine is Valpolicella from the Veneto region in Italy. Valpolicella is typically a light, fruity wine with low tannins, which can complement the unique flavors of the radicchio in the risotto without overpowering it. The DOC (Denominazione de Origine Controllata) Valpolicella is a classic style, known for being a simple, dry red wine that's best consumed within 5 years of production.
Perfect grape varieties
Also worth trying
Appellations to explore
Alto Adige/SüdtirolDOC
Amarone della ValpolicellaDOCG
BardolinoDOC
Bardolino SuperioreDOCG
BasilicataIGT
Risi e bisi
Risi e Bisi is less a risotto than an all'onda rice soup, Veneto's offering of spring peas to the season's first risotto. The Venetians cooked it for the Doge on Saint Mark's Day. Soave Classico DOC or a dry Prosecco from Valdobbiadene answers the peas and the butter with green acidity.
Perfect grape varieties
Also worth trying
Appellations to explore
ProseccoDOC
Alto Adige/SüdtirolDOC
Asolo ProseccoDOCG
Collio Goriziano/CollioDOC
Conegliano Valdobbiadene ProseccoDOCG
Risotto alla Milanese
Risotto alla Milanese is the yellow risotto of Lombardy, bone-marrow and saffron cooked into Carnaroli. The legend has a glass-stainer drop saffron into a wedding risotto in 1574; the dish has never let go. Franciacorta DOCG is the Milanese classic; a Lugana DOC from Turbiana works as a still-white alternative, with light Oltrepo Pavese Pinot Nero for reds.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Sagrantino
Also worth trying
Grechetto
Trebbiano Toscano
Appellations to explore
Valdichiana ToscanaDOC
Vin Santo di MontepulcianoDOC
BasilicataIGT
Cannellino di FrascatiDOCG
ChiantiDOCG
