Page 8 of 11
Italian Food and Wine Pairing Guide, Page 8
Pairings at a Glance
Showing 71–80 of 109 dishes
Strucolo
Strucolo is the Friulian answer to strudel, pasta sheet rolled around apples, raisins, walnuts and cinnamon. The recipe crossed into Friuli with the Austrian border and is now canonical Friulian sweet. Colli Orientali del Friuli Picolit DOCG is the elite pair; Verduzzo di Ramandolo DOCG handles the everyday version; Ribolla Gialla late-harvest is the fresher option.
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Strudel
Strudel di Mele is the Alto Adige classic, pastry sheet rolled around apples, raisins and cinnamon from the valleys around Bolzano and Merano. The dish is Austro-Italian by geography. Late-harvest Gewürztraminer from Alto Adige DOC, or a Moscato Rosa passito, carry the apple-cinnamon frame; Müller Thurgau from Val d'Adige works on drier versions.
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Tagliatelle al tartufo di Acqualagna
Tagliatelle al Tartufo di Acqualagna is the Marche's egg pasta with black truffle from Acqualagna, the Pesaro-Urbino truffle town. November and the first snow bring the best harvest. Verdicchio di Matelica DOCG Riserva or a young Barbaresco DOCG carry the truffle aroma without masking it; Rosso Conero Riserva DOCG works for heavier truffle loads.
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Tajarin al Tartufo
Tajarin al Tartufo are the Piedmontese yolk-rich egg strands, thirty yolks per kilo of flour, tossed in brown butter and covered with shaved white truffle from Alba. The dish is autumn on a plate. Barbaresco DOCG or an aged Langhe Nebbiolo DOC are the Piemontese answers; Roero Arneis DOCG is the white option when the truffle is lighter.
Appellations to explore
Tegole
Tegole valdostane are thin almond wafers, named for the shape of the local roof tiles they resemble. Saint-Vincent and the Aosta valley make them as an after-dinner sweet with coffee. Chambave Muscat from the Valle d'Aosta DOC or a Moscato d'Asti DOCG carry the almond delicately; Petite Arvine Flétri is the structured Valdostano sweet alternative.
Appellations to explore
Torta Barozzi
Torta Barozzi is the Emilian dark-chocolate and coffee cake, invented in 1886 by Pasticceria Gollini in Vignola. The recipe is guarded; the texture is almost flourless. Lambrusco Grasparossa di Castelvetro amabile matches the dark chocolate; Recioto della Valpolicella DOCG brings the elegant option; Vin Santo del Chianti Classico carries the coffee note.
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Torta Della Nonna
Torta della Nonna is the Tuscan grandmother's custard tart, shortcrust filled with crema pasticciera and studded with pine nuts, baked until the surface blisters. Every Tuscan kitchen carries a version. Vin Santo del Chianti Classico DOC, from Trebbiano Toscano and Malvasia dried on cane racks, is the correct pair; the tart was built around the dunking ritual.
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Torta pasqualina
Torta Pasqualina is the Ligurian Easter pie, thirty-three thin layers of pasta matta folded around wild greens, ricotta and whole eggs. Pigato di Albenga or a young Vermentino di Colli di Luni DOC has the salt-lift the oil-rich filling asks for. The eggs inside are meant to stay partly runny when the pie is sliced.
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Tortei di patate
Tortei di Patate are the Trentino potato cakes, grated potato pan-fried until the edges caramelise, served alongside speck, radicchio or game. The dish belongs to the Fiemme and Fassa valleys. Teroldego Rotaliano DOC and Trentino Marzemino DOC are the local red pair; Nosiola handles the lighter sides.
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Trofie al pesto
Trofie al Pesto are the Ligurian hand-rolled pasta with basil pesto, served with Taggiasca olives, green beans and potato. The pesto belongs to Genoa; the trofie to Recco and Camogli. Vermentino di Colli di Luni DOC, Pigato di Albenga or a Rossese di Dolceacqua covers the herb and the olive oil; no dense Italian red belongs on this plate.
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