Tuscany
4 wine routes
All 4 Tuscany drives
Page 8 of 11
Italian Food and Wine Pairing Guide, Page 8
Pairings at a Glance
Showing 71–80 of 109 dishes
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.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Also worth trying
Appellations to explore
OffidaDOCG
BasilicataIGT
Cerasuolo d'AbruzzoDOC
Colline Teramane Montepulciano d'AbruzzoDOCG
CòneroDOCG
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.
Perfect grape varieties
Also worth trying
Appellations to explore
OffidaDOCG
BasilicataIGT
Cerasuolo d'AbruzzoDOC
Colline Teramane Montepulciano d'AbruzzoDOCG
CòneroDOCG
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.
Perfect grape varieties
Lagrein
Also worth trying
Appellations to explore
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.
Perfect grape varieties
Also worth trying
Appellations to explore
BasilicataIGT
PalizziIGT
Aglianico del TaburnoDOCG
Aglianico del VultureDOC
Aglianico del Vulture SuperioreDOCG
Squid ink risotto
Squid Ink Risotto (or Risotto al Nero di Seppia), known for its striking black color and rich, briny flavor from squid ink, often includes squid or cuttlefish. The dish's intensity calls for a wine like Etna Bianco from Sicily, made primarily from the Carricante grape. This wine is celebrated for its bright minerality and citrus notes, which offer a refreshing counterpoint to the dish's briny, umami flavors.Its moderate alcohol content (10-13%) and pronounced acidity help to cut through the risotto's richness without overshadowing the dish's unique flavors. Etna Bianco's light body and minimal tannin content ensure a harmonious match with the creamy texture and savory depth of the Squid Ink Risotto.
Perfect grape varieties
Also worth trying
Appellations to explore
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.
Appellations to explore
BasilicataIGT
Aglianico del TaburnoDOCG
Aglianico del VultureDOC
Aglianico del Vulture SuperioreDOCG
Castel del Monte Rosso RiservaDOCG
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.
Perfect grape varieties
Picolit
Also worth trying
Verduzzo
Ribolla Gialla
Appellations to explore
Colli Orientali del Friuli PicolitDOCG
Collio Goriziano/CollioDOC
Friuli Colli OrientaliDOC
RamandoloDOCG
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.
Perfect grape varieties
Also worth trying
Appellations to explore
Alto Adige/SüdtirolDOC
AstiDOCG
CanelliDOCG
Custoza/Bianco di CustozaDOC
Moscadello di MontalcinoDOC
