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Italian Wine Pairings for Pasta, Page 3
Pairings for Italian Pasta
Showing 21–29 of 29 dishes
Pizzoccheri (Pizzoccheri della Valtellina)
Buckwheat tagliatelle layered with Savoy cabbage, potatoes, Casera DOP cheese and butter sizzled with garlic and sage. The signature primo of Valtellina in Lombardy, where it is De.Co. (Denominazione Comunale) protected. Pairs with Valtellina Superiore Sassella or Inferno DOCG.
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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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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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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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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.
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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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