The Do's
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01
Match tomato pizza by acidity first
For Margherita, Marinara and Pizza Romana, choose Sangiovese, Barbera, Montepulciano, Falanghina or dry Prosecco Superiore before heavier reds.
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02
Treat calzone as the richer lane
Calzone traps cheese, tomato and cured pork inside the dough, so Barbera, Lambrusco and crisp rosato are safer than tannic reds.
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03
Use bubbles for fried dough
Panzerotti and pizza fritta need lift. Dry Prosecco Superiore, Lambrusco or Franciacorta cuts frying oil and keeps mozzarella lively.
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04
Keep focaccia and schiacciata lighter
Olive oil, salt and rosemary favour Vermentino, Pigato, Fiano, Glera or a light Rossese rather than high-alcohol reds.
