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Best Italian Wines for Pizza, Focaccia, Calzone and Flatbreads, Page 2

Pairings for Italian Pizza, Focaccia and Italian Flatbreads

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Showing 11–16 of 16 dishes

Focaccia Genovese, plated

Focaccia Genovese (Focaccia Genovese)

Focaccia Genovese is a Ligurian bread of olive oil, salt and soft chew, usually eaten plain enough for the dough to matter. A heavy red misses the point. Vermentino and Pigato keep the oil bright, Prosecco adds lift, and light Rossese can work when the bread is served with cured meats.

Perfect grape varieties

Vermentino

Also worth trying

Pigato Glera Rossese

Appellations to explore

Asolo ProseccoDOCG Conegliano Valdobbiadene ProseccoDOCG ProseccoDOC Rossese di Dolceacqua/DolceacquaDOC Vermentino di GalluraDOCG
Focaccia Barese, plated

Focaccia Barese (Focaccia Barese)

Focaccia Barese is an Apulian tomato and olive focaccia, softer and more Mediterranean than the plain Ligurian style. Cherry tomato acidity, olive brine and oil need freshness before power. Negroamaro rosato, lighter Primitivo, Vermentino or Falanghina keep the bread savoury and the toppings bright.

Perfect grape varieties

Negroamaro

Also worth trying

Primitivo Vermentino Falanghina

Appellations to explore

BasilicataIGT BrindisiDOC CopertinoDOC Falanghina del SannioDOC Falerno del MassicoDOC
Focaccia di Recco, plated

Focaccia di Recco (Focaccia di Recco)

Focaccia di Recco is a Ligurian cheese-filled flatbread, thin sheets of dough trapping warm stracchino rather than behaving like pizza. The cheese is tangy and creamy, so the wine needs snap. Pigato and Vermentino are the cleanest matches, with dry Prosecco useful when the bread is eaten hot from the oven.

Perfect grape varieties

Pigato

Also worth trying

Vermentino Glera Rossese

Appellations to explore

Asolo ProseccoDOCG Conegliano Valdobbiadene ProseccoDOCG ProseccoDOC Rossese di Dolceacqua/DolceacquaDOC Vermentino di GalluraDOCG
Schiacciata, plated

Schiacciata (Schiacciata)

Schiacciata is a Tuscan olive-oil flatbread, often salty enough to make wine taste softer and sweeter. Plain schiacciata favours Vermentino or Trebbiano, while prosciutto or pecorino pushes it toward Sangiovese. The key is freshness: too much oak or alcohol turns a simple bread into a tiring pairing.

Perfect grape varieties

Sangiovese

Also worth trying

Vermentino Canaiolo Trebbiano Toscano

Appellations to explore

BasilicataIGT BolgheriDOC Bolgheri SassicaiaDOC Brunello di MontalcinoDOCG Cannellino di FrascatiDOCG
Crescia on stoneware plate with Egg, Flour, Lard

Crescia

Crescia is the Marche flatbread, a cousin of piadina enriched with egg and lard, cooked on a tile and stuffed with cheese and cured meats. The Montefeltro version is thick; the Urbino version thinner. Verdicchio dei Castelli di Jesi DOC handles the cheese and pork fat, while Rosso Piceno DOC is the weekend choice for richer stuffings.

Perfect grape varieties

Verdicchio

Also worth trying

Sangiovese Montepulciano

Appellations to explore

BasilicataIGT Grottino di RoccanovaDOC Rosso Piceno/PicenoDOC BolgheriDOC Bolgheri SassicaiaDOC
Torta al testo on stoneware plate with Flour, Olive Oil, pecorino

Torta al testo

Torta al Testo is the Umbrian flatbread cooked on the testo, a flat stone or cast-iron disc heated over embers. Perugian tables stuff it with porchetta, sausage or wild greens. Montefalco Rosso DOC or a still Grechetto di Todi DOC carries the pork-and-sage direction the filling usually goes in.

Perfect grape varieties

Sangiovese

Also worth trying

Sagrantino Grechetto

Appellations to explore

BasilicataIGT BolgheriDOC Bolgheri SassicaiaDOC Brunello di MontalcinoDOCG CarmignanoDOCG

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Further Reading