Author: Kenny Dunn, Founder of ‘Eating Europe’

Though known first for its food, wine has always been an important part of Italy’s culinary arts. Some archaeological research suggests that viticulture in Sicily dates all the way back to 4000 BC. The lush climate and soils of the country have always lent themselves to memorable wines –some have even argued you can track Italian history through its winemaking. 

Italian wine, however, cannot and should not be separated from Italian food. Pairing these two aspects together helps unfold the rich history of the place and all its offerings. That’s why we’ve put together this guide on some of the very best food and wine pairings for traditional Italian meals …

White Wine Pairings with Traditional Italian Dishes

Whether you’re enjoying seafood pasta or a light cheese board, we have the perfect white wine pairing for Italy’s best food:

Vermentino and Spaghetti alle Vongole

This straw-yellow white wine hails from the coastal regions of Liguria and Sardinia and is made from a drought-resistant grape causing waves throughout the wine industry. Thanks to the sea breeze the grapes are grown in, the fresh, fruity Vermentino wine is usually finished off with a lovely minerality. A classic Mediterranean white wine of course pairs best with a classic Mediterranean meal such as spaghetti alle vongole.

This traditional Italian clam pasta has garlic, chili, white wine, and parsley sauce, which the citrussy Vermentino helps balance out. The wine is ideally served at a temperature of 50–54°F.

Verdicchio with an Antipasto Platter

Though not technically a meal, aperitifs are an intrinsic part of traditional Italian dining and little pairs better with an array of local cheeses, meats, and crusty breads than Verdicchio.

The wine should be served at a chill 38–45°F and thanks to its sweet, peachy flavor, is one of the best glasses to have at the start of a meal. The wine is found mainly in the Marche of Italy which happens to be home to excellent cheeses as well so it’s no wonder it accompanies an antipasto platter so well.

Red Wine Pairings with Traditional Italian Dishes

Tuscany is best known for its red wines so it’s no wonder we had to feature two Tuscan classics:

Chianti Classico and Peposo

Made from the Sangiovese grapes in the Chianti wine region, this classic Italian wine tends to have the tart flavor of red fruits and an almost smoky quality to it as well. The acidity makes it an excellent pairing for richer dishes.

One such dish is the traditional Tuscan beef stew, Peposo, which is served with a garlic and black pepper sauce on creamy polenta. The meal usually uses Chianti to braise the meat so drinking the wine with the meal tends to bring all the flavors together. Serve the wine at a chilled 55-60°F for the perfect sip.

Brunello di Montalcino and Florentine Steak

This is no ordinary red wine. Made from 100% Sangiovese grapes from the Montalcino region, the wine has to jump through many hoops to maintain status. Brunello di Montalcino is best served at 64- 68°F and compared to a Chianti, has a bigger, sweeter, more full-bodied flavor. It’s also going to be a little pricier and thus best kept for special occasions and meals.

A Florentine-style steak sourced from the indigenous Chianina beef is the ultimate match for this wine. The perfectly seasoned porter-house steak is simple and rich, which the Montalcino both compliments and helps cut through.

Sparkling Wine Pairings with Traditional Italian Dishes

Chill your sparkling wines to about 43°F – 47°F to get the full flavor experience with these food pairings:

Sparkling Alta Langa and Rosemary Risotto

Grown in the beautiful Piedmont region, Alta Langa wine is made from a blend of Chardonnay and Pinot Noir. The sparkling version of this rosé has a fresh grapefruit flavor that pairs excellently with a rosemary risotto. The parmesan in this dish can be quite heavy but the sparkling rosé helps to lift and balance the meal out.

Prosecco and Panzerotti

This light-bodied, aromatic sparkling wine is just about synonymous with Italian culture. Produced from the Glera grape in Veneto in Northern Italy, it is one of the easiest wines to drink and pair with meals. The lightness of this bubbly lends itself particularly well to a meal with panzerotti – a savory, fried pastry filled with tomato sauce and classic Italian cheese and meats.

Fried food might not seem like the most glamorous prosecco pairing but the sparkling wine balances the aromas while also adding some freshness to the meal.

Dessert Wine Pairings with Traditional Italian Sweets 

No Italian meal is complete without something sweet to round it off. Here are some of our favorite dessert wines and sweat treat pairings:

Moscato d’Asti and Cantucci Biscuits

Here we have another Piedmontese classic, this time made from the Moscato Bianco grape and at its most delicious at 38°-47° F. This slightly fizzy wine is low in alcohol but high in flavor with hints of citrus and dried apricot. Because of this, it tends to go best with Tuscan Cantucci biscuits. The apricot flavors of the sweet wine harmonize with the almonds in the biscuits and elevate this simple Italian treat.

Vin Santo and Tiramisu

The trick with Tiramisu’s rich, chocolate, and espresso flavors is to pair the dessert with something sweeter than it. This helps bring out the flavors of the desert itself and we can’t think of any better wine to do that than Vin Santo. The wine, best served at 46–50°F, is almost toffee-like and finished off with a hint of toasted walnuts which pairs well with the espresso notes in a Tiramisu.

The beauty, of course, with Italian food and wines is that you can rarely go wrong. Saluti to that!

About the author:

Kenny Dunn, Founder of Eating Europe, discovered his passion for cuisine while living in Rome, introducing travelers to local eateries and culinary personalities. What began as casual strolls evolved into Eating Italy Food Tours in 2011, soon expanding to multiple cities as Eating Europe. Kenny and his growing team continue to share the taste of local life and unforgettable food stories across the continent.