Wine pairing: A tour through Italian foodie regions

In short:

Food is at the heart of Italian culture, history and national identity – and wine is not far behind. Culinary pairings are fiercely regional, so join us on a tour through some of the country’s top foodie regions, to help you get the most out of your bottle.

Lombardy — Aperitivo with Castel Faglia Franciacorta DOCG Grand Brut
Italians love fizz just as much as the French, and Franciacorta is Italy's answer to Champagne. To achieve the same high quality, sparkling wines here are produced using the traditional second-fermentation method applied in the prestigious French region. And much like in Champagne, winemaker Chiara Ziliani ensures only the best Pinot Noir and Chardonnay grapes are carefully harvested by hand for her blend. Luxurious and complex, it’s aged in contact with the residual yeast sediment known as lees, giving it a delicious creamy texture. Expect aromas of white peach, apple and pear and rich bread and biscuit flavours.

Cantina Chiara Ziliani 'Duca Diseo' Franciacorta

Sicily — Caponata with Nero Oro Grillo Appassimento
Over its 10,000-year history, Sicily has been subjected to invasion from Africa, Arabia, Spain and Greece to name but a few. The influence on the island’s cuisine has certainly left its mark, and Caponata is just one delicious example. Consider it a take on ratatouille: aubergine is the main component, along with tomatoes, peppers, olives and onion, with the surprising addition of raisins and honey. The sweet, savoury and tangy flavours call for a mighty wine. This aromatic Grillo is made using the appassimento method, which is usually reserved for powerful Veneto reds such as Amarone. Expect a rounded, honeyed character, with notes of ripe stone fruits, all balanced by a citrusy-fresh finish. Its full flavour will perfectly match the richness of the dish.

Marche — Fennel & lemon risotto with Monte Schiavo Organic Verdicchio dei Castelli di Jesi
Although Italy is renowned for pasta, many northern regions include rice as part of the staple diet. A rich and creamy risotto can appear light when made with the right ingredients – and paired with a high-acidity wine. Fennel’s unmistakable fresh flavour makes a wonderful addition to the dish, and to find something special to sip alongside, we’re heading to Marche. Verdicchio dei Castelli di Jesi is the flagship white wine of the region. This organic bottling is full of citrus, apricot and pineapple flavours. Its zingy aromatics will pair perfectly with the fragrant fennel, and the signature crisp acidity will cut through the richness of the dish – as well as the generous sprinkle of parmesan that you might like to sprinkle on top.

Campania — Spaghetti alle vongole with Feudi di San Gregorio Greco di Tufo
Campania’s capital, Naples, has one of the richest food cultures in Italy. Queen Margherita visited here to much fanfare in 1889, and preparations for her arrival saw the invention of the city’s most famous dish: pizza. But as long as you’re by the coast, seafood is not to be missed. Spaghetti alle vongole is another Campanian speciality, and you can make it even tastier by adding a splash of the region’s signature white wine to the pot. Greco di Tufo has a distinguished characteristic: minerality, which is largely thanks to the area's rich volcanic soils. This bottling is bright, elegant and citrusy, with a hint of almond. Its mineral notes will highlight the clams’ fresh and salty taste of the sea.

Puglia — Pizza with Surani 'Costarossa' Primitivo di Manduria
Puglia, the heel of Italy’s boot, is an underrated region. Poverty has played a big part in its food history, and these days the culture revolves around bread and pasta. If you love big, bold reds, the region’s key variety, Primitivo, should be on your radar, and we’ve selected this elegant offering as an ideal partner for your favourite pizza. Tomato is notoriously difficult to match with wine, but plenty of ripe fruit flavour works well – and this velvety red has it in abundance. To make it, the grapes are left on the vines until they’re almost overripe resulting in deliciously concentrated flavour. Primitivo can also handle spice, so don’t hold off on the pepperoni or cajun chicken.

Sicily — Arancini with Nero Oro Riserva
Arancini are a Sicilian staple. Sold in cafes, bars, on the streets and on the beaches, it’s often the first food that travellers get their hands on after arriving on the island. These bread-crumbed rice cones are so delicious, many British gastropubs have adopted the snack. With contents including meaty ragù, creamy bechamel or rich mozzarella, a full-bodied wine will pair best. Revered winemaker Stefano Chioccioli is behind one of our most-loved reds, the Sicilian Nero Oro. But you can unlock his full arsenal of winemaking tricks with this velvety Riserva. Discover intense notes of damson, blackcurrant and dried fig. Plenty of fruity flavour, plus a hint of baking spice, will complement the rich, meaty and cheesy flavours.

Veneto — Cheese & charcuterie with Masi 'Campofiorin' Rosso Veronese
Italy makes such a vast array of cheese and cured meats that you could eat a different one each day of the year and still have plenty more to discover. Veneto is home to spicy salami and piquant asiago cheese. Naturally the region’s red wines make for a delicious pairing. Corvina, Modelina and Rondinella are the signature grape varieties here, with Amarone being the king of all appellations. This Rosso Veronese is easily comparable – but without the price tag. It’s made with partially dried grapes, giving incredible complexity. Expect intense ripe cherry with hints of tobacco, vanilla and cinnamon spice. The fruit-forward style will work well with any piquant or mature cheeses, as well as spicy meats.

Piedmont — Steak in truffle sauce with Araldica Barolo DOCG
Good things come to those who wait in Piedmont. The saying applies to the region’s hard-to-find truffles, as well as long-lived reds like barrel-aged Barolo. While a truffle hunter might rely on a clever dog to do all the hard work, a winemaker can’t rely on his vines alone to make good wine. Araldica perfect their Barolo with the use of oak. This one spends two years in casks, followed by another in the bottle. It's not until four years after the grape harvest that the wine is finally released. Delicate and aromatic, it has rich flavours of ripe red fruits and sweet spices, with a woodsy, mushroom-like earthiness – typical of Nebbiolo – making it the perfect pairing for truffle.

If you want to discover more delicious food matching ideas, take a look at our other wine pairing blogs here

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