Regional Italian Dishes and the Perfect Wine Pairings

Lombardy

Lombardy

@itslauraining

Lombardy, known for its rich culinary heritage in northern Italy, boasts traditional dishes such as saffron-infused risottos and meat dishes like ossobuco and veal milanese.

Add to

Details

Risotto alla Milanese

Risotto alla Milanese originated in, you guessed it, Milano! The dish includes Carnaroli rice (northern Italian rice used specifically to make risotto), saffron, stock, butter, beef marrow, and grated cheese. 

🍷Try it with -

Pinot Blanco

A dry, zesty wine with grapes grown in northern Italy will help cut through the creamy, richness of this risotto dish.

Nebbiolo

One of Italy’s most important red wine varieties made famous by the Barolo region of Piedmont. Delicate aromas accompanied by strong tannins will pair nicely with this stick-to-your-bones dish. 

Ossobucco 

Braised veal shank with a hollow bone full of delicious marrow. The meat is braised in a tomato-based sauce until it is tender and falling off the bone. The recipe here is served with Risotto alla Milanese, while in the Veneto region, it is served with polenta.

🍷Try it with -

Barolo, Barbaresco, Montepulciano, Super Tuscan

The braised melt-in-your-mouth bites of caramelized meat with the fattiness of marrow bone will tame the tannins in a super-tannic wine like those above.

Veal Milanese

Also known as Cotoletta alla Milanese, is a traditional dish of breaded veal cutlet, fried until golden and served with a wedge of lemon for a touch of acidity to balance out the richness. The veal is typically pounded during preparation which flattens and increases its size so that the finished cutlet will arrive at your table the size of your head! 

🍷Try it with -

Grüner Veltliner

This white wine from Austria is a quintessential food pairing wine. Known for its bright acidity and notes of green apple and white pepper, it provides a refreshing contrast to the richness of the veal.

Dry German Riesling

With its high acidity and flavors of lime, green apple, and apricot, dry riesling cuts through the richness of the veal, while the fruit flavors complement the dish's savory elements.

Chablis

Made with 100% chardonnay, it is known for its crisp acidity and mineral notes, which provide a nice counterpoint to the fried veal. The wine's subtle citrus and green apple flavors would also harmonize with the squeeze of lemon.

Emilia-Romagna

Emilia-Romagna

@itslauraining

Emilia-Romagna, known as Italy's "food valley," is home to some of the most globally celebrated ingredients and dishes including Parmigiano Reggiano, Balsamic Vinegar de Modena, and pasta bolognese complemented by excellent local wines like Lambrusco.

Add to

Details

Tortellini en brodo

Tortellini are like little dumplings made from flour, eggs, pork and Parmigiano cheese. They are traditionally eaten in brodo (chicken broth) and are the perfect comfort food when it's chilly outside. According to legend, these pasta parcels were inspired by the shape of Venus’ belly button!

🍷Try it with -

Prosecco

Crisp, acidic bubbles will be a fun pairing with this primo dish.

Verdicchio

Verdicchio is a great apertif wine so it pairs nicely with first courses like a savory dishes such as tortellini en brodo. It is somewhat dry with medium acidity and some describe it as oily, but in a good way!

Lambrusco

Lambrusco is a light and refreshing sparking red wine that is served chilled. It has a sweet-tart flavor with aromas of ripe cherries, raspberries, and cranberry. Since bubbles are a great pairing for fatty dishes, Lambrusco is a natural accompaniment for Emilia-Romagna cuisine.

⭐️ Some history...the origins of Lambrusco date back to ancient times, with historical evidence suggesting that the Etruscans cultivated these grapes in the Emilia-Romagna region of Italy over 2,000 years ago. 

Tagliatelle Bolognese 

When people in Italy refer to “Bolognese sauce” they are speaking about ragù: a meat sauce served with homemade tagliatelle (never spaghetti). In Emilia-Romagna, the sauce is predominately meat with small amounts of tomato and vegetables like celery and carrots (in America our meat sauce is much more heavy-handed with tomatoes).

🍷Try it with -

Barolo/Barbaresco/Nebbiolo 

Again the nebbiolo grape is a go-to with Emilia-Romagna cuisine. Barolo and Barbaresco are different aged varieties of nebbiolo. A wine labeled as "nebbiolo" is the youngest and Barolos are the oldest (required to be aged for a minimum of three years). The longer they are aged the drier and longer the finish. Barbaresco is described as more gentile and Barolo packs a punch. If you like high-tannic wines, a Barolo is the one for you.  

Lambrusco 

A bit more unique for a pairing with tagliatelle bolognese but it definitely works and if you are feeling adventurous, or just love lambrusco, then go for it!

Lasagna Verde

Lasagna is a Sunday tradition in Emilia-Romagna households. We know lasagna in the U.S. (red sauce, meat, noodles) but in Italy, it comes in many varieties, including spinach and ricotta, pumpkin and speck (cured ham), or porcini mushrooms and taleggio cheese. The lasagne verdi version incorporates pureed spinach into the pasta dough to add extra color and flavor.

🍷Try it with -

Chianti Classico

Chianti has smokey, earthy notes that will compliment the warming flavors of lasagna. 

Sangiovese

Sangiovese is delicious, ubiquitous (one of  Italy’s top grapes), and drinks well with every style of lasagna.

Aglianico 

The champion grape of Southern Italy. Not only does the wine’s high tannin content complement rich and fatty dishes, but the high acidity and dried fruit flavors pair well with a hearty sauce.

Tuscany

Tuscany

@itslauraining

Traditional Tuscan cuisine is characterized by rustic dishes such as ribollita and bistecca alla fiorentina, complemented by robust red wines like Chianti, Sangiovese, and Brunello di Montalcino.

Add to

Details

Ribollita 

This hearty Tuscan dish is a medley of cannellini beans, vegetables, and stale bread, and topped with a drizzle of olive oil. The robust, earthy flavors and thick texture of this soup require a wine that can stand up to its complexity without overpowering it. The wine should have a good balance of acidity to cut through the richness of the soup, and a medium to full body to match its hearty nature.

🍷Try it with -

Valpolicella

This fruity and medium-bodied wine has a nice acidity that complements ribollita's rich flavors. A Chianti will do the same. 

Tempranillo

For something a little different, consider pairing ribollita with a Spanish tempranillo. This wine is full-bodied and has a rich, spicy flavor that works well with the soup.

Vernaccia

This crisp, dry white wine is a classic Tuscan pairing for ribollita. Its citrusy notes and acidity provide a refreshing contrast to the soup’s earthy flavors.

Chardonnay

For a fuller-bodied white wine, consider pairing ribollita with a Chardonnay. This wine's rich, buttery flavor can provide a nice contrast to the soup’s earthy flavors.

Bisteca alla Fiorentina

Bistecca alla Fiorentina is a thick, high-quality T-bone or porterhouse steak, seasoned with salt, grilled on the outsides, and typically served rare or medium-rare. When dining at a restaurant, it is typically ordered by weight depending on how many people at your table will be eating it. Do not try to tackle bistecca by yourself! The portions are huge and at most restaurants, they will require a minimum of two people to order it. 

🍷Try it with -

Chianti Classico

Yet again, this wine will shine with any Tuscan dish.

Brunello di Montalcino

An excellent wine pairing with Tuscan steak as this hearty red wine is high in tannin and loud while remaining rich, silky, and smooth with flavors of cherry, plum, black pepper, herbs, and smoke.

Super Tuscan

What is a Super Tuscan? These wines are a blend of Cabernet Sauvignon, Merlot, and Syrah grapes that are grown in Tuscany, although they are not native to the region. It's a lovely blend that pairs nicely with local Tuscan dishes.

Papparadelle al Cinghiale 

Flat pasta ribbons (pappardelle) coated in a rich, savory sauce made with wild boar (cinghiale) which run rampant in Tuscany! Often slow-cooked with tomatoes, red wine, herbs, and aromatic spices, creating a hearty and flavorful pasta experience. So warm and hearty!

🍷Try it with -

Sangiovese

The local grape is again, a perfect pair for this local dish. My personal favorite.

Chardonnay

Chardonnay would be the right choice if you prefer a white wine. A less acidic, slightly more oaked version works best with pork and more rich dishes making it a winner with cinghiale. 

Lazio

Lazio

@itslauraining

Traditional cuisine in Lazio features dishes such as the iconic pasta carbonara, cacio e pepe, and Roman artichokes, complemented by local wines like the lesser-known Frascati.

Add to

Details

Cacio e Pepe

Directly translates from Italian to “cheese and pepper.” The real version only contains four ingredients: pasta, pasta water, ground black pepper, and Pecorino Romano. (The cheese must be Pecorino for true Italian cacio e pepe).

🍷Try it with -

Vermentino

For those who enjoy a crisp white wine, Vermentino is an excellent choice for cacio e pepe. It is similar to a sauvignon blanc and the citrus notes will cut through the richness of the cheese to balance the meal.

Trebbiano

Trebbiano from northern Italy will be drier and add a nice bright contrast to the creamy texture of the cacio e pepe.

Barbera d’Asti

For a red wine pairing, Barbera d’Asti from the region of Asti has moderate tannins provide structure without overpowering the dish. Cacio e pepe’s peppery bite, and bold cheese flavors can withstand a heartier bottle like this one.

Amatriciana

A touch spicy and perfectly peppery, amatriciana is one of Rome’s most famous pasta dishes. It originated in the town of Amatrice in Lazio and is made with a bright tomato sauce, crispy guanciale (pork jowl or pork cheek), pepperoncini (chili pepper), and pecorino cheese. It’s a crowd-pleaser for those that like a little kick, and the perfect dish for any occasion and a fun one to pair with different wines. 

🍷Try it with -

Montepulciano d’Abruzzo

With its medium-bodied structure and silky texture, Montepulciano d’Abruzzo is ideal for amatriciana. The wine cuts through the fattiness of the guanciale and tempers the sweetness of the tomatoes to enhance the richness of the sauce. 

To note: Montepulciano d’Abruzzo is different from Vino Nobile di Montepulciano, which is a Sangiovese-based red wine from Tuscany.

Frascati

You may not have heard of Frascati before, which is cultivated on volcanic soils in Lazio and one of Italy’s first DOC - denominazione origine controllata - wines (a government-issued certification that indicates the wine is from a legally protected area.)

It's excellent to drink as an aperitif, but also can pair well with many typical Roman dishes. 

Franciacorta Extra Brut

And now for something completely different...a sparkling wine with your amatriciana? Yes, you can! Franciacorta is produced in Lombardy using the same method as Champagne — the metodo classico.

Franciacorta has softer bubbles and a yeastier flavor than prosecco, which is great for fatty dishes and each sip refreshes the palate after each bite. 

Carbonara

Spaghetti alla carbonara is made with egg, cheese, and crispy pork belly. Cubes of guanciale add a crispy pop of flavor. The creaminess of the sauce in carbonara does not come from heavy cream, but from the emulsion of egg yolks with cheese and starchy pasta water.

🍷Try it with -

Soave Classico

This dry white wine from the Veneto region offers a delicate balance of acidity and fruit, making it a perfect complement to carbonara’s richness.

Chardonnay

A personal favorite for pairing with carbonara, as long as the wine is not too oaky and leans more on the drier side. The aromas and favors of chardonnay with the richness of this pasta are a great duo.

Trasimeno

Trasimeno is a nice choice when you prefer red wine, although red is less common for carbonara. This wine is a good low-budget choice if you find it on the menu. 

Campania

Campania

@itslauraining

Campania is home to some of Italy's most treasured and popular areas including the Almalfi Coast, Naples, Pomeii and the island of Capri. With its more southern local, and many if its towns positioned next to the sea, the food here reflects the geography. The cuisine features flavorful dishes such as Neapolitan pizza, pasta with fresh tomato sauces, and seafood specialties, paired with local wines like Aglianico and Falanghina.

Add to

Details

Neapolitan pizza

This style of pizza-making comes from the legendary pizza town of Naples, and while there are multiple different types of pizzas and pizza toppings that will allow for different wine pairings, the classic is a margarita that pairs perfectly with the below. Use this as a beginner guide and build out from here.

For example, adding meat to your pizza? Choose a wine with a bit more body that can stand up to the protein and richness. Looking for more of a vegetarian-forward pizza? A Grüner Veltliner or Sauvingon Blanc can be lovely. For a Margarita pie...

🍷Try it with -

Dry Rosé

With its aromatic notes of fresh basil and the use of other lightly flavored fresh ingredients (tomatoes and buffalo mozzarella), a rosé is the perfect Margherita pizza wine pairing.

Garnacha

If you are more of a red wine drinker stick to a lighter red like Garnacha for a lightly flavored pizza like Margherita.

Prosecco

Bubbles are so fun with pizza! Crisp and refreshing, prosecco is a great palate cleanser after eat bite of saucy, cheesy margarita pizza. 

Spaghetti alle vongole

A classic Italian dish served freshest by the sea. It consists of spaghetti tossed with a sauce made from fresh clams, garlic, white wine, olive oil, maybe a touch of lemon or lemon zest, and parsley. The quintessential summer dish. 

🍷Try it with -

Falanghina

When I think of spaghetti alle vongole I think of down south on the Amalfi coast. The Falanghina grape is grown in this region and will pair perfectly.

Verdicchio

A white wine mostly from the Marche region of Italy, with some nice acidity and a peachy, lemony flavor. 

Pinot Grigio

Just a classic Pinot Grigio will do just fine with vongole. The most perfect backyard sipper with this meal on a summer day. 

Caprese salad

Caprese Salad, also known as Insalata Caprese, is fresh mozzarella, ripe tomatoes, and fragrant basil, often drizzled with olive oil and balsamic vinegar. The dish is known for its bright, fresh flavors and contrasting textures, from the creamy mozzarella to the juicy tomatoes and crisp basil.

🍷Try it with -

Sauvignon Blanc

Crisp and refreshing sauvignon blanc offers a perfect balance to the flavors of Caprese. The grape is known for its vibrant acidity, which complements the acidity of the tomatoes and balsamic vinegar in the salad. I would stay away from a New Zealand-style SB and go with a Bordeaux White or Sancerre style. 

Falanghina

This white wine with a light body and crisp finish would be an excellent pairing for the salad. It is known for its bright acidity and citrus flavors, which complement the acidity of the tomatoes and balsamic vinegar in the salad.

Dry Rosé

Provence rosés are the best match for this dish. They are typically dry and have a delicate balance of fruitiness and acidity, which would harmonize with the fresh, bright flavors of the salad without overwhelming them. 

Sicily

Sicily

@itslauraining

Sicilian cuisine is characterized by its rich blend of Mediterranean flavors, featuring dishes like arancini, caponata, and cannoli. Many of the wines from this region are influenced by the rich volcanic soil that Sicily occupies.

Add to

Details

Pasta alla Norma

Pasta alla Norma is a classic Sicilian dish that features tomato sauce, fried eggplant, salty ricotta salata cheese, and basil. The dish's hearty, savory flavors and the slight bitterness from the eggplant require a wine that can stand up to these strong elements without overpowering them. 

🍷Try it with -

Nero d'Avola

Nero d'Avola, a red wine from Sicily, would be a natural pairing for Pasta alla Norma. This wine is known for its bold fruit flavors like black cherries and plums, which complement the tomato-based sauce of the dish. 

Etna Rosso

Another Sicilian wine that would be a good match. This wine is made mostly with the Nerello Mascalese grape, which produces high-acidity wines that cut through the richness and complement the earthy flavors of the eggplant. 

Barbera

Barbera is a red wine from the Piedmont region of Italy, known for its bright acidity and juicy red fruit flavors, which would provide a nice contrast to alla Norma. The wine's light tannins would not overwhelm the pasta's flavors.

Couscous alla Trapanese

This Sicilian dish, also known as Couscous di Pesce, consists of a base of couscous, seafood, and a hint of saffron, and it is a staple in the coastal areas of the island. Its complexity with a unique combination of savory seafood and the subtle sweetness from the saffron, will require a special kind of wine to match the flavors correctly. 

🍷Try it with -

Grillo

Grillo hails from Sicily making it a natural pairing for this dish. Known for its crisp acidity and citrus notes, it can cut through the richness of the seafood, while the citrus notes can complement the subtle sweetness of the saffron. 

White Rioja

Spanish white Rioja, made with the Viura grape, has a full body and complex flavors of citrus, apple, and sometimes a hint of vanilla which can also add an interesting contrast to the savory seafood and the sweet saffron.

Etna Rosso

Local Etna Rosso will also pair nicely. The light body of the wine won't overpower the dish, while the high acidity can balance the richness of the seafood.

Arancini

Deep-fried balls of risotto filled with a variety of ingredients, mostly cheese, peas, and meat. They are a popular street food and great for a grab-and-go snack. The richness and creaminess of the risotto, the savory fillings, and the crispy exterior require a wine with enough acidity to cut through the flavors.

🍷Try it with -

Pinot Grigio

Pinot Grigio is so light and refreshing, it would go nicely with arancini stuffed with savory meat and cheese. The perfect palate cleanser after each bite. 

Your Favorite Wine

Honestly, just go with your gut and whatever wine YOU enjoy when having arancini. It's such a casual and easy street food to have as a quick snack on the go or during aperitivo with friends. So whatever wine you are in the mood for with pair perfectly with arancini and good company. 

Sardinia

Sardinia

@itslauraining

This beautiful island between Italy's west coast and Spain has a really unique culture all to itself. Sardinians do not consider themselves Italian, necessarily. Italian, French, African, Spanish, and other influences are found here. Known for Pecorino cheese and incredible meat dishes, plus its dry Cannanou wine.

Add to

Details

Culurgiones

A traditional Sardinian pasta dish filled with a mixture of potatoes, mint, and pecorino cheese, The heartiness of the potatoes and cheese combined with the lighter notes of mint strike a surprising but pleasant balance, and your wine should do the same. 

🍷Try it with -

Vermentino

Vermentino is a grape local to Sardinia known for its crisp acidity and citrus notes that would pair really well with the fresh mint flavors.

Canannou

Cannonau is also native to Sardinia, could be another fitting choice. This wine is made from the Grenache grape and is known for its full-bodied, fruity profile with a hint of spice. 

Barbera

Barbera with its bright red fruit flavors and earthiness would harmonize well with this dish. 

Malloreddus

Malloreddus, also known as "gnocchetti sardi," is a traditional Sardinian pasta made from durum wheat semolina and water. They have a longer, slightly curved shape and a ridged texture to help catch sauce and cheese and also gives the appearance of larvae or worms (gross but also, kind of neat).

🍷Try it with -

Cannanou

A classic local dish and local wine pairing, especially with a Malloreddus meat sauce, this red wine will be a star. 

Spanish Garnacha

Since Cannanou is essentially grenache, and Spain is not far from Sardinia, a Spanish Grenache would be a similar pairing.

Cabernet Sauvignon

If you prefer something less dry and sure to be on any menu, a Cab Sauv will also work nicely.

Su Porcheddu

Su porcheddu, a roasted suckling pig, is a very popular local dish, often prepared for holidays or other special occasions. In Sardinia, you can also find it served as street food in sandwiches served out the back of a truck on the beach (saying from personal experience). It's juicy, tender and very good.

🍷Try it with -

Chardonnay

Love a chardonnay with pork. Look for something not aged in oak, or lightly aged in oak.

Pinot Noir

A nice light red will go with this too. It will be juicy, just like the pork, with berry flavors and a thinner consistency so it doesn't feel too dry with tannin on the mouth. 

Pilsner

Yes, the beer! Just perfect for a picnic or at the beach. A crisp palate cleanser between each bite of rich pork.