Italian Food and Wine Pairing Guide

Cured Meats

Italian cured meats, or salumi, are a cornerstone of antipasti. Their rich, savory and often complex flavors require wines that can either cut through the fat with acidity or complement their salty depth with fruit notes.

Prosciutto

The salty and sweet, melt-in-your-mouth delicacy of Prosciutto di Parma calls for a wine that is light and fruity with cleansing acidity.

• Italian pairings: A crisp Pinot Grigio or a dry, sparkling Prosecco are perfect matches. A light-bodied Bardolino also works well.
• Global pairings: Try a dry French rosé or a bright, unoaked Chenin Blanc from South Africa.
• Avoid: Heavy, tannic red wines like Cabernet Sauvignon, which will overwhelm the prosciutto's subtle flavors.

Salami

Salami's bold, spiced and fatty character needs a wine with good acidity and enough flavor to hold its own.

• Italian pairings: A bright Barbera or a Chianti Classico (made with Sangiovese) are classic choices. A Lambrusco, with its bubbles and ripe, red-fruit flavors, is also fantastic.
• Global pairings: A Rioja Crianza (a Spanish classic) or the light-bodied Gamays of Beaujolais.
• Avoid: Overly delicate white wines that will be lost, or very oaky reds that can clash with the spices.

Mozzarella / Burrata

These fresh, milky and delicate cheeses need a wine that is equally light and clean, with crisp acidity.

• Italian pairings: A zesty Pinot Grigio, a light Soave or a dry Vermentino are all excellent choices.
• Global pairings: A French Sauvignon Blanc from the Loire Valley or a Vinho Verde (Portugal’s famous fresh white).
• Avoid: Any red wine or heavily oaked Chardonnay, which will completely overpower the cheese's subtle flavor.

Pecorino

This hard, salty sheep's milk cheese comes in various ages, but it always has a tangy, sharp character that needs a wine with backbone.

• Italian pairings: A robust Chianti Classico or another Sangiovese-based red is a classic match. A crisp, dry white like Vernaccia di San Gimignano also works.
• Global pairings: A California Sauvignon Blanc or a medium-bodied Spanish Tempranillo.
• Avoid: Very light, simple white wines will be flattened by the cheese's saltiness.
  

Bruschetta

Simple yet delicious, bruschetta is toasted bread rubbed with garlic and topped with various ingredients, which determine the best wine pairings.

Tomato Bruschetta

The high acidity of fresh tomatoes calls for a wine with equally vibrant acidity.

• Italian pairings: A crisp Vermentino or a dry Italian rosé are perfect. A light-bodied Sangiovese also works well.
• Global pairings: A Spanish Albariño or a Provence Rosé.
• Avoid: Oaky, low-acid white wines or heavy, tannic reds, which can taste metallic with tomatoes.

Anchovy / Olive Tapenade Bruschetta

The intensely salty and savory flavors of anchovy and olives need a wine that can stand up to them without clashing.

• Italian pairings: A dry, mineral-driven white like a Vermentino from Sardinia or a Sicilian Grillo.
• Global pairings: A dry Greek Assyrtiko or a bone-dry rosé from France’s renowned Bandol region in Provence.
• Avoid: Oaked white wines or fruity red wines, which can create a jarring contrast.
  
  

Fried Snacks

Crispy, golden, and often cheesy, fried Italian snacks (fritti) really shine alongside a wine with high acidity and bubbles to cleanse the palate.

Arancini

These fried risotto balls, often stuffed with ragù and mozzarella, are rich and savory. 

• Italian pairings: A dry, sparkling Franciacorta or Prosecco is the ideal palate cleanser. A high-acid white like Etna Bianco is also a great choice.
• Global pairings: A sparkling wine made in the traditional method, like Champagne, Crémant or Cava.
• Avoid: Heavy, tannic reds that will feel heavy with the fried texture.

Fried Zucchini Flowers

Zucchini flowers are a delicate Italian specialty, often prepared by stuffing them with ricotta and other ingredients before lightly frying them. They need a crisp, refreshing white wine to match their subtle flavor and cut through the oil.

• Italian pairings: A crisp Frascati (made with Malvasia and Trebbiano) or a zesty Pinot Grigio.
• Global pairings: A light, unoaked Chardonnay or a dry Sauvignon Blanc.
• Avoid: Any red wine, which will overwhelm the flower's delicate flavor.

Quattro Formaggi (Four Cheese)

This super-cheesy pizza needs a wine to cut through the richness.

• Italian pairings: A full-bodied white like a Soave Classico or a light red with good acidity like a Valpolicella Classico.
• Global pairings: An unoaked Chardonnay or an Austrian Grüner Veltliner.
• Avoid: Tannic red wines, which can clash with the cheeses.

Diavola

A spicy pizza topped with hot salami.

• Italian pairings: A fruity, low-tannin red like a Primitivo or Nero d'Avola. An off-dry (semi-sweet) Lambrusco can also be great for taming the heat.
• Global pairings: A fruit-forward Zinfandel or a juicy Australian Shiraz.
• Avoid: High-alcohol, tannic wines, which will amplify the spiciness.
  

Cacio e Pepe

A simple, peppery and cheesy Roman classic.

• Italian pairings: A crisp, dry white from Central Italy like a Verdicchio or Frascati.
• Global pairings: A zesty Sauvignon Blanc or a dry, unoaked Chardonnay.
• Avoid: Red wines, which will clash with the peppery cheese flavor.

Carbonara

Rich with egg yolk, pecorino cheese and salty guanciale.

• Italian pairings: A high-acid white like a Pinot Grigio or a light, crisp red like a Barbera.
• Global pairings: A bright, unoaked Chardonnay or a French Gamay (Beaujolais, most famously).
• Avoid: Heavy, tannic red wines.
  

Tiramisu

Rich with coffee, mascarpone, and cocoa.

• Italian pairings: A sweet fortified wine like Marsala or a Vin Santo.
• Global pairings: A Cream Sherry or an Australian Liqueur Muscat.
• Avoid: Dry wines, which will taste incredibly bitter.

Panna Cotta

Creamy and delicate, often served with a fruit coulis.

• Italian pairings: A sweet, fizzy Moscato d'Asti is a perfect match. It is light, sweet and its gentle bubbles and high acidity cleanse the palate from the cream and fat.
• Global pairings: A late-harvest Riesling or a demi-sec (semi-sweet) Champagne.
• Avoid: Any dry or red wine.