Margherita and Marinara: the pairings for World Pizza Day

Pizza: few other words in the world denote Italianness in the kitchen as much as this famous dough disc. Indeed, from New York to Rome, from Tokyo to London, the term remains essentially unchanged. You don’t translate pizza, you enjoy it! On the world day celebrating it, which falls on January 17, we want to offer you some interesting combinations with which to enhance the palate. Let’s take a look at the two great classics of pizza in the world: the Margherita and the Marinara. Because, without wishing to take anything away from our beer-brewing friends, a glass of wine on pizza is indeed a very apt pairing.

Pizza Margherita and Carpineto Farnito Brut

Let’s start with the pizza par excellence: the Margherita. So called because it was dedicated to Queen Margherita of Savoy during one of her visits to Naples, the recipe for this pizza is actually rooted in much older traditions. From the moment when the people of Naples began to season discs of leavened dough with tomato sauce. On a Margherita, as per the specifications, you add – besides tomato – mozzarella or fiordilatte cheese, extra virgin olive oil, basil and a handful of grated cheese. A simple yet rich pizza, capable of giving infinite satisfaction to the palate.

So for pairing we recommend an equally rich wine with a full and complex sip: Carpineto Farnito Brut. Made from Chardonnay grapes, its characteristic bouquet comes from the constant shaking to which it is subjected during ageing: a process that allows the yeasts to release their aromatic substances. A fine and persistent perlage is followed by an elegant and spicy bouquet, ranging from lysate to the crust of freshly baked bread. A very broad and deep bouquet to which corresponds a taste that emphasizes the important structure of this great sparkling wine. The effervescence then emphasizes all the pleasantness of the drink, balancing the succulence of the pizza, the fatty contribution of the mozzarella and the aromas of cheese and basil.

Pizza Marinara and Carpineto Dogajolo Rosso

Garlic, oil, oregano and tomato. It sounds as if nothing could be easier. But, as they say, the devil is in the details. And getting a Marinara pizza wrong is easier than you think. That’s why you need to dose the ingredients to the best of your ability, first and foremost garlic and oregano with their pungent aromas. Yet, if executed well, pizza Marinara will give you unparalleled satisfaction. Able to bring out the best of the flavours and aromas of Mediterranean cuisine.

That is why, in pairing, we recommend a wine with a good structure and, at the same time, pleasant drinkability, capable of “taming” the edges of Marinara: Carpineto Dogajolo Rosso. A great little Super Tuscan, which this year blows out 30 candles! It was in fact 1993 when it first arrived on the shelves, available to all wine lovers. Made from Sangiovese and Cabernet Sauvignon grapes vinified separately. Towards the end of fermentation, it is then blended and placed in small wooden barrels where alcoholic and malolactic fermentation can be completed. The result? A wine with a deep ruby red colour, balanced between excellent structure, pleasant drinking and fruity aromas. Full-bodied, soft and warm, complex in its velvety tannicity, it pairs excellently with the equally full bite of pizza Marinara. Try it, sip after sip, to experience new and unexpected combinations of flavour.