Pizza and Spaghetti, Italy Around the World: Food & Wine Pairings

Pizza and spaghetti is not exactly a stereotype but rather wo products that for decades have been ambassadors of Italian excellence throughout the world. These are everyday meals for those who love good food, good living and traditional food and wine products. It is precisely the happy meeting between wine and this these two traditional foods that we want to talk to you about because nothing is better than a good glass of wine to accompany a succulent pizza or a tasty dish of spaghetti cooked al dente.

Let’s start with the (literally) queen of pizzas – the Margherita. Tomato, cow’s milk mozzarella, fresh basil, Parmiggiano Reggiano and a bit of extra virgin olive oil – these are the few ingredients necessary for maximum pleasure of the palate. The acidity of the tomato coupled with the fattiness of the dairy are wonderfully balanced by the structure of a Dogajolo Rosato wine, which with its aromas and elegance perfectly accompany our succulent dish. If you love bubbles, we would also recommend our Spumante Brut as effervescence has always been a great friend of succulence. And who can do bubbles better than the fine bubbles of our Spumante Brut?

Spaghetti, tomato and basil – yet another simple recipe, whose simplicity should not be underestimated in the preparation phase. This is a dish that has always exalted our senses. Spaghetti with tomato sauce, is not only a symbol of Italy, but it is a dish that evokes of memories, aromas and sensations that we have all experienced at least once in our life while sitting at the dinner table at home. What about wine pairings? The intense acidity and flavors of the tomato sauce, the sweet tendency of the starch from the spaghetti and the delicate aromas of the basil pair perfectly with our Dogajolo Rosso, a “baby Super Tuscan” with a good structure that is soft, warm and persistent. This is a perfect pair. If instead you prefer white wine, not to worry, our triptych Dogajolo will leave you speechless. Our Dogajolo Bianco is a wine with ample and intense aromas, with a balanced sip of intensity and pleasantness that perfectly match a spaghetti dish.

Finally, a small “bonus” meal and pairing. When we talk about Italy, there are other stereotypical dishes that come to mind, especially among non-Italians. Many typical Italian meals we associate to Italy are not even really Italian at all, and hardly if at all widespread throughout this beautiful country. This is certainly not the case when it comes to pizza or spaghetti with tomato sauce, but it is the case when it comes to fettuccine Alfredo! Yes, in many areas of the world this simple dish of fettuccine with butter and Parmigiano Reggiano cheese is perceived as being in practically every kitchen of Italy. This is not the case.

We will though recommend a wine to pair with this dish too because every dish – if cooked properly – has a best side worth expressing. So, what do we pair with fettucine Alfredo? Butter and Parmigiano Reggiano cheese has a great contribution of fattiness on the palate, which requires a glass of wine with important structure, but one which does not overpower the delicate flavors of this dish. Our Nobile di Montepulciano Riserva fits the profile. It is a very elegant wine, with a long and persistent sip, soft and warm. A suitable pairing for this dish is a not too young vintage, in order to fully appreciate the softness of the flavors, with a velvety tannin smoothed over time.