Wine and street food: tips for the perfect pairing

In recent years, street food has travelled a long road (literally!). A quick snack, a standing lunch, a dinner just before the cinema or a concert: there are many reasons to enjoy a succulent street delicacy. Those with little time do not have to be content: in many parts of the world, you can now eat divinely in the space of two minutes. Of course: haste must never turn into approximation. And if you can eat well in such a short time, why not drink just as well? We never say no to a good glass of wine. Even when, perhaps, we don’t have time to sit down at a table. Here, then, are some tips for pairing our wines with your favourite street food.

Supplì and wine: Carpineto Dogajolo Bianco

So let’s start with one of the best-loved street foods of all: the supplì! Which from its birthplace in Rome has now spread practically all over the world. A crispy fritter stuffed with rice, minced veal, tomato puree, strictly stringy mozzarella, egg, Parmesan cheese and onion.

A true concentrate of flavours that originated as a “recycling” dish to avoid throwing away leftover rice, it has now become a true trademark of Roman and Italian cuisine internationally. The pairing we recommend is Carpineto Dogajolo Bianco: a blend of Grechetto, Chardonnay and Sauvignon Blanc, it perfectly balances the satisfying succulence of the supplì. The pleasantly fruity aromas, ranging from yellow fruit to white flowers with a pleasant but non-invasive citrus backflow, the Carpineto Dogajolo Bianco corresponds to a full-bodied sip with good acidity, balanced in turn by the right savouriness.

A wine from a single vineyard on the Vino Nobile estate, planted at the bottom of the valley to accentuate the temperature differences between day and night. This favors the freshness and fragrance of the perfumes which, with each snappy and caressing sip, goes well with the flavor of all the ingredients of our supplì.

Sicilian arancino/a and Carpineto Chianti Classico

No, we do not wish to enter here into the age-old dispute between arancino and arancina: the former originated in Catania, the latter in Palermo. Also because each has its own reasons, which it would be very difficult to refute here. We, being good food&wine lovers, limit ourselves to emphasising how delicious these true monuments of Sicilian street food are. A crispy breadcrumb stuffed with rice, butter and saffron which holds, within itself, a warm heart of ragout with minced meat. An ecstasy of the palate and senses difficult to describe in words. It should be paired with a well-structured wine that can withstand “the impact” of the ragout and butter but, at the same time, has that ideal freshness to remove greasiness from the palate.

Nothing better than Carpineto Chianti Classico. Produced on our Dudda estate, in the geographical heart of Chianti Classico, it is a wine with clean, persistent aromas, combining the intensity of fresh red fruit with the elegance of floral scents. Full-bodied and balanced on the palate, it presents itself with a pleasant sip and, at the same time, good body and structure. It skilfully balances acidity and
savouriness in a palate that remains fresh and velvety thanks to very smooth tannins.

A wine from the Dudda location, one of the coolest spots of the Carpineto estates which helps to maintain the fragrance of the perfumes and the freshness. A perfect travel companion for your Sicilian street food: whether you want to call it an arancina or arancino.

Apulian panzerotto and Carpineto Rosso di Montepulciano

Let’s move on to Apulia to reach yet another of the “holy monsters” of Italian-made street food: the Apulian panzerotto. Prepared nearly everywhere in the region, but particularly in the city of Bari. The panzerotto pugliese is a small calzone of leavened dough stuffed with tomato and mozzarella, then fried in semi-boiling oil until it is thinly browned.

A recipe as simple as it is good, to be enjoyed strictly by hand. And as for the wine? A Carpineto Rosso di Montepulciano may well do the trick. From the winery’s vinous bouquet of cherry, strawberry and red fruit, it moves on to an equally fruity and fresh flavour with light, perfectly integrated tannins.

A harmonious and full-bodied wine, coming from the southern area of ​​the denomination and produced on clays which give structure and intensity to the aromas. To be enjoyed, sip after sip, with our succulent Apulian panzerotto. The result will be a dry and soft palate. Ready to bite into this little jewel of the Apulian tradition again.his little gem of Apulian tradition once again.