A wine for every panino: three pairings all to enjoy

The panino sandwich: popular food par excellence. In the common imagination,
we have always been used to thinking of it as street food, easy to make and
quick to eat. Over the years, things have evolved: from the neighbourhood
tavern to the great starred chefs, there have come many new proposals
regarding sandwiches. In short: things have come a long way since the panino
was considered unpretentious food, to be eaten without thinking, during a
break from work. After all: be it a rosetta or a ciabatta, a puccia or a michetta,
there are so many products of Italian excellence that we can enjoy, stuffing
them to make a tasty panino. This is just why, on the occasion of the World
Italian Panino Day
that we celebrate on November 21, we want to propose
three panini all dedicated to our country; marrying gastronomic excellence with
the popular spirit that the panino has never lost. Paired, it goes without saying,
with three excellent wines.

Raw ham Sandwich and Carpineto Farnito Brut

From San Daniele to Parma, all the way to the Tuscan Apennines and the
excellences of central and southern Italy, prosciutto crudo dry-cured ham is
one of the symbols of Italian gastronomy in the world. A product that, like few
others, knows how to combine sweetness, savoriness, mellowness and
aromaticity. Becoming, thus, a symbol of Italian gastronomic culture like few
others. Each type corresponds, certainly, to different taste and smell
characteristics: from the marvelous savoriness of seasoned San Daniele to the
delicate sweet tendency of Parma, to the different types and seasonings we
find here in Tuscany, Umbria or lower Lazio. Minimum common denominator for
pairing? A robust but at the same time very fine bubbly wine, capable of
enhancing every single aspect of this gem of charcuterie. We suggest
Carpineto Farnito Brut: a rich, full-bodied sparkling wine, intense on the nose
and persistent on the palate, it cleanses the palate to perfection and enriches
the full flavour of the prosciutto crudo with its spicy, bread-crust scents.

Sandwich with Ariccia porchetta and Carpineto Dogajolo Rosato

Proceeding on our journey in search of Italian panino traditions, let’s stop over
in the small town of Ariccia, nestled in the enchanting setting of the Castelli
Romani. Porchetta, a very typical local product, hardly needs any introduction.
Made from pork processed with sea salt, it is then spiced with garlic, rosemary
and black pepper. After that, it is tied with a string and baked in the oven for
three to six hours, a process during which it will absorb all that richness of
aromas and flavours that have always connoted it. Here, then, we come to the
great question: which wine to pair it with? Our recommendation falls on
Carpineto Dogajolo Rosato. A well structured, harmonious and elegant wine, it
brings out all the spiciness of porchetta, perfectly balancing – with its acidity –
the fatty part of our tasty sandwich. A pairing waiting to be experimented, that
can reserve us very pleasant surprises.

Lampredotto Panino and Carpineto Chianti Classico

How could we leave our Tuscany out of a journey among the panini of Italy?
Certainly not, given the wealth of street food in the regional recipe book.
Lampredotto, in particular, is a true institution in Florence, the city that gave it
glory and fame. Even today, around the historic centre, it is still possible to
stop and enjoy a sandwich from the traditional lampredottai (lampredotto
sellers), who dot the streets, squares and markets with their travelling trucks.
But what are we talking about, specifically? The fourth stomach of cattle (the
fattest part, specifically) with a rich and strong flavour, a gastronomic symbol
of the Florentine working classes who needed poor cuts of meat to feed
themselves daily. Today, from being a popular food, the panino al lampredotto
has become a must-try stop for those who want to experience true Florentine
cuisine up close. It should be accompanied by a wine of beautiful acidity and
intense aromas, capable of balancing the fattiness and aroma on the palate.
What we propose is a sip of Carpineto Chianti Classico: a wine of marked
acidity, good body and a crisp bouquet of berries, violets and cherries.
Balanced, soft and warm on the palate, it balances the savouriness of the
lampredotto nicely. Tempting us, perhaps, to order a second panino.

It goes without saying: ours are small examples. There are so many products of
Italian excellence and so many panini that you can enjoy in virtually every
region of our country. Having fun discovering ever new pairings with traditional
products is a practice that could prove to be almost endless. What do you say,
are we ready for the arduous task?