Italian Food and Wine Perfect Matches

Italy invented the concept of matching local wine with local food. Centuries before sommeliers theorized about pairings, Italian nonnas were drinking Chianti with their ragu and Vermentino with their seafood. Here is how to channel that wisdom.

The Regional Principle

Italian food and wine evolved together. The acid in Sangiovese developed alongside tomato-based sauces. The lightness of Soave emerged alongside delicate Venetian seafood. When in doubt, match the region of the dish to the region of the wine.

Pasta Pairings by Sauce

Tomato-based sauces (marinara, arrabbiata, puttanesca): High-acid Italian reds dominate here. Chianti Classico is the benchmark—its tart cherry fruit and savory notes were born for tomatoes. Barbera d’Alba offers more fruit, Montepulciano d’Abruzzo provides easy-drinking charm.

Cream-based sauces (Alfredo, carbonara): White wines cut through the richness. Gavi di Gavi or Soave for lighter cream sauces. Oaked Chardonnay or white Burgundy for richer preparations. Carbonara specifically can handle a light red like Barbera.

Meat ragù (Bolognese): The long-cooked meat sauce needs wines with structure. Sangiovese di Romagna from the same region as the dish. Barolo or Barbaresco for special occasions. Chianti Riserva for everyday elegance.

Seafood pasta (linguine alle vongole, spaghetti frutti di mare): Coastal Italian whites shine. Vermentino from Sardinia or Liguria. Falanghina from Campania. Verdicchio from the Marche.

Pesto: Basil’s herbal intensity matches well with Vermentino or Pigato from Liguria, where pesto was invented.

Pizza: The Great Equalizer

Pizza’s combination of tomato, cheese, and often cured meat makes it remarkably wine-friendly. Italian reds with good acidity work best:

Margherita: Chianti, Barbera, or Lambrusco
Pepperoni: Montepulciano d’Abruzzo or Primitivo
White pizza: Orvieto or Greco di Tufo
Vegetable pizza: Rosato from Puglia or Cerasuolo d’Abruzzo

Sparkling Lambrusco—slightly chilled, with its gentle fizz and red fruit—is the sleeper pizza wine. It cuts through cheese and tomato like nothing else.

Risotto Pairings

Match the risotto’s dominant flavor:

Risotto Milanese (saffron): The golden color and subtle spice want white wines—Gavi, Lugana, or Franciacorta

Mushroom risotto: Earthy flavors call for Nebbiolo, Barbaresco, or aged Chianti

Seafood risotto: Verdicchio, Vermentino, or Soave

The Lambrusco Renaissance

Lambrusco is Italy’s secret weapon—a lightly sparkling red that is criminally underrated. Forget the sweet versions from decades past. Today’s dry Lambrusco is fresh, fruity, and perfect with anything from pizza to charcuterie to rich pasta.

Served slightly chilled, Lambrusco is one of 2025’s most exciting trends. Italian grandmothers knew all along.