When the colder months come and you feel like a warm and cozy starter, you have come to the right place with the potato soup. Creamy Potato Soup is an easy meal and even easier to freeze and store so you can make a hearty soup whenever you want. And thanks to our 10 different, top-rated recipe options, you’ll never tire of this versatile soup.

Each region has its own noodle style and shape and the perfect local sauce and wine to match. Vines have thrived on this rugged volcanic island since the Greeks began colonizing Italy about 3,000 years ago. Grown on volcanic soils under the strong Sicilian sun, the grapes make warm red wines and light, dry white wines. Some of the best wines are made from indigenous grape varieties such as the red grapes Nero d’Avola and Nerello Mascalese and from white grapes such as Grillo and Inzolia. But Sauvignon Blanc, Chardonnay, Sangiovese and Cabernet Sauvignon can also be found in the old vineyards of Sicily. The cool and refreshing white wine from Abruzzo is made from Trebbiano d’Abruzzo grapes and goes well with seafood extracted from the waters of the Adriatic Sea.

Buon Appetito: The Ultimate Guide To The Best Italian Pasta And Wine Pairings

You can opt for a dry white wine such as Reisling or a bright red Zinfandel. Northern Italian dishes are more influenced by its European neighbors, including Switzerland, Austria, and France, which use more rice, creamy sauces, and beef. Southern Italian cuisine, on the other hand, offers ingredients such as olive oil, capers, peppers, seafood and pasta. Whether you prefer one style or love all Italian dishes equally, there are tons of recipes to experiment with.

Because of its popularity, a lot of mediocre prosecco was made in the late 2000s, but things have improved a lot since 2009. According to the new, stricter regulations, Prosecco wines may only come from the regions of Veneto. The best wines carry the appellation DOCG Conegliano and / or Valdobbiadene.

Pinot Grigio

Three of the most famous denominations in Veneto are Soave, Valpolicella and Bardolino. Known for its simple and accessible style, Soave is made from local Garganega and Trebbiano grapes. Veneto is also home to Prosecco, the white grape that makes a relatively inexpensive but tasty sparkling wine.

This most famous Italian blue cheese dates back to the 11th century and is believed to have its origins in the town of Gorgonzola near Milan. It is made from cow’s milk and is available in two varieties: the youngest sweet Gorgonzola and the more mature, flavorful Gorgonzola. A young Gorgonzola is smoother and creamier than the matured version, where the “blue” taste becomes more pronounced and spicy. To bring out the sweetness of a younger gorgonzola, try it with a dry prosecco; fruity bubbles offer a palate cleansing like thick cheese. Or combine each version with sweet wines such as Marsala or port wine. This is not an exhaustive list, but it should give you a good idea.

A Taste Of Italy: Italian Wine And Cheese Combinations

The best choice for a meat-based combo is a medium-bodied red wine, with a little more acidity than the average wine to complement the texture of your dish. Some Sangiovese-based wines work, and the stronger your flavors get, the stronger your wine should be. This pasta dish is ancient and is considered to be one of the easiest and most filling Italian dishes. Choosing a wine for this dish is not easy, because the highlight is the creaminess of the cheese and the sharpness of the black pepper. If you want a red, choose something light, like a Rosso di Montalcino.

Affordable wine pairings for classic takeaway options – Metro.co.uk

Affordable wine pairings for classic takeaway options.

Posted: Sun, 12 Sep 2021 07:00:00 GMT [source]

Here you will find recipes for protein-rich potato and sausage soup, creamy baked potato soup, vegan potato soup and much more. Keep scrolling to see our best potato soup recipes ever. That is why you will meet sommeliers who combine Italian dishes with wines from almost every country in the world. A good Chilean Sauvignon Blanc goes wonderfully with minestrone and a Pinot Noir from Oregon tastes great with Agnolotti. The modern sommelier gets the best wines for every dish, regardless of whether they come from the same place.

Tuscany

It is traditionally consumed with game sauce and fried meat or lamb dishes. Although artichokes are the most difficult food to pair with wine, they found the key to it in Lazio. A light, crisp and fragrant white Vernaccia from San Gimignano in Tuscany is suitable for all fish dishes and light cream sauces. Vermentino, a white grape grown in Sardinia and other areas along the Mediterranean coast, is another perfect combination of seafood.

The soft palate compliments the salty, meaty and strong flavors of the Serrano ham. The huge vineyards planted with Lambrusco seem endless. To the south of Piedmont, with incredible views of the Mediterranean Sea, lies Liguria. A small, steep terrain that is home to some of the most underrated Italian white wines.

Seafood Pasta Dishes

The summer dishes along the coast always offer a choice of frittura di pesce, or rather fried fish, and the best wine for greasy flavors is, as such, a frothy white wine. Dishes made with sauteed fish or fish in sauces go better with a sour white like a Pinot Grigio or Verdicchio. When preparing such a meal, it is good to have something that you can prepare in advance and simmer on the stove. For this second stage of the meal, I offer beef meatballs with red wine and tomato sauce. Prepare them the day before and then let them simmer in the sauce while you prepare and enjoy the first courses. I served it with garlic cabbage as there was pasta as a cousin, but you could also make more pasta or polenta.

The predominant grape variety in Soave is the autochthonous Garganega grape. The DOCG rules also allow the inclusion of Trebbiano, Pinot Bianco and Chardonnay. It is difficult to choose just one type of pasta in Sicily.

Dessert Recipes

The intense and juicy lamb skewers are elevated to elegance with the round and balanced fruit and the tannins that envelop the wine. Don’t listen to the critics, find your own food and wine pairings. Pasta cacio e pepe (“cheese and pepper”) is made from Pecorino Romano, a spicy, aged sheep’s cheese from Rome, and lots of freshly ground black pepper. In Lazio, head chef Antonio Ciminelli of the Osteria Fontana Candida serves an elegant variant with short pasta on the menu and a rustic variant with spaghetti for the staff.

  • But the question is how can we properly bring the two together?
  • Grown on volcanic soils under the strong Sicilian sun, the grapes make warm red wines and light, dry white wines.
  • The shrimp and squid salad with its spicy dressing made from capers, olive oil, and ground pistachios was a hit.

In fact, I had some trouble finding Soave; It’s very popular at my local gourmet shop and the wine merchant said they might not be stocking it. I bought their last bottle of this Garganega i Stefanini Monte by Toni Soave ($ 15) and fell in love with its full-bodied, ripe taste. It’s not sweet at all and very clean, flavored with apricots and peaches.

Etna Rosso is a red wine that goes perfectly with dishes made with pork from the local breed of pigs from the Nebrodi Mountains, as well as with tasty locally aged cheeses. The classic foods and wines in Tuscany are Bistecca Fiorentina and Sangiovese. Tuscany is known for its rustic red wine and its incredible pine-covered hills. The cuisine is humble and intimate, save for the over-the-top Bistecca Fiorentina, a great ribeye that needs a hefty wine by its side.

It is this balanced combination of properties that makes Italian wines the perfect accompaniment to food. I bought wine for this menu in different places and at one of my favorite wine shops, Barrel and Bottle, Jen jumped on this Chianti as soon as I told her what I was looking for. She described it as an Old World wine meeting the New World.

Totally delicious, especially with the delicate pasta. If you prefer the drier style, look for Brut on the label. Prosecco with the Extra Dry label is sweeter, with up to 20 g / l residual sugar compared to a maximum of 15 g / l for brood. While it’s so easy to drink on its own, I like to set aside treats for diners like marcona almonds, spicy prawns, horse angel or even simple slices of chorizo or prosciutto. Photo courtesy Local Aromas Last but not least is the stunning island of Sardinia. Here you will find dishes that you will not find anywhere else unless you learn to master them at home.

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