Pizza & Pairings

Wine and pizza pairing is surpassing the classic combination with beer, focusing on balancing the acidity of the tomato and the richness of the cheese. For a Margherita, a fresh rosé or a white like Fiano di Avellino is ideal to cleanse the palate without overpowering the simple flavors. More savory pizzas, such as the Marinara or those with anchovies, instead call for mineral wines like Vermentino or Etna Bianco.

If the topping includes cold cuts or smoky flavors, it is better to opt for young, low-tannin reds like Barbera d'Asti, served chilled to counterbalance the saltiness of the meat. For cheese-based white pizzas, the perfect match is with sparkling wines: the acidity of Franciacorta perfectly cleanses the palate from the richness of the dairy. In short, the structure of the wine should grow together with the intensity of the topping, always maintaining a refreshing crispness.

Trento Demi-Sec DOC Maximum Ferrari

Verdicchio dei Castelli di Jesi DOC Classico Superiore Casal di Serra 2025 Umani Ronchi

Prosecco Treviso Brut DOC Avantgarde Mionetto

Isola dei Nuraghi IGT Vermentino Stellato 2024 Pala

Vermentino di Sardegna DOC Pariglia 2025 Contini

Verdicchio dei Castelli di Jesi Classico Superiore DOC Fontevecchia 2025 Casalfarneto

Valdobbiadene Prosecco Superiore Extra Dry DOCG Villa Sandi

Friuli Colli Orientali DOC Chardonnay 2025 Livio Felluga

Sicilia DOC Chardonnay 2025 Mandrarossa

Barbera del Monferrato DOC Frizzante La Monella 2025 Braida

Etna Bianco DOP Contrada Martinella Salisire 2019 Vivera

Prosecco Superiore di Conegliano Valdobbiadene DOCG Brut Contradagranda Masottina

Piemonte Chardonnay Brut DOC Vallerenza Vite Colte

Marche IGT Cimaio 2019 Casalfarneto

Toscana IGT Vermentino Eco di Mare 2025 Tenuta Argentiera

Puglia IGP Negroamaro 2025 Paolo Leo

Barbera d'Asti DOCG Le Orme 2024 Michele Chiarlo

Valle d'Aosta DOC Chardonnay 2025 Les Crêtes

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