Food and wine

There are various options for combining food and wine, for example the traditional pairing of a typical dish of the region which would go well with a wine from the same region, to create an affinity of taste and smell; or by pairing according to contrasting tastes, whereby the food expresses alternative characteristics to those expressed by the wine. One example could be wild boar stew which goes well with a red wine, with a good level of acidity, to contrast with the greasiness of the food and cleanse the palate.

Another way of matching food and wine is by linking them to the seasons; in summer, fresh, vegetable based, light meats and fish dishes can be paired with young white wines or light red wines, while in winter, foods which are richer in calories and more substantial would be paired with structured white wines or red wines with a more defined character, or wines which have been finished and aged in wood.

The general rules require that the body of the wine must be proportionate to the structure of the dish; as a consequence, a more complicated dish which requires a more complicated preparation both in style and in quantity or prestige of the ingredients, the more a wine must be full-bodied, robust and aged well, so as not to be outdone by the character of the food; whereas a lighter, more delicate recipe, must not be "covered" by wines that are too heavy or aromatic, but must be accompanied by light, healthy, young wines.

Antipasti (Appetizers)

Food and Wine - Appetizers

Primi(First course)

Food and Wine - First course

Secondi (Second course)

Food and Wine - Second course

Dessert (Dessert)

Food and Wine - Dessert