Wine and Food Pairing: Examples Advice and Dedicated Courses

Food and wine pairings, here are some examples:

• Pappa al pomodoro and Carmignano DOCG: pappa al pomodoro is one of the great institutions of Tuscan cuisine, a simple dish symbol of the entire region and made with just a few ingredients. Tomato sauce, stale Tuscan bread, extra virgin olive oil and basil create a classic dish that can be paired with Carmignano DOCG. The wine is produced in the Prato area, whose softness and alcoholic structure perfectly balance the perfectly balance the acidity of the tomato;
• Pici all’aglione and Vino Rosso di Montepulciano DOC 2022: a simple dish with an unmistakable taste unmistakable taste, pici all’aglione is one of the tastiest and most famous Tuscan first courses in ever. It is made with one of Tuscany’s Slow Food presidia, the aglione di Chiana, a garlic with a more delicate flavour than other types of garlic, and a size important dimensions. Equally characteristic is the type of pasta: pici are a format particularly popular in central Italy, made with flour and water. The name pici
  derives from the term ‘appiciare’, which refers to the kind of hand-working required to obtain this sort of long, double spaghetti. We pair pici all’aglione with Montepulciano DOC 2022 red wine, fresh and with a moderate tannin moderate presence of tannins, with aromas of red fruits, savoury taste.
• Gnudi with ricotta and spinach with butter and sage and Vernaccia di San Gimignano DOCG: another symbolic dish of Tuscany, gnudi are typical of the provinces of Grosseto and Siena. They are They are small balls made with ricotta cheese, parmesan cheese, semolina and spinach. They are served seasoned with butter and sage or with meat sauce and sprinkled with Tuscan pecorino cheese. The name gnudi derives from the fact that these balls are ultimately the filling of ravioli, deprived however of their fresh pasta coating. A rustic and simple dish that we pair with a Vernaccia di San Gimignano DOCG. It was the first wine to obtain the Denominazione di Controlled Origin in 1966. The colour is straw yellow with golden reflections. At the olfactory level it conquers with delicate aromas with fruity fragrances. The flavour is savoury, dry, harmonious;

• Bordatino with black cabbage and Val di Cornia white DOC: in the areas of Pisa and Livorno comes this typical soup made with yellow flour. There are numerous variants, but the most Pisana with black cabbage and fish. It is a nutritious, tasty and nutritious, tasty and simple. We can pair it with Val di Cornia white DOC, obtained grapes Ansonica, Viogner, Trebbiano, Vermentino and Malvasia. It is a soft wine that goes perfectly matches the now bitter and now sweet notes of the soup;
• Ribollita and Morellino di Scansano DOCG: Among the most famous soups in Tuscany is ribollita, a poor dish with a decidedly rich flavour. It is made with cabbage bread and legumes such as borlotti beans. It can also be enriched with vegetables of various kinds. Ribollita is nutritious and hearty, and goes perfectly with an equally strong and full-bodied wine. perfectly with an equally strong and full-bodied wine, such as Mentore Morellino di Scansano DOCG 2022. It is a well-structured wine, fresh and with a hint of acidity, with aromas of black fruit, plum and black cherry that enhance the flavours of ribollita;
• Cacciucco alla livornese and Aliè rose Toscana IGT Magnum: the most classic of Tuscan Tuscan fish soup is typical of the Livorno area. It is made by cooking mussels, cuttlefish tomato sauce mussels, cuttlefish, octopus, redfish and other varieties, served with Tuscan bread. The wine to accompany cacciucco is the Alie Rosè Toscana IGT Magnum, capable of cleansing and refresh the palate. Decidedly balanced, it boasts scents of peach and rose;
• Bistecca alla fiorentina and Chianti Classico: made from a cut of beef dog, usually Chianina, is one of the most popular main courses in Tuscany. Most probably spread is linked to the tradition of large barbecues held during the night of San Lorenzo, an event where meat and wine were offered to the people. The bistecca alla fiorentina is cooked on the grill, rare, and seasoned with salt and pepper. The ideal pairing with Chianti Classico, an intense ruby red wine with hints of fresh fruit, flowers and spices. flowers and spices;

• Peposo dell’Impruneta and Chianti Rufina DOCG: peposo is a beef stew made by slowly cooking the beef stew made by slowly cooking the ingredients for hours in Chianti wine, to which is black pepper is added in abundance. It is one of the cornerstones of Tuscan cuisine, a dish tasty dish, with tender meat that melts in the mouth, complemented by thick, dark sauce dark sauce, enhanced by an acid note given by the wine. To the peposo we match a Chianti wine Rufina, mineral and savoury, made from Sangiovese grapes (70-100%) and other vines grown in Tuscany. It is a DOCG wine produced in Rufina, the smallest of the Chianti sub-zones. It has a particularly lively ruby colour, has hints of violet and a slightly tannic and harmonious flavour; it is slightly tannic and harmonious flavour;
• Schiaccia briaca dell’Elba and Aleatico passito DOCG: this time a combination of a wine and a dessert. Schiaccia briaca originates on the Island of Elba and is made by kneading extra virgin olive oil olive oil, dried fruit, flour and sweet wine, without using yeast. In the area of Rio Marina Alchermes is used, in Capoliveri Aleatico or Moscato passito. At schiaccia briaca we combine Aleatico passito DOCG, one of the youngest DOCGs in the region. in the region. The hints of dried fruit and slight tannin contrast perfectly with the the unctuousness of the sweet.