Antipasti

Question 1

Antipasto

Answer 1

Coppa
Salami
Bresaola
Pancetta
prosciutto
olives

Choose reds with decent acidity, as well. Try Barbera, Chianti, Montepulciano, Brunello di Montalcino, Valpolicella and Vino Nobile di Montepulciano. The natural acidity in these wines work extremely well with salty foods.
Also Gavi, as it’s high in acidity

Question 2

Formaggi

Answer 2

Artisan cheeses
Chestnut honey
carta musica

Question 3

Fritto misto all’italiana

Answer 3

fried calamari
zucchini
spicy marinara

Brute style Chardonnay or Pinot Noir are perfect matches of citrusy foil for crispy fried food, and the berry taste is a perfect combination with sweet squid. Pinot Grigio can also work with a more lemon-flavored fried calamari because of its crisp citrus flavor.

Question 4

carpaccio di manzo

Answer 4

thin sliced raw fillet mignon
parmesan
capers
dijon aioli

Chianti or Prosecco
Young Beef based Carpaccio should be paired with a light or medium Italian red whine.
Rich Beef based Carpaccio should be paired with a richer red wine.

Question 5

caprese

Answer 5

fresh mozzarella
basil
sliced tomato
evoo

Caprese Salad pairs best with acidic white wines such as Falanghina, Fiano di Avellino, Pinot Grigio, Vermentino, and Gavi. Prosecco, dry Rosé, Beaujolais and Chianti are also excellent wine pairings with Caprese Salad.

Question 6

strudelino di verdure

Answer 6

flaky pastry
fresh vegetables
gorgonzola
parmesan
cream

Question 7

gamberoni al prosciutto

Answer 7

sauteed tiger prawns prosciutto wrapped
bed of arugula

Chianti: Known for its cherry, plum, and tomato flavors, Chianti is a high acid wine that goes best with equally acidic food. Specifically, tomato-based sauces pair beautifully with this wine. Try it with our Linguine Neri con Gamberi

Question 8

burrata

Answer 8

burrata cheese
roasted italian bell peppers
prosciutto
evoo

Pinot grigio, falanghina, bc they’re acid. Or Pinot noir and chianti