Tuscany - Culinary Pairings
Bistecca alla Fiorentina with Chianti Classico
Bistecca alla Fiorentina is a thick, T-bone steak that’s grilled over high heat and served rare. This iconic dish from Florence is best paired with a robust Chianti Classico. The high acidity and tannins of the Sangiovese-based wine cut through the richness of the steak, creating a balanced and satisfying combination. The earthy notes in the wine complement the meat’s charred flavors, making this a must-try pairing when visiting Tuscany.
Pappardelle al Cinghiale with Brunello di Montalcino
Pappardelle al Cinghiale is a traditional Tuscan dish featuring wide pasta ribbons served with a rich wild boar ragù. This hearty and flavorful dish is perfectly paired with Brunello di Montalcino, a full-bodied wine with intense flavors of dark fruit, leather, and spice. The wine’s robust structure and tannins complement the savory notes of the ragù, while its depth enhances the complexity of the dish. This pairing is a quintessential example of Tuscan cuisine at its finest.
Ribollita with Vernaccia di San Gimignano
Ribollita is a classic Tuscan soup made with bread, beans, and seasonal vegetables like kale and carrots. This rustic dish pairs beautifully with Vernaccia di San Gimignano, a crisp white wine known for its citrus and mineral notes. The wine’s acidity cuts through the hearty texture of the soup, while its subtle almond finish enhances the earthy flavors of the vegetables. This pairing highlights the simplicity and elegance of traditional Tuscan fare.
Pecorino Toscano with Vino Nobile di Montepulciano
Pecorino Toscano is a sheep’s milk cheese that varies in flavor from mild and buttery to sharp and tangy, depending on its age. Vino Nobile di Montepulciano, with its notes of cherry, plum, and spice, is an ideal companion for this cheese. The wine’s smooth tannins and balanced acidity enhance the richness of the cheese, while its fruitiness complements the savory and nutty flavors. This pairing is a classic choice for an antipasto platter or a cheese course in Tuscany.
Crostini di Fegato with Morellino di Scansano
Crostini di Fegato is a traditional Tuscan appetizer made with chicken liver pâté spread on toasted bread. The dish’s rich and savory flavors are well-matched with Morellino di Scansano, a Sangiovese-based red wine from the Maremma region. The wine’s bright acidity and red fruit notes balance the richness of the liver, while its soft tannins provide a smooth finish. This pairing is a popular choice in Tuscan trattorias and is perfect for those seeking an authentic taste of the region.
Castagnaccio with Vin Santo
Castagnaccio is a traditional Tuscan cake made from chestnut flour, pine nuts, and rosemary. It has an earthy and slightly sweet flavor that pairs wonderfully with Vin Santo, a sweet dessert wine from Tuscany. The wine’s notes of dried fruit, honey, and caramel enhance the nuttiness of the cake, while its balanced acidity prevents the pairing from becoming too heavy. Castagnaccio with Vin Santo is a beloved autumn treat that showcases Tuscany’s rustic culinary traditions.