When one speaks of Italian cuisine, one immediately thinks of spaghetti, pizza and tomato, but what are the perfect pairings?
The tomato has belonged to Italian gastronomy for a very modest time: its explosion dates no further than the 18th century, since before that it was considered at best an 'imported' ornamental plant.
The fact is that today the tomato au naturelor processed into peeled, sauce or concentrate, it goes into an infinite number of dishes. It therefore deserves a separate treatment
when it comes to food and wine pairings.
Generally speaking, dishes in which the acidic flavour of tomatoes has a certain preponderance go well with young, light, soft white wines capable of offering herbaceous, fruity, floral sensations.
With delicate hors d'oeuvres, we would for example use a Sylvaner from Alto Adige or a Capri. With the pastasciutta we will serve a Tocai from Veneto or Friuli, or an Est! Est!!! Est!!! from Montefiascone.
Stuffed tomatoes can be served as a summer main course together with a glass of Vespaiolo di Breganze, or non-barrelled Chardonnay.
The tomato also comes into play in the preparation of fish stews: a Frascati, a Vernaccia di San Gimignanoa Pinot Grigio.
There's tomato even in fish soupwhich match with the Pinot Blancwith Riesling, or with Verdicchio dei Castelli di Jesi or with Verdicchio di Matelica.
But there are exceptions. Pasta with raw tomatoes, for example, also goes well with a rosé wine served chilledwhile many gourmets associate with fish soups young red wines served slightly chilled and even young red wines with complete satisfaction.
Red also with stewed meats, which also have tomato in the pot: going up from the south to the north, a Vesuvio Rosso, a Rosso (onero, a Rossese di Dolceacqua or a Dolcetto d'Alba, for example) will do.