Wine and Margherita Pizza: Classics Meet

Margherita is pizza in its purest form: tomato, fior di latte, basil, a drizzle of olive oil. This very simplicity demands a wine that can accompany without overpowering, respecting the delicate balance between the acidity of the tomato and the creaminess of the mozzarella.

The most natural pairing is with a young, easy-drinking red with low tannins. A Cerasuolo d'Abruzzo brings fruity freshness and lively acidity, ideal for cleansing the palate between slices. Those who prefer white can opt for a Falanghina or a Verdicchio dei Castelli di Jesi, with their savoriness and citrusy finish that dialogues well with the tomato. For an authentic Neapolitan margherita, cooked in a wood-fired oven with a pronounced crust, a Piedirosso also represents a local pairing that rarely disappoints.

Wine to pair with Pizza with cured meats (diavola, ham, salami)

Cured meats and pizza form one of the most delicious combinations on the Italian table. But they introduce savoriness, fattiness, and, in the case of diavola, a decisive spiciness that changes the rules of the game. Here, the wine must have broad shoulders.

For diavola pizza, with spicy salami and tomato, you need reds with a certain structure and soft tannins that dampen the spiciness without accentuating it: a young Nero d'Avola, a Montepulciano d'Abruzzo, or a Cannonau di Sardegna are well-chosen options. For pizza with cooked or cured ham, the intensity decreases: a Barbera d'Asti, with its natural acidity and lively fruit, accompanies without tiring. Those who love bubbles will find a Lambrusco, perhaps a rosé from Sorbara, to be an excellent choice. Its degreasing effervescence is exactly what is needed with a pizza rich in cured meats.

Wine for Pizza with fish or seafood

Pizza with fish and seafood is a territory that almost exclusively calls for white wine, with some rosé exceptions for the more curious palates. The pairing follows the same logic as seafood cuisine: freshness, minerality, savoriness.

For pizza with clams or seafood, a Vermentino di Sardegna or a Greco di Tufo offer the right acidic backbone and briny note to enhance the marine flavors without overpowering them. Salmon pizza, fattier and with a stronger flavor, holds up well to a Sauvignon Blanc from Alto Adige or Friuli, with its herbaceous aromas and crisp freshness. For tuna and onion pizza, it's better to choose a coastal white, like an Insolia or a Catarratto. It can be great to opt for bubbles, with a Franciacorta Brut or generally a Metodo Classico: the effervescence and complexity of a dry brut also stand up well to more elaborate seafood pizzas.

Red or white with Pizza?

This is the question most often heard in Italian pizzerias, and the honest answer is: it depends. There is no universally right color; there is the right wine for that specific pizza.

Generally, young, fruity reds with low tannins are the most versatile choice for pizzas with tomato and cured meats: the acidity of the tomato naturally marries with the freshness of easy-drinking reds, and the savoriness of cured meats finds an ideal counterbalance in soft tannins. Structured and savory whites, on the other hand, dominate the world of white pizzas and those with fish. Sparkling wines, often underestimated, are actually one of the happiest choices overall: the effervescence cleanses the palate, the freshness supports the tomato, and the complexity of a good classic method pairs well even with the most elaborate pizzas.