Food & Wine Pairings Inspired by Rome's Unforgettable Restaurants
seven heavenly pairings from the city of seven hills
Slutti Spaghetti Presents: Carb Convos - a series where groovy people share food & bev stories, fancies, recommendations, bold opinions, and much much more.
Annie is a dear friend, Italian Wine Ambassador, and fellow diehard Italian culture lover. Many pastas shared and more to come with this amazing gal. I hope you enjoy her contribution, just in time for National Carbonara Day.
Warning: this post may make you book a trip to Rome and spend all your money on sexy Uber Black rides to eat every single dish (and more) on this list.
We are not responsible for the pasta debauchery that may ensue after reading this post.
- Victoria
Exploring the food and wine of Rome is a treasure in and of itself – but it’s even more enjoyable when I’m joined by my epicurean partner-in-crime, Victoria Cece. Here are seven unforgettably perfect pairings to indulge in, whether you’re visiting Rome or looking for inspiration for a Roman dinner party at home.
DA CESARE AL CASALETTO
Bucatini alla gricia paired with Damiano Ciolli Cirsium Cesanese di Olevano Romano
A red fruit, spice-driven, elegant red with plenty of tannin – perfect for cutting through the fat of the guanciale, the star of this classic Roman dish.
LA TAVERNACCIA DA BRUNO
Maialino con Patate paired with Castellucci Miano 'Miano' Catarratto Sicilia IGT
A savory white wine whose lusciousness complements the fattiness of the pork beautifully. Miano’s herbal undertones bring out the touch of rosemary from the potatoes, which are roasted to perfection.
ARMANDO AL PANTHEON
Rigatoni all’amatriciana paired with Le Ragnaie Troncone
Juicy red fruits and citrus match the brightness of amatriciana’s tomato, and notes of leather and smoke complement the smoky, gamey quality of the guanciale.
TRATTORIA DA ENZO AL 29
Rigatoni alla carbonara paired with Paolo e Noemia d'Amico Villa Tirrena
Pecorino, guanciale, eggs and rigatoni unite to form da Enzo’s silky, luscious carbonara – far and away the restaurant’s all-star dish. The richness of the sauce stands up well to this Merlot and Syrah blend. It’s a wine as powerful as it is elegant, with a touch of spice that harmonizes beautifully with the pasta’s peppery kick.
RISTORANTE AL POMPIERE
Fettuccine al limone paired with Villa Matilde Greco di Tufo
Pasta al limone and Greco di Tufo both have roots in Campania, so it makes sense why this pairing never fails. The zestyness of the lemon goes hand-in-hand with the wine’s citrus flavors, while the Greco di Tufo’s acidity tames the rich, oozy parmigiano-laced sauce.
COLLINE EMILIANE
Tagliatelle alla bolognese paired with Cleto Chiarli Lambrusco Grasparossa di Castelvetro
This Lambrusco is particularly effervescent and tannic – making it a memorable choice no matter what pasta is paired alongside it. But the bolognese’s savory richness juxtaposes it beautifully.
TRECCA
Zabaglione paired with Montegoggio Vespaiolo Veneto IGT ‘Tafta’ Bio
Veneto’s Vespaiola grapes have a long history of being dried for the production of dessert wine. Sugars concentrate to form a sweet, liquid gold – the perfect accompaniment to any Italian dolce. Despite being on the dry side, this Vespaiolo wine still pairs beautifully with Trecca’s zabaglione. A creamy, decadent egg mixture is beaten until light and airy, which matches the delicacy of the wine’s structure and flavors.
I’m pescatarian, can’t eat gluten 😭 and yet I am so here for this! Nom!