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Pizza and wine

Every pizza has its wine. But which one? Here's our ultimate guide!

Which wine? It depends!

Wood-fire or electric? Flour or multi-grain? Red or white? Sourdough only? And how many hours of rising? 12, 24, 72?

Forget about it! The most difficult question about pizza is another: what do I pair it with? Enough with that standard belief: you don’t have to drink beer with pizza, wine is great, actually it’s… perfect! Even if the dough can determine different aromas, it is undoubtedly the topping that decides the best wine to uncork in the company of a pizza.

There aren't many rules. Pairing pizza is like pairing pasta: of course we have to consider the delicate sweetness of the dough, whether it is more enveloping, more rustic, more hydrated or drier, it is always what goes on top that determines the right pairing. As for us, we suggest pairings with excellent value for money Italian wines. Wines that go well with pizza also in terms of price. Because there is no well-made pizza that, accompanied by the right glass, does not become gourmet.

A long history

Modern pizza, born in Naples between the 16th and 17th centuries, has come a long way! From being a purely popular food, it soon conquered the most refined palates, so much so that today's most famous version, the margherita, took this name in 1889 when pizzaiolo Raffaele Esposito dedicated it to the Queen of Italy, Margherita, composing it in the colours of the Italian tricolour

Today, the art of the Neapolitan pizzaiolo is included on UNESCO's list of intangible cultural heritage and the Neapolitan pizza is protected by production regulations that establishes once and for all the exclusively Italian origins of this gastronomic masterpiece. "Pizza” is now the most famous and most pronounced Italian word in the world.