Authentic Italian Food and Wine Pairings

For those interested in cooking authentic Italian dishes, this article will introduce you to a few of the best-known favorites, such as Risotto, the Caprese salad, and pasta alla Fiorentina. We will also touch on some of the best wine pairings with Italian cuisine. Regardless of your culinary preferences, you are guaranteed to find something that suits your palate and budget. From fresh mozzarella to delicately flavored pasta, you are sure to find the perfect meal in this cuisine.


Risotto is an aromatic, creamy dish made from rice and broth. It is often made with the wrong type of rice, resulting in a dry, grainy consistency. You can use short-grain rice, but it’s recommended that you use arborio or carnaroli rice, as these varieties are firmer. Risotto is also often made with cheese, but plant-based alternatives are available.

Caprese salad

A simple yet delicious Italian dish, Caprese salad is a classic Neapolitan meal. The ingredients of this simple, yet sophisticated salad are ripe tomatoes, creamy mozzarella, and fresh basil. It is said to have originated on the island of Capri, where it was originally served. In authentic versions, the tomatoes used are Re Umberto tomatoes or treccia di Sorrento. For a healthier salad, substitute the mozzarella with buffalo mozzarella.

Risotto a la Milanesa

Risotto is a popular ingredient in northern Italian cooking, and is particularly popular in the region of Lombardy. Risotto a la Milanesa is the dish that most typifies the cooking of Milan, Italy’s financial and economic center. This dish uses simple ingredients, including rice, butter, and chicken stock, and is often served runny or soft. It is traditionally paired with red wine.

Risotto alla Fiorentina

Risotto alla Fiorente is an exquisite rice dish. Though Italians don’t eat a lot of rice, the country produces the most. While Southern Italy is often called the bread basket of Europe, Northern Italy is the rice bowl. Rice is grown in vast paddies in the northern regions, and is cooked with broth and stock until it becomes velvety.

Risotto alla Milanesa

Traditionally, risotto alla Milanesa contains saffron, a spice that comes from the purple flower Crocus sativus. It has 3 red stigmas and is extremely rare. Saffron is also known as “Red Gold” because it requires as much land to grow as a football field. Before becoming a spice, saffron was used as a paint pigment, and it was only in the 18th century that risotto alla Milanesa was named a spice.


Strangozzi is a regional dish with roots in the 16th century. During his travels, the Danish King Frederik Barbarossa stopped off in the town of Pissignano, which lies on a plateau between Foligno and Spoleto, above the springs of Clitunno. He had a craving for a hearty dish and was greeted by the cook of Pissignano Castle. The Strangozzi changed the course of his plans for the area.


While tortelli have many names, they all share a similar Italian cooking tradition. Traditionally, they are filled with either meat or vegetables. The combination of the two plays a crucial role in the final product. The most popular filled tortelli are the Tortelli di zucca and tortelli di amaretti. Whether you like savory or sweet pasta, you can find recipes that suit your palate in this section.