Italy is a land of culinary delights, from pasta and olive oil to meats and cheeses – and wine – don’t forget the wine! Italy produces some of the finest wines and cheeses in the world. Separately, they are already delicious. But, as with any food and wine pairing, when enjoyed together, can elevate the flavors and take the tasting experience to a new level.
Pecorino Toscano & Chianti Classico
Tuscan pecorino is one of Italy’s oldest and most popular cheeses. This cheese is made from full cream ewe’s milk and takes its name from the Italian word pecora or sheep.
Pecorino is perfect anytime you want to add a luxurious melting cheesy layer to a dish of roasted vegetables, stuffed pasta filling or a divine toasted cheese sandwich with a drizzle of truffle oil, served with a good dry Tuscan red like a Chianti Classico.
Parmigiano Reggiano & Amarone della Valpolicella 
The king of cheeses, is an extraordinary cheese with amazing aromas and flavors and a unique texture.
Parmigiano Reggiano can only be made in a restricted area in northern Italy, primarily in the region of Emilia-Romagna. With its mild nutty flavor and fruity taste, Parmigiano-Reggiano should be served at room temperature. It’s a good pairing with either Italian sparkling wines or with aged wines due to its complexity.
Gorgonzola & Passito
This most famous Italian blue cheese dates back to the 11th century and it is made
of cow’s milk and comes in two types – the younger Sweet Gorgonzola and the more mature Spicy Gorgonzola. A young Gorgonzola is more mild and creamier than the aged version, in which the “blue” flavor becomes more pronounced and piquant. To bring out the sweet softness of a younger Gorgonzola, try it with an off-dry Prosecco – the fruity bubbles offer a palate cleanser after the heavy cheese or pair either version with sweet wines such as Passito.
Taleggio & Valpolicella Superiore
Taleggio dates back to the 9th century, originating in the Taleggio Valley of the Lombardy region. It is another semi-soft cow’s milk cheese, but with a more pungent aroma and rind. Taleggio tastes creamy, and slightly fruity. Pair it with light bodied red wines from the region to enhance its smoothness and bring out the fruity flavor, perfect with a Valpolicella Superiore.
Mozzarella di Bufala & Fiano
Porcelaine white with a creamy texture, Mozzarella di Bufala is only produced with
the fresh milk of water buffalos. The creamy, supple cheese made from Italian buffalo milk has a tanginess and depth of flavor that’s all its own. This can be attributed to water buffalo milk’s high fat content — nearly double that of cow’s milk. A blank, rich canvas calls for fresh, crisp wines, Fiano di Avellino is the perfect match.
