World of Wine: Food & Wine Pairings - Pairing Food & Wine from Italy

The flavors of Piedmont reach peaks in autumn, when the harvest of truffles is in full bloom. This little "tuber", worth more than its weight in gold, is found above all in the area around Alba, in the famed Langhe district, world renowned for its wines.

Truffles can also be found in all the hilly areas of the region. A sprinkling of tiny slivers over tajarin pasta (the thin tagliatelle pasta as yellow as the eggs it is made with), or even just fried eggs, releases the truly unique aroma of the truffle.

Braised beef, wild game, mushrooms and risottos are also typical Piedmontese foods, all of which call for full bodied red wines such as Barolos and Barberas.

Food & Wine From Friuli

Friuli, located in the northeast of Italy, between Venice and Vienna, has the most varied and sophisticated food in Italy. No other regional kitchen uses more fruit or spices or a greater range of meat and seafood.

Common foods found on a Friulian table are: gnocchi filled with plums or apricots; the region's superlative prosciutto di San Daniele; risotto flavored with a rainbow of spices, including ginger, star anise, and nutmeg; cinnamon-scented veal stew; and, of course, frico, the region's signature dish, a delectable cheese crisp that is positively addictive.

Try these dishes with the local Tocai Friuliano or even a Pinot Grigio from the famed Colli Orientali.