This year is rough for travel, we get it. Many people that enjoy food and wine love to travel for that purpose. Italy is the destination for both, as it has a rich culture in cuisine and winemaking. Check out our Italian Wines Learning Guide for an overview of the wine regions.

Last year we traveled to Piedmont, Tuscany, Umbria and Rome to visit Antinori Family wineries and learn about their history in each region and different culture in food the wines. Over a period of 5 days, and a few hundred miles of separation, it’s amazing to see the differences in climate, dialects, traditions and dishes. Outside of Italy, you usually only see the southern cuisine, based on red sauce and olive oil. The north is rich is butter, cream, eggs, mushrooms and there is less pasta. We begin our trip in the north and head south.

Here is a brief tour of the regions based on the dishes we ate and some of the wines to pair.

Prunotto arneis with hazelnuts (Nocciole)

Piedmont has the best hazelnuts in the world. It’s common to enjoy them as a snack. This Arneis was perfect for an aperitivo.

Acciughe al verde (Anchovies in oil - Piedmont

Anchovies with a little parsley, garlic, chili flakes and olive oil on fresh baked bread. Wow. Barolo is not far from the sea so it’s common to see lots of seafood dishes on tables. This was a pleasant surprise.

Veal tartare, black truffles - Piedmont

While Vitello Tonnato is the most famous dish, (sliced cooked veal with a tuna, caper mayonnaise), another beautiful appetizer was this hand-cut veal tartare with just fresh sliced black summer truffles.

Paired with Prunotto Barolo

Prunotto, Barolo Bussia Riserva Vigna Colonnello - Piedmont

A majestic wine, perfect for local pairings.

Agnolotti del plin , butter and truffles - Piedmont

A traditional dish, filled with veal and topped with shaved truffles. Paired with Prunotto Barolo

Prunotto Nizza and Barbera Costamiòle - Piedmont

Castel of Serralunga d'Alba

Gelato - Piedmont

A must-have in every city in Italy. Light, smooth and creamy. Rich flavors, but not heavy.

Tuscany -Antipasti and Scalabrone Rosato

Various cuts of focaccia with olives, sun-dried tomatoes

Bruschette Toscane with tomato, basil, garil

Scalabrone Bolgheri Rosato is a fresh, Cabernet Sauvignon, Merlot and Syrah blend rosé from the coastal vineyards

Fresh melon, salumi - Tuscany

White Bean-tuna Salad and Guado al Tasso Bruciato - Tuscany

The Guado al Tasso estate is located near Bolgheri on the Tuscan coast, so red grapes are plentiful. This Cabernet Sauvignon, Merlot and Syrah blend was perfect with the appetizer salad

White beans, tuna, garbanzo beans, tomatoes, herbs, olive oil

Guado al Tasso, Bolgheri

Fresh fruit cup - Bolgheri

Tortellini - Badia di Passignano - Tuscany

Duck breast - Chianti Classico Tuscany

Pian delle Vigne - Brunello di Montalcino

The wine shows a brilliant ruby red color, and the nose is characterized by red fruit along with hints of tobacco and such spices as vanilla, cinnamon, cloves, and cardamom. The palate is distinguished by balance and finesse: soft and silky tannins, the characteristics of this vintage, sustained by an excellent freshness, capable of adding elegance and flavor grace.

Sorbeto - Chianti Classico

Maltagliati al pomodoro e melanzane (eggplant) - Tuscany

“Maltagliati” translate to bad cut. It’s a rustic pasta dough that is rolled flat and irregular slices are cut, cooked and toss with simple ingredients. There was nothing “simple” about this dish, just pure delicousness.

Arista arosto (roasted pork loin) Tignanello

Tignanello 2016 is in full harmony with the vintage. This wine shows an intense and bright ruby red color. On the nose, notes of ripe red fruits come together with pleasant hints of fresh blackberry and wild berries. At the same time, it shows delicate and perfectly integrated aromas of vanilla and dark chocolate with light spice sensations. On the palate, the wine is vibrant, with silky and refined tannins. Balanced and intense, it has a long, complex and persistent finish.

Solaia - Tenuta Tignanello Tuscany

An intense ruby red in color, Solaia 2016 distinguishes itself on the nose by its intensity and its aromatic richness, the notes of ripe dark fruit, particularly blackberries and blueberries, fused with balsamic sensations of aromatic herbs and mint; sweet notes of chocolate and cotton candy alternate with spicy suggestions of white pepper, conferring freshness and complexity to the bouquet. The palate is rich and enveloping with supple and silky tannins capable of transmitting elegance, character, and an exceptional expression of fruit. The vibrant finish, long and very persistent, indicates an optimal aging potential over time.

Antipasti - Montepulciano Tuscany

Panzanella salad

Bruschetta al pomodoro

Finocchina salami

Zucchini

Umbricelli pasta al pecornino pomodoro -Tuscan & Umbria

La Braccesca winery in Tuscany, Montepulciano is on the border with Umbria so this dish is popular there.

La Braccesca Vino Nobile di Montepulciano - Tuscany

La Braccesca estate’s property extends over an area of 508 hectares (1255 acres), of which 340 hectares (840 acres) are planted with vines. Two very different personalities live side by side in complete harmony: the traditional Nobile di Montepulciano and the innovative Syrah in Cortona, an emerging wine producing area with great potential.
The estate’s name comes from the historical farm that once stood there, owned by the Count of Bracci, whose coat of arms appears on the estate’s logo; an arm covered with armor brandishing a sword. Marchesi Antinori has owned the estate since 1990.

The Classic Spritz - All over Italy

A light bitter liqueur (Luxardo Aperitivo), Prosecco and sparking water built in a tall wine glass with ice.

Alessia Antinori tour of vineyards at Villa Fiorano

Table is set - Fiorano Rome

Duck salad, plums Alberico and Appia Antica - Rome

The Alberico bianco is 100% Semillon, which is rare in Italy. The proximity to the sea and the warmer climate is reminiscent to Bordeaux, however the Mediterranean give a fresher, mineral character.

Lamb tartare - Appia Antica 400

Cheese plate - Rome

Focaccia e prosciutto - Umbria

Castello della Sala

Umbricelli al pecorino - Umbria

At Castello della Sala. The Castello della Sala towers over a tufaceous promontory of the Umbrian Apennines (at 534 meters, or some 1750 feet, above sea level) just a short distance away from the boundary with Tuscany and approximately 18 kilometers (11 miles) from the historic city of Orvieto. It is a lovely medieval fortress, surrounded by historic, hillside Etruscan villages, halfway between the Paglia river and the peak of Mount Nibbio.

The estate consists of a total surface area of 500 hectares (1250 acres), 140 of which (345 acres) are planted to vineyards located at 200-450 meters (650-1480 feet) above sea level on clayey soils rich in Pliocene-epoch fossils of volcanic and sedimentary origin. Approximately eight hectares (20 acres) are covered by olive groves for the production, for domestic use, of extra-virgin olive oil.

Bucatini Carbonara - Rome

This famous Italian dish combines pancetta or guanciale, eggs and pecorino Romano. I have to say it’s the best dish I had in Italy. So amazingly simple (eggs and bacon), but difficult to execute.