More pizza porn…

Here are some of the pizza pairings suggested in the wake of last week’s post, Pizza, pairing, and Pasolini. I’ve also posted some more pizza pornography just for the fun of it…

Haven’t found great pizza in Austin yet but I’m still looking!

I’m trying to get Tracie B to make me my favorite pizza: alla bassanese (the way they make it in Bassano del Grappa), with white asparagus and a fried egg in the middle. I bet that Texas Espresso’s Italian has had it that way (he’s from Monselice in the eastern Veneto, not too far from Bassano).

Thanks, everyone for the pairings! And special thanks to Dr. V for getting the whole thing cooking…


A16 (San Francisco)

I know that only Italians (and only a very small bunch of them) will follow me….try CHINOTTO (the best alternative to coke in the world).
Francesco (Vinonostrum)

I am partial to Montepulciano d’Abruzzo, Zinfandel, Brindisi, and Salice Salentino with pizza.
Thomas (Vino Fictions)

A16 bis (San Francisco)

I’m Italian and live in Italy, but I don’t have a PhD in Italian. Like Big Moz said, going to the pizzeria is the normal get-together- not only for young people. I’ve never seen anyone order wine with pizza unless it’s someone who doesn’t drink beer at all (in which case of seen them order the house red wine). No doubt about it, beer is usually drunk with pizza.
Matteo

One of my first loves with pizza back in my ‘tator days was Renato Ratti Dolcetto. The play of the Dolcetto fruit and acidic tomato sauce was awesome! These days I have fallen in love with well-made lambrusco, and that for me is the best mach I can think of at the moment. Try “Acino” Lambrusco from Corte Manzini, or even their base level Lambrusco Secco… PERFECT!
Wayne (The Buzz)

Da Vinci (Bensonhurst, Brooklyn)

I know it’s not so Napolitano but old fashioned Barbera sound pretty good to me. On the other hand, some Frappato is not so bad.
Alice (Appellation Feiring)

The combination of pizza with wine is endless, as both can carry such a broad range of subtle flavors, textures and aromas. From Chianti to Amarone, and the Ribera del Duero mentioned [below]. Even when it’s not a perfect match, there is still chemistry, like a relationship that doesn’t work, it still has much to offer.
Global Patriot

Lucali (Carrol Gardens, Brooklyn)

When we make pizza, as we are going to tonight since we are freezing out posteriors off, I like to drink a Nero d’Avola or a Puglese red with some stuffing. My significant spouse usually goes with Zin or a red Rhone. Try a decent red Rioja or Ribera del Duero sometime.
Marco (Anima Mundi)

My preference for a perfect pizza partner is either Piedirosso or Précoce d’Espagna.
Alfonso (On the Wine Trail in Italy)

La Pizza Fresca (Gramercy, Manhattan)

You can pair pizza with many Italian white wines (like Falanghina, or Lacrima Christi, or Soave), and overall with some good rosé wines from Apulia (Negroamaro grape) or Abruzzo (Montepulciano grape).
Franco (Vino al Vino)

Ok, cold nastro azzuro on draft aside, you musta to dreenk a frothy gragnano (all of you northerners are suggesting lambrusco, how about its cugino meridionale? doesn’t it just make more sense? this is the pairing of tradition with the panuozzi of the eponymous city). Or, agreeing with franco, a crisp and fruity falanghina would be my second choice.
Tracie B

Personally the only thing I ever want with my pizza is a cold European beer (preferably Menabrea), though if the wine in question was Lini’s Labrusca Rosso I could perhaps be swayed…
James Taylor (VinoNYC)

12 thoughts on “More pizza porn…

  1. JP, I’m honored to be quoted on Do Bianchi, and in such prestigious company! Does the “alla bassanese” feature any tomato? I’m generally averse to pomodoro-less pizza. It sounds similar to something called the “Sofia Loren” they used to serve at a long-since closed pizzeria in my home town. I must check out Lucali one of these days (that photo has got my mouth watering). It’s only six stops on the F train from First Avenue — what am I waiting for?!

  2. JT, alla bassanese is a pizza bianca and there’s no way I’m drinking wine with it! ;-) I wonder why they called it a Loren… In and around Bassano it’s made with their famous white asparagus.

    Alfonso, rev up the Gran Torino man!

  3. OK you’ve said Dolcetto one too many times now so I’ve got ask (cause I’d think you’d know).
    Do you recommend any places to check out and/or stay at around Ovada, Gavi, Alba or Dogliani? I’m a hasty first-ever traveling-alone-and-don’t-speak-a-word-of-Italian traveler and I was thinking about Piedmont next month. I need escape winter and better discover Dolcetto.
    I’ve followed along on Da Felicin in Monforte d’Alba and on the 2006 bottlings of Dolcetto by Pecchinino — had the nice 05 Pecchenino Siri d’Jermu last night a(s there are no 06s here) — but I’m wondering if there is anything else you might suggest to the newby foreigner with a penchant for the wine. Cheers!

  4. I like margherita con brie, speck e origano also in the “con semini di papavero e granturco” version (Spicchi di solo su campo di grano”). Ciao!

  5. Likewise, thanks for the mention Dr. J. Rather than going to Dough, try making your own. Your search will end. Carlo Middione’s “The Food of Southern Italy” has a simple dough recipe for bread and pizza that has olive oil in it. With a mixer, the dough is done is less than 10 minutes. I use 50% bread flour and 50% high gluten. We always double the recipe. Leftovers heated in a frying pan retains crispiness. Experiment with it while you are indexing.

  6. Marco

    you doughn’t knough what you are talking about

    Dough is a pretty nifty pizzeria west of Austin in San Antoniom bubbs

    quit sniffing the gluten amico

  7. Starsky,
    I suspect Do-Ray-Me’s pizza is quite good judging their equipment and ingredients and you do knough that of which you speak. Afterall, you have had pizza in venerated pizzeria’s in Sicilia, Calabria et al. You have had Dough’s pizza, but not Marco & K Benefico’s yet! Maybe someday you will be able to whey both ;)

  8. Pingback: Wine and Pizza - The Pour Blog - NYTimes.com

  9. Pingback: Wine and Pizza - Diner’s Journal Blog - NYTimes.com

  10. Not drink wine with pizza? That’s crazy, I love wine with pizza. Two keys: 1) A wine with great acidity, and 2) Don’t spend too much on the bottle. Personally I’ll try just about any non-New World Italian red with it, and I like Falanghina a lot as well. But removing all wine from the dinner table because you think you shouldn’t have it with something is just punishing yourself.

Leave a Reply to Vino NYC Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s