Italian food is a firm favourite here in the UK—comforting, flavour-packed and endlessly versatile. From weeknight staples like spaghetti Bolognese to the unbeatable pleasure of a proper wood-fired pizza, we Brits have embraced Italian cooking as part of our everyday life. With its generous use of herbs, ripe tomatoes, rich sauces, olive oil and cheese, Italian cuisine is all about balance and flavour. And the right wine can take those familiar dishes to the next level.

Tomato-based favourites, like Bolognese or aubergine parmigiana, pair beautifully with medium-bodied reds such as Chianti or Montepulciano d’Abruzzo. These wines offer just the right amount of acidity to complement tomatoes without overwhelming the dish. If you're after something different, try a Garnacha from Spain offering ripe fruit and enough freshness to match the natural acidity of tomatoes.

Creamy pasta dishes—carbonara, risotto, or a classic cacio e pepe—work best with fresh, mineral whites like Gavi or a Grillo. These wines cut through richness while keeping things light and balanced. 

And when it comes to pizza night, nothing beats a fruit-forward Italian red. A juicy Valpolicella or Dolcetto. A juicy Côtes du Rhône, Beaujolais-Villages, or even a South African Syrah blend can also work brilliantly. They bring just the right mix of fruit, spice and softness to match without overwhelming.

If you’re putting together an antipasti board or cooking with sun-dried tomatoes, olives and cured meats, don’t overlook a rosato—Italy’s take on rosé—which brings freshness, red fruit and just the right amount of bite.