ICONIC FOOD & WINE OF ITALY

SIGNATURE DISHES AND WINES TO MATCH FROM 20 REGIONS

- BY ALISON NAPJUS AND OWEN DUGAN

America’s love affair with Italian wine and food is long and enduring. But steaming bowls of spaghetti and meatballs served with Chianti from a straw-trimmed bottle are a thing of the past. Today that image is replaced with elevated offerings—both on the plate and in the glass— that reflect the regional diversity and specificity of Italian gastronomy. Unification of the separate states located on the Italian peninsula began in the mid-19th century, and modern Italy’s 20 regions still retain much of their individual focus. Time-honored dishes from local ingredients are paired with each region’s wines, providing a beautifully detailed tapestry of flavors to taste and explore.

NORTHERN ITALY, LIGURIA

Liguria is probably most famous for its rugged coastline and sparkling waters, home to both the Italian Riviera and the charming series of fishing villages known as Cinque Terre. Yet most of the region is mountainous, dominated by the Ligurian Alps and Apennines. And at the region's center, the historic port city of Genoa has infused the area with international flavors for centuries.

TROFIE AL PESTO GENOVESE

LOCAL PASTA WITH PESTO

Likely Italy's second best-known culinary export, pesto exemplifies the country's emphasis on peak fresh ingredients combined in perfect balance.

MAKING PESTO ALLA GENOVESE