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How to taste your meals with a glass of good Neapolitan wine

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The art of culinary is fundamental in Neapolitan and Italian culture. It is something that has not only to do with the quality of ingredients and creativity in recipes but also with drinks that have ahuge part in the tasting of a meal, such as a good Neapolitanwine.

Each area of the Campania region is famous to produce a different kind of wine. Here you are a short guide to taste the most famous.

  1. Lacryma Christi from Vesuvius. It is a Neapolitan wine that you can taste white or red. In the first case it has a dry and sour taste and it is perfect with fish recipes; in the red case, with roasts.
  2. Per’e a palummo or Piedirosso from CampiFlregrei. It is a straw-coloured kind of Neapolitan wine that is better to taste with meat dishes or traditional Neapolitan recipes. If the alcohol content is more than 17%, it is better after meals, such a passito.
  3. Gragnano DOC is a sparkling red wine suitable with the most traditional dishes of the Neapolitan cuisine, including pizza! Produced in Lattari Mountains, it smells of raspberry and fresh fruits.
  4. Aversa Asprinio. It is a wine produced in 22 municipalities of Caserta and Naples. It is a white wine which you can recognize a lemon flavour. Unlike other wines, it is recommended to taste Aversa Asprinio at a cold temperature and with fish dishes.
  5. Ischia wines. The island of Ischia produces a lot ofNeapolitan wine. Among all the white ones we recommend Biancolella and Forastera, both to be consumed at a cold temperature. The Forastera is also great as an aperitif. Among the most popular red ones, Piedirosso is the one that stands out. To be paired with typical meat recipes of the area such as rabbit “all’ischitana” or fried anchovies. If the alcohol content is more than 14.5%, it is better after meals, such a passito.
  6. Sorrento Peninsula wines. The Sorrento DOC, white or red, is used with traditional dishes of the whole region. The varieties of red Neapolitan wine of the Sorrento peninsula – Per’ePalummo, Aglianico, Olivella and Piedirosso- are suitable for all dishes and not only for specific recipes.
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