The art of pairing wine and food has always been an integral part of the Italian cultural heritage over the centuries. The oenogastronomic culture is indeed one of the main characteristic Italy is mostly famous and appreciated for worldwide.

Successfully pairing food and wine is a true art: it means creating an harmonic matching of flavours and aromas between food and wine so that each could enhance the organoleptic features of the other. Over the centuries many theories have been developed aiming at defining the basic principles to follow in order to achieve the perfect food and wine combination. The following are the basic guidelines identified by some of the many schools of thought.

Without objecting the scientific nature of the many schools of thought on the matter of food and wine pairing, we believe that the above mentioned matching tips should be meant solely as basic guidelines to build familiarity with the topic.

We propose four menus, one for each season, that pair seasonal dishes belonging to the traditional cuisine of the Veneto region with the most suitable wine among those of our selections.