Food & Occasion

Which sparkling wine pairs with salami? In the Oltrepò, the answer is obvious: a Pinot Nero sparkling wine with Salame di Varzi. Salame di Varzi DOP comes from the Valle Staffora and Val Versa. It's made from pork, salt, peppercorns, garlic, and filtered red wine.

There's a good reason this pairing works so well: the fat and salt of the salami are swept away by the acidity and bubbles. At the same time, the red fruit of the Pinot Nero balances out the spiciness. A Cruasé also stands up well to the robust sausage.

Zuppa alla pavese comes from Pavia, a clear broth with fried bread slices, a poached egg, and grated cheese. Legend has it that it was served to King Francis I after the Battle of Pavia in 1525. A dry sparkling wine suits the egg and broth well, since nothing sweet competes against it.

The Province of Pavia is also rice country, and a creamy risotto pairs naturally with a lees-aged Pinot Nero sparkling wine: the fine acidity cuts through the creaminess of the dish, while the bread crust notes in the wine echo its toasted flavors.

At the "Oltrepò Terra di Pinot Nero" event in the village of Golferenzo, winemakers showcase their Pinot Nero wines. As an occasion, Metodo Classico suits an evening aperitivo there as well as anywhere else, or a celebration or holiday.

To finish, a sweet treat from Pavia: Torta Paradiso, an airy, light cake. A sparkling wine with a touch more sugar suits it better, such as an Extra Dry or a fruity rosé sparkling wine.