I have now been living in Italy for many years and have learned that the Italians drink beer with pizza. Why does this happen? Why do they prefer a pint of beer instead of a delicious glass of wine?

Everything originated in the 1950s, when beer was served for pizza in the simple pizzerias. The wine lobby probably slept and did not oppose it and the consumer got used to it and most Italians are still of the opinion that beer match better with pizza than wine.

If you analyze the pizza exactly, you have to admit that the base of the pizza is usually the tomato sauce, so it could be unlikable to combine it with tannic wines that could enhance the acid perception. Then, moreover, the definition of the ideal wine depends primarily on the layer of the pizza with its ingredients. Furthermore, because of the cheese, pizza is greasy and even that could be difficult for many wines to be combined with.

So what? One could precisely investigate the matter and analysing it for long, but I would not do so, I’d like to present an initiative of the “Consorzio di tutela del Bardolino”, which promotes the successful union between a quality pizza and Chiaretto (rosé!).

The Chiaretto is the rosé-version of Bardolino red wine and is made from the same grapes (Corvina, Corvinone, Rondinella, Molinara); it presents itself in a light pink, with the smells of flowers, red berries (raspberry, strawberry, cherry), citrus fruits (cedar, mandarin, kumquat), in the mouth the taste is dry, fruity and harmonious.

The Chiaretto as an all-rounder that can be well combined with a variety of pizzas: Pizza Margherita (tomato and mozzarella), Pizza Boscaiola (tomato, mozzarella, mushrooms), Pizza Gorgonzola (tomato, gorgonzola, pears) to more sophisticated versions, such as Calzone (goat ricotta, fior di latte, endive, anchovies) or with the wintry pizza (smoked provola buffalo cheese, pumpkin, bacon, extra virgin olive oil) …

Indeed, the possibilities are limitless, let’s try!