What to eat with the wines of Valpolicella, and where the region food and wine meet.

Pairings to know in Valpolicella

Pastissada de caval with Amarone

Pastissada is braised for hours in red wine until the meat falls apart. Amarone's dried-fruit weight and 15 percent alcohol stand up to that reduction where a lighter red disappears under it.

Risotto all'Amarone

The rice is toasted and then cooked in the wine itself, so the dish carries the same cherry and bitter-almond register as the glass beside it. Verona kitchens use the label they then pour.

Recioto della Valpolicella with pandoro

Pandoro is a Verona invention and Recioto is the city's own sweet red. The wine's residual sugar matches the cake's butter without the tannin that would dry the crumb out.

Monte Veronese DOP with Recioto

The Lessinia cow's-milk cheese turns sharp and crystalline with age. Recioto's sweetness cuts that salt the way a sweet wine is supposed to, and the two come from the same set of hills.

Soppressa veneta with young Valpolicella

Valpolicella Classico is light, sour-cherry driven and low in tannin, which is exactly what a fatty coarse-ground salami needs. This is the everyday pairing in every osteria in the valley.

Lesso e pearà with Valpolicella Ripasso

Pearà is bone marrow, breadcrumb and a great deal of black pepper. Ripasso has the body to carry that pepper and enough acidity to reset the palate between slices of boiled meat.

Bigoli with duck ragù and Valpolicella Superiore

Bigoli are extruded through a bronze torchio and hold a heavy ragù. A Classico Superiore has more grip than the base wine without the sweetness that Ripasso brings to the plate.

Lessinia black truffle with Valpolicella Superiore

Truffle aroma is fragile and Amarone would bury it. A Superiore has the savoury register to meet it and stays quiet enough to let the aroma through.

Marano cherries with Recioto

Marano is cherry country as well as wine country, and Recioto's dried-cherry core is the same fruit concentrated. Serve the wine cool and the cherries at room temperature.

Aged hard cheese with Amarone Riserva

Riserva Amarone spends at least four years in wood and carries a dried-fig sweetness on the finish. A long-aged hard cheese answers it with salt and crystal crunch.

Cook the Veronese classics, then pair them

Villa Della Torre and Pagus Wine Tours both run cooking classes, and both finish at a table with the estate's own wines rather than a generic pairing flight.

A Verona wine-bar evening

Portoni Borsari, Via Sottoriva and Veronetta each hold osterie pouring Valpolicella by the glass, and the three are within twenty minutes on foot of each other.

Book wine experiences in Valpolicella

See all 82 bookable experiences in Valpolicella

Food Pairing in Valpolicella, FAQ

When is the best time to visit Valpolicella for wine?

Peak wine-travel season in Valpolicella is spring through autumn, with harvest the standout window.

Do I need an appointment to taste at Valpolicella estates?

classified-growth and grand-cru estates require booking days to weeks ahead; smaller family domaines often take walk-ins midweek.

What hours do Valpolicella cellars and tasting rooms keep?

most estates open 10:00 to 17:00 by appointment, often closed Sunday and Monday.

How does tipping work at Valpolicella tastings?

tipping is not expected at tastings; buying a bottle from the cellar door is the customary thank-you.

What is the one wine to try in Valpolicella?

Ask the next local you meet what they would order. Valpolicella rewards trust.

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