The choice of wine for the Primi Piatti depends on the type of pasta and the sauce. Tomato sauces with garlic, quite spicy, are easier with white wine; Burgundy varieties cope best with the fat in cream sauces. For simple pasta with vegetables, fresh, light white wines such as Grüner Veltliner classic, Pinot Blanc or Viennese mixed set are served. Risotto is a clear case for Burgundy varieties.
While pizza is rarely paired with wine, there are definitely fun options. In general, fresh white wines as well as rosé wines and young, fruity reds are good options. With vegetarian pizza or with seafood, white wines can be young and fresh, not too acidic and, above all, not too aromatic. Zweigelt, Blaufränkisch, classically developed, not too concentrated, are a safe bet. The simpler the pizza, the more reserved the wine, so as not to drown out the aromas.
Attenzione: Only with Quattro formaggi you can reach for powerful, also slightly wood-ripened whites.