Dry bubbles lift the dough and the garlic at the start of the meal.

A cold, slightly bitter beer cuts through the fried coating.

A dry, understated white that leaves the burrata centre stage.

A light rosé to match the tomato and basil.

A glass from the same region to go with the capers and olives.

A lively Tuscan red that goes with the raw beef without overpowering it.

Sparkling red from Emilia is the classic match for Parma ham.

A dry, understated white that lets the bufala and anchovy shine.

Light fizz cuts through the richness of the Parma ham.

Dry bubbles lighten the smoked salmon and toasted bread.

A light rosé that goes with the tuna without overpowering it.

A supple red to match the Parma ham and grana.

A dry rosé, more at ease than a red with anchovies and capers.

A round white that suits the warm goat's cheese and the turkey.

A crisp, mineral white to go with the smoked salmon and lemon.

Fresh bubbles to go with the scampi and smoked salmon.

A Tuscan red with bright acidity, like the tomato, that doesn't smother the mozzarella.

A dry rosé, more at ease than a red with anchovies and capers.

A round red that goes with the ham and egg without weighing them down.

A light, fruity red to go with the mushrooms.

A full-bodied white to match the goat's cheese and the touch of honey.

A classic red that follows the artichokes and ham.

A fleshy red that stands up to the gorgonzola.

A light rosé to go with the grilled vegetables.

A fruity red that softens the gorgonzola.

A southern red that suits the aubergine.

A fresh rosé to go with the tuna and peppers.

A spicy red that keeps pace with the merguez.

A fleshy red that stands up to the spicy salami.

A generous red to go with the merguez and gorgonzola.

A dry white from Lazio that brings out the bufala and basil.

A sparkling red from Emilia that lightens the gorgonzola and ham.

A southern red to go with the salami and onions.

A mineral white that cuts the cream and follows the smoked salmon.

A full-bodied white to go with the truffle cream.

A dry white that suits the scampi and garlic.

Bubbles lighten the burrata and lift the Parma ham.

A fleshy Sicilian red that stands up to the chilli without crushing it.

A dry, understated white that lightens the cream and suits the greens.

A full-bodied white that holds its own against the cream and cheese.

A Tuscan red with clean acidity to go with the meat sauce and the gratin.

The island's wine for a dish named after it.

The white from the hills outside Rome, for a Roman dish: it cuts through the fat of the pancetta.

A light, fruity red that suits the mushrooms and ham without weighing them down.

A light Venetian rosé that echoes the basil in the pesto and the softness of the burrata.

A crisp, mineral white that carries the lemon and respects the smokiness of the salmon.

A full-bodied chardonnay, the classic match for truffle cream.

A round, aromatic white to go with the sweetness of the scampi and the garlic.

A supple red that goes with the grilled meat without overpowering it.

A lively Tuscan red that cuts through the golden breadcrumbs.

A light red that stands up to the cream without weighing it down.

A fleshy red for the bolognese and the gratin.

A dry, crisp white that tames the chilli and follows the basil.

A taut white that cuts through the frying and the rich tartare sauce.

The bitterness of coffee answers the chocolate and lightens the end of the meal.

Light bubbles for the raspberry coulis.

Coffee cuts the sweetness of the caramel and the richness of the cream.

An espresso carries on the coffee in the sponge fingers without adding sugar.

The bubbles and freshness of Prosecco go with the strawberries.

Coffee balances the sweetness of the amarena syrup.

A cappuccino goes with the chocolate and banana like an afternoon treat.

A strong coffee cuts the cold and the sweetness of the ice cream.

An espresso on the side balances three sweet scoops without weighing you down.

The bitterness of coffee answers the sugar and lemon of the liqueur.

Coffee brings out the candied cherry without adding sugar.

A short coffee rounds off the meal after the sharp lemon and the vodka.