If you have ever sat down in an Italian vineyard with a glass of wine and a slice of pizza, you know the two belong together. Italians do not separate food and drinks. They serve what comes from their land, whether it is Gaglioppo from Calabria, Montepulciano from Abruzzo, or Vermentino from Liguria. The wine is not an accessory. It is part of the meal.
That same culture has shaped the way we enjoy pizza and wine today, whether in Naples, Rome, or even in Copenhagen at places like MaMeMi Pizzeria at Vesterbro or one of the many Italian restaurants in Copenhagen. The right type of wine transforms the food, and the food brings new life to the wine.
Red or White? It Depends on the Pizza
In Calabria, I once sat with a winemaker who poured me a glass of Gaglioppo alongside a pizza topped with spicy Nduja. The tannins in the wine cut straight through the fat of the sausage, leaving the spice to linger but not overwhelm. It was the kind of pairing you do not forget, the kind that makes you understand why locals are so loyal to their grapes.
Up north in Liguria, I had a very different experience. A seafood pizza with clams and parsley arrived with a chilled glass of Vermentino. The wine carried citrus and herbs, with a faint salty edge from the sea air. It lifted the seafood so that each bite tasted fresh and clean. Italian whites do not dominate a meal. They brighten it.
Wines From the Regions That Stay With You
Veneto: Amarone and Prosecco
In Valpolicella, near Verona, I tasted Amarone della Valpolicella straight from the barrel. The grapes had been dried before fermentation, giving the wine depth and richness, almost like dried fruit and spice. Paired with a mushroom pizza, it became earthy and powerful.
The next day in Treviso, I had Prosecco with fried zucchini blossoms. Crisp, lively, and festive, it was a reminder that Veneto is home to both heavy, meditative reds and sparkling whites that feel made for celebration.
Abruzzo: Montepulciano and Trebbiano
Abruzzo is rugged, and Montepulciano d’Abruzzo reflects that. Dark, generous, with soft tannins and plenty of plum and blackberry, it is a red that works beautifully with tomato-based pizzas and strong cheeses like Pecorino.
Trebbiano d’Abruzzo, the region’s white, is crisp and citrus-driven. I drank it on the coast with a zucchini and ricotta pizza, and it felt like summer in a glass.
Calabria: Gaglioppo, Bold and Proud
In Cirò, a village in Calabria, Gaglioppo is king. The wine is bold, earthy, often with dusty raspberries and leather. A winemaker told me, “We make wine for the food we eat,” and when I tried it with pizza topped with Nduja, I understood. Both were rustic, fiery, and deeply tied to the land.
Liguria: Vermentino, The Coastal Breeze
Liguria’s steep vineyards face the sea, and Vermentino reflects the coast perfectly. Light, floral, with citrus and mineral notes, it pairs beautifully with seafood pizzas or fresh herb toppings. One evening in a trattoria overlooking the water, I had it with clams and parsley, and the wine felt like part of the ocean itself.
From Italy to Copenhagen: Where Wine Meets Pizza
You do not have to travel through Abruzzo or Calabria to taste these pairings. Copenhagen has embraced authentic Italian food, and you will find excellent pizzerias in Vesterbro like us MaMeMi in Enghave Plads, and even gourmet pizza in Frederiksberg. Some of the best Italian restaurants in Copenhagen take inspiration directly from these regions, serving wines like Montepulciano or Vermentino next to Roman-style or Neapolitan pizza.
For a night out, head to a wine bar in Vesterbro or try a natural wine bar in Copenhagen where bottles from Italy often take center stage. Pair them with Roman style pizza or an authentic Italian pizza baked in a wood oven, and you will feel a little closer to Italy without leaving Denmark.
The Real Secret of Pairing
The truth is Italians do not fuss over perfect combinations. They drink what is right in the moment. Bold reds like Montepulciano or Gaglioppo are perfect for hearty, meaty pizzas. Crisp whites like Vermentino or Trebbiano bring out the best in vegetable or seafood toppings.
There is no strict rulebook. Only balance, joy, and tradition. When you share a bottle of Italian wine with pizza, whether in Calabria, Liguria, or a pizzeria in Copenhagen, you are not only eating and drinking. You are tasting a way of life.
So next time you open a bottle, do not overthink it. Pour what you love, slice into your pizza, and let the two speak to each other. That is the Italian way, and it is the most satisfying way to enjoy both.
More Than Just a Pizzeria
At MaMeMi in Vesterbro, we care about natural wines, slow-fermented dough, and creating a space where people feel at home. Whether you’re searching for:
- Wine bar near me
- Best Italian restaurant in Copenhagen
- Authentic Roman-style pizza
You’ll find it here.
We also offer pizza delivery across Copenhagen if you’d rather stay in. And if you’re heading to VEGA, we’re right around the corner—ideal for a bite before or after the show. Book your table today and see why so many call MaMeMi the best pizza in Copenhagen.
