In recent years, Street Food has become almost a fashion even in Italy. It is quick to eat and often quite tasty, so it is no wonder that people are now more than ever eating a slice of pizza to go, fried fish by the sea or a delicious craft sandwich while taking a stroll. A meal and a beer while standing outside, mingling with friends after work, has become the perfect way to spend happy hour. Beer is often associated with street food, but there is a new drink that is slowly making its way onto the street scene – wine! We would like to recommend a perfect pairing for your street food, and one that doesn’t contain malt and hops. Fried Pizza - Dogajolo Bianco This is a typical treat of Naples, Italy and when cooked by a pro, doesn’t feel or taste like you are eating a walking heart attack. It should never be greasy. Never. Proper fried pizza should leave a light film on the palate, which can easily be washed away with a fresh, fragrant white wine. Pizza with toppings such as salame or ricotta pairs perfectly with a Carpineto Dogajolo Bianco white wine. It is fresg, fruity, vibrant and cleans your palate wonderfully, leaving no oil residual behind. That is what wine is made to do and that is one pairing you are sure to never forget! Fried Anchovies – Greco di Tufo The last few years have seen a rise in healthy, fried foods. Yes, there is such a thing. If fried is done well, it is not only incredibly delicious but can also be healthy for you. Italian tables along the coast have some wonderful dishes such as fried anchovies, as a starter or just an afternoon snack. It also comes in a ‘to-go’ form, wrapped in paper and called the Italian ‘cuoppo’, a southern Italian dialect term. Fried anchovies offer saltiness and intensity which pairs perfectly with a Greco di Tufo white wine thanks to its high acidity and sapidity. Arrosticini – Montepulciano d’Abruzzo or Chianti Classico Italian man cannot live on fried food alone, which is why the arrosticini were invented. Arrosticini are typical of the region of Abruzzo. They are small skewers of sheep’s meat which are cooked on open fire and seasoned lightly with a bit of salt and pepper. The sheep’s meat itself is not excessively fatty so there is no need for a wine with great freshness to balance the palate. We’ve recommended white wines, now it’s time to move to red wines. If you prefer to balance the succulence of the skewers, you will need a red wine with round and rigorous tannins. A regional wine such as the excellent Montepulciano d’Abruzzo is the right way to go. Otherwise, you can also experiment with a Chianti Classico with its amazing aromas of blackberry, wild berries and violets. This is a slightly more delicate approach – the delicateness of the sheep’s meat matched with the unmistakable aromas of Tuscan vegetation.