The sun had barely risen when I found myself standing in Santa Domenica Talao, a sleepy village nestled in the hills of Calabria. The air was crisp and fresh, with the scent of rosemary and lemon wafting from nearby gardens. It was my first day of a long-awaited culinary experience—an immersive pasta-making workshop that I’d dreamed about for years. No pretentious cooking schools here, just a warm, welcoming kitchen, led by Vincenzo, a local pasta teacher who made you feel like family the moment you walked through the door.
As we gathered around the long wooden table, I could feel the anticipation bubbling up inside me. We learned how to make fresh pasta by hand, the kind that felt worlds away from the dried stuff we grabbed from supermarket shelves. Kneading the dough, shaping it into fusilli and gnocchi I couldn’t help but let my mind wander. I imagined myself not just here in Calabria but travelling across Italy, experiencing each region’s unique pasta and wine combinations. The thought of it was intoxicating—leaving behind the daily grind to roam the cobblestone streets of Italy, indulging in the simplest yet most perfect pairings of wine and pasta.
Vincenzo looked up from his work and caught me daydreaming. He smiled, as if knowing exactly where my thoughts had wandered. “You know,” he said with a glint in his eye, “the best way to understand Italy is to follow its pasta. Each region tells its own story through the shapes of the pasta and the wines they pour with it. There’s nothing better than travelling through Italy with a fork in one hand and a glass of wine in the other.”
And just like that, I couldn’t shake the thought. I could almost see it: a journey across Italy—where every meal, every sip, brought you closer to the heart of this beautiful country.
A Daydream Across Italy: Imagining the Perfect Pasta and Wine Pairings
Stop 1: Rome – Carbonara and Frascati
In my mind, the journey would start in Rome. I’d stroll through the bustling streets, past the Pantheon and into a cosy trattoria tucked away from the tourist rush. Of course, I’d have to order carbonara—Rome’s most beloved pasta dish. I can already taste it: the creamy, indulgent sauce made with eggs, Pecorino Romano, and crispy guanciale. It’s simple yet rich, a perfect reflection of the city itself. To balance out that richness, I’d pour myself a glass of Frascati, the crisp white wine from the nearby Lazio hills. Its slight sweetness would cut through the richness of the dish, making every bite feel light and luxurious.
I can almost picture the scene—sitting at a little table by a cobblestone street, the sun setting over the rooftops of Rome, a glass of wine in one hand and a fork twirling pasta in the other. It’s a place where time seems to stand still, and the only thing that matters is the food in front of you. If only I could transport myself there now…
Stop 2: Naples – Spaghetti alle Vongole and Fiano di Avellino
From Rome, I’d imagine catching a train south to Naples. I’d arrive just in time for lunch, with the scent of the sea in the air and the sound of waves lapping against the shore. In my daydream, I’m seated at a little seaside restaurant, staring at a plate of spaghetti alle vongole. The briny clams are swimming in a fragrant mix of garlic, olive oil, and white wine. My glass of Fiano di Avellino is chilled to perfection, its delicate floral notes mingling with the salt of the sea. Together, the pairing is divine—a light, fresh meal that feels like summer itself.
Naples is a city full of life and energy, but sitting there with that simple, exquisite plate of pasta and the perfect glass of wine, I imagine I’d feel perfectly at peace. It’s these little moments that remind you why people fall so deeply in love with Italy.
Stop 3: Bologna – Tagliatelle al Ragù and Sangiovese
After Naples, I’d envision making my way north to Bologna, the beating heart of Emilia-Romagna. Bologna is the kind of city where food reigns supreme, and in my imagination, I’d find myself in a bustling osteria, surrounded by the intoxicating scent of slow-cooked ragù. I can practically taste it—the rich, meaty sauce clinging to ribbons of fresh tagliatelle, every bite a reminder of why this dish has become so iconic.
In my daydream, I’d pour a glass of Sangiovese, the ruby-red wine that flows as freely here as water. The wine’s bright acidity and cherry notes would dance on my tongue, cutting through the richness of the ragù in the most perfect way. I can almost hear the lively conversation around me, the clinking of glasses and the laughter echoing through the room. Bologna is a city that knows how to celebrate food, and I can’t help but wish I was there, part of the revelry.
Stop 4: Tuscany – Pappardelle al Cinghiale and Chianti Classico
Next on my imagined itinerary would be Tuscany—a place so picturesque it seems pulled from a painting. In my daydream, I’m sitting on a sun-drenched terrace overlooking the rolling vineyards, waiting for a plate of pappardelle al cinghiale. The wide, flat pasta is drenched in a rich wild boar ragù, slow-cooked to perfection with tomatoes, red wine, and herbs. As the plate arrives, I take a sip of Chianti Classico, the region’s most famous wine, known for its bright cherry flavours and earthy undertones.
I can almost feel the warmth of the sun on my face as I take my first bite. The gamey richness of the wild boar would blend beautifully with the rustic notes of the Chianti, creating a meal that feels as timeless as the landscape itself. Tuscany has that effect—everything here feels like it’s existed forever, from the rolling hills to the centuries-old recipes. I can only imagine how magical it would be to experience it all firsthand.
Stop 5: Sicily – Pasta alla Norma and Nero d’Avola
Finally, my daydream takes me to Sicily, where the heat of the sun is matched only by the intensity of the flavours. I’d picture myself in a tiny village square, surrounded by vibrant markets and crumbling ancient buildings, tucking into a plate of pasta alla Norma. The fried aubergines are melting into the tomatoes and ricotta salata, creating a symphony of flavours that’s both comforting and exciting.
Of course, no meal in Sicily would be complete without a glass of Nero d’Avola, the island’s most famous red wine. Its deep, fruity richness would pair perfectly with the sweet tomatoes and the smoky aubergine, making every bite even more satisfying. I can almost hear the sounds of the marketplace around me, the chatter of vendors and the distant crash of waves. Sicily has a way of making every meal feel like a feast, and I wish I could taste that vibrant energy in real life.
The Wishful Dream of Pasta and Wine
It’s funny how a simple day spent making pasta can spark something inside you—this longing for adventure, for discovery, for tasting the world one plate at a time. I often find myself slipping into these daydreams, imagining what it would be like to actually pack my bags and set off on this culinary pilgrimage across Italy. To taste carbonara in Rome, feel the sea breeze in Naples, indulge in ragù in Bologna, sip Chianti in Tuscany, and experience the bold flavours of Sicily.
Each place, each dish, tells a story. And in my mind, I’m there, living it. But for now, it’s just a dream—a beautiful, mouth-watering dream of wine and pasta. One day, though, I’ll make it a reality. Until then, I’ll hold on to these little moments of wishful thinking and let them carry me away to Italy whenever I need a taste of adventure.
