Pizza

[Thomas]

Having no idea of your pizza-making prowess all I can say is this: pizza is the food of Campania. Down there they have no Barbera D'Asti and no Sangiovese (well, some of the latter, but it ain't so good). What they have is Aglianico and a few other grapes. Not too far away, in Puglia, they also have some fine products for tomato-based foods, Brindisi, Copertino, for two of them.

The debate about tomato and red wine lingers. I say: acid with acid is ok, but acid with contrasting lushness is sublime...

But for the pesto, assuming no tomatoes, go with a northern wine like Dolcetto.

[This message has been edited by foodie (edited 08-04-2002).]