Italian classics in a golden dress – wine and food as a feast for all the senses
Wine with food is the focus of this Piedmontese specialty, which celebrates pleasure, variety and tradition together. Fritto Misto Piemontese is a culinary highlight from the heart of Piedmont: various meat and vegetable delicacies – from veal, sweetbreads, liver and chicken to zucchinis, artichokes and apple rings – are deep-fried in a light, crispy golden batter. The result is a surprising combination of tender meat, aromatic offal, sweet fruit and spicy vegetables. Everything is served hot, fresh and with plenty of joie de vivre. Wine and food show their festive side – the dish is ideal for special occasions, family celebrations or as a convivial gourmet event with friends, where every bite opens up a new taste sensation.
Ideal wine accompaniment: Barbera d’Asti DOCG (Piedmont, Italy)
Barbera d’Asti DOCG from Piedmont is the epitome of a versatile, vital wine to accompany Fritto Misto Piemontese. With its fresh, present acidity and fruity aromas of cherry, blackberry and plum, it infuses the dish with energy and clarity. The gentle, well-integrated tannins remain in the background, allowing the wine to wonderfully balance the fattiness and crispness of the fried food. The juicy fruit of the Barbera complements both the hearty meat and offal components as well as the sweet and sour notes of the fried fruit. Its typical Piedmontese elegance ensures that the rich variety of flavors never feels weighed down and every new mouthful makes you want to take the next sip. The versatility of this wine gives the entire dish a culinary lightness and a touch of Italian festive atmosphere.
Sensory explanation – why this wine recommendation fits perfectly
Barbera d’Asti DOCG is a real all-rounder when it comes to fried, complex and strong wines. Its vital acid structure offers a clear counterpoint to the aromatic density and fat of the fried components. The intense fruit (cherry, blackberry, plum) accompanies juicy pieces of meat, nestles against the sweetish notes of apple or pumpkin and accentuates the earthy tones of zucchinis or artichokes. The wine’s integrated structure gives it lightness and length, so that the individual textures and aromatic components of the fried food remain differentiated. The mild tannin structure adds elegance without masking the fine notes in the fritto. This makes Barbera a festive, easy-drinking and refreshing partner that leaves you wanting more even after the third course.
Further wine recommendations for this dish
Lambrusco di Sorbara DOC (Emilia-Romagna, Italy)
Lambrusco di Sorbara presents itself as an extremely fresh, almost dancing sparkling wine with lively acidity, notes of red berries and delicate spice. The gentle perlage softens the fritters on the palate and provides a wonderfully invigorating contrast to the crispy, buttery fritters. Its salty and fruity notes emphasize both the savoury and sweet components of the dish. Lambrusco brings a playful freshness to offal such as sweetbreads or liver in particular, but also releases fried apple slices with a joyful tingle – a pairing that makes complex variety uncomplicated and enjoyable to drink.
Pinot Grigio delle Venezie DOC (Veneto, Italy)
Pinot Grigio from Veneto impresses with its clear citrus notes, fine minerality and a structure that is ideal for accompanying fried food. The mild acidity enlivens the dish and ensures that the different textures and flavours in the fritto are emphasized rather than diluted. The fruity freshness of the wine brings out the flavors of vegetables and white meats, but always remains restrained enough to balance the fine fat of the breading.
Garnacha Rosado DO (Navarra, Spain)
Garnacha Rosado from Navarra brings powerful red fruit, animating acidity and summery elegance to the table. Its fresh fruitiness harmonizes with sweet components such as apple and complements the spiciness of vegetables and meat. This rosé brings a touch of international nonchalance to the classic Fritto Misto Piemontese, especially for social gatherings, and ensures freshness and lightness – ideal for an enjoyable get-together with friends.
Chardonnay Unoaked (Central Coast, California, USA)
A stainless steel Chardonnay brings notes of green apple, lemon and pear, remains crisp, elegant and balances the buttery taste of frittura in a modern, clean way. The fresh acidity, pure mouthfeel and expressive aromas of this New World wine complement fried zucchinis and artichokes as well as tender chicken or fish components. The pairing is a tip for fans of international wine styles with an Italian heart.
Rosso di Montalcino DOC (Tuscany, Italy)
Rosso di Montalcino, with its intense cherry fruit and fresh herbal notes, paired with moderate tannins, offers a sophisticated accompaniment to Fritto Misto. The combination of structure and fresh fruit creates an interplay with the various components on the plate – meat, vegetables and fruit. The wine remains elegant, playful and underlines Italian festive culture with every sip.
The recipe:
Fritto Misto Piemontese
Cooking utensils
- 1 Fritteuse oder großer Topf
- 1 Schaumlöffel
- 1 Schüssel
- 1 Messer
- 1 Schneidebrett
- 1 Backblech
Ingredients
Für das Fritto
- 160 g Kalbfleisch z.B. Rücken, Braten
- 80 g Hähnchenbrust
- 40 g Bries Kalb oder Lamm
- 40 g Kalbsleber
- 1 kleine Zucchini
- 1 kleine Artischocke
- 1 Apfel
- 6 Blätter frischer Salbei
- 1/2 Zitrone
Für den Ausbackteig und das Frittieren
- 2 Eier
- 50 ml Milch
- 60 g Mehl
- 50 g Semmelbrösel
- Salz Pfeffer
- Pflanzenöl zum Frittieren
Preparation
Vorbereitung & Panieren
- Fleisch, Gemüse und Apfel in geeignete Stücke/Scheiben schneiden.
- Jeweils portionsweise mit Salz und Pfeffer würzen und durch Mehl, verquirltes Ei und Semmelbrösel ziehen.
Frittieren & Anrichten
- Öl auf ca. 175°C erhitzen, Zutaten portionsweise goldgelb und knusprig ausbacken, auf Küchenpapier abtropfen lassen.
- Auf Platte oder Backblech anrichten, mit Zitronenspalten und frischem Salbei servieren.
- Empfohlene Beilagen
Zitronenspalten
- Grüner Blattsalat mit leichter Vinaigrette
- Knuspriges Ciabatta
