Hearty flavours on crispy pastry – the perfect wine accompaniment
This rustic Italian pizza combines the spicy flavour of fennel salami with the fine salty note of pecorino and a perfectly balanced tomato sauce. The crispy pizza base and the hearty flavour of the sausage make this dish a special treat – ideal for a cosy evening with a matching glass of wine. But which wine harmonises best with this strong flavour combination? A Primitivo from Puglia is the perfect choice, as its fruitiness and soft tannins balance out the spicy and salty flavours.
Which wines go best with this meal?
The strong fennel salami with its spicy and slightly aniseed-like notes, the hearty pecorino and the fruity tomato sauce call for a wine that has enough fruit, spice and body to perfectly complement the flavours. Acidity and soft tannins are particularly important to balance the saltiness of the cheese and emphasise the spiciness of the salami.
1. primitivo from Apulia (main recommendation)
➡ Why? Primitivo impresses with juicy berry fruit, spicy herbal notes and a soft tannin structure, which harmonise perfectly with the fennel salami and the strong pecorino. Its natural sweetness balances out the saltiness, while the fine spiciness complements the flavours. ✔ Recommended region: Apulia, Italy
2. nero d’Avola from Sicily
➡ Why? Nero d’Avola brings dark fruit flavours, a subtle peppery note and a lovely spiciness that perfectly accompany the fennel salami. The soft tannins go perfectly with the salty cheese flavour. ✔ Recommended region: Sicily, Italy
3. chianti classico from Tuscany
➡ Why? The crisp acidity of the Chianti helps to balance the savoury salami and pecorino, while its fruity cherry notes round off the dish wonderfully. ✔ Recommended region: Tuscany, Italy
The recipe:
Italian fennel and salami pizza with pecorino
Cooking utensils
- 1 Large bowl for the dough
- 1 Baking tray or pizza stone
- 1 Dough roller or hands for rolling out
- 1 Small pot for the tomato sauce
- 1 Grater for the pecorino
Ingredients
For the pizza dough:
- 250 g Wheat flour Type 00 or 550
- 150 ml lukewarm water
- 5 g Dry yeast or 10 g fresh yeast
- ½ teaspoon salt
- 1 Tbsp olive oil
For the coating:
- 100 g Fennel salami thinly cut
- 100 g Pecorino Freshly grated
- 200 g strained tomatoes
- 1 small clove of garlic finely chopped
- ½ teaspoon oregano
- ½ teaspoon fennel seeds lightly crushed
- 1 Tbsp olive oil
- Fresh basil to garnish
- Salt & pepper to taste
Preparation
Prepare the pizza dough:
- Dissolve the yeast in lukewarm water and leave to stand for 5 minutes.
- Put the flour and salt in a bowl, add the olive oil and yeast water.
- Knead into a smooth dough, cover and leave to rest in a warm place for 1 hour.
Prepare the tomato sauce:
- Heat the olive oil in a small pan and briefly sauté the garlic.
- Add the tomato puree, oregano, fennel seeds, salt & pepper.
- Simmer for 10 minutes, then leave to cool.
Pizza topping & baking:
- Preheat the oven to 250 °C (top/bottom heat) or the highest possible temperature.
- Roll out the dough and place on a baking tray or pizza stone.
- Spread the tomato sauce on the pastry.
- Top with the fennel salami and half the pecorino.
- Bake the pizza for approx. 8-10 minutes until the edges are crispy.
- Sprinkle with the remaining pecorino and fresh basil after baking.
Recommended side dishes
- Rocket salad with balsamic dressing
- Grilled vegetables (zucchinis, peppers, eggplant)
- Garlic bread with olive oil
