Carbonara is all about fat, salt and egg richness. This Pinot Grigio's clean pear and white flower cuts straight through the unctuous sauce, refreshing the palate between each mouthful.

The white peach and herb brightness complements the pecorino and parmesan — both wine and cheese share a saline, mineral quality that creates a harmonious echo.

The grapefruit and grassy zip mirrors the brininess of the clams and the kick of chilli. White wine is already in the sauce — the same style creates a seamless bridge.

Fine bubbles act like a sea breeze on the palate, lifting garlic and chilli and making each clam taste fresher. A classic Italian coastal tradition.

Lobster demands a wine with texture and presence. This Umbrian Chardonnay's toasted almond and vanilla echoes the natural sweetness of the lobster while its body stands up to the richness of the sauce.

Sangiovese was born to sit beside tomato and beef. Its high acidity cuts through the fat of the meatballs while its cherry and herb notes mirror the tomato sauce.

The dark cherry and spice adds depth and a fuller body that holds its own against the beef without losing the Italian soul of the dish.

Mushrooms and Pinot Nero share an earthy, forest-floor vocabulary. Silky tannins ensure the finish is as velvety as the risotto itself.

The toasty, almond richness mirrors the butter in the risotto and provides enough body to not be outweighed by the intense mushroom broth.

Chard has a bitter, green and mineral character. Sauvignon's grassy, zingy profile heightens the vegetable's freshness and cools the chilli heat with its acidity.

Layers of rich ragù and béchamel call for firm tannins and high acidity. Chianti's morello cherry and leather cut through every layer, binding the dish together in the glass.