It’s hard to imagine summer right now, with it raining every day and temperatures barely troubling 20°C. But let’s take a moment to dream of sunnier times and the perfect Italian barbecue. When we think of Italian wines, many of us picture big, bold reds like Barolo and Barbaresco.
However, Italy’s wine repertoire is vast and varied, often featuring delicate wines that are perfectly suited to outdoor drinking and light, bright barbecues. With that in mind, here are 5 of our very favourite, super summery Italian BBQ dishes and their ideal wine pairings, perfectly suited for transporting us to a sun-drenched Italian garden, even if just in our minds.
Barbecued Bruschetta with Tomato and Basil
Start your Italian barbecue with an absolute that captures the essence of summer. Serve as a starter or with the other dishes on this list for a generous Italian barbecue spread.
Recipe
Ingredients:
- 1 loaf of sourdough, sliced
- 4 ripe tomatoes, diced
- 1 clove garlic, minced
- 10 fresh basil leaves, chopped
- 2 tbsp extra virgin olive oil
- Salt and pepper to taste
Instructions:
- If using gas, preheat the barbecue to medium-high heat (around 200-230°C). To check the heat of a coal barbecue, hold your hand about 12 cm above the grill grate. If you need to pull your hand away after 2 to 4 seconds, the heat is high.
- Brush the sourdough slices with olive oil and barbecue for 2-3 minutes on each side until golden and slightly charred.
- In a bowl, combine the tomatoes, garlic, basil, and remaining olive oil. Season with salt and pepper.
- Spoon the tomato mixture onto the barbecued bread slices and serve immediately.
The Perfect Wine Pairing
Vermentino – This light, crisp white wine from Sardinia or Tuscany has a zesty acidity that complements the fresh tomatoes and basil, while its subtle minerality enhances the smoky notes from the barbecue.
Lemon and Herb Marinated Chicken Skewers
Serve with grilled seasonal summer vegetables like courgette and aubergine, or a fresh green salad. Or, you know, both…
Recipe
Ingredients:
- 500g chicken breast, cut into cubes
- Juice of 2 lemons
- 3 cloves garlic, minced
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh thyme, chopped
- 4 tbsp olive oil
- Salt and pepper to taste
- Wooden skewers, soaked in water
Instructions:
- In a bowl, mix the lemon juice, garlic, rosemary, thyme, olive oil, salt, and pepper.
- Add the chicken cubes to the marinade, cover, and refrigerate for at least 1 hour.
- If using gas, preheat the barbecue to medium-high heat (around 200-230°C). To check the heat of a coal barbecue, hold your hand about 12 cm above the grill grate. If you need to pull your hand away after 2 to 4 seconds, the heat is high.
- Thread the marinated chicken onto the skewers.
- Barbecue the skewers for 10-12 minutes, turning occasionally, until the chicken is cooked through and slightly charred.
The Perfect Wine Pairing
Soave – A refreshing white wine from the Veneto region, Soave’s citrus and herbal notes mirror the marinade’s flavours, while its crisp acidity cuts through the richness of the barbecued chicken.
Barbecued Sardines with Fennel and Orange Salad
Serve as a main course with a side of crusty bread to soak up the delicious juices, or as part of a seasonal seafood platter. This one works as a light lunch, too, by the way, using tinned sardines in place of the grilled fish guys.
Recipe
Ingredients:
- 8 fresh sardines, cleaned
- 2 tbsp olive oil
- Salt and pepper to taste
- 1 fennel bulb, thinly sliced
- 2 oranges, segmented
- 1 tbsp white wine vinegar
- 1 tbsp fresh dill, chopped
Instructions:
- Preheat the barbecue to medium-high heat (around 200-230°C). To check the heat of a coal barbecue, hold your hand about 12 cm above the grill grate. If you need to pull your hand away after 2 to 4 seconds, the heat is high.
- Brush the sardines with olive oil and season with salt and pepper.
- Barbecue the sardines for 3-4 minutes on each side until cooked through and slightly charred.
- In a bowl, combine the fennel, orange segments, white wine vinegar, and dill. Toss to mix.
- Serve the barbecued sardines with the fennel and orange salad.
The Perfect Wine Pairing
Verdicchio – From the Marche region, Verdicchio offers a perfect balance of acidity and fruitiness, with hints of green apple and almond that complement the sardines and the citrusy salad.
Read: How to grill a whole fish on the BBQ
Porchetta-Inspired Barbecued Pork Belly
This one takes the flavours and fattiness of the Italian classic porchetta, but saves on the fuss of stuffing and rolling. Serve as a main course with roasted potatoes and a simple green salad, or slice thinly for sandwiches.
Recipe
Ingredients:
- 1kg pork belly, skin scored
- 4 cloves garlic, minced
- 2 tbsp fennel seeds
- 2 tbsp fresh rosemary, chopped
- 2 tbsp fresh sage, chopped
- 4 tbsp olive oil
- Salt and pepper to taste
Instructions:
- Preheat the barbecue to medium-low heat (around 150-170°C). To check the heat of a coal barbecue, hold your hand about 12 cm above the grill grate. If you need to pull your hand away after 5 to 7 seconds, the heat is medium.
- In a bowl, mix the garlic, fennel seeds, rosemary, sage, olive oil, salt, and pepper to form a paste.
- Rub the paste all over the pork belly.
- Place the pork belly on the barbecue, skin side up, and cook for 2-3 hours, until the meat is tender and the skin has rendered some of its fat, ready for crisping.
- Head inside (a faff, we realise, but crispy skin is worth it) and place the pork belly, skin side up, around 10cm under a medium grill, until the skin crisps up and crackles invitingly.
- Let the pork rest for 10 minutes before slicing.
The Perfect Wine Pairing
Chianti Classico – This medium-bodied red wine from Tuscany has enough structure to stand up to the rich, fatty pork, with bright cherry and earthy notes that enhance the herbs and spices.
Barbecued Peaches with Mascarpone and Honey
Serve as a light and refreshing dessert on its own, or with a scoop of vanilla ice cream for extra indulgence.
Recipe
Ingredients:
- 4 ripe peaches, halved and pitted
- 2 tbsp olive oil
- 250g mascarpone cheese
- 2 tbsp honey
- Fresh mint leaves for garnish
Instructions:
- Preheat the barbecue to medium-high heat (around 200-230°C). To check the heat of a coal barbecue, hold your hand about 12 cm above the grill grate. If you need to pull your hand away after 2 to 4 seconds, the heat is high.
- Brush the peach halves with olive oil.
- Barbecue the peaches for 3-4 minutes on each side until caramelised and tender.
- In a bowl, mix the mascarpone cheese with 1 tbsp of honey.
- Serve the barbecued peaches with a dollop of mascarpone and a drizzle of the remaining honey. Garnish with fresh mint leaves.
The Perfect Wine Pairing
Moscato d’Asti – A lightly sparkling, sweet wine from Piedmont, Moscato d’Asti’s floral and peachy notes echo the barbecued peaches, while its effervescence and acidity balance the richness of the mascarpone.
The Bottom Line
As we wait for the rain to pass and the sun to return, these Italian BBQ dishes and their wine pairings offer a tantalising glimpse of summer. Whether you’re planning a future gathering or simply dreaming of warmer days, these combinations are sure to bring a touch of Italian sunshine to your table. Cheers to la dolce vita!
And if you’re looking for further inspiration, check out these two great ways to do lamb leg on the barbie; one fast and one slow!