This ultimate comfort food, though now mostly considered an American stalwart, has its roots back home in Italy, and that’s just where we’d suggest looking for a natural fit on the wine front too. Unoaked (or lightly oaked) fresh, textured whites are a great match, otherwise, ripe, juicy reds, with refreshing acidity would work equally well. If you’re making a fancy version with truffles, opt for more opulence in the form of oaked chardonnays like Pouilly-Fuissé or ripe South African chenin blanc, for whites and pinot noir or nebbiolo for reds.
