Seeing as this is an Italian dish, we will choose the wine accordingly. Try an Arneis from the Piedmont region. Floral with notes of stone fruit, this medium body wine touched with minerality will complement the light yet hearty style of this recipe.
I think something French would go perfectly with this, specifically from Burgundy. Chablis (100% Chardonnay) has the body and weight to stand up to the creaminess of the dish, as well as the chalky minerality that provides a welcoming clean finish.
Alternatively, another wine from Burgundy is Aligote. This grape, often referred to as the ‘other white grape’ of Burgundy is grown in much smaller production but offers a lovely experience for the wine lover. A mix of apple and lemon notes, it hits the palate with brightness and a pleasantly dry finish.
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