The traditional way of pairing pizza and beer dates back to the ancient Egyptians. The practice of combining water and cereals. It goes without saying that this is not the beer as we know it today, the same way as the Romans adapted and used pita bread as a crust for pizza.
Today beside beer, wine always been great compliment for pizza lovers.
Barbera, Chianti, Zinfandel
Earty and spicy wines like Pinot Noir and Chateauneuf-du-Pape
Meat Toppings (pepperoni, sausage)
Fruity and spicy Montepulciano d’Abruzzo, savory and spicy Chianti, Cabernet Sauvignon
Sauvignon Blanc, Cabernet Franc
Pinot Noir or Sangiovese
White Pizza (cheese toppings only)
Nero d’Avola , dry sparkling wine