Pasta orecchiette with broccoli and garlic

Orecchiette with broccoli and garlic is the signature dish of Puglia — typically made with cime di rapa (broccoli rabe) rather than standard broccoli, finished with olive oil, garlic, chilli flakes, and sometimes anchovy. The bitterness of the broccoli rabe is the structural challenge: it amplifies tannin harshly and makes most reds taste rough. The olive oil, garlic, and chilli add savoury depth and warmth, and the anchovy (where used) contributes umami and salinity. The wine must handle the bitterness without adding to it and have enough character to engage the savoury depth.

Pairs Perfectly

Verdicchio dei Castelli di Jesi, Marche, Italy — lean, high acid, slight bitter almond finish. The bitterness of Verdicchio mirrors the broccoli rabe rather than fighting it — a mirroring logic that works precisely here because the wine's bitterness is herbal and clean rather than tannic and harsh. The acidity cuts the olive oil and the lean body suits the relatively simple preparation.

Pairs Well

Fiano di Avellino, Campania, Italy — richer, nutty, honeyed complexity, high acid. The fuller body of Fiano carries the olive oil and garlic depth and the nutty character engages the savoury anchovy note where present. The regional logic of southern Italy is the right geography for this dish.

Greco di Tufo, Campania, Italy — floral, mineral, high acid. The mineral precision engages the bitter greens and the acidity cuts the olive oil without adding weight that would overwhelm the simplicity of the preparation.

Avoid

Tannic reds — broccoli rabe bitterness and tannin produce a deeply unpleasant metallic-bitter combination. Oaked whites add vanilla that sits oddly against the bitter greens and garlic.

Failing That

A Vermentino, Sardinia, Italy.

If All Else Fails

A Pinot Grigio from northern Italy.

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