What to eat with Barolo or Barbaresco?

Barolo or Barbaresco on the table? Then you’ll want something that can handle that power.

What to eat with Barolo wine?

Barolo is intense, with lots of tannins and acidity. So definitely not a wine for a light salad. Think stews, game, or rich pasta dishes. A classic is brasato al Barolo: beef braised in Barolo! A perfect match, because the meat softens the tannins. Mushrooms, especially porcini or truffle, also work well. Their earthy flavors line up nicely with the depth of the wine.

What to eat with Barbaresco wine?

Barbaresco is just a bit lighter and more approachable than Barolo. Still serious stuff, but it gives you a bit more room food-wise. Mushroom risotto works beautifully. Roasted duck or lamb rack with rosemary are also solid choices. Avoid fish or crisp green veggies; they often clash with the wine’s structure.

Pasta and Barolo or Barbaresco: it works, if the sauce is right

Not in the mood for meat? Go for a rich pasta sauce. Think tagliatelle with a wild game ragù or porcini mushrooms. Or agnolotti del plin; small filled pasta from Piedmont. They’re traditionally stuffed with meat and butter, exactly the kind of dish Nebbiolo loves.

Cheese with Barolo and Barbaresco

Hard cheeses work better than soft ones. Try Parmigiano Reggiano, Castelmagno, or a well-aged pecorino. Blue cheeses can also be a hit, especially with something sweet on the side, like fig compote. That gives you salt, sweet, umami and Nebbiolo. Great combo.

Barolo or Barbaresco and truffle

If you’ve got white truffle at home, Barolo or Barbaresco is a dream match. A simple pasta with butter, parmesan, and fresh truffle shaved on top. That’s all you need. The earthy intensity of the truffle and the wine lift each other without overpowering anything.

Why structure in food matters with Barolo and Barbaresco

With wines like Barolo and Barbaresco, it’s not just about flavor; it’s about structure. Those firm tannins and fresh acidity need dishes that can hold their ground. That means fat, protein, and depth. Think of slow-cooked meat that falls apart on the plate, or a sauce with real staying power. Even if you're going for something plant-based, like a lentil stew or grilled eggplant with miso and soy, it has to have enough body. The wine needs something to grip onto. A light bite just disappears next to such a concentrated Nebbiolo. That’s why you often don’t realize how good a Barolo or Barbaresco is until there’s food in front of you. They bring out the best in each other. Food rounds out the wine, and the wine lifts the food.

Bottom line: go for deep, savory flavors. Skip the light stuff, bring some bite. That’s when Nebbiolo really shines.