Verdicchio and Roasted Vegetables: A Match Made in Heaven

This month, Camilla from Culinary Adventures with Camilla leads the Italian Food Wine & Travel group (#ItalianFWT) on a delightful tour of La Primavera e Verdicchio, the story of springtime and a white grape native to Italy. It’s a topic well-worth exploring, given the wine’s freshness and affinity for a host of delicious dishes. You can read more about our April topic in her invitation post here.

As we do the first Saturday of each month, we’ll meet via Twitter at 11 am ET to share what we’ve learned, what we’ve cooked, and what we might do differently next time. Please join us for the chat and add your two cents’ worth to the conversation. Just remember to append #ItalianFWT to each of your tweets so we can welcome you. Scroll down to the end of this post for a preview of who’s talking about what this month.

Verdicchio – The Greatest Italian White Variety?

According to Ian D’Agata, author of Native Wine Grapes of Italy (the go-to reference on Italian grape varieties) there is a case to be made for Verdicchio as Italy’s finest white grape. History documents its presence on Italian soil back to the 15th century, but opinions are split as to where those vines were grown. Some claim it was the Marche, home to most Verdicchio production today. Others argue that it was farmers from the Veneto who came to repopulate the Marche after the Plague, bringing vines from their homeland.

Much ado about nothing, I say! Whether you’re drinking a bottle from the Marche or the Veneto (where Verdicchio goes by the names Trebbiano di Lugana, Trebbiano di Soave, or Turbiana) you’ll be enjoying a wine with delicate aromas of sweet almonds, acacia flowers, and citrus/herb flavors. A few growers, including Villa Bucci in Castelli di Jesi experiment with barrel-aging their Verdicchio wines, which results in a more complex style of wine intended for the cellar.

Marche Panorama FB WOM
Le Marche Panorama (

About Le Marche

Most examples of Verdicchio (and the one I’m talking about today) come from Le Marche (pronounced MAR-KAY), which is located southeast of Tuscany, on Italy’s Adriatic coast.  The region takes its name from the word marchese, the Italian word for a nobleman of hereditary rank, usually a landholder.  It also refers to a frontier territory, an apt description for a land which, during medieval times, served as a buffer between the Papal States of Rome and their enemies to the north.  While the political divisions of Italy now run along completely different lines, present-day Marche still serves as a demarcation of sorts.

Situated between the Apennine Mountains and the sea, Le Marche’s climate varies quite a bit, depending on where you’re located: it is continental in the north, near the capital of Ancona, but warmer and more typically Mediterranean the further south you go.  Its soils are calcareous; not surprising given that much of Central Italy was once submerged beneath the ocean.  Compared to its more famous neighbors to the west, Le Marche is quieter, with rural vineyards tended by small farmers.  In some ways it is a throwback to Italy’s rustic past, when everything was made locally, including your food and wine.  The region is often referred to as “Undiscovered Italy” because it remains authentic, genuine; a place that revels in the traditions of the past, welcoming those who want to take part in them.  It still has its soul, one that is unapologetically old-school Italian.

Brunori Vineyards
Verdicchio Vines (Brunori Azienda Vitivinicoli)

 Verdicchio in the Marche

DOCGs:  Verdicchio di Matelica Riserva; Castelli di Jesi Verdicchio Riserva

DOCs:  Verdicchio di Matelica; Verdicchio di Castelli di Jesi

Vineyards cluster around two towns in this east-coast region of Italy: the villages of Jesi, near the Adriatic and Matelica, which lies inland, closer to the Apennine Mountains. Both regions make a standard Denominazione di Origine Controllata (DOC) version as well as a riserva that is labeled Denominazione di Origine Controllata e Garantita (DOCG). DOC and DOCG wines must be a minimum of 85% Verdicchio, but the DOCG wines must be aged for 1.5 years before sale. Classico Superiore wines must achieve a minimum of 12% alcohol by volume.

Wines from Matelica come from a cooler climate, nestled in the mountain foothills. They tend to have higher acidity and fuller body than their cousins from Jesi, which are known for their floral aromas. Both exhibit the characteristic bitter almond profile that defines Verdicchio.

While the fresh, young wines make for enjoyable summer sipping, the older wines that have spent some time in oak have their own charms. The almond aromas deepen into marzipan, and a mineral or flinty component emerges. It would be interesting to compare two wines from the same producer that were put through different treatments. Do they share similar traits? Which style do you prefer? Sounds like I’ve got an experiment on my hands! I’d also like to try one of the sparkling wines made from Verdicchio – if I can ever get my hands on one.

Brunori Family
The Brunori Family

Brunori Azienda Vitivinicoli

The Brunori family, whose ancestral home is the town of Cupramontana near Ancona, have always grown Verdicchio grapes, but it was not until 1956 that Mario Brunori began bottling his own wine. Not long afterward, he opened a wine shop in Jesi to showcase not just his bottles but those of his neighbors as well. The shop stands today, offering a selection of local wines from small producers.

The Brunoris presented their first vintage (1975) of Verdicchio dei Castelli di Jesi Classico Superiore in Bordeaux-style bottles rather than the traditional jugs used in the region at that time, hoping it would demonstrate their commitment to making wines of quality. According to their philosophy, this meant restricting yields, and hand-harvesting each parcel of grapes as it achieved ideal ripeness.

That tradition continues today, with the next generation at the helm: son Giorgio runs the business, daughter Cristina manages the office, and son Carlo is the enologist. In addition to Verdicchio, the Brunori family grows other indigenous grapes such as Montepulciano, Sangiovese, and the mystical, frustratingly hard-to-track-down Alborada from the Lacrima di Morro d’Alba DOC.

Brunori’s Verdicchio Vineyard

The vineyard comprises 6.5 hectares in the heart of the Verdicchio dei Castelli di Jesi Classico zone, surrounding the town of San Paolo di Jesi, an area particularly well-suited for grape cultivation. Vineyards face south/southeast on rolling hills, atop soils of sandy clay, which contribute richness and body to Verdicchio. Cool night temperatures ensure adequate acidity in the grapes and encourage the development of their unique aromatic compounds.

Brunori Verdicchio Label

The Wine: 2016 Brunori San Nicolò Verdicchio dei Castelli di Jesi Classico Superiore (13.5% abv; $18 retail)

100% Verdicchio

Color: Lemon yellow fading to pale lemon-green at the edge.

Nose: Lemon zest, honey, a touch of roasted almond, followed by an anise/fennel note.

Palate: Bright citrus flavors rounded out by almond butter and honey. This is a rather full-bodied wine that feels very rich on the palate but does not overwhelm, thanks to the balancing acidity which keeps it fresh. The finish is long, with lingering notes of fennel and lemon pith.

Verdict: Yes! I have had this wine several times and know that it makes a dynamite partner with simply grilled fish with a spritz of lemon juice on top. But where this Verdicchio really shines is with roasted vegetables. The fennel notes in the wine bring out similar qualities in the food, highlighting both the sweetness and herbal flavors that emerge after a simple roasting in olive oil and salt and pepper.

The Pairing: Roasted Potatoes and Fennel in Lemon-Herb Dressing (and Porchetta!)

A couple of weeks ago, on a freezing, awful day in New York, I decided to tackle the giant pork shoulder I’d bought (at almost 8 pounds, perhaps it was more like wrestling) and make an herb-infused porchetta. Using this recipe from the New York Times, I did my day-ahead prep work and left the beast in the fridge to steep in the garlic/fennel/sage/rosemary elixir.

Porchetta Prepped the Day Before
Ready for 24 hours in the fridge! Note: Scoring the fat is really important!

The next day, after I’d caramelized the fatty top of the pork and reduced the heat for a long, slow roast in the oven, I set out to put my side dish together. I had plenty of fennel, having used lots of fronds in the porchetta seasoning mixture. And I had a bag of potatoes and some lemons sitting idly by. There was my side dish!

Porchetta Ready to Cook
Next step: 40 minutes under high heat; then about 4 hours, low and slow.

Once the porchetta had finished cooking, it needed about an hour’s resting time – exactly how long I needed to cook my veggies just right. Into the roasting pan went one bulb of fennel (halved and cored) then sliced lengthwise into one-inch strips; two russet potatoes, sliced lengthwise into one-inch strips; zest of half a lemon; olive oil, salt, and pepper; and a sprinkling of ground fennel. I covered the pan with foil and baked at 400 for about 25 minutes.

Porchetta All Done
Magic, crispy, meaty, goodness!

While the veggies were roasting, I made a dressing of zest and juice of one lemon; leaves of one rosemary sprig, chopped; leaves from a few sprigs of thyme; olive oil, salt, pepper.

After the initial 25 minutes, I removed the foil, stirred the vegetables, and added half of the dressing, put the pan back in the oven, and cooked uncovered for another 25 minutes. Before serving, I mixed in the rest of the dressing.

The Results

Fantastico! The vegetables were so good I could have made an entire meal out of them. And the Verdicchio was the proverbial match made in heaven, bringing out the sweet, caramelly fennel, cutting through the richness of the potatoes. Even my husband, who doesn’t usually get too excited about wine, loved this pairing. The Brunori Verdicchio may have spoiled me for any other white wine – especially if vegetables are the star of the meal.

Porchetta and Veggies Platter
Porchetta and veggies on the table.

But here’s the surprise: the Verdicchio was no slouch with the porchetta. Given all the herbs and garlic in the rub, I guess it shouldn’t have shocked me that this white wine could hold its own with a rich pork dish. The inner sections, which weren’t exposed to the high-heat caramelization of the outer layers, retained more of the herbal flavors of the rub, and they were amazing with the wine.

The crunchier, browner parts on the surface were a bit too full-flavored for it, however. And that’s why we also poured a Barbaresco (2013 Massimo Rivetti Family Farm). It was a much easier match with those crispy, fatty, swoon-worthy bites that practically scream for a Nebbiolo.

Verdicchio and Barbaresco Line Up

Porchetta Plate with Wine Bottles 2

So there you have it – my experience with one of the best food-wine pairings I’ve ever made. I can’t wait to experiment with a different mix of vegetables, especially now that spring is around the corner (or so they tell me!)

Take a look at what the other members of the Italian Food Wine & Travel group have to say about Verdicchio, the wonder grape of the Marche region of Italy:


About the Italian Food Wine & Travel Group

We’re a bunch of food- and wine-loving bloggers who meet virtually on the first Saturday of each month to discuss a particular theme of interest. Each of us writes a post on the topic, which goes up just prior to our live chat on Twitter at 11 am ET. If you’d like to follow the conversation, you’re welcome to join us. Next month our theme is Benvenuto Vermentino (A Look At this Versatile Grape Variety that Grows in Liguria, Tuscany, and Sardinia) with our host Susannah of Avvinare.


  1. Enjoyed the background on the Marche and Verdicchio. I always learn something from your articles!
    Have yet to taste a Verdicchio from Metalica, or a sparkler, as you say. Would not have thought of Porchetta with this wine but now I’m convinced!

    Liked by 1 person

    • Thanks Lynn. It’s interesting to compare and contrast the verdicchios made in Matelica versus those in Jesi. Both are delicious but they are definitely different! Katarina’s the one who got me thinking about a sparkling wine – she wrote about one a while back and it’s been on my mind!


  2. Ambitious! That’s what I’d say your amazing roast with vegetables is — and it really seems perfect for the wine pairing that your group has chosen. Wendy posted in a blog that I read, so that introduced me to your group, and I’m totally impressed with all the creativity around the Verdicchio and possible foods to go with it. Your descriptions are mouth-watering, too.

    best… mae at

    Liked by 1 person

    • Thanks so much, Mae! It is a fun group of food and wine lovers, and I never fail to learn something from each participant’s post every month. If you’re interested in joining us, let me or Wendy know and we can give you all the details. Thanks for reading my post and taking time to comment. Much appreciated!


  3. I have always been intimidated by making porchetta. But I might just have to give it a try and get my hands on another bottle of Verdicchio when I do. Thanks for joining me!


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