Eggs, artichokes and asparagus are considered difficult to match with wine.
Egg yolk coats the palate, while boiled egg is sulphurous.
Eggs have a mouth-feel which makes it unpleasant with tannis.
Full bodied reds with high tannins will not work, neither will oaky whites.
Our best suggestion is a sparkling or fruity white.
Or match the other dominant flavor in your dish.
Since Roman times is Frittata part of the Italian culinary tradition.
The word "Frittata" appeared for the first time, in the 1st century AD, in the famous Roman recipe book of Apicius "De re coquinaria", which describes various preparations of Frittata based on asparagus, lettuce and elderflower.
The word Frittata means "frying", precisely because the eggs were beaten and fried in a pan.
Frittata quickly spread to various regions of the Empire, where it was reinterpreted and from which national dishes such as the French "omelette" and the Spanish "revuelto" were born.
|If Frittata has:||The best Wine match is:|
|Bacon||White: Frascati Superiore|
Reds: Primitivo, Merlot
|Hollandaise Sauce||Buttery Chardonnay|
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