A forkful of ricotta-and-spinach ravioli asks something different of a wine than a slice of pizza with ’nduja. Butter and sage, tomato and basil, lamb braised with vegetables: the ingredients already on the plate are the best place to begin.

This guide brings together the dishes on Davanti’s food menu, the choices on our Toast ordering menu, and the bottles and glasses on our wine list. The recommendations follow the documented ingredients and wine profiles, with room for your own preferences. Start with a style you enjoy, then look for the pairing that makes both the food and the wine more inviting.

The menus were checked on October 10, 2026. Wines, vintages, dishes, and prices can change; confirm the current selection with our team. A wine described below as available by the glass is also listed by the bottle. Other recommendations refer to bottle selections.

Find a pairing: by the glass, antipasti, salads and soups, pasta and classico dishes, pizza, special bottles, or dessert.

Three useful ways to choose

Follow the sauce and seasoning. A seafood pasta with olive oil, garlic, and basil calls for a different choice from chicken served with Marsala, mushrooms, crawfish, and tomatoes. The protein alone cannot tell the whole story.

Look for freshness alongside tomato, lemon, and rich cheese. Acidity is the mouthwatering part of a wine; tannin is the drying sensation most noticeable in many reds. WSET’s guide to food and wine pairing explains how salt, acidity, and fat in food can soften the way a wine tastes. That helps explain why a fresh white can be so satisfying with buttered pasta, and why Sangiovese is useful across tomato-based dishes.

Match intensity, then adjust for heat or sweetness. A delicate clam pasta can disappear beside an imposing red. A lamb sauce gives that red more to work with. Chilli and sweet desserts need their own considerations, which we cover below. No single bottle has to do every job at the table.

The nine wines you can choose by the glass

These are the listed glass prices at the time of research. The accompanying dishes are starting points; the following sections explain the choices in more detail.

La Vigna di Sarah “Grappoli di Luna” Extra Brut Prosecco Superiore — $12: burrata with Parma prosciutto, Caesar salad, or Guanciale Pizza. A dry sparkling option for salty, rich beginnings.
Il Palazzo Vermentino Toscana — $12: grilled octopus, shrimp tagliolini, or the lemon-dressed salads. Its listed citrus and herb aromas make it especially useful with basil, sage, and rosemary.
Cà del Sarto Friuli Pinot Grigio — $12: linguine with clams, minestrone, or simply grilled shrimp. Choose it when you want a fresh, restrained companion.
Vite Colte “Fosche” Chardonnay — $12: ricotta-and-spinach ravioli, cacio e pepe, or Chicken Marengo. The list describes a soft palate with yellow-fruit notes.
Ottella Lugana — $13: clam linguine, ravioli, or grilled salmon. Its white-fruit and almond profile offers another direction from the citrus-and-herb whites.
Palazzo Vecchio “Arlet” Toscana Rosé — $12: Fredda Pizza, grilled octopus, or a table sharing vegetable and seafood dishes. Its delicate citrus and strawberry notes offer a useful middle ground.
Ormanni Chianti Classico — $12: Margherita Pizza, Eggplant Parmigiana, or Lasagna alla Bolognese. This is a practical starting point for tomato and cheese.
Ca’ delle Rose Valpolicella — $12: Sausage Pizza, lasagna, or lentil-and-spelt soup. The wine list describes a velvety style suited to pasta and meat dishes.
Innocenti Rosso di Montalcino — $13.50: lamb tagliatelle, lasagna, or meatballs with a tomato-based dish. Its listed cranberry and cherry character gives another Sangiovese option.

Antipasti: begin with salt, creaminess, and the grill

Burrata Cheese with Parma Prosciutto and Bruschetta

Start with Grappoli di Luna; choose La Montina Franciacorta Rosé Extra Brut for a shared bottle. Burrata, aged Parma prosciutto, and bruschetta with Mediterranean pesto and mozzarella bring creaminess, salt, and bread together. A dry sparkling wine supplies a fresh contrast between bites.

La Montina’s red-berry character and suggested cured-meat pairings offer another reason to choose it for the prosciutto. Prefer a still wine? Arlet Rosé is a good direction when the same bottle will also accompany pizza or seafood later in the meal.

Grilled Mediterranean Octopus alla Pugliese

Start with Il Palazzo Vermentino; consider Arlet Rosé for a different balance. This antipasto comes with caponata sauce, so choose for the whole plate. Vermentino’s citrus-and-herb profile is an attractive counterpoint to the grilled octopus; Arlet brings a delicate fruit character without the drying weight of a substantial red.

The separate octopus entrée has a different accompaniment. Its pairing appears with the other main dishes below.

Salads and soups deserve a considered glass

House Salad — Il Palazzo Vermentino. Lemon and extra-virgin olive oil dress romaine, arugula, spinach, carrots, red onion, and tomatoes. A fresh white makes sense beside that citrus dressing. Colterenzio “Prail” Sauvignon, by the bottle, is an alternative for guests who enjoy a more aromatic, herbal style.

Arugula & Quinoa Salad — Prail Sauvignon, or Vermentino by the glass. Lemon dressing, Taggiasca olives, and Pecorino Toscano give this salad plenty of character. Match those elements before worrying about the quinoa. The wine’s herbal direction offers a natural connection to the arugula.

Caesar Salad — Grappoli di Luna or Ottella Lugana. Parmesan and dressing make this a richer proposition than a simply dressed green salad. Choose bubbles for contrast, or Lugana when you would like a still white to continue into pasta.

Manhattan Clam Chowder — Arlet Rosé. The menu specifies clams, tomato, carrot, onion, potato, and basil. Rosé is a useful meeting point between the seafood and tomato. Vermentino is the white-wine alternative.

Minestrone alla Genovese — Cà del Sarto Pinot Grigio. The documented preparation is a broth with seasonal vegetables. A fresh white gives those changing vegetables room; ask about the day’s preparation if you want a more specific match.

Minestra di Lenticchie e Farro — Colterenzio St. Magdalener, or Ca’ delle Rose Valpolicella by the glass. Lentils, spelt, celery, carrot, and onion suggest a savory, gently earthy pairing. St. Magdalener’s medium-bodied, fresh style makes it a considered red choice without making this soup compete with one of the list’s biggest bottles.

Pasta and classico dishes: choose for what surrounds the pasta

Tagliatelle with Lamb Sauce all’Abruzzese

Recommended glass: Innocenti Rosso di Montalcino. Recommended bottle: Ormanni “Borro del Diavolo” Chianti Classico Riserva. The lamb is slowly braised with onion, celery, carrot, and tomato sauce. The sauce’s depth makes room for a red, while the tomato gives freshness a useful role.

Choose Rosso for the list’s lighter, linear Sangiovese expression. Borro del Diavolo offers a more structured direction for guests who want the wine to be a larger part of the meal. Matteo Correggia “Marun” Barbera d’Alba Superiore is another bottle to consider, particularly if the table is also ordering lasagna or sausage pizza.

Lasagna alla Bolognese

Start with Ormanni Chianti Classico; choose Marun for a shared bottle. Five layers of house-made pasta, Bolognese sauce, and cheese béchamel make this a rich dish with several textures. Chianti is a dependable place to begin. Ormanni’s own pairing guidance includes pasta with meat sauces; the producer page describes an earlier vintage, so it supports the general pairing rather than a tasting claim about today’s bottle.

Marun offers another route through the same savory flavors. Its listed supple tannins and red-fruit notes make it an appealing choice when the evening includes other substantial pasta dishes.

Eggplant Parmigiana with Side House Salad

Choose Ormanni Chianti Classico, with Arlet Rosé as the gentler alternative. The eggplant is pan-fried and served with marinara, fresh mozzarella, and basil. Tomato and cheese lead the decision: this is a satisfying red-wine pairing even though the main ingredient is a vegetable.

The lemon-dressed side salad also gives Arlet a reason to be on the table. If you prefer rosé, there is no need to switch simply because the main course has arrived.

Grilled Mediterranean Octopus with Side Spaghetti

Choose Il Palazzo Vermentino; consider La Fortunata Gavi by the bottle. Here the octopus comes with thin spaghetti sautéed in olive oil, garlic, basil, and fresh tomatoes. Vermentino connects with the herbs, while Gavi’s listed citrus-and-floral profile offers a more restrained alternative.

Colterenzio St. Magdalener is worth considering if you strongly prefer red. The producer recommends it with fish, pasta, and white meats; this is a more proportionate direction than a powerful Amarone for the same plate.

Tagliolini Verdure e Gamberi

Choose Il Palazzo Vermentino, or Prail Sauvignon by the bottle. Shrimp share the pasta with zucchini, leeks, carrots, tomatoes, and basil. The vegetables and herbs are central to the pairing. Vermentino is the easy glass choice; Prail suits a guest who would like the herb aromas to be more prominent.

Linguine con Vongole alla Napoletana

Choose Ottella Lugana or Cà del Sarto Pinot Grigio by the glass; consider La Fortunata Gavi by the bottle. Davanti’s description lists clams, olive oil, garlic, and basil. The pairing should follow those ingredients, rather than assume a tomato sauce from the dish’s name.

Lugana adds a white-fruit and almond direction; Pinot Grigio keeps the emphasis on freshness. Gavi is a useful bottle choice for a table whose other orders also lean toward seafood.

Handmade Ravioli with Lira Rossa Ricotta & Spinach

Choose Vite Colte Fosche Chardonnay or Ottella Lugana. Butter, Parmesan, and sage surround the ricotta-and-spinach filling. Fosche’s soft palate offers a textural match; Lugana gives a different balance of fruit and freshness.

For a bottle, Cornarea “Terre dei Rò” Roero Arneis brings the peach-and-pear profile described on our list. Manincor La Contessa Bianco is another thoughtful option: its apple and hazelnut notes offer a connection to the cheese-and-butter side of the dish. These are recommendations based on the listed profiles, leaving the sage and filling at the center of the plate.

Rigatoni Cacio e Pepe

Choose Fosche Chardonnay, or Grappoli di Luna if you prefer bubbles. Pecorino and black pepper give this comparatively simple pasta a strong identity. Chardonnay takes the rounded route; Prosecco brings a livelier contrast.

Ottella “Molceo” Lugana Riserva, by the bottle, is another option for a table concentrating on rich, cheese-led pasta. Its producer’s pairing guidance includes elaborate first courses and aged cheeses. Peppercorn warmth also deserves to be distinguished from the chilli heat of the Inferno pizza: the two sensations do not demand an identical wine.

Sautéed Chicken Marengo with Side Spaghetti

Start with Fosche Chardonnay; consider St. Magdalener if you prefer red. Davanti’s preparation includes Marsala sauce, mushrooms, crawfish, and tomatoes. That combination is more informative than “chicken goes with white wine.”

Fosche gives a rounded white-wine direction without asking the crawfish to compete with a forceful red. St. Magdalener offers a fresh, medium-bodied alternative that can work with the chicken and mushrooms. Let the sauce’s balance on the day guide the final choice.

Pizza: nine toppings, several good directions

WSET’s guidance for tomato-based pizza and pasta points toward fresh reds such as Sangiovese and Barbera. Use that as a starting point, then consider what each topping adds.

Cheese Pizza — Ormanni Chianti Classico. Marinara and fresh mozzarella make a straightforward case for Sangiovese. Arlet Rosé is an alternative if you want a lighter-feeling combination.
Margherita Pizza — Ormanni Chianti Classico or Arlet Rosé. Basil and olive oil add fragrance to the tomato-and-mozzarella base. Both choices let that relatively simple combination remain the focus.
Pepperoni Pizza — Ca’ delle Rose Valpolicella. The menu specifies salame Calabrese. Valpolicella gives the cured meat a velvety red companion; choose Arlet instead if you prefer less tannic emphasis, especially when sensitive to spice.
Capricciosa Pizza — Arlet Rosé. Mushrooms, prosciutto cotto, and artichokes make this a busy combination. A delicate rosé is an adaptable starting point across the toppings. Chianti is the alternative for guests who want to emphasize the marinara.
Fredda Pizza — Arlet Rosé or La Montina Franciacorta Rosé Extra Brut. Arugula and Parma prosciutto sit alongside marinara and mozzarella. Still rosé offers continuity; sparkling rosé gives a fresh contrast to the salty prosciutto.
Vegetariana Pizza — Ormanni Chianti Classico. Zucchini, eggplant, bell peppers, mushrooms, and marinara supply enough flavor for a red. St. Magdalener is an alternative bottle for a table that wants a fresher, medium-bodied style.
Sausage Pizza — Ca’ delle Rose Valpolicella, or Marun Barbera d’Alba Superiore by the bottle. House-made sausage crumble and red onion make this one of the more savory pizza choices. Both wines give the topping a red-fruit counterpart without requiring the most imposing wine on the list.
III Circle of Inferno — Arlet Rosé, with expectations set by your tolerance for heat. ’Nduja, soppressata, spicy capocollo, and salame Calabrese make chilli part of the pairing decision. This rosé offers an alternative to a strongly tannic red. Its fruit aromas are not a reason to assume sweetness or promise relief from the heat.
Guanciale Pizza — Grappoli di Luna, or Ottella Lugana. This pizza combines mozzarella, potato, guanciale, Taleggio, and rosemary. Its listed ingredients do not include marinara. Choose for the pork and cheese: bubbles offer contrast, while Lugana gives a still-white option. Il Palazzo Vermentino is another inviting choice if rosemary is the flavor you want to follow.

With the Inferno in particular, a bigger red is not automatically a better match. WSET explains that alcohol and tannin can intensify the experience of chilli. Individual reactions vary, so ask the team about the wine and the pizza’s heat before choosing. Save a powerful Amarone or a firm Nebbiolo for another dish if chilli already feels intense to you.

Build-your-own pasta and the sides

For Build Your Own Pasta, choose the shape you enjoy and let the sauce guide the wine. The listed sauce choices on Toast give these starting points:

Bolognese or Meatballs: Chianti Classico or Valpolicella for a savory red-wine direction.
Marinara or Amatriciana: Chianti Classico; consider Marun if you want a bottle for the table.
Alfredo or Carbonara: Fosche Chardonnay or Lugana; Grappoli di Luna offers a sparkling alternative for a rich pasta.
Pesto: Il Palazzo Vermentino. Ask about the particular pesto if you want to refine the match, since the ordering menu names the sauce without listing its ingredients.
EVOO, Garlic, Basil, Tomato: Vermentino, with Arlet as an alternative when sharing different dishes.
Butter: Fosche or Lugana. EVOO only or no sauce: start with Pinot Grigio if you want a wine, then let any added protein guide the final choice.

Sauce names establish the choices, not every recipe detail. Check the current selection and preparation when ordering.

For the separately listed sides, use the rest of the plate as context:

Grilled Chicken: Fosche Chardonnay, or St. Magdalener if the accompanying dish favors red.
Grilled Shrimp and Grilled Octopus: Vermentino; Gavi is a bottle alternative.
Grilled Salmon: Ottella Lugana or Arlet Rosé, depending on the sauce and what else you order.
Meatballs (3): Chianti Classico or Rosso di Montalcino alongside a tomato-based pasta. Ask about the preparation rather than assume a particular meat blend or sauce.
Bread and Extra Sauce: keep the wine paired to the main dish; an added sauce can change the balance more than the bread does.

Choosing a bottle for a special evening

The list also includes reds that invite a more deliberate food choice. The recommendations below complete the range of bottles beyond the everyday glass selections and the whites already discussed. They use the profiles in Davanti’s list; older vintages should be discussed with the team, since the condition of the individual bottle matters.

Ormanni “Julius” Toscana — lamb tagliatelle or Sausage Pizza. Ormanni describes a Sangiovese, Merlot, and Syrah blend with gentle spice and freshness. Those qualities suggest a useful companion to the savory lamb sauce or sausage topping.

La Fortunata Barolo Serralunga d’Alba — lamb tagliatelle. The list describes firm Nebbiolo tannins. Of the regular menu’s options, the braised lamb sauce is a more convincing place to start than delicate clams or lemon-dressed greens.

Vite Colte “Spezie” Barbaresco Riserva — lamb tagliatelle or lasagna. The producer describes a dry, structured wine with spice and fruit. Match that presence with a substantial sauce. Its aromas should not be mistaken for ingredients added to the wine or a guarantee of what every bottle will show.

San Felice “Il Grigio” Chianti Classico Gran Selezione — lasagna or lamb tagliatelle. Our list emphasizes concentrated fruit and a full palate. Cheese béchamel and Bolognese sauce give the lasagna the weight to make this an interesting conversation at the table.

Piccoli “La Parte” Amarone — lamb tagliatelle for guests who enjoy a powerful pairing. Its ripe-fruit profile points toward the richer end of the menu. This is a more assertive choice than Rosso di Montalcino, and it need not be everyone’s first choice. Ripe-fruit aromas do not make a wine an automatic dessert match.

Riecine “La Gioia” Rosso Toscana — lamb tagliatelle or lasagna. The listed rich palate and fine tannins suggest these savory dishes as sensible starting points. Choose it because that style appeals to you, rather than because a higher-priced bottle must improve every pairing.

Brunello di Montalcino Riserva “Il Quercione” and Siro Pacenti “Vecchie Vigne” Brunello — lamb tagliatelle. Both are candidates for a meal organized around the lamb sauce. Ask the team about the available vintage and how the bottle is showing before settling on the choice.

Virna Barolo Cannubi “Vigna Bergogno” — lamb tagliatelle, with attention to the wine itself. The list’s floral and red-fruit description offers a reason to slow down and give the bottle room. Keep the meal focused; an intensely spicy pizza or a sweet dessert would take the pairing in a very different direction.

Dessert: a good pairing can mean changing course

The published wine list does not identify a sweet dessert-wine selection. That matters. WSET notes that sweetness in food can make a wine seem drier, less fruity, and more bitter. A bottle’s apple, berry, or dried-fruit aroma is not the same thing as sweetness on the palate.

For Cannoli, Panna Cotta, Almond Torta, and Pistachio Torta, ask whether an appropriately sweet wine is available that evening, or enjoy the dessert on its own. Apply the same approach to Apple Cinnamon Raisin Torta: the name’s fruit and spice are not sufficient reason to recommend a dry Chardonnay or Amarone.

For Tiramisu, Chocolate Decadence Torta, Chocolate Cherry, and Chocolate Chip Cookies, do not feel obliged to finish the meal with the red you chose for pasta. Ask for a dessert-specific recommendation from the day’s available drinks. We would rather leave that choice open than suggest a sweet wine that does not appear on the current list.

The Toast menu also lists Chocolate Walnut and a Whole Pistacchio Torta. The same sweetness-first approach applies, whether you are choosing an individual dessert or a cake to share. Check the ordering menu for the day’s dessert availability.

Three ways to put the guide into practice

A seafood evening: begin with grilled octopus alla Pugliese and Vermentino, then continue with shrimp tagliolini using the same wine. If the table is concentrating on clam linguine and other seafood, Gavi is a bottle to consider instead.

A pasta evening with different preferences: choose Lugana for the ricotta-and-spinach ravioli and Rosso di Montalcino for the lamb tagliatelle. Glasses let each guest follow the dish and style they prefer.

A shared pizza table: Arlet is a useful starting point when the orders include Fredda and Capricciosa; Chianti is a natural choice for Margherita and Vegetariana. An Inferno order deserves its own discussion about spice tolerance. A shared meal does not require everyone to share the same wine.

The same attention to ingredients can help you explore Davanti’s historical specials. The archive includes seafood linguine, butter-and-sage casoncelli, ravioli capresi with marinara, and lamb all’Abruzzese. These are past preparations, separate from the regular-menu recommendations above. When a new special is offered, ask what is in the sauce and how it is finished before choosing the wine.

Bring the team three useful pieces of information: what you are ordering, the style of wine you enjoy, and your budget. Then let the conversation begin. A thoughtful pairing should make dinner easier to enjoy, from the first piece of bruschetta to the last conversation over dessert.

At the Davanti Table: A Complete Guide to Food and Wine Pairings