At Ristorante Illando in San Diego’s Little Italy, pasta isn’t just food—it’s a tradition. And like every tradition in Italy, it’s best enjoyed with the right wine. Each shape of pasta, each sauce, and each ingredient finds a natural partner in a glass. Here’s how we pair our menu dishes with wines from our cellar.
Pappardelle Bolognese + Chianti Classico
Our Pappardelle Bolognese is rich with slow-simmered meat sauce, made to cling to wide ribbons of handmade pasta
The best partner is a glass of Chianti Castiglioni, Frescobaldi—a Tuscan red with acidity and tannins that cut through the richness
Together, the dish and wine balance perfectly: hearty, rustic, and true to Florence.
Gnocchi al Pesto + Vermentino
The Gnocchi al Pesto is soft, pillowy potato pasta coated in basil, garlic, and pine nuts
Pair it with Vermentino Olianas, Sardegna, a crisp white wine with herbal and citrus notes
The freshness lifts the pesto, making each bite lighter without losing flavor.
Risotto alla Pescatora + Pinot Grigio
For seafood lovers, our Risotto alla Pescatora—slow-cooked rice with clams, shrimp, and mussels in marinara
—deserves a wine that’s clean and mineral. Pinot Grigio DOC, Ca’ Donini, Friuli is the choice
Bright acidity complements the seafood, while subtle fruit notes round out the tomato base.
Spaghetti alla Carbonara + Sauvignon Blanc
The Spaghetti Carbonara blends guanciale, egg, and pecorino into a creamy, savory sauce
Pair it with Sauvignon Blanc, Alto Adige—a white wine with crisp acidity and a hint of minerality
It cuts the richness while highlighting the cheese and pancetta flavors.
Ravioli all’Aragosta + Chardonnay
Our Lobster Ravioli in vodka cream sauce
calls for something fuller: Chardonnay, Caldora Terre di Chieti, Abruzzo
The wine’s round body and subtle oak mirror the creaminess of the sauce, while its fruit character complements the sweetness of lobster.
Tortelloni al Brasato + Barolo
For something deeper, try Tortelloni filled with short ribs, sautéed in butter and sage
.A dish this rich pairs beautifully with Barolo Monvigliero, Piemonte
The Nebbiolo grape brings structure, tannin, and earthy notes to match the intensity of the braised beef.
Why Pasta and Wine Work Together
The right wine doesn’t just complement pasta—it changes it. Acidity balances cream, tannins tame fat, and herbal notes lift fresh sauces. At Illando, every pairing tells the same story: ingredients grown in the same regions of Italy belong together on the table.
Experience Pasta and Wine in Little Italy
Looking for the best pasta and wine pairings in San Diego? At Ristorante Illando, we serve Tuscan-inspired pasta alongside wines from across Italy—Chianti, Barolo, Pinot Grigio, and more.
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