Amarone food pairing

Amarone is a fairly strong red wine with a pretty fruity taste, dishes that combine fruit with strong meat combine well here, as well as cheese with a drop of sweet fruity marmalade on each piece. Here are some suggestions for meals:

Traditional dishes from the Veneto:
Amarone combines nicely with typical local dishes like: Pasta e Fasoi, risotto all'amarone, Bigoli co l'anara, Pastissada de Caval, Torresani allo spiedo, Fegato alla Veneziana, Brasato all’ Amarone as well as many other dishes from the Veneto.

Traditional Italian dishes from other regions:
Vitello Caramellato e Cannellini, Stufato Milanese, Melanzane di Parmigiano and many others.

Meat:
Beef, game and stews such as beefsteak, horse meat, lamb, veal, rabbit, wild boar and deer.

Fish:
As for most powerful reds, Amarone is too strong for fish. Use a lighter red like Bardolino.

Poultry:
Especially wild poultry like ostrich and pheasant but also duck breast and foie gras, where possible combined with a fruity sauce.

Pasta:
Pasta with a strong tomato or truffle sauce.

Cheeses:
old cheeses like Parmigiano Reggiano, Cimbro, (red) Monte Veronese Ubriaco, Pecorino vecchio and old Gouda, blue cheeses such as: Gorgonzola, Stilton, Roquefort and Danish blue.

Amarone is best served in large round wine glasses and the best serving temperature is between 18°C and 20°C (64 ~ 68 degrees Fahrenheit).