See you on Place des Cardeurs.
13 Place des Cardeurs, 13100 Aix-en-Provence
Lunch : 11h30 — 14h30
Dinner : 18h00 — 23h00
Which wine should you serve with a true Neapolitan pizza? In this guide, the Di Micheli trattoria shares how it approaches wine and Neapolitan pizza pairing in Aix-en-Provence, on Place des Cardeurs, to extend the pleasure of the table.
Before thinking about the glass, rediscover our pizzas: each topic links to a dedicated page to go further.
The pairing of wine and Neapolitan pizza is one of the questions we are asked most often in the dining room, on Place des Cardeurs. A true Neapolitan is not a pizza like any other: its dough, fermented for 48 hours at 70% hydration and baked for a few seconds in the wood-fired oven at 450°, develops aromas of fresh bread and a light bite that call for a carefully chosen wine. Finding the right balance means showcasing both the topping and the dough.
In this guide, we share how we approach wine and Neapolitan pizza pairing in Aix-en-Provence, without dogma or snobbery. The idea is not to recite rules, but to help you choose a glass that extends the pleasure of the table, whether you come for lunch on the terrace or dinner with friends in our family trattoria, open since September 2021.
The margherita pizza remains the benchmark: tomato, mozzarella, basil and olive oil. Its tomato brings acidity and freshness, its mozzarella a gentle, milky side. With this simple balance, a supple, fruity Italian red, low in tannins, often works wonderfully, as does a dry, lively rosé. The goal stays the same: a wine that answers the acidity of the tomato without crushing it, and that lets the wood-fired dough fully express itself.
The richer the topping, the more the pairing evolves. A burrata pizza, creamy and milky, calls for a wine with freshness to offset the richness: a dry, aromatic white, or a light red served slightly chilled, fill that role well. Spicier pizzas, with cured meats or piquant touches, can take more body and a more pronounced fruit. Each pizza has its glass: that is the whole point of thinking about pairing dish by dish.
At Di Micheli, we keep a tight menu, with fresh produce and no frozen dough. That same standard guides our approach to pairings: we prefer simple, readable combinations over complicated marriages. Our team of five is here to advise you according to your taste and the moment, whether you're torn between a margherita and a burrata. Don't hesitate to ask us in the dining room, on Place des Cardeurs.
Food and wine pairing is an art in its own right, rich in a long tradition. To explore its main principles, browse food and wine pairing on Wikipedia, then come and put them into practice at our table.
Whether you're preparing a dinner with friends or simply looking for the right glass to go with your next Neapolitan pizza in Aix-en-Provence, what matters most is the shared pleasure. Book your table at Di Micheli, on Place des Cardeurs, and let yourself be guided. Happy tasting.
A few pages to go further after your reading, from the menu to booking your table.
With a Neapolitan pizza, you often want a fresh, low-tannin wine: a supple, fruity Italian red, or a dry, lively rosé. The idea is to answer the acidity of the tomato without masking the aromas of the wood-fired dough.
The margherita, simple and balanced, pairs well with a light, fruity red or a dry rosé. Favour a wine that accompanies the tomato and mozzarella without dominating them, so the Neapolitan dough can express itself.
As burrata is creamy and milky, a wine with freshness balances it nicely: a dry, aromatic white, or a light red served slightly chilled. The freshness of the glass offsets the richness of the topping.
Both work: it all depends on the topping. A supple red suits a margherita or a tomato-based pizza well, while a fresh, dry white happily accompanies milkier pizzas such as burrata.
Of course. Our team welcomes you at 13 Place des Cardeurs in Aix-en-Provence and will be happy to guide you according to the pizza chosen and your preferences, at lunch and dinner, indoors or on the terrace.
After the reading, time to taste: book your table at Di Micheli, on Place des Cardeurs.
