Roman pizza has a particular kind of magic: it’s crisp, structured and surprisingly light. That texture changes what you want in the glass, because the base doesn’t soften flavours into one rich blur — it keeps everything clean, sharp and defined.
At 170 Grammi in Surry Hills, the drinks list is made to match exactly how Roman pizza eats: crunchy edges, airy centre, and a finish that makes you want the next bite. Whether you’re doing a quick catch-up or settling in for a full dinner, a smart pairing can lift the whole table — brighter tomato, saltier pecorino, sweeter prawns, deeper guanciale.
This is your simple, confidence-boosting guide to choosing drinks that make Roman pizza taste even better.
Your quickest shortcut
If you only remember one rule: bubbles + citrus + a touch of bitter is Roman pizza’s best friend. The crunch loves refreshment, and the toppings love brightness.
If you want to browse what’s pouring before you arrive, jump to the Drinks Menu.
Why Roman pizza pairs differently
Roman-style pizza is all about definition. The base is crisp enough to hold toppings without going soggy, and that means flavours come through more clearly: tomato tastes brighter, cured meats taste saltier, herbs feel more aromatic, and creamy elements (like burrata or pecorino-forward finishes) feel richer.
That clarity is why pairing is less about “cutting through” and more about lifting:
Acidity keeps tomato and cheese feeling fresh
Bubbles match the crunch and reset your palate
Bitterness/herbal notes balance richness (porchetta, guanciale, creamy sauces)
Moderate body means the drink doesn’t overpower the slice
Think of it like seasoning: the right drink makes the next bite taste cleaner and more vivid.
Start here: the “always works” aperitivo lane
Roman pizza and aperitivo culture go together for a reason. A spritz-style drink (or anything bright and sparkling) fits the pace of pizza: order a round, share a few pizzas, keep it light, keep it social.
On the 170 Grammi list, that easy lane includes spritz favourites like Aperol Spritz, Campari Spritz, Hugo Spritz, plus options like Limoncello Spritz, Passionfruit Spritz and Mango Spritz. When you want something more bitter and classic, Americano and Campari e Soda keep things crisp and food-friendly.
When to pick which spritz
Aperol-style: if you’re going tomato-based, basil-forward, or just want easy sipping
Campari-style: if you’re leaning into pork, salumi, richer cheeses, or anything you’d describe as “proper dinner”
Hugo/Limoncello: if there’s spice on the table, or you want a brighter, more citrus-driven finish
Pairing guide by pizza style
White-base pizzas: go crisp, bright and herbal
White-base Roman pizzas tend to be savoury and creamy. They’re the ones that can feel “richer” bite-for-bite, so you want drinks that add lift rather than weight.
Best pairings:
Prosecco for clean bubbles and palate reset (hello, crunch-meets-crunch energy)
Pinot Grigio when you want crisp acidity without fuss
A fresh, herbal cocktail like Cool As Cucumber (gin, limoncello, lime, basil) when you want something bright and zesty with creamy toppings
Why it works: peppery, cheese-forward flavours love acidity. And Roman crunch absolutely loves bubbles.
Tomato-base classics: match acidity or add a little bitter
Tomato-based pizzas are where Roman pizza really shines — clean bite, bright sauce, clear toppings. Here, you can go either direction: match the acidity with wine, or lean into bitter-citrus drinks that make herbs pop.
Best pairings:
Sangiovese for that classic tomato-friendly structure
Chianti Riserva when you want a deeper, more “sit-down dinner” red
Aperol Spritz if you want light, bright and social
Americano when you want a little bitterness without going too heavy
Why it works: tomato already brings brightness — these pairings keep it vivid, not muddy.
Pork-forward and salty toppings: choose grip, bitterness, or both
This is the big-flavour zone: porchetta energy, guanciale energy, salumi energy. When the toppings are salty and rich, you want either tannin (wine grip), bitterness (cocktail structure), or a combination.
Best pairings:
Montepulciano d’Abruzzo for dark fruit and structure that stands up to pork and cured meat
Negroni when you want bitterness to tidy up richness between bites
Negroni Sbagliato if you want the same vibe with extra lift from bubbles
Why it works: salt loves structure. These drinks keep the meal feeling balanced, not heavy.
Spicy pizzas: cool it down with citrus and sparkle
If there’s chilli or ’nduja on the table, avoid anything that adds burn. The move is refreshment: citrus, bubbles, and a drier finish that resets your palate.
Best pairings:
Limoncello Spritz or Hugo Spritz for bright, cooling refreshment
Sauvignon Blanc when you want zippy acidity that stays light
Campari e Soda for crisp bitterness without sweetness
Why it works: spice needs lift. Bubbles reset your mouth so the next slice tastes as good as the first.
Seafood and garlicky plates: keep it zesty and clean
Seafood + garlic + chilli is a bright, aromatic lane. Don’t cover it with heavy oak or anything too tannic — you’ll lose the freshness.
Best pairings:
Falanghina for a crisp, coastal-leaning white option
A citrusy cocktail like Watermelon Oasis (tequila, watermelon, lime) if you want clean, summery contrast
Or keep it classic with lemon, lime & bitters if you’re staying zero/low effort
Why it works: citrus and acidity mirror freshness and keep garlic feeling clean, not claggy.
Beer and zero-alcohol options that still pair beautifully
Sometimes you want pizza to feel effortless. Beer is brilliant with Roman pizza because it’s refreshing and doesn’t compete with toppings — it just keeps the rhythm going.
On the list you’ll find Menabrea Unfiltered (on tap), Peroni Rossa, and Peroni Zero if you’re going alcohol-free. For soft drinks, Italian favourites like Chinotto are a surprisingly good match with salty toppings when you want a bitter-sweet reset.
Ordering for a table (especially groups)
If you’re sharing pizzas — which Roman pizza is basically made for — choose drinks that match the flow of the meal:
1) Start light: spritz or Prosecco while you settle in
2) Go structured: a classic Italian red once the pork and tomato-heavy pizzas land
3) Finish strong: if dessert is happening, an espresso martini moment is a very good idea (especially the Salted Caramel Espresso Martini on the list).
If you’re planning a longer catch-up, it’s also worth checking the Set Menu for an easy group-feast format.
The point isn’t “perfect pairing” — it’s a better bite
The best drink with Roman pizza is the one that makes the next slice taste clearer: brighter basil, sharper pecorino, cleaner chilli, more vivid tomato.
Follow the simple cues — bubbles for crunch, acidity for freshness, bitterness for richness — and you’ll land on something that just works.
👉 Book a table at 170 Grammi and make it a proper Surry Hills night
Frequently Asked Questions
Start with something crisp and refreshing — a spritz or a glass of Prosecco is an easy win with Roman pizza’s crunchy base.
A Sangiovese-style red is a classic match, or go spritz if you want something lighter and more aperitivo-friendly.
Choose brightness and lift: Prosecco, a crisp white like Pinot Grigio, or a herb-and-citrus cocktail style.
Go for cool, citrusy refreshment — spritz-style drinks, a zesty white, or a clean bitter option that won’t amplify heat.
Yes — beer pairs beautifully with Roman pizza because it’s refreshing and doesn’t compete with the toppings.
Absolutely — zero-alcohol beer and Italian soft drinks like Chinotto are great with salty, crunchy Roman pizza.