Roman pizza has a very specific superpower: it’s crisp, structured and light, with toppings that taste clearer because the base isn’t softening everything into one rich blur.
That texture changes what you want in the glass.
At 170 Grammi, the drinks list is built to match the way Roman pizza eats — crunchy edges, airy centre, clean finish. Whether you’re here for a quick catch-up or a full dinner within your sitting, a smart drink choice can lift the whole table: brighter tomato, saltier pecorino, sweeter prawns, deeper guanciale.
Here’s how to pair your next round like you know exactly what you’re doing (even if you’re choosing purely on vibes).
👉 Explore what’s pouring right now → Drinks Menu
👉 Plan your pizza line-up → Menu (Dine-in)
👉 Lock in your table in Surry Hills → Reservations
Why Roman Pizza Pairs Differently
Roman-style pizza isn’t floppy. It’s thin, crisp and dry on the base, which means:
- You get more crunch and less doughy sweetness
- Fatty toppings (hello guanciale, porchetta, burrata) feel more defined
- Drinks don’t need to “cut through heaviness” as much — they need to echo structure, salt and freshness
Think of pairing like seasoning: you’re not trying to overpower the slice. You’re trying to sharpen it.
The Easiest Pairing Rule (That Rarely Fails)
If you only remember one thing, make it this:
Acid + bubbles + herbal notes love Roman pizza.
That’s why Prosecco, spritz-style drinks, zippy whites, and bitter classics work so well. They match crunch with lift — and keep the palate ready for the next slice.
Pairing Guide By Pizza Style
Below are simple, reliable matches based on what you’re craving.
White-Base Pizzas = Crisp Whites, Prosecco, Or A Clean Gin Cocktail
White-base Roman pizzas often lean savoury and creamy — pecorino, egg yolk, smoked scamorza. You want brightness and lift.
Try this with A’ Carbonara or Cacio e Pepe:
- Prosecco for crisp refreshment and a clean finish
- A bright Italian white (think lively acidity)
- A gin-forward cocktail with citrus/herbs for a sharp contrast
Why it works: creamy + peppery toppings need a drink that refreshes, not one that adds more richness.
Tomato-Base Classics = Sangiovese, Chianti Style Reds, Or A Bitter Spritz
Tomato brings acidity and sweetness. With Roman crunch, it tastes even brighter — so your drink can either mirror that acidity or bring a touch of bitterness.
Try this with Margherita Classica, Amatriciana, or Capricciosa:
- A Sangiovese-leaning red for structure and savoury lift
- A Chianti Riserva style pour if you want something more serious
- A Campari Spritz or Aperol Spritz if you’re in the mood for something easy
Why it works: tomato loves acidity; bitter citrus makes the basil and olive oil pop.
Pork-Forward, Smoky, And Salty Toppings = Montepulciano Style Reds Or A Negroni
This is the “big flavour” zone: porchetta, pancetta, guanciale, cured meats. Roman pizza keeps it balanced, but the flavour still hits.
Try this with Porchetta di Ariccia or Maialino:
- A Montepulciano d’Abruzzo style red for dark fruit + grip
- A Negroni for bitterness that cleans up richness
- A Negroni Sbagliato if you want the same vibe, lighter on the palate
Why it works: salt + fat crave bitterness and structure. These choices keep every bite feeling intentional.
Spicy Toppings = Off-Dry Sparkle, Spritz, Or Juicy Cocktails
Heat and chilli change everything. High alcohol can amplify spice, while bubbles and a touch of sweetness soften it.
Try this with Calabrese or anything with ’nduja/chilli:
- A spritz (Aperol, Campari, Hugo, Limoncello) for refreshment
- A fruit-led cocktail with citrus to cool the palate
- A lighter red if you’re sticking to wine, keeping it juicy rather than heavy
Why it works: spice needs lift. Bubbles reset your mouth so the next slice tastes as good as the first.
Seafood Pizzas And Garlicky Plates = Zesty Whites And Citrusy Cocktails
Seafood + garlic + chilli is a bright, aromatic lane. Don’t cover it with heavy oak or anything too tannic.
Try this with Gamberi or seafood antipasti:
- A fresh, zippy white
- A cocktail with lime and clean spirits
- Even a simple lemon, lime & bitters if you’re keeping it classic
Why it works: citrus and acidity mirror the freshness and keep garlic feeling clean, not claggy.
A Quick Guide To The Signature Cocktails
If you’re choosing cocktails, choose based on what you want the drink to do.
Want Something Fresh And Herbal?
Go for a cocktail that leans citrus + herbs (think cucumber and basil energy). It pairs brilliantly with white-base pizzas, veg-forward toppings, and salty antipasti.
Want Something Fun And Summery?
Watermelon-style drinks are perfect with spice, tomato-based pizzas, and anything you’re sharing across the table. They keep the meal feeling bright.
Want Dessert In A Glass?
Espresso martini territory is your closer. Best after the last slice — especially if your table is moving into sweets.
Beer, Zero-Alcohol, And “Keep It Easy” Picks
Not every night is a wine night — and Roman pizza is famously beer-friendly.
- A clean Italian lager is basically a cheat code with crisp pizza
- Zero alcohol beer is a legit option if you want the ritual without the buzz
- Soft drinks like Chinotto bring that bitter-sweet edge that feels very Italian with salty food
Roman pizza doesn’t demand formality. It rewards good taste.
How To Order Drinks For The Table (Without Overthinking It)
If you’re sharing pizzas (and you should), try this flow:
- Start crisp: bubbles or a spritz
- Go structured: a red that matches pork, tomato, or guanciale
- Finish strong: espresso-based cocktail or coffee energy
That’s it. Simple rhythm, great payoff.
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, sweeter tomato, cleaner chilli.
At 170 Grammi in Surry Hills, the list is designed so you can follow your cravings — and still land on something that works with the crunch.
👉 See the full wine, cocktail and spritz list → Drinks Menu
👉 Choose your pizzas before you arrive → Menu (Dine-in)
👉 Book a table and make it a proper night → Reservations
👉 Got a question before you visit? → Contact
Frequently Asked Questions
Something crisp and refreshing — bubbles or a spritz-style drink is the easiest win with Roman pizza’s crunchy base.
A structured Italian red works best — look for a red with grip and savoury balance so it can handle salty, pork-forward toppings.
Go for lift and brightness: Prosecco, a zippy white wine, or a clean, citrusy gin cocktail pairs beautifully with creamy, peppery flavours.
Choose something that cools and refreshes — spritz-style drinks and citrus-forward cocktails tend to pair better than heavier, high-alcohol options.
Yes. A clean lager is a classic pairing with crisp pizza because it’s light, refreshing, and doesn’t compete with toppings.
Absolutely. Zero alcohol beer and Italian-style soft drinks like Chinotto are great with salty, crunchy Roman pizza.