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 built around 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 over a couple of slices or settling in properly for the night, the right pour lifts the whole table — brighter tomato, saltier pecorino, sweeter prawns, deeper guanciale.
This is your no-stress guide to choosing drinks that make Roman pizza taste even better.
Your quickest shortcut
If you only take one thing away: bubbles + citrus + a touch of bitter is Roman pizza’s best friend. The crunch loves refreshment. The toppings love brightness. Everything else flows from there.
Want to browse what’s pouring before you arrive? Head 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, which means flavours come through far more clearly than on a thick or doughy base — tomato tastes brighter, cured meats taste saltier, herbs feel more aromatic, and creamy elements like burrata or a pecorino-heavy finish feel properly rich.
That clarity shifts the whole logic of pairing. It’s less about “cutting through” and more about lifting:
- Acidity keeps tomato and cheese feeling fresh
- Bubbles match the crunch and reset your palate between bites
- Bitterness and herbal notes balance richness — porchetta, guanciale, anything creamy
- Moderate body means the drink doesn’t bulldoze the slice
Think of it like seasoning. The right drink makes the next bite taste cleaner and more vivid.
Start here: the aperitivo lane
Roman pizza and aperitivo culture go together for a reason — they’re built on the same rhythm. Order a round, share a few pizzas, keep it light, keep it moving. A spritz or anything bright and sparkling fits that pace perfectly.
On the 170 Grammi list, that easy lane covers Aperol Spritz, Campari Spritz, Hugo Spritz, Limoncello Spritz, Passionfruit Spritz and Mango Spritz. When you want something more bitter and classic, Americano and Campari e Soda keep things crisp without complicating the meal.
The choice between them isn’t complicated:
- Aperol-style — tomato-based pizzas, basil-forward toppings, easy social sipping
- Campari-style — pork, salumi, richer cheeses, anything that feels like proper dinner
- Hugo or Limoncello — if there’s spice on the table, or you just want a brighter, more citrus-driven glass
Pairing guide by pizza style
White-base pizzas: crisp, bright and herbal
White-base Roman pizzas tend to lean savoury and creamy — richer bite-for-bite than their tomato counterparts — so you want drinks that add lift rather than weight.
Prosecco is the easy call: clean bubbles, palate reset, plays beautifully off crunchy dough. Pinot Grigio works when you want crisp acidity without fuss. And if you’re after something more interesting, the Cool As Cucumber (gin, limoncello, lime, basil) brings a bright, herbal punch that cuts through creamy toppings without overwhelming them.
Why it works: peppery, cheese-forward flavours genuinely love acidity. And Roman crunch loves bubbles.
Tomato-base classics: match the acidity or add a little bitter
Tomato-based pizzas are where Roman pizza really shines — clean bite, bright sauce, clear flavours in every topping. You can go either direction here: match the acidity with wine, or lean into bitter-citrus drinks that make fresh herbs pop.
Sangiovese is the textbook move — that classic tomato-friendly structure is there for a reason. Push it toward a Chianti Riserva when you want a deeper, more sit-down-dinner feel. On the lighter end, an Aperol Spritz keeps things social and vivid. Americano sits nicely in the middle: a touch of bitterness without any heaviness.
Why it works: tomato already brings brightness — these pairings keep it vivid instead of letting it muddy.
Pork-forward and salty toppings: grip, bitterness, or both
This is the big-flavour zone — porchetta energy, guanciale energy, salumi energy. When toppings are salty and rich, you need either tannin (wine grip), bitterness (cocktail structure), or a combination of both.
Montepulciano d’Abruzzo brings dark fruit and the kind of structure that genuinely stands up to cured pork. A Negroni uses bitterness to tidy up richness between bites — old-school, reliable, right for the occasion. Or try the Negroni Sbagliato if you want the same vibe with extra lift from the bubbles.
Why it works: salt loves structure. These drinks keep the whole meal feeling balanced rather than heavy.
Spicy pizzas: cool down with citrus and sparkle
If there’s chilli or ‘nduja on the table, avoid anything that adds fuel to the fire. The move is refreshment: citrus, bubbles, and a drier finish that resets your palate properly.
Limoncello Spritz or Hugo Spritz do the job well — bright, cooling, no burn. Sauvignon Blanc when you want zippy acidity that stays light. Campari e Soda for crisp bitterness without sweetness getting in the way.
Why it works: spice needs lift. Bubbles reset your mouth so the next slice tastes as good as the first.
Seafood and garlicky plates: zesty and clean
Seafood, garlic and chilli is a bright, aromatic combination — don’t bury it under heavy oak or anything too tannic. You’ll lose what makes it good.
Falanghina is the right call for wine: crisp, coastal, naturally complementary to anything from the sea. If you’re going cocktail, the Watermelon Oasis (tequila, watermelon, lime) brings clean summery contrast without interfering. And if you’re keeping it simple, lemon, lime and bitters is a perfectly honest choice.
Why it works: citrus and acidity mirror freshness and keep garlic tasting clean rather than claggy.
Beer and zero-alcohol options
Sometimes you just want pizza to feel effortless. Beer is genuinely brilliant with Roman pizza — it’s refreshing, it doesn’t compete with the toppings and it keeps the rhythm of a shared meal going naturally.
At 170 Grammi you’ll find Menabrea Unfiltered on tap, Peroni Rossa and Peroni Zero for anyone going alcohol-free. On the soft drink side, Italian Chinotto is a surprisingly good match with salty toppings — that bitter-sweet reset works better than most people expect.
Ordering for a table
Roman pizza is made for sharing, which means your drinks should flow with the meal rather than sit static beside it. A simple approach that works:
- Start light — a spritz or Prosecco while you settle in and the first pizzas land
- Go structured — move to a classic Italian red once the pork and tomato-heavy slices arrive
- Finish well — if dessert is happening, the Salted Caramel Espresso Martini is a very good idea
Heading in with a group? It’s worth looking at the Set Menu for an easy group-feast format that takes the planning out of it.
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 somewhere 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. Aperol Spritz is the crowd-pleaser; Campari Spritz if you want something a little more bitter and grown-up.
A Sangiovese-style red is the classic match — the acidity in the grape mirrors the acidity in the tomato sauce naturally. 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. You want something that cuts through richness rather than adding to it.
Go for cool, citrusy refreshment — spritz-style drinks, a zesty white wine, or a clean bitter option like Campari e Soda. Avoid anything that adds sweetness or warmth, as it amplifies heat rather than settling it.
Yes — beer pairs beautifully with Roman pizza. It’s refreshing, doesn’t compete with the toppings, and suits the relaxed, sharing-plates nature of the meal. Menabrea Unfiltered on tap is a particularly good call.
Absolutely — Peroni Zero and Italian soft drinks like Chinotto are both genuinely good with salty, crunchy Roman pizza. Chinotto in particular has a bitter-sweet character that works well as a palate reset between slices.
