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Canaiolo is a black-skinned Tuscan wine grape variety that was the main constituent of the Chianti blend up until the late 19th Century. It is still grown today throughout central Italy, and used as a blending grape in a wide range of Sangiovese based wines. Just a handful of varietal Canaiolo wines are produced, although interest in the largely forgotten variety is increasing.

Synonyms include: Canaiolo Nero, Caccione, Tindillaro, Uva Fosca.

Food matches for Canaiolo include:

  • Wild boar and mushroom ragu with pappardelle
  • Lamb and tahini koftas
  • Skirt steak with herbed crust
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