I would like to propose some extravagant combinations. I'm not going to complicate things with like try this delicious foie gras prepared by some very skilled Michelin star chef with a very complex Riesling Auslese vintage 1992. Of course, I could also help you with this but not now. For the moment "settle" for some easy-to-realize proposal while having fun with the dishes.
 

Oyster. Let's start with something not so Tooscans and not so easy to pairing. Breaks down, unbalances, deconstructs, and varies the perception of an endless list of wines. Not even the champagne is saved. The classic combination is the one with Muscadet, a white wine from the Loire, made with the Melon de Bourgogne grapes, which unfortunately is so difficult to find in combination with oysters.

I propose a sprinkle of Whiskey or Whiskey directly on the oyster and personally, I tried different types of oysters with various peated Whisky. Instead of being overwhelmed by the intense and persistent taste, the oyster manages to cleanse the palate and close the combination in perfect balance. Exciting!
 

Panforte. We’re back in Tuscany. One of our classic and well-known pairings is Cantucci and Vinsanto, a typical sweet wine. Please do not soak the cantucci in a fine Vinsanto or, even worse, in an Occhio di Pernice, very precious sweet wine: rather, accompany them. In this case more than in the others, even choose artisanal high-quality Cantucci.

But let's go back to Panforte, another typical but very different from other sweets, intense, spicy, and incredibly complex. For its citrus notes, I would combine it with a bitter orange liqueur or something like that. But try it with blue cheeses! An explosion and an alternation of incredible flavors.

Lard. There is no doubt, we need bubbles of sparkling wines. Champagne, Franciacorta, Trento Doc, Alta Langa ... But for the Lardo di Colonnata IGP the choice definitely falls on a Method Champenoise Cru or Millésime. We need structure. The Lardo di Colonnata spends several months completing the seasoning in the marble tanks where it is massaged from time to time with a rich mix of spices. It has elegance and complexity: you need wine at its height.

Perfection? The slice of Lardo di Colonnata without bread that melts in the mouth releasing its flavors. The wine just at the end, to play with the flavors, clean up, and prepare yourselves for another slice.
 

White truffle. His Majesty. Right now that we're in its full season, how could I not name it? The best expression is with the fried egg. I recommend it, the first salt in a hot pan and then egg without breaking the yolk that just ready to be removed from the fire with, to follow, a little raw pepper (always high quality!) only on the yolk.

The White Truffle we use raw, in a categorical way. Raw and sliced. The egg cools immediately, so be sure to serve it on the hot plate. Alternative pairing: the latest trend is to use it on raw fish. Not bad, but in this case, I prefer the classic because it releases at best all flavors.
 

Florentine Style Beefsteak. The combination of the Florentine Steak by tradition is with Chianti Classico DOCG wine. Made mainly with Sangiovese grapes, which in the Chianti Classico area has its maximum expression. The main characteristic of Sangiovese is the high acidity that also serves to ensure its longevity. That's why sometimes it's hard to drink without food. It goes well with cold cuts, fresh cheese, or semi-matured cheese and goes perfectly with the rare steak. It degreases well, blends in the flavors, and completes it.

And beware of the butcher who tells you: I give you a wonderful lean steak ... The steak must be fat. It is the quality of fat and meat that makes the difference. Have you ever seen such fine meats as Wagyu or rather Kobe Wagyu? Poetry for your palate! Returning to the Steak, try it with beer but choose a craft and complex beers as I suppose your steak will be cooked on the grill.
 

Chocolate. We close with a slightly sweet and a bitter note. As you can imagine I am referring to dark chocolate. Spirits like Bas Armagnac or Rum (Rhum) are perfect. Porto wine as well. I love dark chocolate cake with a warm heart in combination with aged Porto or with some interesting fortified wine and there is an infinite number of combinations to try. But I can't think of a bizarre combination ... I leave the task to you.
 

I am waiting for your proposals!