We’ve teamed up with Italy’s Alto Adige region to elevate your wine pairings this summer.

Summer’s long lingering nights are the perfect excuse to gather friends over wine, dinner, or better yet, a wine-paired dinner. And one small but multifaceted Italian region, Alto Adige, produces elevated expressions of wines you probably already seek out for dinner parties. Defined by the Dolomite mountains and Alpine culture, Alto Adige also embraces its Mediterranean influences to create distinctive whites—Pinot Grigio, Pinot Bianco, and Sauvignon Blanc—that make it easy to get into the spirit of summer.

For your dinner party planning, I’ve curated three flexible menus with dishes that highlight the dynamic qualities of these three varieties. With summer dining, we’re always looking to spend as much time outside as possible. To cut down on time in the kitchen, finish each menu with a platter of assorted cheeses and fruit instead of a traditional dessert. A fresh chèvre, a nutty Gruyère, or whipped ricotta with honey will pair beautifully with any of these whites.

To me, peak summer dining is all about combining the best produce with easy-to-make recipes. Grown at higher elevations, Alto Adige Pinot Blanc (also known as Pinot Bianco) offers wines with juicy minerality and notes of apple, pear, lemon and pineapple, a perfect pairing with this seasonal menu.

Carpaccio, thinly sliced meat or fish, can be eaten year-round, but I find it particularly fitting when you want to spend as little time in the kitchen as possible. Here, dry dayboat scallops are dressed in a tarragon vinaigrette and a shower of pistachios. The herbaceous notes of the Scallop Carpaccio are a natural match with the acidity of these wines.

These Whipped Ricotta Toasts can be served as a snack or a side—or even dessert—and are easy to personalize. Homemade or store-bought whipped ricotta is spooned onto crusty sourdough, then topped with thyme, honey, and flaky salt. Embellish them however you like: strawberries and balsamic glaze, roasted cherry tomatoes and basil, or grilled peaches are all delicious options.

Bread salad is my favorite kind of salad and this one is particularly fitting for warm weather thanks to the inclusion of fresh summer squash, broccoli rabe, and tender herbs. Since there’s bread in the salad and the toasts, there’s no need to add another starchy element to this meal.

While this Ginger Soy Glazed Salmon leans on Asian pantry staples like soy sauce, mirin, garlic and ginger, the final result is a versatile dish that works with nearly any dinner menu. Think of the ingredients in the marinade more like an umami bomb of flavor which gently infuses the salmon as it cooks low and slow. A sip of the bright, citrusy Pinot Bianco complements its richness.

For the second menu, the emphasis here is all about mains that feed a crowd. Depending on where it’s produced in Alto Adige, Pinot Grigio can express different flavor profiles ranging from delicate and fresh to fuller-bodied and minerally. With notes of pear and quince, these pairings work flawlessly no matter which main you choose.

Tapenade is one of those go-to snacks that’s always a crowd-pleaser. This recipe is made with dried figs, which add a subtle sweetness to the olives. I like serving it with a spread of crusty bread, crackers, and cut vegetables ensuring there’s something for everyone. Make the tapenade up to one week in advance, cutting down on party prep time the day of.

Everyone loves pasta, and this one is a true crowd-pleaser. While cream sauces have a reputation for being heavy, once paired with peas, prosciutto, and mint, the pasta becomes lighter and totally appropriate for summer.

You could stop there. Or, for seafood lovers, may we recommend either Corn, Bacon, and Clam Stew or New England Lobster Rolls with Lemon Chive Mayonnaise? While the stew may seem involved, it comes together with just 10 ingredients. It’s all about finding the best ingredients possible, like peak-season corn and smoky bacon, and letting them do the heavy lifting in terms of flavor. Anyone who has ever spent time in New England in summer knows there’s nothing better than a lobster roll. This version tucks hunks of steamed lobster meat into a bun with homemade mayonnaise spiked with lemon juice and chives.

Alto Adige Pinot Grigio is the perfect foil for any of these choices, with its crisp acidity and fruity notes that cut through the richness of the creamy pasta and the buttery seafood.

These Mediterranean-inspired dishes will immediately transport you to the seacoast, wine in hand. Sauvignon Blanc is often thought of as the wine of summer thanks to its crisp, clean flavor. With notes of newly-cut grass, elderberry flowers and gooseberry, it pairs naturally with lighter, brighter dishes.

To start, opt for the most quintessential Greek snack: Dolmas. These are stuffed with a spiced ground lamb and rice mixture before getting boiled until cooked through. While not traditional, these are draped in a tangy buttermilk dressing. To cut down on party prep, make the dolmas ahead of time and keep them covered in the refrigerator until you’re ready to serve.

Crispy and creamy, this Pea, Asparagus, and Avocado Salad is always welcome for warm-weather dining. Tender lettuce is topped with spears of asparagus, a handful of peas, and a ball of burrata before getting drizzled with a poppyseed-studded yogurt dressing.

The herbaceous, floral notes of Alto Adige Sauvignon Blanc complement two vibrant mains you could serve with this menu. You could also go for a surf-and-turf theme and make both!

The first is a Grilled Branzino, which couldn’t be easier to assemble. It’s stuffed simply with lemon slices and fresh oregano and seasoned with salt and pepper. While you could serve it as is, I love the Greek-inspired vinaigrette that gets poured over after the branzino comes off the grill. Pro tip: Ask your fishmonger to clean the branzino before bringing it home to cut down on time in the kitchen.

Another great option for the grill are these Pistachio Lamb Burgers with Tzatziki. The burgers cook in under 10 minutes and the tzatziki can be made well in advance, making this dish a breeze to put together when you’ve got guests over. Lamb is one of those proteins that can handle a ton of flavor. Here, that happens with smoked paprika, cumin, and pistachios, which also add a great textural element.

In Italy’s northeast corner, Alto Adige is one of the country’s smallest wine regions yet a leader in the production of high-quality wines. Home to more than 10 white varieties, as well as red wines, its terroir and wine-making techniques shine in captivating expressions of internationally beloved grapes. Across the board, the freshness, and elegance of these wines will perfectly complement all your warm-weather meals.