Heelo! I am looking for some great ideas when it comes to pairing Barolo and food. I have a 2010 Barolo that has been properly cellared. Not being very familiar with Italian red aside from Chianti and rucchè, I woukd love some ideas. Snacking and meal syggestions please and grazie!
Red meat the simple answer, be it a steak or something slow cooked. Mushrooms also good. Pasta with ragu also very solid.
I think of it as a relatively easy match, but at 14 years old, veering towards heartier food, in case the tannins are firm.
As an aside, a big 
for someone who includes Ruché in the two Italian wines they are familiar with! Definitely a lesser seen grape variety, and one that deserves to be better known.
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Anything with truffles works wonders with a mature Barolo.
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Good advice here with regard to meat, truffles, mushrooms. It does depend somewhat what specific wine you are going to open. Different producers and different communes/crus will make different expressions.
I think it’s hard to go wrong with the absolute classic of veal Osso Bucco and risotto Milanese or mushroom risotto. It’s almost cliche to suggest it, but it really is a perfect pairing, IMO. If you prefer something simpler, especially for a very serious wine to be contemplated a bit more, a hunk of top quality, extra aged Parmesan. Egg dishes also work well, especially with truffle. Rich, simple pasta dishes. Rapini is good for a vegetable side.
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Yes. Love rucchè but sadly no one has it here in Virginia.
Fine egg noodles with plenty of butter (cultured butter preferred) and plenty of real white truffle paste is as good as it gets. Slow cooked meats and other mushroom dishes are great too. The truffle pairing is magic with mature Barolo, but it’s also really fantastic with something on the younger side like a 2010 (which is hopefully not shut down right now).
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Love Bolognese with shaved parmesan when Im drinking Barolo
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Another vote for a simple risotto, especially with mushrooms.
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Thanks for the ideas. Its not a special bottle. Just a 2010 Fratelli Alessandria barolo. Notes on Cellartracker point towards it being in a good place.
any bottle can be a special bottle 
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Just had Flannery racks of lamb last week with some nice ‘01s (Burlotto, Giacosa, etc).
Yumm!
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I was going to recommend lamb too, especially with garlic and rosemary.
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Kind of a cheat though since lamb goes so well with so many wines! Choosing a wine for lamb is one of the most difficult pairing decisions. Typically it’s N. Rhone Syrah for me, or Bandol.
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Never the less, I think it is a better pairing for Nebbiolo than beef.
Really, almost anything…chicken, pork, beef, or lamb…or almost any pasta. Or even pizza. I personally love Nebbiolo just as Chianti with pizza, though I prefer Nebbiolo with a thin, crunchy-crust, moderately sauced and not over-topped pizza (e.g. Roman style, or any number of thin-crust American pizzas with 1-2 toppings), whereas I like Chianti with almost any pizza, even with doughier crust (e.g. Neopolitan) or heavier sauce.
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But it is not mature?
Tajarin Al burro
Never fails
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Only if you like eating ass.
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Depends on the seasoning and how tender/juicy it is. 
I prefer pork over red meat as a pairing. Buttery prosciutto is great too - cuts the tannins really well
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