The Fiano grape variety originates from the Campania region east of Naples in Italy. So immediately I think of light fresh seafoods, sometimes richer dishes such as seafood pasta or risotto, or richer poultry dishes. Generally it has a nutty, herbal, characters which I just remember as pesto; ie pinenuts, basil, parmesan cheese. It can be quite aromatic, and sometimes with smoky spicy notes. It naturally retains its acid.