About 3 billion pizzas are consumed each year in the United States. That's about 350 slices a second. Nationwide, 94 percent of Americans regularly eat pizza. Imagine Long Island's statistics.

So, what do you drink with all those pies? Do you pick based on toppings? Does a white pie find a foil different from a marinara pizza's?

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When it was made with pure cane sugar, Coca-Cola was the ideal with the basic Neapolitan or Sicilian slice. Look for the Coca-Cola produced for Mexico. It's sometimes carried on Long Island. "MexiCoke" still is sweetened with cane sugar instead of high-fructose corn syrup. Sparkling water, from San Pellegrino and San Benedetto to Lurisia and Ferrarelle, also is a satisfying choice.

For wine, the recommendations will vary. To go with the basic mozzarella-and-tomato sauce pie, try a Barbera or a Chianti, Dolcetto d'Alba or Montepulciano d'Abruzzo, Valpolicella or Lambrusco. They're good wines to face tomatoes in all forms. The first five are satisfying, easily enjoyed, still reds. And Lambrusco, a fizzy, lower-alcohol red wine, provides welcome bubbles, too.

If you're downing a white pizza, a glass of prosecco is fine company. If pepperoni or sausage is the big topping, go back to Chianti, or uncork a modest zinfandel.

Of course, beer is a natural with pizza. A lager or a pilsner will do. Don't overlook an amber beer, either. Recommended: Brooklyn Lager, Anchor California Lager, Samuel Adams Boston Lager, Pilsner Urquell, Victory Prima Pils, Oskar Blues Mama's Little Yella Pils, Rogue Amber Ale, Tröegs Hop Back Amber Ale.