This post focuses on the simpler, lighter-flavored Italian type foods, the ones that you might choose to accompany with a white wine. So, think of things like a risotto with veggies, pasta with sauteed greens, dishes that actually include some white wine in the cooking - even pizza if it's a fresher sort that's light on cheese and meats. Jamie's Italy and not the local pizzeria kind of thing (unless your local pizzeria happens to be DOC or Ladro, in which case you are lucky).
In my opinion these dishes actually pair well with fruity Chinese greens and greener oolongs, I think because the fruity notes and dryness can be quite similar to those you find in white wine. So you could brew up a pot of bi luo chun or milk oolong and it would be right at home... sort of... at any rate it would taste good! This week I drank some milk oolong alongside a pasta dish of penne with rainbow chard and it was a very good combination.
Milk oolong steaming from its initial rinse
Likewise you would also do well with a greenish first flush Darjeeling; I accompanied my pasta leftovers the next day with some Singbulli first flush - also a very acceptable partner. Basically, I think in your tea selection you are looking for something with a bit of fruit and a bit of astringency - not mouth puckering, just enough to let you know it's there.
Herbal tea-wise... I would try chamomile, spearmint, maybe even fresh basil, bay leaf or lemon myrtle, depending on what flavorings you were using in the dish. Aniseed tisane would be very refreshing for afterwards (and that way you wouldn't need any Sambuca!)*
I'm still trying to get my head around the kinds of tea you would serve with more robust Italian dishes such as bolognaise... Does anyone have any suggestions? Or is this just not going to work?
* Just kidding. You can have the Sambuca too.