WINE AND FOOD TASTINGS

WE ORGANIZE PRIVATE WINE AND FOOD TASTINGS

accompanied by a professional sommelier

you'll be guided on a sensorial journey across Italy

Salumeria Roscioli offers you a unique wine and food tasting experience.

Here you will find one of the widest cheese, salumi and wine selections in the country. Prices from 35 euros per person.

Please ask for your private wine and food tasting at Roscioli here:

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Or send a e-mail at

winetasting@salumeriaroscioli.com

Tel Alessandro Pepe at: +39 066875287 / +39 333 7780024

Salumeria Roscioli - Wine & Food Tasting

Each tasting can be costume designed to fit the interest of the individual client, so we can choose a special theme based on your interests or you can select from one of the formats options listed below.

The atmosphere of the tasting is casual and friendly, a sit down chat about wines and rare food products. More than a tasting ‘class’ guests should feel like they are invited to join a friendly conversation about the world of wine and food in Italy.

The Salumeria Roscioli has also recently opened Rimessa Roscioli (see Bourdain’s Rome Episode):

a private tasting room and wine cellar: a space entirely dedicated to wine and food tastings and wine events with a 6 square meters tables, 12000 bottles, a refrigerated room with 2 tons of cheeses and hams and a perfectly working antique Berkel slicer from 1955. All you need for an unforgettable wine tasting!

Some Wine and Food tasting formats

SIDEWAYS ITALY

Tasted Wines: 4-6

Cheeses and Salumi: 10-12

A journey across an alternative Italy, far from the classic routes of tourism and commerce, to discover wines that taste like the land they come from. From Piedmont to Sicily, searching for an Italy unknown even to Italians. Wines outside of the mainstream where vigneron’s only tool to recognition is ceaseless dedication to quality and territorial identity. The food pairings foresee high mountain pasture cheeses that come from the handful of ‘malghe’ that still exist in Italy, cheese made from the free pasturing cows such as caciocavallo Podolico, Parmigiano Vacche Rosse and the ‘real’ Castelmagno. The cured meats are selected from races of swines that have risked extinction such as Mora Romagnola or Nero di Nebrodi.

DOCG CHALLENGE

The great DOCG wines of Italy, a comparison between modern and traditional styles
Length: 2, 30h

Tasted Wines: 6-7

Cheeses and Salumi: 10-14

Do you know what Barolo is? And a Brunello?Are you sure that what you drank is an authentic Brunello and that there were only Nebbiolo grapes in your Barolo? 6 bottles from 3 famous Docg regions compared: 2 Brunellos, 2 Barolos and 2 Chianti Classicos, a fair competition between wines interpreted with a modern and a traditional style. A journey across Italy searching for the balance between new trends and ancient traditions. A historic and geographic voyage to discover the constant movement of Italian wine traditions. For the food tasting – the great DOP cheeses a comparison between the great traditions and the bureaucracy of the DOP legislations.

BACK IN TIME

Length: 3h

Tasted Wines: 6-7

Cheeses and Salumi: 12-14 One hot dish from the kitchen

One of the most classic wine questions is: how long can a bottle last? When it will be drinking best and by when should I drink it? This tasting is a hands answer. The evolution of a wine, the influence of vintage, the surprises that even wines considered ‘minor’ can hold. Time and commerce: do wines that are ready to drink upon release have a long bottle life? Paired ti this selection of wines the great raw material of long aged cheeses: Red Cos Parmigiano aged 60 months, Bitto aged 70 months. And for the cured meats: Prosciutto di Parma 36 months, Pata Negra Gran Reserva Joselito 6 years. In food just as in wines it is the great raw materials that allow for long aging. And from our kitchen – a series of dishes perfectly paired to the wines. According to the chef we’ll prepare one hot dish for the perfect marriage.

Costs really depending on wines selections. Starting price 130 euro per person.

NO LIMITS TASTING

Length: No limits

Tasted wines: No limits

Tasted food: No limits

450 different kinds of cheeses, more than 100 different kinds of cured meats, a winelist of 2200 labels, 20 different types of homemade breads and a professional team of sommeliers and chefs. A private tasting room and wine cellar: a space entirely dedicated to wine and food tastings and wine events with a 6 square meters tables, 12000 bottles, a refrigerated room with 2 tons of cheeses and hams and a perfectly working antique Berkel slicer from 1955. The sky is the limit. Just ask for the first bottle and we’ll lead you far far away in search of the world’s greatest wines, from Italy to France passing through Germany, Austria and Spain searching for the perfect one, the bottle that ends up all discussions about wines.

Our crew

Alessandro Pepe (nick name: Meneghino) in the last 15 years has studied, tasted, imported, harvested, drunk and traded any kind of quality fermented grape juice. With a diploma at AIS (Italian Sommelier Association) he opened a wine bar in Dublin (Enoteca delle Langhe), then returning to Italy he took the Roscioli wine list from 1300 to 2200 labels with the help of his mentor Maurizio Paparello and his collegues Gaetano Saccoccio and Cristiano Ceccherini. He is now writing a book with Maurizio and Gaetano entitled: ‘Dialogue between an Anthropologist and a Sommelier’, a wine tour across Italy searching for small and unknown quality winemakers.

Spoken Languages: English and French

Maurizio Paparello (The Maestro) is 39 years old. Winemaster from AIS, Maurizio wrote for several years for the wine guide ‘2000 vini’, he is also one of the authors of the guide ’99 best Champagne’. He’s considered one of Italy’s leading wine experts (likely the leading national expert on the wines of Burgundy) and one of our nations top sommeliers. He’s also a great expert in wine and food pairing. Tasting wines with Maurizio is voyage that every wine lover should have the opportunity to experience at least once in a life time.

Spoken Language: some French and some English

Gaetano Saccoccio (The Professor) is a 34 years hold. With a degree and a master in philosophy Gaetano is actually a self thought sommelier, but he can tell you almost everything about Columella, Plinio, San Bernardo and the old and modern tradition of wine making from ancient Greece to Robert Mondavi. He is also a great food expert. We consider Gaetano our living Encyclopedia.

Spoken Languages: English