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ABBINAMENTO
Food and wine pairing
Wine, to bring out the best in the food.
When I choose a wine, what matters most is whether it brings out the best in the dish. We believe the food is always the star. So, as a rule, we do not serve wines that overpower the dish (though we sometimes do, depending on your preferences).
I’m Mizuki, our cameriera, and I choose the wines. No one tastes the chef’s dishes more closely or hears more of the ideas behind them, and I believe that lets me choose wines I could not choose otherwise.
COME SCEGLIAMO
3 steps to choosing a wine for pairing
Decide which element of the dish to focus on
For example, the iron-like flavor of red meat, the sweetness unique to crustaceans, the green aroma of vegetables, or the deep savoriness of a dish braised in red wine.
Imagine the character of the wine
A dry, bright impression, the savoriness of an orange wine, soft and rounded fruit, or the full body that comes with age.
Settle on a single wine based on how I want you to experience the dish
I think about everything, down to the sauce and the garnishes, decide what I want the dish to express and how I want you to experience it, and then choose the final wine.
ESEMPIO
Wine for Vincisgrassi alla maceratese
Vincisgrassi alla maceratese× Rosso Piceno (red wine from the Marche)
Seen as a whole, Vincisgrassi alla maceratese resembles lasagna. What clearly sets it apart is that it contains liver and heart, and that it has less béchamel sauce.
What to focus on
The first thing I noticed when I ate it was the savoriness of the ragù and the toasty aroma of the oven-baked pasta. So I decided to focus on the rich ragù made with offal.
What kind of wine
Enough depth to stand up to the rich ragù. Concentrated fruit rather than the heady aroma of oak aging. And moderate acidity. As I eat, I imagine, “If the wine were like this, it might taste even better.”
How I want you to experience it
It is a traditional dish of the Marche, so I wanted the wine to come from the Marche too. Its flavor is simple, warm and homey, so rather than a polished, neatly balanced wine, I felt a rustic wine with some roughness and unpolished charm, in a good way, would suit it better.
The wine I chose this way is Rosso Piceno, a classic red from the Marche (a blend of Montepulciano and Sangiovese). I love this pairing.
ABBINAMENTI
Examples of our past pairings
These are examples of food and wine pairings we have served. The dishes in our courses change depending on what we can source.
Spaghettini with a sauce of 5 kinds of mushrooms× Malvasia (orange wine)
Salad of grilled red squid with barley and bottarga× Pecorino (oak-aged white wine)
Rabbit porchetta× Sangiovese rosé (oak-aged)
Roast Amagi shamo chicken with peverada sauce× Valpolicella (red wine)
Grilled Kobe beef× Chianti (red wine)
SELEZIONE
Wine pairing with your course
With our wine pairing, we choose Italian wines to go with the dishes of your course.
No reservation needed. Please order on the day.
All prices include tax.
We always have 5 wines by the glass and 20 by the bottle. If you are curious about which wine goes with which dish, please feel free to ask at your table.
