The experience not only featured seven dishes served on the plate, but also a curated wine showcase by Ethica Wines, presenting selections from four different Italian regions. These wines were introduced by key representatives: Filippo Vanni – Export Director and Eleonora Rabito – Export Area Manager for Barone Ricasoli; Daniele Pasquali – Export Manager for Vespa Vignaioli; and Diego Sebastian Todone – Development Manager at Ethica Wines for Cusumano. Imagine having dinner while being pampered by six experts to ensure the ultimate Italian dining experience.
The evening began with a stunning sunset and a glass of Contadi Castaldi Brut Ducati Corse Franciacorta DOC — a traditional method sparkling wine from Contadi Castaldi, located in Lombardy and known as the official wine partner of Ducati Corse. This wine is aromatic and fresh, offering nuances of citrus, citron, pineapple, and pear, with a persistent finish.
First course, created by Chef Michele: Tonno Tartare — tuna tartare with locally sourced burrata, burnt orange, and pistachio crumb. Pairing with Cusumano Insolia, Terre Siciliane IGT. Made from the Insolia grape, a white Italian varietal primarily planted in western Sicily, this wine is noted for its nutty aroma along with notes of pineapple, citrus peel, and soft floral accents.
Full-bodied, with fresh acidity and a tangy lemon and peach finish. The high acidity enhances the freshness of the tuna tartare, while the pistachio crumb complements the wine’s nutty aroma, creating a beautifully balanced pairing.
Barone Ricasoli Rocca Guicciarda, Chianti Classico Riserva DOCG — an extraordinary wine from Brolio Castle, a symbol of the Chianti Classico region with a long-standing history. This blend of 90% Sangiovese, 5% Merlot, and 5% Canaiolo offers elegance, a well-structured body, and complexity, with high acidity, soft round tannins, and black fruit flavors complemented by sweet baking spices that linger nicely on the palate.
Paring with with the second dish Agnolotti del Plin — handmade agnolotti with smoked duck ragù, consommé, walnut, and king oyster mushroom by Chef Vinsen. The umami-rich, savory profile of the dish pairs beautifully with the wine, creating a harmonious experience on the palate.
Third course is Ricciola in Salsa di Vongole — line-caught seared amberjack with vongole saffron vellutata and charred leek by Chef Michele. Pairing with Vespa Raccontami, Primitivo di Manduria DOC. This wine comes from western Puglia, planted in the iron-rich red soils of Manduria — the spiritual home of the Primitivo grape. While Primitivo is grown across Puglia, it reaches its finest expression in Manduria thanks to the unique soils and the maritime influence of the nearby Ionian Sea. The result is a rich, powerful, and well-balanced wine, full of jammy sweet black fruits, high acidity, and high alcohol content. Chef Michele elevates the delicate amberjack with the richness of the vongole saffron vellutata, allowing it to stand up to the bold structure of the wine.
Interestingly, I still had some Cusumano Insolia in my glass and decided to try pairing it as well. To my surprise, the full body and high acidity of the wine took a completely different yet equally stunning approach — the saffron and umami from the vongole harmonized beautifully, and the wine offered a cleansing finish to the palate.
The Palate cleanser, Fragole e Rose — strawberry and rose granita served in a beautiful presentation with rose petals.
Main course wine served Barone Ricasoli Casalferro, Toscana IGT — a Super Tuscan wine made from 100% Merlot, grown in three different vineyard plots, each with unique soil types that contribute to the wine’s complexity. Fully ripe with expressive red and black fruit, this wine is well-structured and aged for 21 months in oak barrels (30% new oak and 70% second- and third-passage).
Pairing with Di Manzo — King River Wagyu oyster blade 9+ with brassica, heirloom carrot, and millefoglie di patata, prepared by Chef Vinsen. The Wagyu melts on the palate — delicate yet powerful — making it a perfect match for the robust elegance of the wine.
Last dish served Ciliegia e Nocciola — a creation by Chef Ana Susanti featuring 40% Aalst chocolate mousse, dark cherry, and hazelnut gelato. This dessert is a next-level indulgence: rich and playful in texture, with just the right amount of sweetness. The deep flavors of the dark chocolate paired with the smooth hazelnut gelato offer a grand finale — simply perfect.