Rimessa Roscioli

A sparkling wine from Veneto, Italy, made in the 'Col Fondo' style. This means it is unfiltered and re-fermented in the bottle, leaving yeast sediment (the 'fondo') which gives it a cloudy appearance and a dry, complex flavor profile unlike standard clear Prosecco.

A white wine from the Marche region, made from the Verdicchio grape. Known for its crisp acidity, citrus flavors, and a characteristic slightly bitter almond finish. A versatile pairing for fresh cheeses and fish.

A red wine from Sicily, likely showcasing indigenous grapes such as Nero d'Avola. Typically offers warm, bold fruit flavors with earthy undertones and Mediterranean spice.

A classic Tuscan red wine from the Rufina subzone, made primarily from Sangiovese. It features bright acidity, firm tannins, and savory notes of tart cherry, leather, and herbs.

A red wine from the Lazio region surrounding Rome, made from the local Cesanese grape. It is known for its spicy character, red berry fruit, and earthy rusticity.

A robust red wine from Calabria in southern Italy. Made from the Magliocco grape, it typically offers good structure, tannins, and dark fruit flavors with herbal nuances.

A prestigious red wine from Northern Piedmont. Primarily Nebbiolo-based, it is elegant and structured with high acidity and tannins, offering complex aromas of dried flowers, tar, and berries.

A sweet, lightly sparkling white wine (frizzante) from Piedmont. It is highly aromatic with intense notes of fresh peach, apricot, and sage, and has a low alcohol content.

A trio of fresh Italian cheeses paired with savory toppings. Includes soft and grainy Buffalo ricotta, elastic and milky Buffalo mozzarella, and rich, creamy Burrata. Served with sweet and tangy tomato and onion accompaniments.

A tasting plate featuring tangy fresh goat cheese coated in ash, flavorful smoked mackerel, and a fresh herb pesto. The dish balances smoky, creamy, and herbal elements.

A selection combining preserved seafood, cured meat, and vegetables. Features savory aged tuna, smoky Kaminwurst sausage (typical of Tyrol), and Caponata, a sweet and sour Sicilian eggplant relish.

An assortment of traditional Italian salumi. Likely includes slices of cured pork products such as prosciutto, salami, or coppa, offering a range of savory and salty flavors.

A quintessential Roman pasta dish meaning 'cheese and pepper'. Made with Pecorino Romano cheese and black pepper, created into a creamy emulsified sauce that coats the pasta.

A savory meatball simmered in a classic tomato sauce. Topped with grated aged ricotta (ricotta salata), which adds a firm texture and salty kick compared to fresh ricotta.

A course featuring aged hard cheeses, likely varieties like Parmigiano-Reggiano or Pecorino. Served with balsamic vinegar to provide a sweet, acidic contrast to the savory, nutty cheese.

A famous Italian dessert consisting of layers of coffee-soaked sponge fingers (savoiardi) and a rich cream made from mascarpone cheese, eggs, and sugar, dusted with cocoa powder.