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mortadella
MORTADELLA E CHAMPAGNE
December 30, 2015
Maybe it was passion, or curiosity, or simply the sign of the times, but my “Pizzicheria” has slowly become a wine and food shop. Prosciutti, salami, culatelli, but then also Krug, Bollinger and Dom Perignon, democratically. Almost by chance I put aside oysters and lemon, I try to match “princes” and “farmers”. Oily and abundant, […]
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mortadella
MORTADELLA E CHAMPAGNE
December 30, 2015
Maybe it was passion, or curiosity, or simply the sign of the times, but my “Pizzicheria” has slowly become a wine and food shop. Prosciutti, salami, culatelli, but then also Krug, Bollinger and Dom Perignon, democratically. Almost by chance I put aside oysters and lemon, I try to match “princes” and “farmers”. Oily and abundant, […]
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05-tips
10 TIPS ON HOW TO GET THE MOST FROM RIMESSA ROSCIOLI
November 9, 2015
1) Be pedantic and expect the best from us. 2) Ask us everything you can think of. About the wine we serve during the tastings and about the products that accompany the sensory experiences in Rimessa Roscioli 3) Profit from the potential of the place. You have a sommelier for you, so check out what […]
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