Discover Roman fine dining through the lens of a local chef, and learn how time-honoured technique, tradition, and an honest respect for ingredients emerge in Italian cooking. This chef and sommelier-curated private gourmet dinner leads you course by course through the flavours that define Lazio’s culinary heritage, each dish elevated with precision and paired with regional wines selected to enhance texture, aroma, and balance.
Your experience begins with fried anchovies and ginger mayonnaise, a playful contrast of crisp, salty, and bright flavours. Chefs love this pairing because the dish wakes up the palate and prepares it for deeper tastes ahead. It’s served with Satrico 2024, an aromatic white blend (Chardonnay, Sauvignon, Trebbiano Giallo) whose fruitiness and freshness is an ideal counterpoint to the anchovy’s savoury crunch.
Next, you’ll indulge in two iconic Roman pasta dishes: rigatoni alla carbonara and rigatoni all’amatriciana. These seemingly simple recipes demand perfect technique. For carbonara, the silky emulsion of egg, pecorino, and guanciale is paired with Anthium 2024, a Bellone-based white wine whose ancient grape variety has been cultivated around Rome since classical times. Its structure cuts through the richness while enhancing the dish’s creamy depth.
The amatriciana recipe is rooted in regional tradition. Slow-cooked tomatoes, pecorino, and rendered guanciale create a bold, savoury profile that chefs often balance with a wine offering both freshness and finesse. That’s why this dish is paired with Albiola 2024, an elegant Syrah–Sangiovese rosé known for its refined acidity and delicate fruit notes.
For the secondo, enjoy a precisely executed Saltimbocca alla Romana: tender veal layered with sage and prosciutto, finished in a white-wine pan sauce. The pairing here is Matidia 2023, a Cesanese from Lazio prized for its cherry, spice, and pepper notes. This grape is a favourite among Roman chefs because its structure complements the saltimbocca’s savoury, herb-infused flavours without overpowering them.
To finish, you’ll indulge in a classic, creamy tiramisù, paired with Aphrodisium 2023, a golden late-harvest dessert wine with floral aromas and a citrusy freshness. Chefs often choose this wine for its ability to brighten the mascarpone and cocoa while adding a final, elegant sweetness to the meal.
Throughout the evening, you’ll learn how chefs evaluate regional wines, how flavours interact across each course, and how Lazio’s locally sourced ingredients shape the region’s culinary identity. Ready to dine like a true Roman? Book your private dining experience now.
