Wine is a serious matter and it is no coincidence that in the ten addresses we have selected some names recur, such as that of Fabrizio Pagliardi and Paky Liveri. I'm true enthusiasts, those who travel the world to discover unknown cellars, sommeliers who have made their passion into a job. With a good dose of courage, because the wineries are no small investment and not all wine customers understand us. Next to a good glass you cannot fail to offer an equally good dish: a level food pairing is a must, to be appreciated by the general public is the challenge.

Barrique

Let's start with a classic of the genre, the perfect wine shop with kitchen from the historic center. Small enough, characteristic as the neighborhood that houses it, Monti, but relatively central since it is a step away from via Nazionale. The blackboard with the glass and the bottles all around the tables accompany a good "Italian" cuisine: few flourishes and a lot of concreteness. As for the wine list, there is the hand of Fabrizio Pagliardi, the king of Rome for champagne, which we will find in the two following rooms.

Remigio

We are in the Colli Albani area and this is recognized in the city as the temple of champagne, set up by such an admirer as Fabrizio Pagliardi, able to find French bubbles labels from independent, interesting and even cheap vines. Pinchos for the aperitif, quality cutting boards and little else cooked, for a proposal that serves to accompany the drink without overlooking it.

Barnabas

And here is the youngest of Fabrizio Pagliardi's clubs, where champagne and more return. The location is really interesting, especially in the summer, when you can take advantage of the pleasant and spacious terrace halfway between the Pyramid of Cestius and the Circus Maximus. In accompaniment, the food proposal in this case is more complex and ranges from cutting boards to cooked dishes, divided into paper according to hunger level.

Brylla

Even women love wine and are able to transmit it perhaps better than men, focusing on the storytelling of the cellars. An example of this group of sommelier-storytellers is Brylla's owner, Marcella Capaldo, who loves to tell what she pays, contextualising any label. The kitchen is a happy accompaniment to the glass, with many interesting dishes and a plus for the dishes cooked on the grill, the josper, which characterizes the food offer of this place. As a true connoisseur, Marcella even allows the customer to bring her precious bottle from home, but her offer is so varied and important that it would be a crime to do so. Furthermore, thanks to Coravin, you can ask for practically everything in the bar.

Sorì

Here is another small dynasty, with two rooms (in two different latitudes of Rome and in this case we are in San Lorenzo) that refer to the same discoverer of excellence, who never stops traveling to find food and wine goodies. He is Pasquale "Paky" Livieri, Neapolitan, surfer by passion and son of art in the selection of food, with a particular preference for France. If you find it in the dining room it is the extra quid of the evening. Also in this case, the offer has little to cook and a lot of selected and there are many exclusives from all over the world to discover.

Matière bar-à-vin

From San Lorenzo to Monteverde the pass is not at all short. The two districts are divided by kilometers of road and very different attitudes: the first university, plus the second middle-class families. It is no coincidence that the new Paky Livieri venue, opened a few months ago, is more modern in appearance and proposal. Here, in addition to amazing cutting boards and selections, there are also oysters, pinchos and contemporary dishes prepared by the young Nicolò Ferrara, who went to Salvatore Tassa's kitchens before landing at the Matière.

Barbers 23

«Wine and food as a refuge from stress. Here is the promise of this delightful place hidden in an equally delightful boutique hotel, behind Largo di Torre Argentina. The project includes Giorgio Baldari, chef, kitchen historian, host and trainer. He made Barbers – nothing to do with Masterchef, is the name of the street – a wine shop with cuisine that is a treasure trove of fine flavors. The drink is accompanied by selections of salmon and other fine fish preserves, then foie gras, cutting boards of cold cuts and very rare cheeses and still few dishes cooked without cooking. Here, in fact, there is no chimney and one gets by with the technology permitted by law. Yet Baldari even takes first courses out of his hat, thanks to the collaboration with the king of fresh pasta Mauro Secondi.

Roscioli

There are those who say that theirs is the best carbonara in Rome, then there is the oven, gastronomy, pastry, in short, in the kingdom of the Roscioli brothers in via dei Giubbonari it is possible to die happy. They call themselves "Delicatessen with kitchen", but reality is made up of counters full of gastronomic wonders, including cheeses and cold cuts to accompany the magnificent bread, shelves with over 2500 labels and, as we said, traditional dishes executed in a impeccable. For some time there has also been a spin-off, or the Roscioli garage. Initially born as a space for events and cooking lessons, in the end it proved to be a happy landing place for those who cannot find a place for Giubbonari.

Enoteca del Frate

"I took it from Del Frate". Practically it is the reference point for wines and spirits of the whole city. Have you finished a bottle? Just a call and the bottle arrives, better than food delivery. Those who know them also know that in Prati there is their den for enthusiasts, the wine bar where the Del Frate family has combined the decades of knowledge in terms of wine with the good cooking of Fabrizio Del Frate, obviously also a family, and selections of gastronomy products. Tapas for an aperitif, cutting boards, but also Italian and Roman cuisine, modern but without too many frills.

Retrovino

Ok, it's "only" the spin-off of Retrobottega, but it's also the right place for wine lover and gourmet. Here you will find the excellent bottles put in the cellar in these successful years by the guys from Retrobottega and you can focus more on drinking than on the kitchen, even if neither the cutting boards nor the gardener made with golden hands by the boys of the kitchen, who in many cases also went to collect the elements themselves, when they dedicate the day off to foraging, their great passion.