Fresh Pasta & Old Vines: Italian Family Dinner in Six Bottles

It starts in the kitchen: flour on the counter, eggs cracked into the center, and fresh pasta taking shape by hand while a cold glass of Vermentino waits nearby. The whites carry you through the antipasti and first plates, then the reds take over, from Friuli and Etna to Tuscany and the Langhe. By the time the Barolo is poured, the plates are clean and nobody's checking the time.

Pull up a chair. Here's what we're pouring.

2025 Bisson Vermentino "Vignerta," Golfo del Tigullio

The Seaside Aperitivo

Ligurian pioneer Piero Lugano grows this Vermentino on steep, rocky hillsides facing the sea. Crisp and saline, with lemon, herbs and a coastal snap that makes it the perfect first pour.

Pair with: Focaccia, fried calamari, pesto anything.

2025 Andrea Felici Verdicchio dei Castelli di Jesi Classico Superiore

The White That Rewrites the Rules

From the high, cool hills of Apiro in the Marche, Leopardo Felici makes whites with real depth: almond, green apple and a long, mineral finish.

Pair with: Grilled branzino, spaghetti alle vongole, fresh mozzarella.

2021 Petrussa Schioppettino di Prepotto, Friuli Colli Orientali

The Peppery Rebel

A rare native grape from Friuli's far northeastern corner. Light on its feet but full of personality, with crushed berries, cracked pepper and a savory edge.

Pair with: Salumi, roast chicken, mushroom risotto.

2022 Calabretta "Piede Franco" Rosso, Mt. Etna

The Volcanic Original

Calabretta is one of Etna's great traditionalist names, and "Piede Franco" refers to the ungrafted vines rooted straight into volcanic soil. Red cherry, smoke and a mineral, almost salty finish.

Pair with: Pasta alla Norma, grilled sausage, eggplant parmigiana.

2021 Bramante Cosimi Brunello di Montalcino, Tuscany

The Locals' Brunello

In a town that's grown crowded with corporate money, Rudy Cosimi is as down-to-earth as it gets, farming land his family has worked for generations. His Brunello is classic and honest: dark cherry, dried herbs, leather and firm, food-loving structure.

Pair with: Bistecca alla fiorentina, wild boar ragù, pecorino.

2022 Fratelli Alessandria Barolo del Comune di Verduno, Piedmont

The Grand Finale

Blended from organically farmed vineyards around Verduno, this is Barolo with lift and grace: roses, tar, red fruit and firm tannins built for the main course.

Pair with: Braised short ribs, tajarin with truffle, aged Parmigiano.