The combination of food, wine and, hence, the tasting menus are such an integral part of the Italian culture that are often taken for granted. Yet, if I think, for instance, of my experience in California, I remember how important they were to become a real model of reference. What’s more, it remains, in my opinion, one of the most effective practices to describe a territory, a culture to evoke styles and traditions.
And when a restaurant guarantees a full synergy, a complete fusion of kitchen and wine list/service, the experience becomes truly satisfying especially for those who have the curiosity to taste something new, well-paired and well told.

Aldivino restaurant in Corciano (PG), Umbria, central Italy, found its balance in the joint work of the chef, Enrico Pistoletti and the sommelier Emanuele Rugini. It has been opened in 2020 but, due to Covid-19 restrictions, has been operative for at most 7 months.
Enrico, after experiences in Italian starred restaurants as well as in London and Switzerland, seeks his way by mixing tradition and creativity without forgetting is origins: Lombardia region in Northern Italy. Emanuele, right from here, from Perugia, capital of Umbria region at the borders with Tuscany, after various experiences in related fields, wine shops, restaurants and as sommelier, has chooses to invest in his territory with a competence driven by that passion that dynamizes the selection and the storytelling.

Here are the dishes I have tasted recently:
– Intriguing and tasty the amuse-bouche (liquid olive, eggplant parmigiana, reconstructed tomatoes [in memory of the tomato stuffed with tuna], fake tartufino [with livers])
– A contemporary prawn cocktail with Mazara del Vallo prawns (raw, seared, fried)

aldivino – cocktail di gamberi

– Original and very balanced is the second starter: scallops, sweetbread and dogwood, whose seed (the pepper of the “poor”) is served separately to completely clean the palate

– “Tonnetto, tonnato vitellato”: a vitel tonné on the contrary, I would dare to say, among the most enjoyable tastings

– A splendid, creamy spaghetti (Felicetti monograno) with oyster and raspberry: a “casual chic” dish for anyone
– Turbot (in rice flour), asparagus and buerre blanc with local saffron, that together with the other main course: lamb, peppers and potatoes makes sauces a vital accompaniment

– The tomato, almond and Modica chocolate granita is just as good before getting to the desserts:
– The revisited lemon tarte is original and delicious
– The spoon desserts are more classic: pistachio and raspberry
– The small patisserie is very ‘colorful’.

aldivino – home made bread

The wines:

– Oscarì by Sella e Mosca 2019, traditional method sparkling method from Sardinia
– M, Chateau by Montegueret 2016, a white from Loire, France
– a sweet rosé to have fun with the spaghetto: PalmArgentina 2021 by Costaripa from Northern Italy
– Verdicchio dei Castelli di Jesi 2019 by Umani Ronchi, typical from Central Italy
– Montecucco Sangiovese DOCG 2015 by Tenute Folonari (Vigne a Porrona), a less known red from Tuscany