Team

THE TEAM

Qualified, dynamic and professional

Qualified and dynamic sommeliers present the products thought specifically for each tasting. The assistant helps the professional sommelier during the tastings, preparing and serving the dishes paired with the wines.

alessandro-pepe

ALESSANDRO
PEPE

RIMESSA ROSCIOLI MANAGER

Soul and spirit of Rimessa Roscioli, Alessandro Pepe has years of experience in the world of food and wine, which he comunicates with huge passion and great know-how. Milan, Dublin and Rome are the cities that have marked and outlined his path.

Today Alessandro can be found at the Rimessa among 2.800 labels, where he  hosts tastings that are rich in information about the territory and the history of the products. But he also travels to discover new delicacies to offer his customers and guests.

maurizio-papariello

MAURIZIO
PAPARELLO

HEAD SOMMELIER

Maurizio Paparello has been for years the image and the head Sommelier of the restaurant Salumeria Roscioli.

He is considered one of the greatest connoisseurs of Italian wines and he is also a great expert of  French wines.

Maurizio is also one of the illustrious writers for the guide “Best 99 champagne House”, considered the best book about French Bubbles.

alessandro-pepe

ALESSANDRO
PEPE

RIMESSA ROSCIOLI MANAGER

Soul and spirit of Rimessa Roscioli, Alessandro Pepe has years of experience in the world of food and wine, which he comunicates with huge passion and great know-how. Milan, Dublin and Rome are the cities that have marked and outlined his path.

Today Alessandro can be found at the Rimessa among 2.800 labels, where he  hosts tastings that are rich in information about the territory and the history of the products. But he also travels to discover new delicacies to offer his customers and guests.

maurizio-papariello

MAURIZIO
PAPARELLO

HEAD SOMMELIER

Maurizio Paparello has been for years the image and the head Sommelier of the restaurant Salumeria Roscioli.

He is considered one of the greatest connoisseurs of Italian wines and he is also a great expert of  French wines.

Maurizio is also one of the illustrious writers for the guide “Best 99 champagne House”, considered the best book about French Bubbles.

alessandro-pepe

ALESSANDRO
PEPE

RIMESSA ROSCIOLI MANAGER

Soul and spirit of Rimessa Roscioli, Alessandro Pepe has years of experience in the world of food and wine, which he comunicates with huge passion and great know-how. Milan, Dublin and Rome are the cities that have marked and outlined his path.

Today Alessandro can be found at the Rimessa among 2.800 labels, where he  hosts tastings that are rich in information about the territory and the history of the products. But he also travels to discover new delicacies to offer his customers and guests.

maurizio-papariello

MAURIZIO
PAPARELLO

HEAD SOMMELIER

Maurizio Paparello has been for years the image and the head Sommelier of the restaurant Salumeria Roscioli.

He is considered one of the greatest connoisseurs of Italian wines and he is also a great expert of  French wines.

Maurizio is also one of the illustrious writers for the guide “Best 99 champagne House”, considered the best book about French Bubbles.

alessandro-pepe

ALESSANDRO
PEPE

RIMESSA ROSCIOLI MANAGER

Soul and spirit of Rimessa Roscioli, Alessandro Pepe has years of experience in the world of food and wine, which he comunicates with huge passion and great know-how. Milan, Dublin and Rome are the cities that have marked and outlined his path.

Today Alessandro can be found at the Rimessa among 2.800 labels, where he  hosts tastings that are rich in information about the territory and the history of the products. But he also travels to discover new delicacies to offer his customers and guests.

maurizio-papariello

MAURIZIO
PAPARELLO

HEAD SOMMELIER

Maurizio Paparello has been for years the image and the head Sommelier of the restaurant Salumeria Roscioli.

He is considered one of the greatest connoisseurs of Italian wines and he is also a great expert of  French wines.

Maurizio is also one of the illustrious writers for the guide “Best 99 champagne House”, considered the best book about French Bubbles.

gaetano-saccoccio

GAETANO
SACCOCIO

EVENT ORGANIZER
FOOD AND WINE SELECTION

Philosopher “of anything academy” class ’74. Always in search of inns, vineyards, winemakers, artisans or stories worthy to be lived and told. His website is www.naturadellecose.com, an explicit homage to the timeless poem of classical antiquity. A true and virtual spacetime in which attempts to merge two increasingly irreconcilable worlds or models: that of scientific culture and literature, through a conscious education to drink, renewing of the disassembly of the Myths of Today and proposing a semiotics of the complex contemporary world – food industrialization, pollution, agricultural policies, climate change, trade speculation, taste homologation – interpreted through what apparently is just a simple glass of wine.

jovica-todorovic

JOVICA
TODOROVIC

SOMMELIER

After a long and intense experience in the world of wine, Jovica Todorovic opened in 2013 the Unoevino, a small and independent agency to negotiate wine, and today is divided between the management of his own business and consulting in the beverage sector. He received his Sommelier diploma at the AIS and the Master of Sensory Analysis at Bibenda, with which he collaborated for some editions of the guide Duemilavini.

gaetano-saccoccio

GAETANO
SACCOCIO

EVENT ORGANIZER
FOOD AND WINE SELECTION

Philosopher “of anything academy” class ’74. Always in search of inns, vineyards, winemakers, artisans or stories worthy to be lived and told. His website is www.naturadellecose.com, an explicit homage to the timeless poem of classical antiquity. A true and virtual spacetime in which attempts to merge two increasingly irreconcilable worlds or models: that of scientific culture and literature, through a conscious education to drink, renewing of the disassembly of the Myths of Today and proposing a semiotics of the complex contemporary world – food industrialization, pollution, agricultural policies, climate change, trade speculation, taste homologation – interpreted through what apparently is just a simple glass of wine.

jovica-todorovic

JOVICA
TODOROVIC

SOMMELIER

After a long and intense experience in the world of wine, Jovica Todorovic opened in 2013 the Unoevino, a small and independent agency to negotiate wine, and today is divided between the management of his own business and consulting in the beverage sector. He received his Sommelier diploma at the AIS and the Master of Sensory Analysis at Bibenda, with which he collaborated for some editions of the guide Duemilavini.

gaetano-saccoccio

GAETANO
SACCOCIO

EVENT ORGANIZER
FOOD AND WINE SELECTION

Philosopher “of anything academy” class ’74. Always in search of inns, vineyards, winemakers, artisans or stories worthy to be lived and told. His website is www.naturadellecose.com, an explicit homage to the timeless poem of classical antiquity. A true and virtual spacetime in which attempts to merge two increasingly irreconcilable worlds or models: that of scientific culture and literature, through a conscious education to drink, renewing of the disassembly of the Myths of Today and proposing a semiotics of the complex contemporary world – food industrialization, pollution, agricultural policies, climate change, trade speculation, taste homologation – interpreted through what apparently is just a simple glass of wine.

jovica-todorovic

JOVICA
TODOROVIC

SOMMELIER

After a long and intense experience in the world of wine, Jovica Todorovic opened in 2013 the Unoevino, a small and independent agency to negotiate wine, and today is divided between the management of his own business and consulting in the beverage sector. He received his Sommelier diploma at the AIS and the Master of Sensory Analysis at Bibenda, with which he collaborated for some editions of the guide Duemilavini.

gaetano-saccoccio

GAETANO
SACCOCIO

EVENT ORGANIZER
FOOD AND WINE SELECTION

Philosopher “of anything academy” class ’74. Always in search of inns, vineyards, winemakers, artisans or stories worthy to be lived and told. His website is www.naturadellecose.com, an explicit homage to the timeless poem of classical antiquity. A true and virtual spacetime in which attempts to merge two increasingly irreconcilable worlds or models: that of scientific culture and literature, through a conscious education to drink, renewing of the disassembly of the Myths of Today and proposing a semiotics of the complex contemporary world – food industrialization, pollution, agricultural policies, climate change, trade speculation, taste homologation – interpreted through what apparently is just a simple glass of wine.

jovica-todorovic

JOVICA
TODOROVIC

SOMMELIER

After a long and intense experience in the world of wine, Jovica Todorovic opened in 2013 the Unoevino, a small and independent agency to negotiate wine, and today is divided between the management of his own business and consulting in the beverage sector. He received his Sommelier diploma at the AIS and the Master of Sensory Analysis at Bibenda, with which he collaborated for some editions of the guide Duemilavini.

kistian-hansen

KRISTIAN
HANSEN

SOMMELIER

Kristian Hansen was born in Sweden but the passion for Italy led him to move to Rome in 2000. The love of art together with that for food and wine enable him to find his way to the capital and to become one of the guides of Wine & Food Tours, one of the most popular Gourmet Tours in Rome. Professional sommelier, AIS graduated, he has been collaborating with Rimessa Roscioli for years.
jhonny-madge

JOHNNY
MADGE

OLIVE OIL SOMMELIER

Johnny Madge, who will be holding the Olive Oil Tastings at Roscioli, is an international olive oil judge. For the last 6 years he has been running his highly successful Johnny Madge Olive Oil Tour in Sabina. For 5 years he worked on the Slow Food panel for their Extravergini Olive Oil guide and was the only non-Italian. He has done olive oil tastings on tv in the US and for the BBC for the Rev Run of RunDMC and British celebrity chef Gary Rhodes.

kistian-hansen

KRISTIAN
HANSEN

SOMMELIER

Kristian Hansen was born in Sweden but the passion for Italy led him to move to Rome in 2000. The love of art together with that for food and wine enable him to find his way to the capital and to become one of the guides of Wine & Food Tours, one of the most popular Gourmet Tours in Rome. Professional sommelier, AIS graduated, he has been collaborating with Rimessa Roscioli for years.
jhonny-madge

JOHNNY
MADGE

OLIVE OIL SOMMELIER

Johnny Madge, who will be holding the Olive Oil Tastings at Roscioli, is an international olive oil judge. For the last 6 years he has been running his highly successful Johnny Madge Olive Oil Tour in Sabina. For 5 years he worked on the Slow Food panel for their Extravergini Olive Oil guide and was the only non-Italian. He has done olive oil tastings on tv in the US and for the BBC for the Rev Run of RunDMC and British celebrity chef Gary Rhodes.

kistian-hansen

KRISTIAN
HANSEN

SOMMELIER

Kristian Hansen was born in Sweden but the passion for Italy led him to move to Rome in 2000. The love of art together with that for food and wine enable him to find his way to the capital and to become one of the guides of Wine & Food Tours, one of the most popular Gourmet Tours in Rome. Professional sommelier, AIS graduated, he has been collaborating with Rimessa Roscioli for years.
jhonny-madge

JOHNNY
MADGE

OLIVE OIL SOMMELIER

Johnny Madge, who will be holding the Olive Oil Tastings at Roscioli, is an international olive oil judge. For the last 6 years he has been running his highly successful Johnny Madge Olive Oil Tour in Sabina. For 5 years he worked on the Slow Food panel for their Extravergini Olive Oil guide and was the only non-Italian. He has done olive oil tastings on tv in the US and for the BBC for the Rev Run of RunDMC and British celebrity chef Gary Rhodes.

kistian-hansen

KRISTIAN
HANSEN

SOMMELIER

Kristian Hansen was born in Sweden but the passion for Italy led him to move to Rome in 2000. The love of art together with that for food and wine enable him to find his way to the capital and to become one of the guides of Wine & Food Tours, one of the most popular Gourmet Tours in Rome. Professional sommelier, AIS graduated, he has been collaborating with Rimessa Roscioli for years.
jhonny-madge

JOHNNY
MADGE

OLIVE OIL SOMMELIER

Johnny Madge, who will be holding the Olive Oil Tastings at Roscioli, is an international olive oil judge. For the last 6 years he has been running his highly successful Johnny Madge Olive Oil Tour in Sabina. For 5 years he worked on the Slow Food panel for their Extravergini Olive Oil guide and was the only non-Italian. He has done olive oil tastings on tv in the US and for the BBC for the Rev Run of RunDMC and British celebrity chef Gary Rhodes.

sulman

SUMAN

ASSISTANT

Suman is the chef both for the restaurant Salumeria Roscioli and here at  the Rimessa.

Suman dishes are real tasting experiences and are also thought to pair the wines selected by our professional sommelier. Like the Burrata with semi dried cherry tomatoes and the pasta amatriciana.

zaira

ZAIRA

ASSISTANT

A young, willing and sunny girl, Zaira became part of our team at Rimessa Roscioli in July 2015.

She interacts with our guests at the Rimessa with great care, assisting the professional Sommelier during the tastings and preparing and serving the dishes in combination with wines.

sulman

SUMAN

ASSISTANT

Suman is the chef both for the restaurant Salumeria Roscioli and here at  the Rimessa.

Suman dishes are real tasting experiences and are also thought to pair the wines selected by our professional sommelier. Like the Burrata with semi dried cherry tomatoes and the pasta amatriciana.

zaira

ZAIRA

ASSISTANT

A young, willing and sunny girl, Zaira became part of our team at Rimessa Roscioli in July 2015.

She interacts with our guests at the Rimessa with great care, assisting the professional Sommelier during the tastings and preparing and serving the dishes in combination with wines.

sulman

SUMAN

ASSISTANT

Suman is the chef both for the restaurant Salumeria Roscioli and here at  the Rimessa.

Suman dishes are real tasting experiences and are also thought to pair the wines selected by our professional sommelier. Like the Burrata with semi dried cherry tomatoes and the pasta amatriciana.

zaira

ZAIRA

ASSISTANT

A young, willing and sunny girl, Zaira became part of our team at Rimessa Roscioli in July 2015.

She interacts with our guests at the Rimessa with great care, assisting the professional Sommelier during the tastings and preparing and serving the dishes in combination with wines.

sulman

SUMAN

ASSISTANT

Suman is the chef both for the restaurant Salumeria Roscioli and here at  the Rimessa.

Suman dishes are real tasting experiences and are also thought to pair the wines selected by our professional sommelier. Like the Burrata with semi dried cherry tomatoes and the pasta amatriciana.

zaira

ZAIRA

ASSISTANT

A young, willing and sunny girl, Zaira became part of our team at Rimessa Roscioli in July 2015.

She interacts with our guests at the Rimessa with great care, assisting the professional Sommelier during the tastings and preparing and serving the dishes in combination with wines.

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WINE TASTING DINNER

Everyday at 8 pm

In our private room, we organize a food and wine tasting dinner made from Roscioli’s best selections of wine, cheeses and meats, under the guidance of our professional sommeliers.

To see our availability, click on BOOK NOW.

Price: 65 € per person

TASTING BAR WINE TASTING

Tuesday to Sunday 6:30 pm to close

If you are interested in a different time or tasting option than our Wine and Food Tasting Dinner, we can customize a tasting to your preferences and budget, ranging from 3+ wines and from 25 euros.

From 25 € per person