Founder, head sommelier.
Co-founder, event organizer, wine and food 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.
Lindsay Gabbard is a wine passionate from Santa Barbara, seeking to integrate the views of the Old World with her New World roots through an unpretentious approach. Currently, she lives in Rome and works with wine while exploring the various facets and issues of wine-making and its history here. In her spare time, she enjoys traveling through the many wine regions in Europe, studies with the Court of Master Sommeliers and has worked in various wine bars.
Born in Rome, I started working in restaurants very early and I have always seen Roscioli as a point of reference for quality catering, as well as a place full of memories, since I often went there.
I have always tried to link my work experiences to my reality, which gave primary importance to the research of artisan food and wine products, our priceless heritage. At Rimessa Roscioli, I found what I was looking for. Furthermore, our link with our producers is extremely close and this represents a fantastic opportunity to deepen our knowledge of this world in the most natural and interesting way, which I love to share.
Wine and oil sommelier
On a tightrope standing on my tiptoes, without any protection in the void, perhaps this is my nature. At the breathless search for a balance, which I may never find, and which perhaps, in truth, does not even suit me. Always too much launched on the hardships, with that attack so mineral, earthy, volcanic and that then leaves you a final mouth that tastes of salt, long and persistent.
Because I am volcano. I am sea. So, like a nice glass of white wine, I found my place in the world, and mine is the best possible world.
At 13 I started to choose wines for Sunday lunch and my mother mentioned the sommelier's profession. If until then I did not know what I wanted to do when I grew up, I had no doubts. After the classical diploma I attended a professional course for sommelier and I graduated in foreign languages specializing in the study of wine communication.
Wine has been a true existential epiphany, the focal point of convergence of my passions; History and stories, travels, geography, literature, philosophy and even sociology. Wine is all of this and much more.