Every wine cellar has its own identity.
Dal Pescatore develops out of the perfect harmony between wine and food. Back in the early days, in the Twenties, when it was a tavern called Wine and Fish (“Vino e Pesce”) a glass of Lambrusco with its refreshing acidity was the ideal wine to go with the fried fish, freshly caught from the nearby river. Today, the well-stocked cellar of Dal Pescatore includes wines from the most important wine regions of Europe and the world.
Its guests can now choose from among the finest wines in the world; they can allow themselves the pleasure of putting together the wine-food combinations they most prefer.
"At the restaurant, wine is particularly important”, point out Antonio and Alberto Santini who are responsible for the wine cellar; “wine is an essential actor sharing the stage with the dish it accompanies, assuring the overall harmony of the meal. Everything plays a part: color, bouquet, bottle, temperature (7° C for Champagne , 11-16° C for whites , 16-17° C for reds , 12-16° C for sweet and fortified wines). Like exceptional messengers and storytellers, wines have to tell the story of the land they come from if they want to evoke genuine emotions."
The restaurant’s wines are listed both according to broad geographic areas (Italy, France, Germany, Austria, Spain, Portugal, Hungary, Lebanon, California, South Africa, Australia ) and wine types: champagne and sparkling wines, white and red wines, sweet wines, Sauternes and Ports. Each section starts with the most recent wines and gradually arrives at the older, more prized vintages.
The wine list offers a wide selection of the finest wines from Italy, France and the New World with the aim of offering enological products of excellence which are representative of the land they come from and present a true idea of the producer’s philosophy. So it is essential that every wine have its own features and offer unique sensations.
The wine cellar as well has benefitted greatly from the friendships developed over the years with important sommeliers and wine experts such as Franco Colombani, Peppino Cantarelli and Gino Veronelli. It is thanks to their guidance, along with a number of trips in the Eighties to France for wine and to Scotland for whiskey, that the wine cellar of Dal Pescatore got started. From then on it has grown in depth and breadth.
The task of selection carried out by Alberto today continues thanks above all to the assistance of his father, Antonio. The greater selection of wines is therefore part of an ongoing emphasis on research and quality which, however, never abandons its basic continuity with the past.