This page collects most of the articles that have been dedicated to the Boccondivino Restaurant over the years. From the beginning of 1976 to today, a journey into the taste and perfumes of the best Italian wines.
The Boccondivino menu is both simple and sought after, studied with passion to enhance the combination with the wines offered by the sommelier: after a prosecco aperitif with prosciutto and croutons to the game paté, tasting starts with a cool pinzimonio to pass then salami, more than twelve different types for flavor and origin, served in three different moments.
First the sweet ones, then the smoked ones and finally: the Norcia ham cut into the knife in front of you. Two first courses are served, different every night: thin tortelloni, risottos, dumplings or homemade fresh pasta. Boccondivino boast: cheeses. First, the carriage of fresh cheeses: burrs, ricotta and buffalo mozzarella selected every day. Then the matured cheese carriage: with more than forty names that change according to the time of year, you will have the embarrassment of choice.
What makes Boccondivino a leader for more than 30 years is the professionalism, skill and passion of your sommeliers, who will accompany your evening by combining and decanting more than six types of wine tasting during dinner.