Every choice must work at the table.

Service management, attention to the table, timing and guest relationships in daily work at Osteria de l'Umbreleèr.

Behind every table is unseen work built on preparation and listening: the dining room is where knowledge of the cellar becomes a shared experience.

Selecting labels, storage, wines by the glass, rotation and reading the list in relation to the restaurant’s cuisine.

Selected labels from Italian regions and around the world form a cellar built over time through tasting, comparison and constant research.

Evenings at the Osteria built around a theme, where bottles, menu and the pace of service form one coherent journey.

I also offer private evenings for four to twelve guests, devoted to focused journeys through Piedmont, France, Champagne and the world’s great wines.

Guided tastings and educational sessions devoted to regions, producers, vintages, winemaking and sparkling-wine methods.

I also provide genuine technical training—tasting, white and red winemaking and sparkling-wine production—for those who want to understand the journey to the glass.