Alessandro Bernabei and Daniele Yari Stati are the founders of this project where design and unusual flavors provide an out-of-the-box experience for the guest.In Rome, the eclectic contemporary wine bar with kitchen reflects the owners' passion for the world of wine.
The restaurant
A peculiar and contemporary project that encompasses the passion of Alessandro Bernabei - an entrepreneur already known in and around the Capital for the restaurants Terramadre in Nettuno and Acquasanta in Rome, whose ownership he recently sold - and Daniele Yari Stati - known on Instagram with the page The Bro Food - for the world of wine and ça va sans dire, for gastronomy.
Ruvido is in fact a cozy wine bar with a kitchen in San Giovanni, which the two winelovers opened in the summer of 2023, a space where the two friends pooled their knowledge to offer the public an unusual and out-of-the-box proposition.
The design, too, is atypical and engaging: the sign is inspired by the minimalism of Berlin and Tokyo restaurants, with a long social table dominating the room distinguished by an imposing wall (inspired by Brutalist architecture) that captures attention thanks to the hundreds of bottles on display, while other references to the 1980s take the form of vinyls, punk posters, and street art books.
The wine offerings recount virtuous, unconventional producers, both Italian and foreign - in the list you can choose from Champagne, wines from Burgundy and Jura, as well as German and Slovenian references-a total of 300 labels that rotate often, with original focus on Orange Wines. “I started to sell and learn about wine when I was working at Fiumicino duty free”, says Alessandro, ”then after the sommelier course in 2014 my approach to this world totally changed."
A boundless passion for wine has led Ruvido's co-owner to get to know the territories, people and grape varieties of wineries across the country and beyond, appreciating and sharing the less invasive philosophy, both in the vineyard and in the cellar, of these realities.
A small kitchen, on the other hand, welcomes Flavio Gentili, a Roman chef with 35 years of work behind him between Italy, England and France, skilled and creative in enhancing excellent raw materials selected from ethical bakeries, thick stores and quality stores. A smart and appealing gastronomic proposal: from charcuterie and cheese boards to Normandy oysters, from beef tartare with teriyaki sauce and wasabi peas to tomato gazpacho, stracciatella and crispy bread.
The dishes
Among the bubbles on the list, Alessandro Bernabei offers us a surprising pure Bellone, vinified with the Charmat Method from Azienda Agricola Santa Maria, a small Latium winery in the countryside of Latina that boasts a history of more than sixty years. A beautiful golden color, with good aromatics and an elegant but incisive sip, this wine is excellent with Flavio Gentili's Sandwich of pastrami, escarole, sweet and sour onion and mustard. The pan brioche is from Zampa Bakery, while the pastrami, delicate and well-marinated, is from Bottega del Macellaio, for a dish that sets good expectations for the dishes to follow.
The tasting continues with a magnum - 2012 vintage - of the Follia label from Piana dei Castelli, Matteo Ceracchi's wine cellar in Velletri. “He is a forward-thinking winemaker who does an uncommon job in an area of tradition such as the Castelli Romani, where in addition to native Latium varieties, he also grows international vines such as Sauvignon Blanc and Pinot Grigio, “ explains Alessandro. This macerate is a blend of Sauvignon Blanc, Grechetto, Malvasia Puntinata, Trebbiano and Riesling that is aged in cement, thus allowing the wine to express its full identity. Paired with the Cooked and Wilted Eggplant with Marjoram, Feta and Grapefruit Peel, it is a very interesting and palatable recipe in which the cook is careful to maintain a balance of flavors that oscillates between the acidity of the vegetable and the freshness of the herbs and fruit.
As a final glass, we taste a red from the Karst area of Friuli: Terrano from the Kante winery, a wine that has the boldness of a Pinot Noir and the authenticity of an area mostly known for its whites. A worthy ally to the delicious Beef Kebab with marinated cabbage and yogurt sauce. “I like to propose in a wine bar a dish as simple but effective as the kebab,” comments Flavio Gentili, ‘ which I lightly marinate with cumin and paprika: I like to call it a funky kebab’. Completing the dish is the crispy and pleasant marinated savoy cabbage with mustard, honey and teriyaki sauce and the misticanza from the innovative company The Circle.
Whether you want to drink or eat in a contemporary and dynamic environment, Ruvido is the address that has been missing in the Capital.
Contact
Ruvido
Via Apulia, 11, 00183 Rome RM
Phone 06 97619059
Monday-Saturday 18-00
Sunday 12-18
