Alessandro Pepe
Founder, head sommelier.
Soul and spirit of Rimessa Roscioli, Alessandro Pepe has years of experience in the world of food and wine, which he communicates with huge passion and great know-how. Milan, Dublin and Rome are the cities that have marked and outlined his path. Today Alessandro can be found at the Rimessa among 2,800 labels, where he hosts tastings that are rich in information about the territory and the history of the products. But he also travels to discover new delicacies to offer his customers and guests.
Gaetano Saccoccio
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
Co-founder, sommelier
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.
Mattia Moliterni
Manager
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.
Tommaso Fratini
Head chef
After attending Gambero Rosso School, he desired to deepen the cuisine of his roots, the Roman one. He worked at the Pastificio di San Lorenzo, then decided to travel and discover new culinary cultures. London, Madrid, Copenhagen and Malaysia add color flavors and imagination to his kitchen. But the constant search for the simplicity of the product brings him back to Rome and Roscioli that offers him the opportunity to promote the beauty and taste of the raw material. In this way he continues his search for recipes and products that characterize and enhance our territory and which have now become the characteristic of his selections.
Michela Montanaro
Sommelier
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.
