PATA NEGRA & CHAMPAGNE

On April 27 a special event here at the Rimessa Roscioli. With the Pata negra "cortador" (cut master) Andrea Cervone and our sommelier Alessandro pepe, now we know how to cut, taste and pair the Champagne one of the best ham in the world: the Pata Negra 46month Julian Martin
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Julian Martin paleta

Julian Martin paleta

Champagne brut grand crus Soutiran

Champagne brut grand crus Soutiran

Alessandro Pepe

Alessandro Pepe

Champagne Brut Nature Fleury

Champagne Brut Nature Fleury

How to cut jamon iberico

How to cut jamon iberico

During the tasting Pata negra & Champagne, Andrea Cervone  taught the secrets of the Julian Martin ham, including the art of cutting Pata negra

During the tasting Pata negra & Champagne, Andrea Cervone taught the secrets of the Julian Martin ham, including the art of cutting Pata negra

Andrea Cervone teaching the the art of cutting Pata negra

Andrea Cervone teaching the the art of cutting Pata negra

Pata Negra, Julian Martin jamon iberico

Pata Negra, Julian Martin jamon iberico

Andrea Cervone teaching how to cut jamon iberico

Andrea Cervone teaching how to cut jamon iberico

Claude Cazals Champagne Grand Cru Cuvée vive

Claude Cazals Champagne Grand Cru Cuvée vive


Altre idee
Andrea Cervone. Maestro cortador of Jamon iberico, Andrea Cervone, during the tasting Pata negra & Champagne, taught to everyone the secrets of the ham, including the art of cutting Pata negra, with mastering skills.

Andrea Cervone. Maestro cortador of Jamon iberico, Andrea Cervone, during the tasting Pata negra & Champagne, taught to everyone the secrets of the ham, including the art of cutting Pata negra, with mastering skills.

Alessandro Pepe and Andrea Cervone

Alessandro Pepe and Andrea Cervone

Julian Martin for Patanegra & Champagne tasting

Julian Martin for Patanegra & Champagne tasting

Moet Chandome 2002 Grand Vintage rosè

Moet Chandome 2002 Grand Vintage rosè

Champagne picture

Champagne picture

Alessandro Pepe. Soul and patron of Rimessa Roscioli, Alessandro Pepe has many years of experience in the food and wine world, that he recounts with huge passion and great know-how.  You can find him at Rimessa Roscioli among the 2,800 labels that he has carefully selected, to conduct tastings full of territories and history information; but also outside, discovering new delights to suggest to his customers.

Alessandro Pepe. Soul and patron of Rimessa Roscioli, Alessandro Pepe has many years of experience in the food and wine world, that he recounts with huge passion and great know-how. You can find him at Rimessa Roscioli among the 2,800 labels that he has carefully selected, to conduct tastings full of territories and history information; but also outside, discovering new delights to suggest to his customers.

Champagne Tarlant 2003, rosè

Champagne Tarlant 2003, rosè

Tasting moment

Tasting moment

Pata negra Julian Martin and Antico Forno Roscioli pizza bianca

Pata negra Julian Martin and Antico Forno Roscioli pizza bianca

Differt knives for differt product

Differt knives for differt product

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