Magazzino Scipioni: A Tasting Journey of Fine Synergy of Wine and Kitchen

Posted by Rowena Dumlao - Giardina 5/07/2019

Magazzino Scipioni: A Tasting Journey of Fine Synergy of Wine and Kitchen

There are a number of good reasons why Magazzino Scipioni is the right place for a gustatory quest in Rome. The location is just a stone's throw away from the Vatican Museum, wine racks are filled with more than a hundred interesting labels from France and Italy (and perhaps a few from other wine producing countries), and a kitchen that promises your palate a delicious gastronomic trip.

Located in a busy road in the bustling Prati district of Rome, Magazzino Scipioni sits amidst shops and restaurants. It is housed in an old 1920s warehouse which the proprietors gave life to. The renovation of the old magazine retained the original structure and enhanced it to accommodate a trendy industrial restaurant furnished with steel, wood and stone. Magazzino Scipioni, the home of good wines and kitchen was born.  

The aim of Magazzino Scipioni is to make their clients feel at home mingled with shelves of wines and accompanied by gastronomic proposals by their chef, Valerio Mettaccini. Food and wine go hand in hand in complementing each other to give a complete comprehension of both factors as a whole.   

Valerio Mattaccini had previous international experiences in the kitchens of Michelin-starred restaurants where he formed his style and dynamic touch in his creations. He utilizes ancient methods together with modern techniques in his reinterpretation of traditional dishes. On the other hand, Magazzino Scipioni's agronomist Manuel De Berardinis oversees the constant research of ingredients produced by Italian artisan producers. Baked bread and focacce are under his care as well as the platters of cold cuts and cheese. In synergy with the wine master, the kitchen brigade creates proposals that enhance the organoleptic properties of the wine.   

Specializing in French wines, Magazzino Scipioni is in continuous search for new labels from little known producers to introduce to their clients attained by four annual trips to France. Needless to say, their wines labels are not the same as the ones that you can find in other wine selections in Rome. Be it French or Italian, each label is tasted and considered for the rapport of quality and price.   

For a personal discovery of wines, they offer a number diverse wine tastings of the wines that they have in the periodic tasting menu (changes every 8 to 10 days) with price ranges between €7.50 to €15, depending on the category of wines. Two quantities are available for singular wine tastings, half-measure and full-measure tasting glasses. On some nights (usually on Mondays), wine tastings paired with specially created dishes for around thirty guests are conducted.  

Some quick entries in the menu are focacce with cold cuts and cheese (€6 to €8) and platters between €7 to €16. Cooked entries between €8 to €16 and desserts at around €6. Worth mentioning in the spring menu are the Risotto with Broccoli Raab, Burrata and Black Garlic Powder (€14) and the Fassona Beef Tartare with White Asparagus, Parmigiano Reggiano Cream and Burnt Onion Powder (€10).