Seeing Sara and Antonio (San Lorenzo representatives), and overhearing the whole staff of the restaurant talking in Italian gave me instantly a homelike warm feeling.
But, as I found out soon, that was just the beginning…
As we climbed to the tasting room at the first floor of the Osteria, we’ve been greeted by a table nicely displaying different types of rice, the flavour of mushrooms and the noble scent of red wine being poured.
The event itself has been divided into two “acts”: first an introduction and tasting to San Lorenzo’s rices, porcini mushrooms, barolo and barbaresco wines, then an elaborate rice-centric dinner.

During the presentation, Antonio and Sara explained the origin, differences and uses of Italian rices, and in particular of Carnaroli, Vialone Nano, and Venere (a fairly new, black colored rice). They even went into a quite detailed description of the two main “schools” regarding the preparation of risotto.
The rice were served just plain boiled, to fully appreciate the texture and flavour, and to give some contrast and paragon, a standard “english supermarket” rice was served as well. Smart move, you could really feel the difference!!!
The wines they chose for the evening, Barolo and Barbaresco, are among the most renown Italian reds, and could have probably introduced themselves through the pure might of their aroma. However, Antonio’s anecdotes about their origin, and the proud competition between the two villages after which the wines are named, made me go back in time, when I used to roam those very hills and vineyards, participating in the harvesting of the grapes and in the ancient rite of vinification.

As I said, the night went on with a proper Italian dinner, where we had the chance to experiment those very rices, mushrooms, and wine, combined together in very delicate and tasteful dishes.

Thank you San Lorenzo, and I hope to taste…ehm see you again soon!