A rotating selection of vegetables (carrots, turnips, peppers, zucchini, depending on the season) are cut into sticks or chunks and pickled in white wine vinegar with garlic, herbs, and spices. The vegetables remain crisp. Tangy and refreshing, they pair well with natural wines and provide palate cleansing between small plates.
Tips from diners
Ask what vegetables they have today. The selection changes with the market.
Thin-cut bread is toasted until crispy, then topped with whole salted anchovies that have been desalted slightly and a generous pour of quality olive oil. The anchovies are salty and briny, the bread is crispy, the oil provides richness. A simple, traditional Roman appetizer that pairs perfectly with white wine.
Tips from diners
Order this with your first glass of white wine. The salt brings out the crispness of natural wines.
Thick-sliced sopressata (Italian dry salami) is paired with fresh red grapes. The sweetness and juiciness of the grapes contrast with the salty, dense meat. A simple but classic combination that Italians serve as an appetizer. The acidity of the grapes complements natural wines.
Tips from diners
The grape-meat pairing is ancient. Simple but works with almost any natural wine.
Fresh burrata from Puglia is topped with crushed Bronte pistachios (green and deeply flavored), drizzled with quality honey, and finished with a crack of black pepper. The honey provides sweetness, the pistachios provide bitterness and crunch, the pepper adds heat. The creamy cheese balances everything.
Tips from diners
Ask about the origin of the pistachios. Bronte pistachios are worth seeking out.
Tender octopus is sliced paper-thin and dressed with lemon juice, quality olive oil, fresh herbs (dill, parsley), and a pinch of salt. The octopus needs to be freshly cooked and cooled before slicing. The lemon cures the meat slightly, bringing out its sweetness. A light but flavorful dish.
Tips from diners
The octopus should be silky, not chewy. If it's tough, it was overcooked before slicing.
Pigneto Quarantuno (named after its address on Via del Pigneto 41) is a natural wine bar that serves light food designed to pair with wine. The wine list features natural, low-intervention wines from small Italian producers, many from regions rarely seen on Roman wine lists. The space is intimate and industrial, with exposed brick and a long bar. The food is secondary to the wine but equally carefully sourced.
Ask the bartender for recommendations. The wine list is curated and they love matching wine to plates.
This is a solo-friendly spot. Sit at the bar, order wine and small plates, and chat with the bartender.
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