Simple, sharp, and essential. The simplicity makes it the perfect wine pairing vehicle. The pepper provides texture; the Pecorino provides salt and funk. Finished with cracked pepper, not fine dust.
Tips from diners
Ask the sommelier to pair this with a wine. The cheese and pepper open up different tasting notes in various Italian whites.
House-made panna cotta: sweet cream, gelatin, vanilla. Set until soft and jiggly, not firm. Finished with seasonal berries or berry coulis. A textbook preparation that cleanses the palate before dessert wine.
Tips from diners
Finish with a Moscato d'Asti or sweet Riesling. The sommelier has excellent dessert wines by the glass.
The foundation of any wine pairing at Spirito. Made to tradition with guanciale, raw egg emulsified by pasta water, and sharp Pecorino. The sauce is creamy but never rich. Perfect as a palate-cleaner between wines.
Tips from diners
Order carbonara early. Its delicate, fatty profile pairs beautifully with crisp white wines. The sommelier will suggest bottles from their collection.
Tender veal is poached and sliced thin, then draped with a cold sauce of tuna, anchovy, capers, and mayo. A Northern Italian classic that contrasts elegantly with acidic white wines. The veal is delicate; the sauce is punchy.
Tips from diners
This works better with white wine than you'd expect. The anchovy and tuna provide umami that pairs with crisp acidity.
Veal scaloppine layered with prosciutto and fresh sage, then quickly pan-fried in foaming butter. The sage perfumes the meat. Finished with a white wine pan sauce that's silky and light.
Tips from diners
Pair with Tuscany reds or Roman whites. The sage and butter work with both. Ask the sommelier—they'll have rare finds.
A Northern Italian classic. Veal shank is braised for hours in white wine, broth, and vegetables, then finished with saffron and gremolata (lemon, garlic, parsley). The marrow inside the bone is prized. Rich and elegant.
Tips from diners
This is a Barolo or Barbaresco dish. The richness and saffron pair beautifully with aged reds. The sommelier has excellent selections.
Spirito di Vino sits literally in a medieval wine cellar beneath Trastevere, accessed by descending worn stone steps. The restaurant has been there since 1993, but the cellar itself is centuries old—the walls are original stone, the air tastes like wine and history. The wine list is extraordinary: 3,000+ bottles ranging from €20 to €5,000+. The food is classic Roman, but here it's wine-first.
Book in advance, especially weekends. The cellar is intimate and seats only 40 people. Dinner only.
The sommelier is the star here. Work with them—tell them your taste, your budget, and ask for recommendations. Many bottles aren't on the wine list.
The stone cellar, candlelight, and arched ceilings are romantic. This is a special occasion spot. Arrive ready to linger and talk about wine.
Consider ordering wine pairings instead of choosing your own. The kitchen and cellar are connected; the sommelier knows what's being cooked that night.
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