Rosticceria + Eventi, Rosso's newest location, is the latest addition to the Santa Rosa food scene. For those of you who are familiar with the pizzeria-focused location in downtown Santa Rosa and the mozzarella-focused location in Petaluma, you will be pleased to hear that Rosticceria + Eventi distinguishes itself with a focus on rotisserie-style dishes. Rosticceria + Eventi is open for breakfast and lunch, providing delicious local coffee from Taylor Maid Farms, freshly-made pastries, and an array of rotisserie meats, quiches, sandwiches, salads and more; they also have an impressive wine list that features many of the wonderful local, Sonoma County wineries. At night, Rosticceria + Eventi becomes an event space dedicated to bringing providing guests with delicious and unique dinner experiences.
On Wednesday, June 11th, Rosticceria + Eventi held its first winemaker dinner with Kokomo Winery. Kokomo Winemaker, Erik Miller, and 4th generation Dry Creek farmer and grape-grower, Randy Peters, co-hosted the evening alongside John Franchetti—Rosticceria + Eventi's Executive Chef. The evening began with a Prosecco reception, which allowed guests to mingle with each other, as well as speak with Miller, Peters, and Franchetti. During the Prosecco reception, Rosticceria + Eventi hosts passed around wood-fired pizza, hot out of the, topped with juicy tomatoes, fresh mozzarella, and fresh aromatic basil.
When dinner began, guests took their seats at the large, family-style table amongst Miller and Peters. Franchetti was behind the scenes in the kitchen, preparing the five-course meal to be paired with five different varietals of Kokomo wine. As each dish was served, Miller addressed the crowd to discuss the winemaking techniques and tasting notes for each varietal. Then, Franchetti appeared from out of the kitchen to divulge the scrumptious details and ingredients for each unique dish.