Inside the Super-Tuscan Night That Lit Up Stefania Ristorante
On Thursday, 19 June 2025, Stefania Ristorante Italiano transformed into a little slice of Tuscany for one evening only. Hosted by Albert Wines in collaboration with one of Italy’s most storied producers, Marchesi de Frescobaldi, the sold-out wine dinner brought together wine lovers, curious diners, and longtime fans of Super-Tuscans for an indulgent five-course experience.
From the moment guests walked in, the energy was there. The low hum of conversation, the sight of perfectly set tables, and glasses being polished at the bar set the scene. By 7PM, every seat was filled—everyone was in good spirits and ready to dig in.
A Confident Start
The evening began with a golden Crocchette di Tartufo, served with creamy truffle aioli—crisp on the outside, smooth on the inside. Paired with the Frescobaldi 'Alìe' Rosé Ammiraglia, it struck a balance between comforting and elegant. The rosé’s delicate floral and citrus notes offered a bright, refreshing start that played beautifully off the truffle’s richness.
Delicate Dishes, Thoughtful Pairings
Next came the Carpaccio di Gamberi Rossi ai Tartufo e Caviale—a visually stunning plate of Mediterranean red prawn, shaved black truffle, and caviar, finished with micro herbs. It was served alongside the Frescobaldi 'Pomino' Bianco, a white blend from the Pomino hills. With its crisp acidity and floral character, the wine provided the lift needed for the luxurious flavours on the plate.
Then came the surprise favourite for many: Maltagliati in Brodo di Wagyu. The hand-cut pasta sat in a concentrated wagyu reduction—silky, savoury, and layered with depth—topped with smoke-salted ricotta. The pairing? Tenuta Frescobaldi di Castiglioni, a red blend that brought out the richness of the dish without overpowering it. A quiet showstopper, both on the plate and in the glass.
The Super-Tuscan Moment
The highlight came with the main course: Tagliata di Manzo con purée zucca e Gorgonzola—perfectly cooked Wagyu striploin on a bed of pumpkin purée, finished with a spicy gorgonzola reduction. It was paired with Frescobaldi Nipozzano ‘Mormoreto’ 2017, a standout Super-Tuscan with bold structure, dark fruit, and a savoury edge that handled the richness of the dish with ease. This was the wine everyone was talking about by the end of the night.
A Sweet, Unrushed Finish
Dessert arrived in the form of a rich Torta di Cioccolato Fondente—decadent chocolate ganache, wild berry compote, and a layer of chocolate crumble. It was paired with the Frescobaldi Castelgiocondo Grappa di Brunello di Montalcino—smooth, elegant, and far from your typical dessert wine. The grappa brought a bold, clean intensity that cut through the richness and wrapped the meal on a striking note.
Even after the final course, the night was far from over. Guests stayed on—chatting, laughing, snapping photos, and sharing one last pour. Things only got livelier as the night went on. It was a night of expressive wines, rich bites, and the kind of conversations that remind us why we gather around the table—no fuss, just a memorable evening done right.
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