Mothers & Sons Trattoria

With Bruno Giacosa

Sponsored by Martin Osterhout

Winery

Bruno Giacosa

The story starts in a simple way, with the native varietals of the Langa and Roero regions in Northwest Italy and vineyards cultivated with loving care. It continues with pure, meticulous vinification, with ageing in grand oak barrels and with unforgettable Reserves. But it also includes, naturally enough, the choice not to bottle those mediocre vintages deemed unworthy of vinification.

Bruno’s art encompasses passion and clear judgement but, above all, the utmost respect for his product, its admirers and for the beautiful countryside where he and his family were born and raised.

The Azienda Agricola Falletto winery comprises twenty hectares of vineyards within the Serralunga d’Alba, La Morra and Barbaresco areas. The vine growing and wine making processes are followed through with care from beginning to end, culminating with vinification and ageing within their cellars in Neive.

Some of their wine is produced with grapes grown by those farmers who have always worked their winery and whose prestigious vineyards truly deserve the ‘Bruno Giacosa’ label.

Daniele Sbordi, Bruno Giacosa’s Luxury Account Manager, will join us this year at TWE.   Daniele is from Busto Arsizio, Italy which is located just outside of Milan. He has a degres in Hotel and Restaurant Management School in Ponte di Legno, and he has extensive experience in working at Michelin Star restaurants in Europe and the US.

After serving 4 years as the Director of Fiamma, his passion for my family and wine culminated in a career change. He worked for two established importers, Cliquot Import and Henriot Import as the NY Market Manager before he had the exciting opportunity to work as NY Market Manager for Folio.

http://www.brunogiacosa.it/ING/home-ita.html

 

Restaurant

Mothers & Sons Trattoria

Partners Matt Kelly and Josh “Skinny” DeCarolis are proud to offer Mothers & Sons, a trattoria in downtown Durham featuring regional Italian food with seasonal sensibility. DeCarolis introduces the first restaurant in the South to focus on fatta a mano—handmade pasta.

The name, Mother & Sons, is derived from the closeness DeCarolis experienced amongst Italian families such as his own–especially between mothers and sons-often centered around cooking traditions and the dinner table. We look forward to welcoming you to our table.

Mothers & Sons recently received 4 out of 5 stars by N&O’s Greg Cox, citing that “Matt Kelly chose to partner with DeCarolis speaks volumes about his respect for the young chef’s skills, most recently demonstrated as chef de cuisine at Mateo.”

http://www.mothersandsonsnc.com/