There are evenings that flow lightly but leave their mark, made of details that fit together naturally: a glass poured at the right time, a story told without forcing, a room that vibrates with authentic energy. My Way chooses to celebrate the women of wine, transforming a dinner into a choral, lively, shared story.
The setting is that of a place that needs no introduction: welcoming, elegant without being distant, deeply rooted in Neapolitan tradition yet capable of speaking a contemporary language. Here, every element contributes to creating an experience that goes beyond simple dining.
Witness and guest of the evening, the elegant and engaging signature of Amy Riolo, food and wine communicator and author of numerous books on Mediterranean cuisine and culture. Her approach is direct, inclusive, and never didactic: wine is presented as a story to be shared, not as a lesson to be learned. And it is in this balance that the evening finds its most authentic essence.
The journey takes shape through a menu precisely constructed by Antonio Biglietto – Executive Chef/ Co-Owner and Managing Partner, who remains faithful to his idea of cooking: strong identity, solid technique, immediate emotion.
We start with the citrus-cured salmon, fennel and pink pepper, a bright and delicate dish that finds its balance in the Copper 2024 from Antonutti, a Pinot Grigio with vibrant freshness, notes of pear and a pleasant acidic tension.
Next up, the mini polenta cake with Taleggio fondue and crispy Parma ham comes into play with greater depth. Here the pairing changes register: the Barbera d'Alba Superiore 2020 di Casa E. di Mirafiore envelops the dish with notes of blackberry, licorice and coffee, supported by soft tannins and an elegant structure.
The most intimate moment comes with the Mantuan ravioli - pumpkin, amaretti, hazelnut butter and sage - enhanced by the Gibelè 2024 di Pellegrino, an aromatic and persistent Zibibbo, with aromas of jasmine, citrus and yellow fruit that accompany each bite without overpowering it.
Then comes the dish that marks the transition: beef fillet medallion with Barolo reduction and roasted vegetables. Here the texture becomes more intense, and the Langhe Nebbiolo 2023 di Broccardo responds with precision: notes of rose, pomegranate and cherry, bright acidity and well-balanced tannins.
The finish is surprising for its lightness: carrot cake with whipped ricotta cream, accompanied by Spergolino 2025 by Bertolani. A fresh, floral sparkling wine with an elegant finish that closes the tasting on an almost festive note.
Behind the scenes, but perfectly present in every detail, is the vision of Rosario Farruggio – Co-Owner and Managing Partner, a historic figure in the restaurant industry, capable of building a solid and recognizable identity over time. Alongside him, the careful and dynamic management of Mikki Durdevic – General Manager, a young face but already perfectly in tune with the rhythm and spirit of the place.
The result is an evening that creates connections. Between those who produce, those who tell, those who serve, and those who listen.
A Modo Mio doesn't just celebrate wine. It celebrates the people who make it possible. And it does so in the simplest and most difficult way of all: by making every guest feel part of the story.
What truly remains is not just the balance of dishes and wines. It's the way the evening takes shape around the people: the intertwining stories, the shared experiences, the feeling of participating in something alive.
Here, we celebrate wine, of course. But above all, we celebrate the stories, hands, and ideas of the women who make it possible. And every glass poured becomes a simple, direct invitation: sit, listen, toast, and return.
