Carmelo’s hosted a delightful wine dinner, offering a four-course meal perfectly paired with exquisite wines. The evening began with a refreshing Caprese Salad paired with Planeta Rose, followed by delicate Beef Carpaccio matched with Tiefenbrunner Pinot Grigio. The third course featured Gulf Red Snapper Puttanesca, paired with the bold Claudio Quarta Primitivo. To finish, guests indulged in an Olive Oil Cake with Salted Caramel and Olive Oil Mousse, complemented by Mionetto Valdobbiadene Prosecco Superiore Brut. The carefully curated pairings and the welcoming atmosphere created a memorable culinary experience for all attendees.
Ristorante Carmelo Wine Dinner
