Caprarola – La Tuscia del Vino a Tavola 2026

Tuscia is back in the spotlight with “La Tuscia del Vino a Tavola 2026,” a special dinner with producers and wines from Carlo Zucchetti’s guidebook.

The event was born within the project “La Tuscia del Vino,” the guide created by Carlo Zucchetti and Francesca Mordacchini Alfani, which for years has been providing an in-depth account of the Tuscia wine scene, offering a comprehensive snapshot of an increasingly dynamic territory rich in oenological personality. The guide brings together hundreds of wineries and more than a thousand wines tasted, offering a wide-ranging look at the appellations and the different viticultural souls of the area.

An event dedicated to the wines of Tuscia

“La Tuscia del Vino a Tavola” represents the convivial moment that concludes the presentation of the guide and the featured wineries. After the tastings dedicated to the wineries of the territory, the evening continues with a special dinner in the company of the producers, where the wines of the guide are paired with dishes made by local chefs.

This is a unique opportunity to discover the richness of an area that in recent years has been able to enhance historical grape varieties and productions of great identity: from Tuscia viterbese appellations such as East! Est!!! Est!!! of Montefiascone, Aleatico of Gradoli and Tarquinia, to the neighboring territories that dialogue with this evolving viticultural area.

The event will be held on the second floor of the Scuderie di Palazzo Farnese, within the ancient walls of this 16th-century building, with the invaluable collaboration of theAlberghiero di Caprarola hotel school, which will see its students at work. The Tuscia Wine Dinner at Table 2026 will bring to the table dishes made by Tuscia chefs favoring raw materials from the territory.

The chefs present with their dishes

• Maria Giovanna Mele, La Bomboniera, Civitavecchia
  Strudel of white fish, zucchini, leeks and carrots, with wine onion puree, sweet and sour fennel and red wine caviar
• Loretta Agostini, Daniele and Francesco Ferrari, Al Poggio, Vallerano
  Handmade Ceciliani with pachino, arugula and ricotta salata Buonatavola Sini
• Barbara Cannarsa, La Filanda, Manciano
  Ciaffagnone roulade with Manzo Maremmano beef on fondant of Caseificio di Manciano pecorino cheese and crispy leek
• Enzo Pelliccia, Osteria del Grillo, Orvieto
  Perle della Tuscia vitelotte potato roulade with Caseificio Sensi goat cheese, Perle della Tuscia Purgatorio bean velouté and artisanal guanciale (pork cheek) Osteria del Grillo
• Paola Bonavia, Pavì Pastry Chef, Viterbo
  
• Federico Peciarolo,Café Pe-Fè, Orte
  Café Gourmand

Event information

• Format: dinner with producers and tasting of the guide’s wines
• When: Tuesday, March 10, 2026 8:30 p.m.
• Where: Farnese Stables – Caprarola (VT)
• Reservation required: To make a reservation click here