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Follow on Google News | From Vineyard to Table: How One Chef is Raising the StakesWinemaker and professional chef Pietro Buttitta is creating a one-of-a-kind winery and supper club in Oakland that explores Old World wine and culinary history.
By: Prima Materia “Finding business capital is really tough for craftspeople, and alternative funding is becoming the only way. Prima Materia will be special in really exploring and maintaining food and wine history. That will include the migration and evolution of nebbiolo or aglianico, the potato, or the development of the fork. But, we are also winery number 8,500 in California, and just another winery and restaurant to a bank,” said Buttitta. As winemaker at Rosa d’Oro Vineyards he planted grapes and made 90+ point wines from obscure Italian varieties few had heard of. He is also a professional chef with experience from Portland, Oregon to Michelin-starred Terra in Napa Valley and Archestratus Restaurant Consulting in the Bay Area. His wine and food are one part historical preservation and tradition with the other modern and global. His summary of Prima Materia is “Like Slow Food and Wine, but on fast forward and with better design.” Prima Materia’s campaign is active now on www.indiegogo.com and will be live for 25 days. For more information visit www.prima-materia.co. About Prima Materia: Prima Materia will be an urban winery focusing on unique grapes crafted into wines with an Old World inflection. Within the winery they will also create a weekly dining program that explores moments and traditions in culinary history and culture. The wine and food will be both curatorial and preservationist on one hand while progressive and forward thinking on the other. Contact: Pietro Buttitta pietro@prima- (707) 391-0492 End
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