The thrill of Wine & Thecity flies high with Dinner in The Sky , the most extravagant restaurant in the world, suspended at a height of 50 meters, which arrives in Naples for the first time from 2 to 6 June.
Wine & Thecity participates in the project by signing the wine list and bringing five starred chefs on board. There are seven selected wineries, seven prestigious national wineries: Astroni, DUBL, Feudi di San Gregorio, Frescobaldi, Mastroberardino, San Marzano, San Salvatore 1988. With their wines they will accompany the dinners of the starred Salvatore Bianco de il Comandante di Romeo Hotel, Lino Scarallo from Palazzo Petrucci, Francesco Sposito from Taverna Estia, Luciano Villani from Locanda del Borgo in Aquapetra Resort & Spa and Marianna Vitale from Sud Ristorante, as well as the Japanese dinner by chefs Giacomo Ignelzi and Kennedy Garduce from J Contemporary Japanese Restaurant.
Wine & Thecity was also entrusted with the Village Wine bar set up at the base of Dinner in The Sky, an elegant and welcoming space where guests will be welcomed before taking their share. From 12.00 to 14.00 and from 17.00 to 20.00 the sommeliers of AIS Napoli, always a partner of Wine & Thecity, will guide the tasting of over 10 labels including sparkling wines, reds, rosés and whites.
All the events signed by Wine & Thecity at Dinner in The Sky day by day:
Tuesday 1 June Marianna Vitale Michelin star of Sud Ristorante inaugurates the exclusive dinner experience of Dinner in The Sky with a gastronomic journey of land and sea paired with Mastroberardino wines: Lacrimarosa Irpinia Rosato DOC 2020, Novaserra Greco di Tufo DOCG 2020, More Maiorum Fiano di Avellino DOCG 2015 and Antheres Irpinia Aglianico Passito DOC 2012.
Wednesday 2 June, at 7.45 pm and 9.15 pm, the award-winning master pizza maker Franco Pepe di Caiazzo prepares the first pizza in the world baked at 50 meters high. The brigade of the famous pizzeria Pepe in grains arrives at Dinner in The Sky, bringing an open-mouthed oven on board for the first time. An unprecedented performance of white art and a tasting of the great classics of the master Pepe. Paired with the Apulian wines of the San Marzano company, undisputed excellence of Salento: the Tramari Rosé di Primitivo Salento PGI, the Talò Fiano Salento PGI and the 11 Filari Primitivo di Manduria Dolce Naturale DOCG wine .
Thursday 3 June , at 12.45 and 14, Raffaele dell'Aria talented chef of the new Litho 55 restaurant in Portici signs a refined Lunch in the Sky based on raw and crustaceans accompanied by San Marzano wines: Liboll Spumante Extra Dry , Tramari Rosé di Primitivo Salento PGI and Edda the flagship white of the Apulian winery, a Bianco Salento PGI of rare elegance.
At 6.15 pm the DUBL classic method sparkling wines will be the protagonists together with the creative cuisine of chef Roberto Allocca of the Marennà dei Feudi di San Gregorio of "Wine & Thecity in the Sky" unconventional aperitif with a high gourmet rate. For tasting the 100% Greco DUBL and the 100% Aglianico DUBL Rosato .
At 7.45 pm the appointment is with Lino Scarallo Michelin star of Palazzo Petrucci: his elegant Neapolitan cuisine will be accompanied by the wines of the Feudi di San Gregorio : the new Visione, Irpinia Rosato DOC, the Campanaro, Irpinia Bianco DOC and the Privilegio, Irpinia Fiano Passito DOC.
Friday 4 June, at 12.45 and at 14 Lunch in the Sky with Giuseppe Scicchitano of Innovative di 'a Figlia d' 'o Marenaro : authentic and creative seafood cuisine at the same time accompanied by the wines of Feudi di San Gregorio : Pietracalda, Fiano di Avellino DOCG, Cutizzi, Greco di Tufo DOCG and Privilegio, Irpinia Fiano Passito.
At 7.45 pm Frescobaldi wines , the highest expression of Tuscan viticulture for seven hundred years, accompany the contemporary and creative cuisine of Salvatore Bianco , chef of il Comandante di Romeo hotel. Elegant and rigorous dishes enhanced by excellent raw materials that meet harmonious and intense wines, capable of transmitting all the passion and elegance of a territory that has always been suited to viticulture. In the glasses Pomino Bianco DOC 2020, Pomino Benefizio Riserva DOC 2018, Pomino Vin Santo DOC 2011.
Saturday 5th June the refined cuisine of J Contemporary Japanese Restaurant is the protagonist with the creations of Giacomo Ignelzi and Kennedy Garduce : an unrepeatable Japanese experience enhanced by the notes of the wines of San Salvatore 1988 , from the heart of the Cilento National Park. In the glasses three labels of the company: the Vetere PGI Paestum Rosato 2020, the Cecerale PGI Paestum Fiano 2020 and the Gioì Spumante brut Rosè Classic Method 2017.
Sunday 6 June at 12.45 pm and at 2 pm Lunch in the Sky is with the Michelin star Luciano Villani chef of La Locanda del Borgo of Aquapetra Resort & Spa: sea and vegetable garden meet in elegant dishes enhanced, in the first round, by the notes of four excellences of Mastroberardino company: the Lacrimarosa, Irpinia Rosato DOC 2020 , the Radici, Fiano di Avellino DOCG 2020 , Stilèma, Greco di Tufo DOCG 2017 and finally the Melizie, Irpinia Fiano Passito DOC 2015. In the second round to accompany the dishes of Villani there will be the wines San Salvatore 1988: the Greek Paestum PGI Calpazio 2019, the Pian di Paestum PGI Stio Fiano 2019 and Gioi Spumante brut Rosé 2017 classic method.
In the evening (at 7.45 pm and 9.15 pm) Francesco Sposito, two Michelin stars from Taverna Estia, arrives at the stove: the chef's Mediterranean haute cuisine meets the wines of Cantine Astroni , an icon of the Phlegraean Fields. Amazement dominates in the combinations of dishes and wines. For tasting the Colle Imperatrice Campi Flegrei Falanghina DOP 2019, Tenuta Camaldoli, Campi Flegrei Piedirosso Riserva DOP 2016 and the Astro Spumante di Falanghina DOC Brut.
Dinner in The Sky is organized in Naples from 2 to 6 June at the Mostra d'Oltremare Fontana dell'Esedra by WIP COMMUNICATION by Vincenzo Moriello and Vittorio Piccirillo in collaboration with DINNER IN THE SKY ITALIA by Stefano Burotti. All appointments will take place in safety and compliance with all anti Covid regulations to offer a unique experience, an original combination of haute cuisine and high altitude.
