Q&A with Fabio Trabocchi, Chef and Owner of Washington DC’s Fiola

The chef of the DC hotspot, and one of Wine Enthusiast's Top 100 Best Wine Restaurants, waxes nostalgic about the wine of his youth.

Wine Enthusiast: You’ve said that many of your dishes are inspired by food you cooked with your family growing up in Italy. Any memories of the wine?
FB: Every Saturday, my father and I would visit all our farmer friends in my hometown to shop for the big Sunday family meal.  We’d pick up the wine from a local producer, with our midcentury 15-liter demijohn in its original wicker basket. I was a small boy but I can still remember meeting with the winemaker, listening to his stories about wine and watching it flow from those big barrels.

WE: It seems like Washington, D.C.’s food scene has taken off in the two years since you rerturned there from New York to open Fiola.
FB: It’s definitely happening! Washington is experiencing a tremendous expansion of the restaurant scene, more now than ever before.

WE: Name three things always in your fridge at home.
FB: Parmigiano, Prosciutto, Champagne

Published on June 19, 2013
Topics: Restaurant Trends, Sommeliers, Wine Trends
About the Author
Nils Bernstein
Contributing Editor, Food

A fan of sweet wines, sour beers, and old-school Rioja, Bernstein is an exhaustive traveler in search of new and unsung chefs and restaurants, innovative wine and food pairings, and eating and drinking at the source. In addition to Wine Enthusiast, Bernstein has written for Bon Appetit, Men’s Journal, New York Times, Men’s Fitness, Hemispheres, and Kinfolk, among others.

Email: nbernstein@wineenthusiast.net



SUBSCRIBE TO
NEWSLETTERS
The latest wine reviews, trends and recipes plus special offers on wine storage and accessories
Please enter a valid email address
privacy policy