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

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

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