Organised in collaboration with That’s Amore Cheese and Vino Bambino, last Friday’s aperitivo event brought a slice of Italy to participants’ living rooms, live-crossing to Cantine Menhir in Puglia’s Salento region.

What followed was a night of cheese and wine, in which participants enjoyed optional packs prepared by That’s Amore Cheese and Vino Bambino.

There were familiar faces from similar events previously held by the three parties during Melbourne’s many lockdowns, as well as some new ones.

Guests were greeted by the co-founders of Vino Bambino, Marco and Michelle Singarella, the founder of That’s Amore Cheese, Giorgio Linguanti, and ALTO committee member, Corey Vraca.

“I’m sad but I’m happy,” Linguanti said.                    

“I’m sad because this will be the last online aperitivo of the year, but I’m happy because it means we’re all going to be free again.”

Participants were then introduced to Giusi Giracello, the foreign sales director at Cantine Menhir, who joined the chat from the winery’s restaurant, Osteria Origano, in the village of Minervino di Lecce, not far from Otranto.

The town of 3000 is situated in a historically agricultural area, known for its olive oil production.

Marco Singarella spoke to guests’ senses, describing the scenery and atmosphere of the area.

“It’s a stunning part of the world,” he said.

“It’s all stark white limestone; that’s what makes the wines so special, but it’s also impressive to look at.”

Giracello added that due to the region’s strategic geographical position, it has seen many populations settle there over the centuries, including the Greeks, Romans and Byzantines.

“There has been a layering of all of these cultures and their influences are still present in our architecture, from Greek temples to Roman amphitheatres,” she said.

“Lecce is known as ‘Little Florence’ because it has the same charm and elegance; it’s famous for its Baroque architecture and it’s like an open-air museum.”

Founded in 2005, Cantine Menhir produce wines using native grape varieties, such as the primitivo and negroamaro.

“The primitivo grape is a very ancient grape and it was introduced in Puglia more than 1000 years ago by the Greeks,” Giracello said.

“The name has Latin origins, and means that it ripens earlier compared to other grapes of the region and is harvested earlier.

“We’re anchored to the past by our use of traditional native grapes, but at the same time we use new and innovative means of communication.”

This recipe for success has attracted visitors from all over the world to the winery, while also allowing its products to prosper beyond Italy’s borders.

Vino Bambino began importing Cantine Menhir wines to Australia after the Singarellas had a blind tasting of the products.

“What stood out to me were the fresh, vibrant fruity notes,” Marco Singarella said.

“The founder, Gaetano Marangelli, is a very modern thinker who respects the territory and does the native varieties justice.”

Guests were able to pair both the Cantine Menhir Primitivo and the Cantine Menhir Rosé with a selection of cheeses from That’s Amore Cheese, the crowd favourite being the creamy burrata.

Participants tasted the cheese and wine from the comfort of their homes

Linguanti explained that burrata originates from Puglia and his company was the first to produce the unique cheese in Australia.

“It’s the most beautiful cheese you can see on a plate,” he said as he pulled on the traditional knot atop the soft ball of goodness.

“I’d never seen burrata in my life before I made it; I started researching and experimenting, eventually perfecting it after a long journey.

“Now, we have employees who make fresh burrata by hand all day long.

“You can enjoy burrata in so many ways, always contrasting it with something a little more savoury such as fish, heirloom tomatoes or pasta.”

 Apulian flavours were also reflected in That’s Amore Cheese’s Caciocavallo and Cacio Chilli.

Guests were then taken on a virtual tour of Osteria Origano and given a glimpse of the Apulian countryside surrounding the restaurant, as well as the town’s limestone buildings and Baroque architecture.

The restaurant specialises in seasonal produce and local culinary traditions, while also treating diners to international specialties, such as jamón from Spain.

As travel-hungry guests began looking up flights to Puglia and promised Giracello a visit in the future, the evening came to an end with a few words from the president of ALTO, David La Greca.

“Hopefully we get to see everyone face to face in the New Year,” he concluded.

“That’s our plan; see you all soon!”