The Italian Validation: When Samos Muscat Defined Gastronomic Excellence at Lake Como

The Encounter at Lake Como. In May 2017, Philia Winery reached a defining milestone at one of Italy’s most demanding gatherings of artisanal excellence: Io Bevo Così. Set against the majestic backdrop of Lake Como, this event was far more than a wine fair; it was a high-level dialogue between the vanguard of Italian culinary arts and producers who dare to push boundaries.

The journey began at Villa Sommi Picenardi, but the true revelation occurred during the collaborative dinner at the Griso Hotel’s L’Altro Griso. It was here, in the heat of a professional kitchen surrounded by masters, that the potential of our Muscat was fully realised—not just as a product, but as a gastronomic concept.

A Dialogue of Equals: Chef to Chef. The evening was a symphony of precision, led by icons such as Ettore Bocchia, the father of molecular gastronomy in Italy, and Marco Ambrosino. For me, participating in this event was a dual challenge. It was not only about the acceptance of Philia Wines by the Italian elite; it was about the validation of my own capacity as a Chef de Cuisine in a world-class arena.

Collaborating with peers like Cristiano Gramegna and Luca dell’Orto, I found that our Muscat spoke the same language as their technical dishes. These masters recognised the wine’s structure, acidity, and mineral backbone as essential tools for the modern table. The acceptance was absolute: my dual identity as both winemaker and chef allowed us to bridge the gap between the cellar and the pass, ensuring that every pour served the plate with surgical precision.

The Gastronomic Legacy Looking back at these 11 moments, we see the foundation of the Philia philosophy. The "Io Bevo Così" experience proved that when Muscat is treated with technical honesty, it ceases to be a simple aromatic grape and becomes a "structured masterpiece."

This event remains a cornerstone of our history. It was the moment the Italian vanguard acknowledged that Philia Wines are crafted by a chef, for chefs. It was the day the terroir of Samos earned its place at the most sophisticated tables in Europe, proving that the pursuit of extraordinary gastronomy knows no borders.