Vino della Casa
Our House White or Red glass 8
½ liter 21
1 liter 39
Vino Al Bicchiere
Prosecco 9
Pinot Grigio 9
Rose’ 9
Montepulciano 9
Cabernet 9
Vino Bianco
Spumante
Rose’ Brut Victoria 30
Cuvee Prestige Extra Dry, Cima da Conegliano 45
Prosecco doc Extra Dry Victoria 48
Cuvee Real Brut docg , Antica Fratta (demi) 56
Cuvee Real Brut docg, Antica Fratta 91
Bright, Crisp and Aromatic
Traminer Selle Rocche Tre Venezie Igt 2019, Cantina La Salute 36
Sauvignon Igt Ronco Calaj 2018, Russolo 42
Gavi del Comune di Gavi docg 2019, Monchiero Carbone 47
Vernaccia di San Gimignano 2019, Poderi del Paradiso 44
Well Balanced and Traditional
Trebbiano D’Abruzzo DOP Feudi D’Albe 2019, Cantine Bove 30
Pinot Bianco Veneto IGT 2019, La Forcola 30
Lugana doc 2018, Olivini 39
Falanghina Igt 2018, De Falco 39
Supple
Inzolia Terre Siciliane Igp Roceno 2019, Sibiliana 30
Roero Arneis docg Recit 2019, Monchiero Carbone 44
Verdicchio dei Castelli di Jesi Superiore doc 2018, Zaccagnini 45
Grechetto Nobile Pignoletto 2018, La Casetta 42
Vermentino di Sardegna doc 2019, Vigneti Zanatta 36
Richly Textured
Chardonnay Terre Siciliane Igp Bio Sensale 2019, Sibiliana 33
Friulano doc Colli Orientali del Friuli 2018, Petrussa 60
Sauvignon doc Colli Orientali del Friuli 2018, Petrussa 60
Rose’
Rosato di Refosco Colli Orientali del Friuli 2019, Bastianich 30
Dessert Wines
2008 Vin Santo del Chianti doc, Val Virginio 11
2017 Malvasia delle Lipari doc, Giona 11
2019 Moscato D-Asti docg Santa Teresa, Guasti 11/36
2019 Brachetto D’Acqui docg, Guasti Clemente 11/49
Vino Rosso
Great Wines by the Glass
2015 Brunello di Montalcino docg 29
2016 Barolo docg 29
2016 Amarone della Valpolicella docg 29
Piemonte
Barbera D’Alba doc Per Alessandra 2016, Hilberg Pasquero - Bio 44
Langhe Nebbiolo doc Regret 2018 , Monchiero Carbone 51
Vareji 2016, Hilberg Pasquero – Bio - Barbera, Brachetto 59
Gattinara docg 2014, Anzivino 68
Barolo docg 2016, Monchiero Carbone 96
Barbaresco docg 2016, San Giuliano 132
Barolo docg 2016, Eraldo Borgogno 138
Lombardia
Merlot Igp Col Beato 2016, La Sinta 36
Syrah Gandinaia 2016, Tenuta Colombarola 48
Merlot Notte a San Martino Igt 2015, Olivini 89
Sforzato di Valtellina docg 2015- Black Edition, Plozza 156
Friuli & Alto Adige
Pinot Noir Isonzo del Friuli doc 2018, Tenuta del Morer 33
Pinot Nero SudTirol Alto Adige doc 2014, Peter Solva 59
Veneto
Malbec Campo Cre’ Igt 2018, Casa Bacicchetto 40
Valpolicella Ripasso doc Classico Superiore 2016, Corte Lenguin 59
Amarone della Valpolicella docg Classico 2016, Corte Lenguin 108
Toscana
Chianti docg Rufina 2017, Grati 30
Ottava Rima doc 2016, Impostino – Sangiovese, Alicante 36
Chianti Riserva docg Rufina 2015, Grati 38
Rosso Di Montepulciano doc 2018, Gracciano della Seta – Bio 42
Ciarlone doc Montecucco 2016, Impostino – Sang, Merlot, Alicante & Petit Verdot 42
Chianti Classico docg 2016, Casale dello Sparviero 47
Montecucco doc Rosso Ris. 2014, Impostino - Sang, Merlot, Syrah & Petit Verdot 54
Rosso Toscano Adone 2018, Collemattoni – Supertuscan 54
Vino Nobile di Montepulciano docg 2016, Gracciano della Seta 68
Campo All’Albero Igt 2016 , la Sala – Cabernet, Merlot 130
Brunello di Montalcino docg 2015, Tenuta di Collosorbo 140
Brunello di Montalcino docg 2015, Collemattoni 170
Sicilia e Sardegna
Nerello Mascalese Terre Siciliane Igp Roceno 2019, Sibiliana 30
Nero D’Avola Sicilia doc Bio Sensale 2019, Sibiliana 33
Cannonau di Sardegna 2017, Vigneti Zanatta 39
Other Regions
Cabernet Sauvignon Lazio 2016, Primo Quarto 33
Sangiovese Romagna Superiore Dop Sofia 2017, La Casetta 44
Montefalco doc Rosso 2015, Perticaia 54
Alfredo Temelini former owner of Il Cortile del Re was born in Northern Italy but his Mother Loretta and grandmothers Norina e Lidia are from Emilia Romagna. “ I have to thank all of them for giving me a gift that few people have received, which is allowing me to watch and participate while they cooked for our family and friends. Sundays were extremely important days when it came to cooking. It was when my mother would start preparing food the day before. Everyday, my mother and I would go to the open market just down the street to shop for the lunch and dinner she would prepare. When it was warm enough, we would take our bikes and on the way, we would pass the tiny panificio on the corner of via Verga where you could smell the baking flour and yeast long before getting there. We would always stop and buy bread, I would get a small piece of focaccia to eat right there. At the open market, we would be able to buy the fruits and vegetables that were in season only. However, because our town of Pesaro was right on the coast, there was always an abundant amount of fish to pick from. My mother, being originally from Rimini in Emilia Romagna, used her love of homemade paste and ravioli and incorporated them together with traditional Tuscan recipes to always create memorable meals. It is precisely this that I have worked to recreate at Pane e Vino where the food is served with the perfect intimate atmosphere with lanterns hanging from an old live oak in the lovely courtyard provides a dining experience like no other in Charleston.”
by Patricia Agnew
At Pane e Vino you’re always at home with passionate new owner Alfredo Temelini, who greets guests as if they are members of his extended family. This Warren Street enoteca is a mainstay on the local restaurant scene, having enchanted international guests and locals alike with its stalwart menu, European panache, and lusty Italian spirit. While this year brought a change in ownership, a wealth of new dishes, and a few noteworthy upgrades in décor, the dining room maintains its camaraderie and comfort; the menu, its robust heritage; and the outdoor terrace, the charming flavor of the neighborhood cafés that can be found tucked into quiet villages and metropolitan corners throughout Italy.
The wine list is ample with delicious varieties from the native country. A favorite Montepulciano d’Abruzzo often begins the experience for diners as they consider the menu, which positively sizzles with flavor. Thanks to the well-crafted menu, choosing isn’t easy and planning and pacing are preeminent challenges for diners, transforming many a simple meal into an extended culinary journey.
A recent evening with friends began with antipasti and an order of funghi fritti, slightly salty, deep-fried shiitakes with whisper-thin slices of truffled pecorino that disappeared in record speed. Melanzana del gosto included slender sheets of grilled eggplant stuffed with pristine buffalo mozzarella, baked in a vine-fresh tomato sauce, and seasoned with oregano—a pleasant alternative to the heavier version. Meat lovers in the crowd swooned over the charcuterie platter selection of smoked and wild boar prosciutto, soppressata, duck salame, sausage, and of course, exquisite prosciutto di Parma.
The zuppe e insalate course demands an appetite-warming bowl of traditional Tuscan bean soup that is perfect with bruschetta alla Siciliana, the black olives and tomatoes lending classic Mediterranean soul. The beautiful insalata caprina is a meal in itself, surprisingly filling with peppery baby arugula, goat cheese, black fig molasses, and fat toasted almonds in balsamic vinaigrette.
The pasta course presents a considerable dilemma, however, as it’s almost impossible to choose among favorites such as simple spaghetti alla checca with red pepper, basil, and buffalo mozzarella or pasta with slow-cooked Bolognese sauce. Delicate spinach ricotta ravioli, so tender that it is almost transparent, is sublime in light asparagus and prosciutto cream sauce. Gnocchi alla zola potato dumplings folded with fresh arugula are spiritual when anointed with creamy gorgonzola sauce. And finally, the main course: magnificent maiale reale, a succulent, all-natural, grilled pork chop finished with millefiori honey, spices, and crushed almonds and served with cannellini beans in fried sage and tomato sauce. It is a heart-warmer of the very best kind, particularly when there’s a chill in the air. Despite having reached our limit, we tried the highly recommended house-made cheesecake and were rewarded with its unexpectedly smooth, fluffy texture.
Service was impeccable: glasses were filled unobtrusively, needs were met before we could ask, and our expectations were exceeded with engaging charm and personality. Omnipresent Temelini was the perfect stage master, his laughter resonating as he made his way from table to table throughout the evening.
If we couldn’t be in Italy, this experience was surely the next best thing. Greeting guests with fresh glimmer and the same generous spirit and earthy Italian home food offered up for years, Pane e Vino is a splendid table indeed—a local treasure and tribute to la dolce vita. If at all possible, sit outside to enjoy a limoncello or grappa to the sounds of the pleasantly distant King Street rumble.