Saverio Di Gennaro is the sommelier at JRE restaurant Quintessenza in Trani, Italy. He manages the cellar and crafts a wine list through meticulous selection and personal relationships with winegrowers. Saverio believes every glass of wine tells a unique story, particularly those produced by farmers whose values align with his own. He focuses on organic and biodynamic wines and strives not for rigid pairings, but to surprise and entertain his guests, ensuring each experience is unforgettable.
Quintessenza
JREJRE-Jeunes Restaurateurs
Trani (BT), Italy
Quintessenza started as a discreet restaurant with one priority: looking after the guest. Today it sits in a 19th-century palazzo in Trani, overlooking the Castello Svevo and the Cathedral, while keeping its family spirit at the centre. Four brothers run the house, and their father, a farmer, supplies olive oil and produce from his own land. Chef Stefano Di Gennaro’s cooking follows the same line. He works with local ingredients and gives himself room to play with ideas, while keeping the result precise and restrained. The menu avoids showmanship and goes for the core of flavour, with dishes that feel refined, familiar, and distinctly from this part of Italy.
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