Front of the House: Ca' Momi Enoteca

Dario De Conti
 is obsessed with everything Italian. And his obsession is Napa’s good fortune.

After living and making wine in Veneto, Italy, De Conti partnered with Valentina Guolo-Migotto and Stefano Migotto to start

Deciding they needed a place to share their obsession with the public, they opened in the on October 13, 2010. The Ca’ Momi wines, along with imported Italian and dessert wines, are featured at the Enoteca.

The Enoteca features Napolitana style pizzas from a wood-fired brick oven made with organic, local and Italian ingredients. The menu changes daily based on availability of ingredients and specials.

You won’t find red pepper flakes or parmesan condiments, according to De Conti, “because they don’t serve them in Italy.”

But you will find a nice selection of appetizers, soups and salads, and some enticing breakfast items utilizing local products. Consider, for example, the Fatted Calf bacon and organic egg, asiago and fontina cheese.

And save plenty of room for the dreamy (Italian, of course) pastries.

I caught up with De Conti to learn more about his great obsession, and why he chose the Oxbow Market to create a slice of Italy.

Julie: You and your partners started making wine. What inspired you to open a restaurant?

Dario: In Italy, food needs wine. We were missing the food we grew up with in Italy, and also needed a stage to showcase our Ca’ Momi wines.

Julie: I saw that you took top honors at competition in August. That must have been a thrill.

Dario: It was a huge thrill. It wasn’t just four people on a panel –more than 2,000 people were able to vote ... And we won!

Julie: What makes your pizza stand out from the rest?

Dario: Everything from the 900 degree oven temperature, the strict dough preparation, the ingredients, the handling of the pizza, to the serving tray ...

Julie: You describe your pizza as Napoletana style. What exactly does that mean?

Dario: It’s Pizza Napoletana (big smile, hands waiving in the air)! It’s made from strict traditional recipes, guidelines, and procedures passed down for hundreds of years in Naples, Italy. Valentina and I are certified Pizzaiolos, or pizza masters. Our pizza is the real Italy.

Julie: Why did you choose the Oxbow Public Market as your location?

Dario: The Oxbow feels like home. It reminds us of the public markets you find in the Veneto region of Italy.

Julie: How much camaraderie is there among the restaurants at Oxbow?

Dario: There’s a great sense of community. Restaurants co-promote and co-market. The restaurant business is a tough business in Napa, and there has to be mutual respect for this hard work.

Julie: When you and your winery staff get “stressed”, I understand you take everyone to the Enoteca. How do you decide what pizza to order?

Dario: Nothing is better than Porchetta, Rucola e Pecorino with a nice full glass of Napa Cab.

Julie: How would you describe the service at Ca’ Momi?

Dario: Italian.

Julie: How much interaction do you personally have with customers?

Dario: I love to talk about pizza and wine.

Julie: If you were going to have a pizza paired with wine right now, what would you order?

Dario:  Proscuitto and Funghi with a glass of 2009 Ca’ Momi Napa Valley Pinot Noir.