Chef Roberto Leoci takes us inside his VIP masterclass at the Savannah International Food and Wine Tasting, where he demonstrates how to make authentic carbonara the traditional Italian way.
In this exclusive event, Chef Roberto Leoci walks through:
• Hand-cutting fresh pasta
• Proper egg and cheese emulsification (no cream)
• Using guanciale for balanced salt and flavor
• Why authentic carbonara doesn’t need heavy cream
• The importance of simple, high-quality ingredients
Also featured is Danny Skalak (WSET Level 3, CMS certified), providing professional wine insight and pairing expertise to complement the dish.
Chef Roberto Leoci is widely respected throughout Savannah’s culinary community, and this VIP session showcases both his technique and philosophy — simple ingredients, executed correctly, creating unforgettable flavor.
This experience was part of the Savannah International Food and Wine Tasting, supporting local charities and celebrating culinary excellence in Savannah.
If you love authentic Italian cooking, carbonara without cream, pasta technique, or learning from experienced chefs and sommeliers, this is a must-watch.
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00:00 Introduction
01:24 What makes real Carbonara
03:57 What is a sommelier?
04:21 Are there different levels of a sommelier?
06:05 What is your favorite wine?
07:00 Loves Champagne
07:51 Danny’s contact information
08:18 Snap shot of the event
09:21 Pat and Tony Trying the Carbonara
12:36 Touch of Honey and the services they provide
13:34 Lindsey and Lauren trying the Carbonara
15:03 Patrick and Tony trying the Tiramisu
16:36 Next episode