"The wine at this rustic Williamsburg enoteca with a Sardinian slant flows like Rheingold at a frat party. Which might explain why the ebullient, mostly Italian crowd is hugging and chain-toasting one another late into the night. For sustenance, try piquant honey-drizzled sheep's-milk cheese paired with a Sardinian red Cannonau served in a two-ounce glass called a marzianetto, or a delicious pressed panino on crusty ciabatta. "

— Rob Patronite and Robin Raisfeld
NEW YORK MAGAZINE

Claudio Coronas and Rossana Patteri, the owners of D.O.C. Wine Bar, a little slice of Sardinia in Williamsburg, Brooklyn, wanted to bring the simple foods of his homeland to the United States. Thankfully, that includes pane carasau, a giant cracker bread served just off the grill, moistened with extra virgin olive oil and sprinkled with coarse sea salt and rosemary.

Fragrant and fragile, this delicate, super-crispy flatbread breaks into large shards with the tap of a finger, making it the ultimate edible platform for Mr. Coronas's impressive selection of Sardinian meats and cheeses. As an after-dinner treat, the warm pane is dotted with cubes of salty ricotta salata and drizzled with honey. (Who really needs chocolate when you can eat great cheese with honey?)

In Sardinia, Mr. Coronas said, it is baked in brick ovens ''by very old women.'' Traditionally, he said, shepherds took the pane to the mountains, where they worked for months. ''It lasted a long time without spoiling,'' he said. Start packing those lunchboxes. 

- Andrea Strong, New York Times

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Christian iannicella

NEW EXECUTIVE CHEF

In the vibrant heart of Brooklyn, New York, DOC Wine Bar shines under the guidance of Executive Chef Christian Iannicella, a culinary artist whose roots are deeply embedded in the rich soil of Emilia Romagna, Italy. Christian's journey into the culinary world began in the warmth of his great-grandmother's kitchen, where he first learned the art of making cappelletti for family Sunday dinners. This early experience ignited a passion for cooking that led him to culinary school at the age of 14, followed by an apprenticeship in the bustling hotels of the Riviera Romagnola.

Christian's talent and dedication soon saw him working at the Grand Hotel Cervia with the renowned Executive Chef Sergio Ferrarini, where he honed his skills in making exquisite tortellini. His quest for culinary excellence took him further to the prestigious two-Michelin-star restaurant San Domenico in Imola, and he also mastered the delicate art of pasticceria at L'Etoile di Brescia in Italy.

Now leading DOC Wine Bar Restaurant, Christian channels his passion for Sardinian regional cuisine, transforming the menu into an authentic journey through the flavors and traditions of this enchanting island. His deep affection for Sardinian cuisine, with its dishes rich in history and culture, animates the restaurant, offering diners in Brooklyn a culinary experience that celebrates the diversity and richness of Italian regional cuisine. Through his leadership, DOC Wine Bar Restaurant has become a corner of Sardinia in New York, where Christian continues to pay homage to the island's culinary legacy, creating dishes that are a true tribute to his passion for Sardinian cuisine.