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Expertise
Study, continuous learning and wine culture for informed choices.
Profile · Professional sommelier
Knowledge in the glass.Presence in the dining room.
I am Dante Cerioli, an AIS Professional Sommelier and dining-room manager at Osteria de l'Umbreleèr in Cicognolo. Study, cellar experience and careful listening come together in precise, natural service, always shaped around the guest.
Gambero Rosso
Ambassadorsof the Territory.
“Guiding you through food and wine pairings is the passionate Dante Cerioli, sommelier.”
Osteria de l'Umbreleèr was recognised by Gambero Rosso among the Ambasciatori del Territorio in the 2026 Lombardy Guide, as part of The Best in Lombardy Experience.
A recognition for the Osteria that celebrates the bond between hospitality, dining-room service, wine culture and its territory.
RecognitionOsteria de l'Umbreleèr
Read the Gambero Rosso feature
My approach as a sommelier
Listen first. Then choose.
My journey in wine began with curiosity and gained structure through training with AIS, the Italian Sommelier Association. That foundation continues through the study of regions, producers, vintages, techniques and service.
I have worked at Osteria de l'Umbreleèr since 2015. The dining room has taught me that a correct choice depends on more than the prestige of a label: cuisine, timing, temperature, glassware and the guest all matter.
I apply the same method in daily service and guided tastings: technical accuracy without stiffness, clear storytelling without performance.
Recognition · Berlucchi ’61 Nature
A recognitionborn in the dining room.
Dante Cerioli · AIS Professional Sommelier
Recognised within the Berlucchi ’61 Nature project as an ambassador for the Maison’s philosophy in quality dining.
Approach
Method in the choice. Restraint in the story.
Knowledge is valuable when it makes the choice clearer, the service more accurate and the experience more natural for the people at the table.
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Presence
Glass, temperature, pace and gesture: service gives shape to the experience.
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Listening
The right wine begins with the people, the occasion and the pleasure they seek.
In the dining room
A bottle’s value is completed in service, in front of people.
Listening to the table, choosing the moment, temperature and glassware: this is where preparation becomes hospitality.
Press and mentions
Featured by the guides
Food publications and guides describe Dante Cerioli’s work with the cellar, pairings and tastings. These mentions sit alongside Osteria de l'Umbreleèr’s presence in respected restaurant guides.
Direct mentions
Mention · 01
Il Golosario
Knowledgeable and passionate AIS sommelier
Open original source
Mention · 02
Gambero Rosso
Best in Lombardy Experience
Open original source
Mention · 03
Convivium
The cellar curated by Dante Cerioli
Open original source
Mention · 04
La Provincia di Cremona
Evenings and tastings at the Osteria
Open original source
Mention · 05
Milano e Lombardia a Tavola
The cellar entrusted to sommelier Dante Cerioli
Open original sourceThe Osteria in the guides
Recognised by leading guides.
These listings concern Osteria de l'Umbreleèr and are not personal mentions of Dante Cerioli.
Guide · 01
Guida MICHELIN
Osteria listed in the MICHELIN Guide
Open original source
Guide · 02
Touring Club Italiano
Osteria recommended by Touring Club Italiano
Open original source
Guide · 03
Falstaff
Osteria listed in the Falstaff guide
Open original sourceAICAccademia Italiana della CucinaGuida ai Ristoranti
Guide · 04
Accademia Italiana della Cucina
Osteria de l'Umbreleèr in the Restaurant Guide
Osteria de l'Umbreleèr is listed in the Restaurant Guide of the Italian Academy of Cuisine. The entry highlights a cuisine rooted in tradition, the breadth of the cellar and house-made mostarde. Among the featured dishes are marubini in broth.
View the official listingDC
Information
Let’s shape the next encounter.
For dates, themes and availability for tastings and wine dinners at Osteria de l'Umbreleèr, contact me directly.