At La Meridiana Resort & Golf, taste, tradition, and health happy living together to render your dinner a memorable experience at “Il Rosmarino”. To feel the sublimation of satisfied desire, there is no better occasion of the Spring to enjoy our house. Fresh vegetables adorn the large selection of regional recipes: the artichokes, eggplants, zucchini and purple asparagus of Albenga area masterpiece and the highlight of each Ligurian menu. As well as the fish, prepared "in Tocchetto" with the addition of taggiasche black olives and pine nuts, the huge range of pasta dishes, with pesto sauce of course, the rich soups “minestrone”, white meat and rabbit.
The gourmet creations at Gallia Palace Hotel are signed by Chef Cristian Cattozzo. He was born in Italy, in the region of Piedmont, and he has worked in Switzerland in the most famous ski resorts. However, it is in his native land that he has decided to offer his greatest performance as chef and combine the flavors of his region with those of Tuscany. The culinary proposal of this month is “Millefeuille of smoked salmon, cucumber tartare and Certaldo onions and sour soup of melon and lemongrass”.
Colorful palettes composed by the hands and the eyes of who studied for a long time art, the perfumes of the sea and the flowers, elegant tastes and surprising consistencies, always in pleasant contrast, that satisfy all perceptions. They are the gourmet creations of Chef Teresa Galanti that Hotel Le Dune Piscinas proposes in its charming restaurant "RossoTramonto", such as the hare saddle with red fruits glazed in sapa (cooked must, typical Sardinian product), lying on a delicate puree of pears that the chef, inspired by the abstract Expressionism, serves with dripping technique, sliding the red fruit sauce from the spoon directly on the plate.
"I don’t love flights of fancy or evanescent experiments, rather I love decisive and substantial tastes starting from the Tuscan tradition to get to contemporary gourmet creations, with light sauces, aromatic herbs grown in ourfields and 0 km seasonal ingredients - explains the Chef Silvia Baracchi". A new menu is like a work of art, following the inspiration of the moment that starts from the ingredients that the current season offers us, the colors, the research and the experiments of flavors that can be matched, to reach the final composition in a plate that surprises giving to the sight what the taste will communicate to the palate. An example? The Borage Risotto, crunchy biscuits with spring truffles and raw shrimp.
Sicilian flavors andthe magnificent view over the Etna. It’s the scenario of Le Dodici Fontane restaurant led by Elia Russo, executive Chef at Villa Neri Resort & Spa in Linguaglossa, Sicily. From his master Massimo Mantarro, 2 Michelin stars at the San Domenico Palace in Taormina, he learned the technique and respect for the ingredients. Now he develops the recipes of his territory, in his own personal way, with seasonal products, combining harmoniously sea and land ingredients, such as in the scalded slice of yellowfin tuna, sauté of Giarratana onion and mayonnaise of Etnee hazelnuts. Le Dodici Fontane restaurant is mentioned in the most important Italian gourmet guides.
Villanocetta is a luxury home and it is located in one of the most exclusive, elegantand quiet areas in Rome. Villanocetta is the ideal location for anyone who wants the comfort of a prestigious position as a special alternative to 5 star hotel. Refined and luxurious environments, the great garden and the cordiality and professional service of the staff fully dedicated provide its guests a unique atmosphere, while offering at the same time luxury hotel services. The selection of exclusive experiences will make guests live an unforgettable Roman holiday. The gourmet proposals of our Chef will surprise for the scent and tastebound to tradition. Luxury, relax, privacy and comfort are the main features of thischarming villa.
What makes the famous Restaurant Arquade different is its philosophy, "a simple luxury", with discrete, elegant and attentive service, to help you to relax, enjoy the dish combinations and make you live an experience beyond time.Among our proposals it is essential to mention the antique recipes of Marcus Gavius Apicius, interpreted by Alessandro Rocchio with our Imperial Rome menu. The dishes will surprise you for their elegance and sophistication, paired with our wines labeled in Latin (Ausia, Satyrus and Sublitys).
2017 has seen the introduction of a new Chef in the prestigious kitchen of Relais & Chateaux Castel Fragsburg: Enzo Bellia a young professional who formed his career working closely with some starred Chefs, joined the Hotel beginning of this year. Young and passionate about his work he is determinate to transfer this passion into his cuisine together with innovation. A philosophy of cuisine that starts from his origin country, Sicily, with the perfumes of iodine and orange blossoms up to the Experience in Alto Adige, land rich in gastronomic culture. Some fundamentals of his cuisine: respect of the ingredients in their simplicity and surprise through the creation of emotional dishes.