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Barrique

Barrique

CHEF OLIVER GLOWIG

2018 was defined as The Year of Italian Food exalting and at the same time preserving the Italian excellences in the world; we speak about dishes of author, tasting evolution  and about the deep connection between art and food in the Italian tradition.

Starting from the concept of "tasting evolution" that characterizes in all aspects the history and the Italian identity, at Taste of Rome 2018 we will discover which Italian artwork in Rome mainly inspired our chefs’ cooking style so we asked them to reproduce the most representative dish of their culinary evolution, their #piattodautore

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Oyster “cadoret” with Gin Tonic sorbet, cucumber and Tabasco 
6 Sesterzi
Crispy oxtail with “Baccarossa” red wine sauce and celery
8 Sesterzi
Chocolate biscuit and milk cream with raspberries
7 Sesterzi
Eliche pasta with sea urchin, parmesan and black pepper
10 Sesterzi
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