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Maestri in Cucina Ferrarelle

Maestri in Cucina Ferrarelle

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

MENU 20/9 & 21/9

"Mica Pizza&Fichi": fior di latte, figs, dark tomatoes, fraiche cream and zest of lime
8 Sesterzi
Umbrichelli cacio, pepper, porcino mushrooms and grapes
8 Sesterzi
5 cereali sandwich, pigeon in salmi, figs and red onion in duck sauce
8 Sesterzi
"Wrap of pizza", burrata cheese, pranws and truffle
10 Sesterzi

MENU 22/9

Sandwich with soya mayonnaise, ginger, chicken winglet with curry and umeboshi cream
7 Sesterzi
Pizza with tomato mixture, stracciatella of burrata, zucchini and bottarga with limon zest
8 Sesterzi
"illibertyramisù": mascarpone cream, coffee semifreddo, crumble of nuts and cacao
6 Sesterzi
Tarte tatin of tomatoes, red prawns, burrata, limon sorbetto, Maldon salt and basil
10 Sesterzi

MENU 23/9

Samosa of "coda alla vaccinara"
8 Sesterzi
Pizza cocktail 80's
8 Sesterzi
Pizza pesto
8 Sesterzi
Kebab of lamb, yogurt and cumino
10 Sesterzi
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