Federico Delmonte has been a bit of a roamer until he settled in this welcoming restaurant in Prati. He matches the local seafood and the catch coming from the opposite coast – and there are some meat-based recipes too – with countryside ingredients like formaggio di fossa or truffle.
He blends a strong respect for raw materials and essential flavours with an original, but always balanced use of spices, acidities and bitter notes. The menu includes: Scallop with coconut, onion and lime, Raw fish with celery and star anise, Polenta with a sauce of seafood and Parmigiano, Rice with bottarga, Roman broccoli and aromatic herbs.
giornalista, napoletana di nascita e romana d'adozione, cerca di unire le sue tre passioni: mangiare, viaggiare e scrivere
