Discover delicious connections between international Theatre masterpieces and Italian Cuisine …read more

The Pot of basil of Isabella

legends of basil

The basil has been imported in Europe by Alessandro Magno around the IV century b.C., coming back from Asia. In Indian country the plant was called tulsi. With basilicum in Europe arrived the legend of a girl named Vrinda and then Isabella that inspired the fantasy of Boccaccio in the Decameron, Keats and Pre Raphaelites artists

Agata e Romeo

Gaugin in the dish

Agata Parisella transfers the passion for art and bright colors in her dishes rich of flavour. Orange lobsters on bed of papaya, pink scallops and amber-colored spaghetti with Cacio cheese and pepper, remember the jungles of Rousseau and the Caribbeans of Gaugin. To taste not only with the eyes …read more

Acchiappafantasmi

Red hot chilli pepper

Three brothers with the passion for the gastronomic traditions of Calabria land, offer in the heart of Rome a cuisine rich of taste, realized with exellent products. Struncatra pasta, ‘nduja and Capocollo salami, mozzarella cheese of bufala, stuffed vegetables, cod, chilli pepper …read more

Tomato

Tomato Chef’s Italian recipes

Top Rome Chefs choose tomato, called xitomatl by Aztecs, to realize tasting recipes: Alfonso Iaccarino combines it with Scorpion fish Cacio cheese and pepper in paccheri pasta, Massimo Riccioli exalt tomato in the rigatoni with Groupier and aubergine, Gualtiero Marchesi links it with watermelon in the gazpacho and Agata Parisella offer a variation

Rome Museums

The other face of art

A nice way to discover Rome consist in visiting the Museums Collections: the house that gave hospitality to Goethe during his roman residence, strange instruments at National Museum of Musical Instruments, Achille Pinelli’s  watercolours of Rome at Palazzo Braschi, the Museum of Oriental Art in the majestic Palazzo Brancaccio…