16 May Even Rome changes with the season: here is the Capital new menu
Here the first “turning point” for our new chef from Rome, Giordano Corsini. With the new season, in fact, comes the new menu of the restaurant in Rome he personally took care of.
Having fully embraced the philosophy of Tartufi & Friends, he tells us: “As always, the inspiration for the creation of the new menu came from seasonality and from the territory: in fact I tried to reproduce some dishes of classic Roman cuisine in a contemporary way”
So new extraordinary recipes are ready! They combine Romanity and our very personal contemporary reading truffle based, such as the Veal with ham and sage broth, Roman artichoke with anchovy mayonnaise and parsley which, Giordano explains: “it is nothing more than a revisitation of the “saltimbocca alla romana”, where the slice of ham becomes a sage flavored sauce and the veal “slice” becomes a low-temperature cooked cube, browned in a pan and glazed with its bottom”. Or Roasted cuttlefish with pea cream, fresh peas, its sprouts and cuttlefish ink representing a contemporary version of the classic “cuttlefish with peas” dish.
Chef goes on: “In the creation of this new menu, also had a fundamental role the need for freshness and lightness, we are in the spring and the temperatures start to rise, so I tried to build dishes using seasonal fruits and vegetables that, in any case, help achieving this goal.
Finally, they could not miss those great classics that go perfectly with truffles, such as eggs, the classic tagliolino “cacio e pepe”, or our version of the Rossini fillet.
Needless to say, the common thread of the whole menu is the fresh truffle: each dish is designed to enhance and, in turn, be enhanced by this Italian excellence“.