Tag: Rome

Ice cream shops in Rome: cone or cup in 10 top addresses – Italian Cuisine

Artisans, attentive to intolerances and gourmet, Rome's ice cream parlors are a fresh discovery based on fruit, creams and savory flavors. Here's where to go for a really good ice cream

When the temperature rises, the craving for ice cream shoots forcefully and you can't help but listen to it. However, it is difficult to navigate in Rome, a city where ice-cream parlors in recent years have more or less opened up to the rhythm of electronic cigarette shops. Among historic ice-cream parlors, brands that have established themselves as synonymous with good products and small artisan businesses that work well, here is a small guide to find the tastiest cone and satisfy the freshest summer desire.

Mirage

Finally a woman, Maria Agnese Spagnuolo, at the head of an ice cream parlor that has conquered Rome with good reason: seven sales points, a few tastes but simple, with a few peaks of creativity like Baklava and great warhorses like the cheesecake taste and the Kiss of the prince (kiss and hazelnut) together). Some might complain that ice creams are not large, but to make up for it, the taste gains, along with the quality of the strictly natural raw material. The wafer used for cones is also very good.

Ice cream shop of the Gracchi

Everything starts in via dei Gracchi, even if we then report the openings of viale Regina Margherita, via di Ripetta and via San Pantaleo. Soul of this ice cream shop is Alberto Manassei, master ice cream maker who loves simple but well made things. Few peaks of creativity, therefore, but solid foundations for an ice cream that does not leave disappointed. Attention to the colors for the intolerant: white with milk, blue without, yellow with eggs. Don't miss the Bronte pistachio (there are those who think it is the best in the city), but also the gianduia with whole hazelnuts has its say.

Claudio Torcè

Claudio Torcè puts the name and even the face on it. On the other hand he is recognized as one of the Capitoline ice cream artists, as well as a teacher of other colleagues scattered around the streets of the capital. The most suitable place to taste his creations is via dell'Aeronautica, in Laurentina area, where the main laboratory is located, from which the tastes for the sales point of avenue Aventino. Resized after opening 8 stores (declared in an interview with Gambero Rosso that "ice cream cannot be replicated indefinitely"), Torcè has just faced an important restyling, both of the logo and of the contents and in particular of the ice cream, who had to rebalance to respond to his choice of field to replace sugar with fructose and milk and cream only with highly digestible products, to meet everyone.

La Gourmandise

We are in the Monteverde area, neighborhood that reserves not a few gastronomic goodies. Among these the ice cream of this Pesaro moved to Rome, Dario Benelli, who likes to invent innovative tastes and makes intelligent use of spices like saffron, fennel or nutmeg, to give an original and classic touch at the same time. To meet the intolerant, goat's milk is used or alternatively there are tastes without milk, and most tastes are gluten free.

Snow of Milk

The novelty is that it has opened the second store to Prati, near Piazza Cavour, while the headquarters a stone's throw from Maxxi remains a reference point for those wishing to combine art and food. The craftsmanship and the refinement of the ingredients, possibly certified organic, Dop and Igp, unrefined sugars, but also the water of the sorbets that comes from the mountains. The ice cream that bears the name of the ice cream shop, Neve di Latte, is basically a fiordilatte with a strong presence of vanilla.

Tedesco and Hauser

She is the German, but he is Roman, who evidently hid a destiny in the surname. Together they created a small neighborhood in via di Santa Maria Ausiliatrice, not far from the Happio shopping center. Teutonic rigor in the search for the raw material and in the balance of the ice creams, among which we highlight the salted pistachio, the hazelnut of Viterbo, the ginger. The used pod is also excellent.

Otaleg!

For those who did not understand it, the name is ice cream written backwards, but it is perhaps the only strangeness of this solid ice cream parlor that recently closed the original lab in Viale dei Colli Portuensi to focus on Marco Radicioni's second creature , the one of piazza San Cosimato. Even if the laboratory has shrunk, the ambitions to produce high quality ice cream have not been reduced at all and Marco Radicioni it is confirmed a "nerd" of ice cream, which does not use semi-finished products, but starts from the raw raw material to make it become ice cream or sorbet.

Punto Gelato & The Taste Gelato

Two names, a single ice cream maker that quickly won the hearts of Roman gourmets. His name is Günther Rohregger and it comes from Bolzano, as well as the water that it uses for its sorbets comes strictly from the Dolomites (Acqua Plose), as well as its raw materials are selected in order to always have fresh products, without taking anything away from the seasonality. The main selling point is its own behind the Pantheon, in piazza Sant’Eustachio, but you can also find his ice creams in via dei due Macelli and via dei Pettinari.

At the Seventh Frost

He has just completed twenty years of activity, but he always remains one reference point for the Delle Vittorie district in which it is located. The ice cream of Mirella Fiumanò in very difficult times he already preached about craftsmanship and the search for raw materials. The selection is still strong and often falls on small producers, from the hazelnuts of Viterbo, to the lemons "Verdelli Siciliani". In sorbets there is at least 40% of fresh fruit and the seasonality of the product is followed as much as possible.

Strawberry Fields – artisanal ice cream parlor

With its two stores, in via Tor de ’Schiavi and in Colli Aniene, Geppy Sferra can be defined as a frontier ice cream artisan. Proud of his periphery, he makes the culture of ice cream at 360 °, starting from elementary and middle schools, where he goes to teach how to make a good artisan product, without leaving ethics at home. Its raw materials are possibly organic and seasonal, the percentage of fruit in very high sorbets, cocoa comes from fair and solidarity agriculture. In short, a good ice cream in every sense. Last but not least, in the store on via Tor de 'Schiavi Geppy has recently launched the novelty of the bistro-ice cream, where savory dishes are served in which the flavors of ice cream at the counter are used: unsalted ingredients that nevertheless go against the other elements of the plate in an up and down of tastes, textures and temperatures.

Cocktail bars and hotel restaurants in Rome: the revenge of luxury hotels – Italian Cuisine

There is great excitement in Rome in the small and large luxury hotels in the center: between restyling and new openings, places grow where you can enjoy a good drink in a breathtaking location

Who said that to set foot in five-star hotels you must have booked a room? Almost always there are bars (and restaurants) within the hotels that are worth a visit. A way to catch two birds with one stone: find something good to drink and at the same time enjoy a breathtaking location, between terraces overlooking the rooftops of the historic center of Rome and luxuriously furnished rooms. And never as in this period there is a great excitement precisely in this sector, with large investments that have focused on four and five-star counters, thanks also to the breath of fresh air given by the numerous new openings of luxury boutique hotels that are real jewels, but also the restyling of old glories of the city.

Lumen – Hotel St. Regis

When the cocktail bar becomes the true protagonist of the hotel. This is the case of the Lumen Bar at the St. Regis, one of the most luxurious hotels in the city, usually chosen by supervip as Madonna, which recently underwent an important restyling. Presented with a mega-party on Valentine's Day, Lumen has the distinction of occupying a central space in the hotel lobby space. The name, Lumen, is dedicated to the imposing chandeliers that overlook the immense hall, the drink list sees the names of the most exotic and suggestive butterflies in the world, from Hercules to the Red Admiral (or Vanessa Atalanta). This last drink is perhaps the real symbol of this bar, since it is the reworking of the Bloody Mary, a veritable institution of the hotel chain, in turn the son of the Red Snapper, served for the first time just at the St. Regis from New York. A drink here is a real experience, which also passes through the service, entrusted to the elegant design elements of partners such as Le Dictateur who created an exclusive line of glasses for St. Regis.

Idylio and Divinity Lounge Bar – Iconic Pantheon

With the formalization of the arrival of chef Francesco Apreda, the Iconic Pantheon has discovered the cards: not only the intention of the Tridente Collection Group to give life to a special project of luxury hotels right in the historic center, precisely at the Pantheon, but also that of becoming a point of reference for all-round hospitality, including the food & beverage area. Apreda's choice has many meanings: on the one hand the obvious star ambitions (Apreda came from Imago to the Hassler where it had held the Michelin star for several years), but also the desire to be as cosmopolitan as the kitchen of the Neapolitan chef, who does not lack never to put his international experiences in his dishes. Oriental, Indian, but also Roman and Neapolitan elements, which are mixed in a melting pot of experiences to be discovered in the dishes, as well as in the signature drinks of the Divinity Lounge Bar, the terrace of the Iconic Pantheon overlooking the dome of the rotunda, so like that of Sant'Ivo alla Sapienza.

Adelaide and In Salotto – Hotel Vilòn

It could be called a speakeasy hotel, because whoever passes in this side street a few steps away from Via dei Condotti and doesn't even notice that he is in front of a small jewel. On the other hand, Vilòn is a Hebrew word that means veil, curtain, and gives the idea of something hidden, to be discovered. Housed in a wing of Palazzo Borghese, with its 18 rooms it is part of the Small Luxury Hotel of the World affiliate chain. Atmosphere Decò and an eclectic collection of furniture and works of art, in the common areas hides an interesting cocktail bar called In Salotto, a delightful internal garden reminiscent of Moroccan atmospheres and an excellent restaurant named after Adelaide, the princess wife of Scipione Borghese who wanted that these spaces host the First School for Poor Maidens. In the lounge of the Vilòn is the class and experience of Magdalena Rodriguez, a young barlady from Costa Rica, who in her mixology style does not fail to introduce the tropical atmospheres in which she grew up. His excellent drinks are accompanied by the appetizers that come from the kitchen of the Adelaide restaurant, entrusted to the chef Gabriele Muro. For those who want to continue the evening, the advice is to indulge in dinner and complete the journey with the dishes that blend the traditions of the chef from Procida and the Roman echo of his training.

Valentyne Restaurant and Hi-Res – Hotel Valadier

Only one hotel, two restaurant bars to be discovered. On the one hand the atmosphere of the Thirties of Valentyne, whose entrance is next to that of the hotel, on the other the view of the roofs of the historic center from the terrace of the Hi-Res. Valentyne is the most glamorous face, with precious marbles, mirrors, brass, and velvets. The good bartenders captained by Alessio Bragalone engage themselves with international drinks, like the cuisine inspired by the great classics of the New York and French hotels. The executive chef Gabriele Cordaro, on the other hand, proposes a refined and sophisticated accompaniment with luxurious ingredients such as oysters and foie gras, but also more pop proposals like the fish burger. On the top floor of the Valadier hotel there is the Hi-Res terrace lounge which, thanks to a complex technical solution, manages to give the freshness of eating or enjoying a drink on the terrace in all seasons: outdoor in summer, enjoying the ponentino, covered by a heated tent in winter.

Acquaroof Terrazza Molinari – The First Luxury Hotel

View over the rooftops of Rome and starred liquid food: these are just two of the ingredients put in place by The First Luxury Hotel, a 5-star luxury hotel, which also boasts a Michelin star for the Acquolina restaurant. Leading the kitchen is Angelo Troiani, while on the terrace, for a promise made to the late Alessandro Narducci (the young chef who was driving the restaurant and who was unfortunately a victim of a car accident), there is the good Valeria Bassetti . The lounge bar is called Terrazza Molinari for a partnership with the company that produces the famous Sambuca and which is also a distributor of other spirits. It is with these bases that the signature cocktails designed by Bassetti in a card that evokes the sea are made. They accompany the food proposals created by Troiani, also very tied to the sea. With liquid food we mean instead the fun project of proposing hybrids between cocktails and food, in which the collaboration between bar and kitchen is total.

Senses Restaurant & Lounge Bar – Radisson Collection Palazzo Montemartini

Recently inaugurated, Palazzo Montemartini is an elegant hotel of the premium line of the Radisson chain. Eighty rooms in an exceptional location with a lot of Servian Walls that cross the Senses Restaurant & Lounge Bar. Two protagonists of this space: on one side the Sicilian chef Simone Strano, on the other the bar manager Riccardo Di Dio Masa, who takes care of the lounge area and the Champagne Bar, which offers a wide selection of the best labels to be enjoyed in a breathtaking setting, with splendid marble columns, a suggestive central fountain and a peaceful outdoor garden.

Restaurant Seven and Lounge Bar – Radisson Blu

Also from the Radisson chain and always from parts of the Termini station, is the Radisson Blu, an elegant modern structure designed by the King & Roselli architects' studio. We are a stone's throw from the Esquilino market, in the ethnic heart of the city, in via Turati and at the top of the hotel, the rooftop houses the Sette restaurant, home of chef Giuseppe Gaglione, interpreter of the kitchen line set together with the chain's F&B Director, Andrea Ribaldone, with great classics of hotel cuisine like the Rossini fillet, but also innovative dishes inspired by tradition. The atmosphere is that of the luxurious deck of a yacht, overlooking the city's rooftops. The atmosphere that in the summer gives poolside pools, including a drink and a dish of the chef from Campania, is particularly pleasant.

The sweet Rome of Andrea Antonini, chef of the Imàgo restaurant – Italian Cuisine

Andrea Antonini is the new chef at the Imàgo restaurant in Rome, on the top floor of the historic hotel that is the Hassler. On the summit of Trinità dei Monti

The first to trust him behind the stove was Andrea Fusco who, with his restaurant Giuda dancer! (from the favorite curse of Dylan Dog) he established himself as a forerunner of creative Roman cuisine. Today Andrea Antonini, born in 1991, grew up in Spinaceto, Roma Sud area, agrarian studies made unwillingly, dishwasher at the Corte dei Conti canteen is the new chef of the Imàgo restaurant on the top floor of the historic hotel that is the Hassler. On the summit of Trinità dei Monti.

At the interview, Antonini presents himself with a white chocolate with yuzu, the "divo" of citrus fruits, just to make it clear that for him, desserts are a serious matter. "The menu is in fieri, but I'm sure I'll put in a soufflé and the petit four cart. A cart of desires , he anticipates.
A decision surely inspired by the professional experiences in the land of Spain. «I worked for over a year with Quique Dacosta (3 Michelin stars from Denia, Costa Blanca, ed ) and Juanfra Valiente, the most creative mind I have ever known. I even cooked jellyfish with them, but I didn't have the courage to eat them, "he recalls amused.

Then it was the turn of another temple of world cuisine, El Celler de Can Roca (3 Michelin stars of Girona, ed) where the sweets of Jordi, master pastry chef, are a joy for the eyes and the palate. "It is there, in a brigade of 30 people, that I learned how to organize a kitchen. A 140-seat car per day. Infallible". And it is precisely there that Andrea wins the prize for creativity announced by Joan Roca. Recipe? Romanissima: red mullet, panzanella and lemon. Italianness is almost a mantra for the young cook (he hates the word chef) who took the baton of Francesco Apreda, a Neapolitan with a touch of the Orient on the palate, to Imàgo. "Of his menu, certainly without the use of spices. But in our kitchen (there are 8 of us and works closely with Matteo Taccini, his contemporary, already at work at the Enigma restaurant in Barcelona, ed) the extra virgin olive oil, the vegetables of the Roman agro, the water will reign supreme. We have decided to eliminate the vacuum and satisfy the seasonality of the raw materials. I would also like to include the butter and oil service. Certainly, the best butter is the French one with which all the great cooks roast the meat , he fends off. Also good for making desserts.