Operation backfire in style a Via Veneto. The way that Fellini chose as icon of the sweet life lighting the spotlights of worldwide attention on its hangouts, its bars, its restaurants and its – in some cases scandalous – nightclubs, it is preparing to experience a new youth that heralds sparks. The American luxury lifestyle hotel chain W has opened the games owned by Marriott International, landed in Rome in Via Liguria, which embodies the passion of a new audience that loves design, fashion, music, good food and socializingà, ingredients that with their charge of energy and dynamism have met the favors of a young target all over the world. He came full circle Flavio Briatore throwing in this street that had become a sleepy lady with too many wrinkles, the Crazy Pizza, a trendy venue that immediately aroused the expectations of young people in search of glamorous emotions. “Rome will relaunch itself in this way – assures the entrepreneur”. It's at Rome will also Twiga which inherits the name of the famous restaurant in Briatore, a temple of unbridled fun in Forte dei Marmi with fusion cuisine. Another novelty for the summer will be the arrival of the Nobu Hotel and Restaurant, which will also host the only Nobu branded restaurant in the capital.
And then there are the works in progress at the Ambasciatori for the conversion in InterContinental Hotels, the first international luxury hotel brand in the world, with over 5.700 facilities in around 100 countries and the conversion into a luxury hotel for the former headquarters of the Banca Nazionale del Lavoro by the groupo Rosewood Hotels & Resorts which will create luxurious Roman baths in the vaults of the former bank. And there is still talk of pedestrianizing the streets to make it a new living room, and home to great artistic events. Erwin Wurm, an internationally renowned Austrian artist, began with Via Veneto Contemporanea, curated by Catherine Loewe, an open-air exhibition of large bronze figures from the "Sculptures in half" series painted pink, in the hue of chewing gum, yes Dante Mortet will continue who creates mega sculptures starting from the casts of the hands of the greats of cinema such as Quentin Tarantino, Maestro Ennio Morricone, Robert De Niro.
Italian cuisine plays a fundamental role in reviving Fellini's Via Veneto
In short, Via Veneto is an effervescent crater of initiatives bubbling and the Italian kitchen which has built a brand of sure international success plays a fundamental role in the relaunch of Fellini's Via della Dolce Vita. W in line with his philosophy of overturning established schemes has bet all its cards on Ciccio Sultano, a two-star Michelin Chef with its Cathedral” in Ragusa Ibla, an irrepressible volcano of energy and ideas that has declined his sicilianity in a winning modern gastronomic language. Speaking, with his typical enthusiasm, of his new Roman adventure, the chef announces for "Giano", this is the name of the W restaurant which overlooks Via Liguria, a gastronomic philosophy, "inspired by the concept of educated cuisine, sum of many Sicilian traditions, aristocratic, popular, bourgeois and domestic. A contemporary kitchen for a hotel, dedicated to the joy of living, to feeling good, in a place enveloped in music". In perfect harmony with the Dabliu mood, albeit in the deluxe version, the focus is on the point: the Sicilian chef offers robust dishes, great style, sharing dishes, traditional recipes with an extra quid, in short: a full enjoyment family style with an all-round offer that starts in the morning and ends late at night, passing from the Lounge bar at the entrance, a meeting point for the nightlife of the capital with live music, DJ sets and signature cocktails, to the Clandestino Garden, a Mediterranean space for meet and toast, at the Giano, to eat under the stars of the Roman summers at the Otto Rooftop Bar, with an unbeatable view over the whole city of Rome, and the view of the Aurora casino which preserves the only wall painting by Caravaggio,
In this whirlwind of new experiences and the search for new fields of action, a new public in line with the philosophy that is typical of W in the world, Ciccio Sultano is at ease, the tension of discovery is his favorite battlefield. The concept of internationalization in the renewal of a tradition that is always faithful to itself, is its karma. Study, passion, research, contamination are the keys to his gastronomic vision that draws from the secular history of Sicily and from the historical and cultural influences that have followed, recomposing them with contemporary dynamism, capturing and enhancing their essence without falling into decorativeism.
The new kitchen: international soul, sustainable thinking, feet firmly in tradition
The Chef says: «Sicily it is the concentration of a millenary culture, of both geological and food and wine diversity grown in splendour, contradiction and suffering. It it transmits its history in the dishes so much that what is strange for many cultures is everyday for us; like bittersweet or bitter, sweet, salty all together, a mix of flavours, cultures, interesting moments of great complexity» where everything is always in flux between land and sea, between memories of home and journeys, between high culture and street culture, between a monumental past and a present to be conquered, between feeling and reasoning, but always using a delicate touch. "We are not afraid of change - underlines Sultano - because our roots run deep". And therefore what more successful weapon, to turn on new spotlights on Via Veneto, can be that of one new kitchenwho has a international soul, a modernity of sustainable thinking, a refinement with the feet firmly in the land and in tradition how does the great starred chef advocate?
The recipe for the artichoke imbufalito proposed to the readers of Mondo Food by Sultano is a preparatory homage to the Roman adventure conceived even before taking possession of the kitchens of Giano: It is prepared with buffalo mozzarella inside, using the scraps of the cheese to the broth. Once cleaned and cooked, the artichoke is served with this hot broth. It is a sustainable recipe, in line with the work on the use of waste such as cheese rinds which has been the right path in his cuisine for some time. “A dish that fully represents our cooking principles. Or an apparent simplicity that produces great results behind which there is so much research for content.
The recipe of the artichoke imbufalito
Ingredients for 4 people
- 250g PDO ragusano crusts
- 250g Parmesan crusts
- 1500g cold water
- 4 boned artichokes
- 50g EVO oil
- 4g maldon salt
- 10g peeled parsley
- 2g lemon thyme
- 1g mint
- 80g buffalo mozzarella
- 2g black pepper
Element:
- Ragusano DOP broth and Parmesan cheese
- Charcoal artichoke stuffed with buffalo mozzarella
For the broth
In a large pot, combine the cheese rinds and water. Turn on a low flame and bring to a light boil, cook for an hour and turn off. Leave to infuse in the refrigerator for 12 hours. Filter and reduce by 1/3. Season with salt.
For the artichokes
Spread the outer leaves of the artichoke and season it with chopped parsley, mint, lemon thyme, salt and pepper. Place the artichokes side up and drizzle with the EVO oil.
Place the seasoned artichokes over the charcoal, always keeping the thorns upwards. Bring to cooking. Remove the toughest leaves and stuff the artichoke with buffalo mozzarella.
Finishing
Bake the artichoke at 180°C for 6 minutes. Place in the bowl and serve with plenty of broth.
Giano Restaurant
Via Liguria, 28
00187 Rome RM
Phone: 06 894121
Reservations: opentable.it
