Starred chefs, emblazoned chefs, avant-garde chefs, is back on stage at the Foro Italico in Rome, from 6 to 10 July, Taste of Rome, the event eagerly awaited by foodies, gourmets, enthusiasts and curious about good food and good drink which this year takes place under the banner of a "sense of community" and the importance of inclusion as fundamental values.
Eight restaurants and chefs will be present for the entire duration of the event: from the starred Idylio by Francesco Apreda, La Pergola by Heinz Beck, Acquolina by Daniele Lippi, continuing with many avant-garde names such as Aede with Fabrizio Cervellieri, Campocori Hotel Chapter with Alessandro Pietropaoli , Carter Oblio with Ciro Cucciniello, Adelaide of the Vilon Rome hotel with Gabriele Muro and Acquasanta with Enrico Camponeschi.
Always on the wave of inclusion, the great novelty of this edition has taken shape, allowing both highly cultured and experienced chefs and young new entries on the Roman scene to occupy two cooking stations in rotation over the course of the five evenings. This will allow a broader view of the Roman restaurant scene, analyzing and rethinking the great changes that have taken place in the sector and will lead the public through ever new and different taste experiences every day.
We start from the starry canons – La Pergola by Heinz Beck, Idylio by Francesco Apreda, Acquolina by Daniele Lippi, Aroma by Giuseppe Di Iorio, Convivio Troiani by Angelo Troiani and All'Oro by Riccardo Giacinto – it continues with renowned chefs such as Andrea Fusco, Stefano Marzetti, Enrico Camponeschi and Yamamoto Eiji to arrive at the avant-garde names of the gourmand scene such as Alessandro Pietropaoli, Mirko Di Mattia, Alessandro Borgo, Sara Scarsella, Daniele Roppo, Gabriele Muro, Ciro Cucciniello and Fabrizio Cervellieri. In fact, two kitchen stations have been included in rotation, in addition to the normal fixed stations: allowing the chefs to be present even for just one evening will allow for an exciting and varied culinary overview, with new taste experiences every day. Furthermore, many talks and thematic workshops will characterize the event: among them "In the kitchen by me" promoted by Miele, presenting partner of the event, which will create a technical area where the cooks will share their home recipes. Silvia Dorigo, co-founder of Be.it and creative director of the festival, continues: "It is a great emotion to have brought together such a large and varied team of chefs: each of them differs in culinary vision and offers all of us a new point view on Italian gastronomy”.
Taste of Rome 2022: Even for the chefs, the downtime represented the rediscovery of home cooking, and they tell us about it
An edition, therefore, that wants to be a basis for restarting and bringing the kitchen back to the public, also rediscovering the traditions of the house. The period of shutdown also represented for the chefs a rediscovery of domestic cooking and a fundamental moment for reflection and experimentation. Taste of Rome asked them to share those recipes and those thoughts and to bring them into the homes of Taste visitors, "supported by technologies which, in addition to simplifying procedures and giving daily satisfaction of use, always have a keen eye on sustainability .”
Taste is also a date with good drink. Two positions this year, occupied by the most famous names of the Roman winery: Trimani and Buccone.
The Trimanis take over the serving stations within the food festival along with veteran and rookie chefs and their signature recipes. They present a wine list, with labels that characterize the area of origin, original and full of character, designed to accompany the ingredients, tastes and flavors of this edition which promises to be full of special moments.
Buccone lands at the Taste of Roma Festival and for the first time leaves the historic shop in via Ripetta to meet chefs and enthusiasts. We will tell the story of this shop that is as classic as it is capable of renewing itself without losing its atmosphere.
Lots too the talks and workshops that will take place within the Taste Hub area, a space where talents from the food & beverage world have the opportunity to interact with the general public, explain their recipes, tell their passions. A dense program of interventions, "a taste for all tastes": from Ruben Bondi (cucinaconruben) to FraFoodLove, from Federica Pasquini to Aurora Cavallo of the Cooker Girl blog, there are many young people who will offer ideas from Next Gen Food Creators to understand how the younger generations are approaching this theme. Wellness will also have its moments, as will baking and gourmet travel ideas where the talents involved, inspired by Zespri Kiwi, will offer ideas and recipes for the healthiest and tastiest breakfasts or snacks.
