PAOLO FRESI SRLS VAT No.: 02843420908
The menu
A gracefully creative cuisine where meat is the queen, but which also leaves room for fish to enrich what we imagine as a culinary and sensory experience discovering new combinations that blend flavors and ingredients from all over Italy. Land and sea therefore alternate, but very often chase and complement each other to offer even unprecedented pairings. Our menu changes twice a year to follow the seasons. Using ingredients when they are truly available in nature allows us to enhance their flavor, guarantee quality, and have zero-mile products. Aromatic herbs and edible flowers grown directly by us add taste and color notes that make the dishes appealing and worth discovering.
Our meats
Meat is our specialty and for this reason, in addition to being the basis of several dishes, we also offer it on its own, with different cuts and cooking methods: Florentine steak, rib steak, sliced steak, and selected Irish beef fillet, but also local meats such as Sardinian free-range cockerel and IGP lamb chops. Depending on what is available from our supplier, we also offer other special cuts from time to time.
From the very beginning, we chose to carry out the meat aging process ourselves so we could closely monitor the type of processing best suited to each individual cut. We decided to equip ourselves with a special aging chamber that ensures temperature, humidity, and hygiene conditions designed to maintain the properties and organoleptic qualities of the meat. This treatment sometimes requires the meat to remain in the refrigerator for up to a month and a half. Thanks to this process, the meat does not lose blood during cooking and is more tender on the palate, as well as having flavors that would otherwise go unnoticed, such as the acorn flavor from animals that have grazed outdoors. For us, it is very important to know where the meats we serve come from and also how they were raised and fed. This attention guarantees us a final product of the highest quality.
New flavors
The raw materials
Our desire is to let our guests taste new flavors and unusual combinations, to pique their curiosity and open them up to new experiences. A gastronomic offering that is gently creative, always new and constantly evolving, but never goes to extremes that could distort the taste of the individual ingredients. Daniele Amarilli, our young and talented chef, loves to experiment and we follow his creative flow, which leads him to make proposals that add that special touch, that extra ingredient that turns the dish into a discovery.
The quality of raw materials should be a given for a restaurant, but we know that is not always the case. For us, it is essential. In order to offer the best flavor, we have chosen from the very beginning not to make compromises, and together with our chef, we personally select our suppliers, thoroughly investigating the origin of each ingredient and the methods of farming, fishing, and cultivation. In particular, seasonal vegetables are regionally produced and the fish is only caught in our sea, so that every day we can guarantee maximum freshness.
Sensory experience
Eating is an action that involves all six senses. Yes, because there are six senses and now we will prove it to you. First of all, there is sight: that's why we pay attention to the presentation of the dishes, the combination of colors, and the shapes we give to the various foods.
Taste and smell
Hearing and imagination
Then there is taste, which goes hand in hand with smell, and here we add nothing because savoring a dish from its aroma opens up a world of sensations. Let's move on to touch, perhaps the sense that the rules of good manners make us restrain the most, even though we would like to use it more, let's admit it. Fortunately, there are foods that make exceptions, such as bread, fruit, shellfish, and mollusks. On those occasions, we become children again, when discovering something new happened through our hands and mouth.
Finally, there is hearing: the crunch of pane carasau, the sizzling of meat served on the grill, the tines of the fork sensually twirling strands of pasta that slide into their sauce, the chocolate sphere breaking under the insistence of the teaspoon. We could go on for a long time and we know that each description has evoked a taste memory in you, but we don't want to go on before revealing the sixth sense: imagination.
Each dish transports us to another world made of memories and sensations, those that the chef wanted to imprint in his creations.
There are dishes that stay with us because they strike chords that are not physical.
PAOLO FRESI SRLS VAT No.: 02843420908