Taste of Rome at Gazometro: twenty restaurants and chefs for the tenth edition

Four residents and a map of flavors

Four resident chefs will be present for all five days: Heinz Beck (La Pergola), Davide Del Duca (Osteria Fernanda), Andrea Cavallaro (Sbracio), and Giacomo Zezza (Bistrot 64). Beck will present marinated amberjack tartare with almond tempeh and chufa sauce, sedanini pasta with red shrimp, smoked eggplant puree, and a breadcrumb, and a strawberry and cream sphere. "For this edition, I imagined a journey where lightness and well-being intertwine and pay homage to Italian tradition."

Del Duca works on contrasts and techniques, replacing tomato and basil with rose hips and shizu, bound together by a parmesan foam. Cavallaro, faithful to charcoal cooking, blends flavors of land and sea. Zezza creates a "return to the essence, a constant dialogue between comfort and innovation, where the plant world becomes the backbone," with dishes such as leek with lentils and hazelnuts, pici with butter and anchovies, and pork with miso cacciatore and chicory.

Guests and appointments on the calendar

Among the highlights of the opening days are Angelo Troiani (Il Convivio Troiani) with a menu inspired by "unite, create, cook," from Ajo e Ojo — a modo suo at Sesto Quarto. Danilo Mancini (Anavà) reinterprets three 1980s classics, while Natale Giunta (Oro Bistrot) presents smoked duck tartare, Rocher, pork ribs alla diavola, and tonnarelli cacio e peperone. This weekend, Andrea Pasqualucci (Moma) arrives with cuttlefish tagliatelle alla puttanesca, aged stracchino tortelli with almonds and black lemon, and sweetbreads alla diavola with plum ketchup and basil, and Heros De Agostinis (Ineo) with a journey through Eritrean roots and Abruzzo tradition. Also on the program are dishes from Alessandro Pietropaoli (The Green, Hilton Rome Eur La Lama).

Flavors from around the world and new openings

The journey continues with Eiji Yamamoto (Sushisen): "Our cuisine is an expression of tradition and creativity. Starting with the absolute quality of unique, seasonal ingredients, we never cease to offer new sensations, born from the authentic flavors of the Land of the Rising Sun." Also on the bill are chef Koji Nakai (Sando – Ie Koji), Futura with chef Anastasia Paris, and pizza chef Edoardo Papa with "Romanozzo," an evolution of the maritozzo with leavened products and toppings. There will also be space for Casa Malgarini, a project that brings the family farm's extremely short supply chain back to the forefront.

In Rome, haute cuisine meets the general public in an industrial setting that has become a symbol of urban regeneration, confirming the capital as one of the liveliest destinations on the national gastronomic scene.