A delicious aroma of fresh basil fills the kitchens of the Villa Agrippina Gran Meliá hotel in Rome. On the ‘eighth’ hill of the Italian capital, on top of the Gianicolo, From where one of the most beautiful views of the Eternal City can be seen and its energy is empowering. Giuseppe Garibaldi In their struggle for the unification of the Alpine country in the 19th century.
The stoves of the luxury hotel are crackling Prepared with oil, garlic and natural musk tomato sauce all with perfect basil Chef Alfonso D’Auria just cut from this kitchen garden. d’auria It prepares two very simple, delicious, healthy and seasonal Italian recipes that do not use pasta: a Sicilian ‘parmigiana melanzane’ and some Roman artichokes with anchovies and mint.
Right in this space Agrippina ‘less’, Caligula’s sister, who spent her eventful life with love, plans and plans. died on the orders of his son Nero, The Neapolitan chef feels, smells and tastes every single ingredient in these recipes. Italy is more than pasta and pizza. Determined to conquer with her creations, she emphasizes, “We eat well, we make local food and uncomplicated preparations like the ones that are always made.” The most sybaritic tastes of this hotel’s distinguished customers An oasis of peace in the middle of noisy Rome, Gran Meliá is just a step away from the Vatican and the bohemian and colorful Trastevere district.
Sicilian parmigiana melanzane (eggplant parmigiana)
Contents:
Olive and sunflower oil, garlic, basil, natural tomato sauce, eggplant, salt, flour, mozzarella and parmesan cheese.
Preparation:
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Put the olive oil, whole cloves of garlic, natural crushed tomatoes, salt and basil in a casserole for 40 minutes on low heat.
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While this mixture is cooking, slice 1-inch slices of the eggplant.
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Flour the already salted slices and fry in sunflower oil until golden brown.
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Shred the mozzarella.
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In a bowl, place a layer on top of the eggplant, tomato sauce, mozzarella, grated Parmesan cheese, and some basil leaves.
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Finish the dish by sprinkling grated Parmesan cheese on top to make it gratin, and placing it in the oven.
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version of this Neapolitan Parmigiana It only requires adding eggs when coating the eggplant.
Roman artichokes (carciofi alla romana)
Contents:
Fresh artichokes, garlic, anchovies, mint and white wine.
Preparation:
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It is important to clean both the inside and the outside of the artichoke (have a type of woody hair in which you need to remove it completely for this recipe).
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After cleaning, you need to stuff it with minced anchovy, garlic, mint and olive oil.
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stuffed artichokes Invert into a pan with butter and a little white wine for 20 minutes until soft and always with the pan covered.
The ‘crazy’ of eating in Rome
Villa Agrippina Gran Meliá in Rome celebrates its tenth anniversary with the opening of its new high-end restaurant. Follie (Italian for madness), and welcome to the chief Luciano MonosilioAwarded with a Michelin Star and considered the ‘King of Carbonara’.
Monosilio has created a pasta-focused menu with a novelty Italian twist. Diners can choose between a 6-course or 12-course tasting menu with wine or an à la carte menu.
Determined to use only ingredients from local suppliers, the chef stocks the pantry Marengo steak from Civitavecchia, Fish and shellfish from Gaeta, Pecorino from Viterbo and aromatic herbs from Castelli Romani, harvested in hydroponic plants.
proposing letter raw goose with apple and mustardscampo with pistachios, cucumber and dill, bottoni stuffed with burrata scarola and marinated anchovies and smoked lamb fillet with raspberry and oyster emulsion.
Follie offers a paste earthy flavors and ingredients with ancient origins It dates back to the Roman Empire period.
The high-end restaurant joins the proposal of the hotel’s cocktail bar. I like, as well as outdoor dining Gala Pool, An area surrounded by lemon, strawberry and olive trees. Set in an old villa at the foot of the Gianicolo hill, Villa Agrippina Gran Meliá is a 9,000 square meter retreat full of history, luxury and refinement. Beside Vatican and St. Peter’s Square, Piazza Navona and the Pantheon, The hotel enjoys one of the most privileged locations in Rome, an oasis of tranquility with gardens and swimming pools, amid the cobblestone streets along the banks of the Tiber.
The six-course tasting menu starts at 100 Euros, and the 12-course tasting menu starts at 150 Euros per person.