feasts

alchemies

Tales

Treasures

Tales

Cenacle

HERITAGES

EN
EN
EN

feasts

Curated by Danilo Ronzoni

A space where the pasta breathes of home, of slow-simmered sauces and voices echoing in the kitchen.
Here, every recipe is born of a story, each shape shaped by a hand of ancestral tradition.
Heritage reawakened, dishes that speak the soul of Italy.

proteins

flesh

the bounty of the sea

vegetarian creations

plant-based creations

pulses

regions

ABRUZZO

BASILICATA

CALABRIA

CAMPANIA

Emilia-Romagna

Friuli-Venezia Giulia

LAZIO

LIGURIA

LOMBARDY

Le Marche

Molise

PIEDMONT

Apulia

Sardinia

Sicily

TUSCANY

TRENTINO-ALTO ADIGE

UMBRIA

VALLE D'AOSTA

VENETO

OF THE HARVEST

The Springtide

The Estate of Summer

Autumn

Winter

DAYS OF JUBILEE

Culinary philosophy

Traditional

avant-garde

signature masterpieces

ALL

Lorighittas with a Ragout of Cockerel

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

SU FILINDEU

Tepid ditalini pasta, gentle rabbit, sun-dried tomato, oven-roasted olives, and the fragrant whisper of bay leaf

Tortelli enveloped in venison, a clarified broth of ancient roots and tubers, kissed by a praliné of Tuscan kale

SPOJA LORDA (The "Draped and Glazed" Pasta)

Fregula with kid goat rennet and finely minced mutton

Ravioli filled with tender beef cheek and a velvety cream of ricotta

Talluzzas with chickpeas, wild fennel, and heritage pork

VENETIAN PAPARELE IN BROTH

THE NDURCIULLUNE OF ABRUZZO

Pipe pasta, chickweed, and snails

Lamb caramelle, goat's milk, and bitter herbs

Embersmoked Amatriciana

unveil more

feasts

Curated by Danilo Ronzoni

An ode to culinary tradition, where classic pasta recipes are transformed into sumptuous banquets of flavor. A journey through the dishes that have written the history of Italian gastronomy, celebrating the authenticity and mastery of a timeless art.

Lorighittas with a Ragout of Cockerel

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

SU FILINDEU

Tepid ditalini pasta, gentle rabbit, sun-dried tomato, oven-roasted olives, and the fragrant whisper of bay leaf

Tortelli enveloped in venison, a clarified broth of ancient roots and tubers, kissed by a praliné of Tuscan kale

SPOJA LORDA (The "Draped and Glazed" Pasta)

Fregula with kid goat rennet and finely minced mutton

Ravioli filled with tender beef cheek and a velvety cream of ricotta

Talluzzas with chickpeas, wild fennel, and heritage pork

VENETIAN PAPARELE IN BROTH

THE NDURCIULLUNE OF ABRUZZO

Pipe pasta, chickweed, and snails

Lamb caramelle, goat's milk, and bitter herbs

Embersmoked Amatriciana

unveil more

filters

feasts

Curated by Danilo Ronzoni

An ode to culinary tradition, where classic pasta recipes are transformed into sumptuous banquets of flavor. A journey through the dishes that have written the history of Italian gastronomy, celebrating the authenticity and mastery of a timeless art.

Lorighittas with a Ragout of Cockerel

Spaghettino with a miniature meatball

Casoncelli enveloped in a cream of Grana Padano

SU FILINDEU

Tepid ditalini pasta, gentle rabbit, sun-dried tomato, oven-roasted olives, and the fragrant whisper of bay leaf

Tortelli enveloped in venison, a clarified broth of ancient roots and tubers, kissed by a praliné of Tuscan kale

SPOJA LORDA (The "Draped and Glazed" Pasta)

Fregula with kid goat rennet and finely minced mutton

Ravioli filled with tender beef cheek and a velvety cream of ricotta

Talluzzas with chickpeas, wild fennel, and heritage pork

VENETIAN PAPARELE IN BROTH

THE NDURCIULLUNE OF ABRUZZO

unveil more

filters

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