feasts

alchemies

Tales

Treasures

Tales

Cenacle

HERITAGES

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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

Grattoni pasta in a forest mushroom and saffron broth, infused with pine shoots and shaved truffle

Fregula with kid goat rennet and finely minced mutton

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

A symphony of mixed pasta with chickpeas, black truffle, and roasted hazelnuts

The artisanal ringlets of the fields

Spaghetto infused with lemon and pecorino

Embersmoked Amatriciana

Ravioli of Tiramisù

Suzette

Plin, saffron-infused beurre blanc, and coriander pesto

Udon

Eliche with Prawn, Pine Nut, and Shiso

Casoncelli enriched with Taleggio, sweet Maize, and forest-born Porcini Mushrooms

Hand-sculpted tortellini

Tortelli of freshwater fish with alpine pasture butter and crispy pancetta

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.

Grattoni pasta in a forest mushroom and saffron broth, infused with pine shoots and shaved truffle

Fregula with kid goat rennet and finely minced mutton

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

A symphony of mixed pasta with chickpeas, black truffle, and roasted hazelnuts

The artisanal ringlets of the fields

Spaghetto infused with lemon and pecorino

Embersmoked Amatriciana

Ravioli of Tiramisù

Suzette

Plin, saffron-infused beurre blanc, and coriander pesto

Udon

Eliche with Prawn, Pine Nut, and Shiso

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.

Grattoni pasta in a forest mushroom and saffron broth, infused with pine shoots and shaved truffle

Fregula with kid goat rennet and finely minced mutton

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

A symphony of mixed pasta with chickpeas, black truffle, and roasted hazelnuts

The artisanal ringlets of the fields

Spaghetto infused with lemon and pecorino

Embersmoked Amatriciana

Ravioli of Tiramisù

Suzette

Plin, saffron-infused beurre blanc, and coriander pesto

Udon

Eliche with Prawn, Pine Nut, and Shiso

Casoncelli enriched with Taleggio, sweet Maize, and forest-born Porcini Mushrooms

Hand-sculpted tortellini

Tortelli of freshwater fish with alpine pasture butter and crispy pancetta

unveil more

filters

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