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

LINGUINE IN HOMAGE TO LUIGI VERONELLI

Spaghetti, caviar, citrus dust, chinotto

PASTA IN THE STYLE OF MALAMOCCO

Risone pasta, oyster, and bay laurel

Turanic spaghetti, Mediterranean mantis shrimp, wild asparagus, and licorice

The Miller’s Wife’s Casoncelli

Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens

Linguine gratinée in the traditional style of Burano

Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops

Ratatouille Ravioli

Buttons of bread dough in the manner of a peppered mussel sauté

Spaghetto, fiore sardo, loquat, and tapenade

Udon

Kaffir Lime - Spaghetto Pastificio Massi

Eliche with Prawn, Pine Nut, and Shiso

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.

LINGUINE IN HOMAGE TO LUIGI VERONELLI

Spaghetti, caviar, citrus dust, chinotto

PASTA IN THE STYLE OF MALAMOCCO

Risone pasta, oyster, and bay laurel

Turanic spaghetti, Mediterranean mantis shrimp, wild asparagus, and licorice

The Miller’s Wife’s Casoncelli

Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens

Linguine gratinée in the traditional style of Burano

Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops

Ratatouille Ravioli

Buttons of bread dough in the manner of a peppered mussel sauté

Spaghetto, fiore sardo, loquat, and tapenade

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.

LINGUINE IN HOMAGE TO LUIGI VERONELLI

Spaghetti, caviar, citrus dust, chinotto

PASTA IN THE STYLE OF MALAMOCCO

Risone pasta, oyster, and bay laurel

Turanic spaghetti, Mediterranean mantis shrimp, wild asparagus, and licorice

The Miller’s Wife’s Casoncelli

Matt Felicetti Pennoni with Red Mullet, Saffron-Infused Broth, and a Velouté of Turnip Greens

Linguine gratinée in the traditional style of Burano

Benedetto Cavalieri Spaghettini bathed in an essence of carrots, with sea fennel pesto, licorice, and canestrei scallops

Ratatouille Ravioli

Buttons of bread dough in the manner of a peppered mussel sauté

Spaghetto, fiore sardo, loquat, and tapenade

Udon

Kaffir Lime - Spaghetto Pastificio Massi

Eliche with Prawn, Pine Nut, and Shiso

unveil more

filters

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