Just a stone’s throw from Piazza del Popolo, rises The First Roma Dolce boutique hotel of The Pavillons Hotels & Resort Group, dedicated to the world of sweets, the first pastries Rome concept in Italy to also house a Dessert Restaurant & Bar inside.
Brunch Italian Style
On the second floor of a 19th-century building designed by the famous architect Giuseppe Valadier, the rooms of Pasticceria Velo unfold. A sweet lure for hotel guests and anyone looking for a little sweetness and a beautiful location. The all-day menu features a curated breakfast from 7 a.m. to 11 a.m. that ranges from continental to classic Italian, the result of many collaborations with the best chefs and dairy producers: pancakes and waffles, juices, coffee, and, in addition, a grand selection of Tuscia cheeses, locally cured meats, porridge with cereals, and organic eggs.
From Lunch to Dinner
Four types of cheeses selected by Fratelli Pira, from La Tenuta Il Radichino (in the Viterbo area) but also Manteca butter from Puglia (a heart of butter wrapped with an exterior of scamorza cheese), and finally buffalo ricotta directly from Caseificio Costanzo. Beginning at 1 p.m. and continuing until 10 p.m., however, the restaurant’s savory pastries and dishes kick-off: club sandwiches, pizza, and homages to the Roman spirit with chicken cacciatora and tonnarello alla cacio e pepe, to name a few. Paired with the wine list curated by the cellar of the starred restaurant Acquolina, with a proposal also dedicated to Champagne and sweet wines.
Sweet Pastries Roma
Many novelties curated by Resident Pastry Chef Andrea Cingottini, 26 years old but with extensive experience around the capital, from hist time at the Pastry Academy to that at Acquolina, a Michelin-star restaurant of The First group. A penchant for French aesthetics but with an all-Italian taste, there are delicacies including single portions, mignon pastries, chocolate pralines, and classic and modern cakes (made to order).
Among the most identifiable are the Bocca della verità, a shortbread tart with sour cherry jam, sheep’s milk ricotta mousse, the Modern Maritozzo, a reverse reworking of the classic Roman dessert (7 g mini maritozzo bathed in a mousse made from an infusion of toasted maritozzi, with raisins and candied orange, covered with caramel glaze), Classic Montblanc, Millefoglie XL, and Tarte Tatin; Matcha Tea and Tangerine Cheescake, a single-serving Chamomile, with diced apple heart, apple gel and mousse with Chamomile infusion; Honey, Pineapple and Ginger, mousse with wildflower honey and pollen, a dessert with plenty of taste and textures.
High Tea in Rome
Autumn means Afternoon Tea, in a classic formula with finger sandwiches, small pastries, and biscuits, or in a personalized formula that includes, in addition to the choice of a carefully selected tea, a riser with dry biscuits, a selection of mignons, savory pastries and a single-portion of your choice.
Decadent Chocolates at The First Roma Dolce
The chocolate menu is vast and well-delineated, including chocolates with rum, hazelnut, or coffee ( made exclusively with Peruvian chocolate processed in a local company), as well as pralines with jasmine tea or green tea.
The menu then includes as many as 22 infusions such as White Tea (made from rose petals), Karcadè, or the king of teas, Matcha. A lounge that also influences the drink list curated by Luigi Traettino, Restaurant Manager and Director of Waiting who is no stranger to the world of mixing.
There are 4 or 5 signature cocktails that he has created by blending the world of infusions with that of drinks (jasmine-based cocktails mixed with vodka, sugar syrup, and lemon juice; gin tonic and carcadè). Ideal to end the day in the best possible way, the signature by Velo is the mainstay of the aperitifs that daily, from 6 to 8 p.m., surprise the many guests with unexpected pairings, from sweet to savory.