After a two-year pause the Taste of Roma, since 2012 part of the international circuit of Taste Festivals, finally returns to delight the palates of gourmands in the capital with an edition full of novelties.
Beginning with the chosen period-from July 6 to 10-in the heart of the sparkling Roman summer, continuing with the expansion of the programming to Wednesdays, thus increasing from four to five evenings. The spaces of the Foro Italico in Rome-another novelty-will host foodies, gourmets, enthusiasts, and the curious, for an even more memorable experience, under the banner of good food and good drink, which are confirmed as fundamental elements of nourishment for the soul and a way to share moments of conviviality together.
Mauro Dorigo, general manager of Be. it Events, the company organizing the event, recounts with satisfaction the change of location, “We are thrilled with this binomial between Sport and Health that has embraced the idea of hosting our festival in the spaces of the Foro Italico, an evocative place dedicated to sports that have galvanized our team spirit. It will be a kermesse to remember for the richness of its flavors and the skill of the chefs involved. We are ready to get into the game!”
Silvia Dorigo, co-founder of Be.it and creative director of the festival, continues: “It is a great thrill to have brought together such a large and varied team of chefs: each of them differs in culinary vision and offers us all a new point of view on Italian gastronomy.”
An edition, therefore, that aims to be a basis for restarting and bringing cooking back to the public, rediscovering also the traditions of home, as MieleItalia’s marketing director explains. Dr. Andrea D’Aloia, recounts with enthusiasm the core concept of the project, “In cucina da me ” by Miele. “The period of closures has also represented for chefs a rediscovery of home cooking and a moment of reflection and experimentation.”
Restaurants and Chefs
Eight restaurants and chefs will be present for the duration of the event: from Francesco Apreda’s starred Idylio, to Heinz Beck’s La Pergola, and Daniele Lippi’s Acquolina, continuing with many top names such as Aede with Fabrizio Cervellieri, Campocori Hotel Chapter with Alessandro Pietropaoli, Carter Oblio with Ciro Cucciniello, Adelaide of Hotel Vilon Roma with Gabriele Muro, and Acquasanta with Enrico Camponeschi.
Always on the wave of inclusion, the great novelty of this edition has taken shape, allowing both chefs of great culture and experience and young newcomers to the Roman scene to occupy in rotation over the course of the five evenings, two kitchen stations. The following will be present: the starred Riccardo di Giacinto of All’Oro, Giuseppe di Iorio of Aroma Restaurant, Angelo Troiani of Convivio Troiani; the emblazoned Andrea Fusco of Taki Off, Stefano Marzetti of Mirabelle and Yamamoto Eiji of Sushisen with the dynamic Sara Scarsella of Sintesi, Mirko Di Mattia of Livello 1, Daniele Roppo of Il Marchese, and Alessandro Borgo of Giulia Restaurant.
This will allow a broader view of the Capitoline restaurant scene, delving into and rethinking the major changes that have taken place in the industry, and lead the audience through new and different taste experiences every day.
Taste is also an appointment with good drinking. There are two stations this year, occupied by the most famous names in Roman winemaking: Trimani and Buccone.
Trimani will take over the pouring stations inside the festival along with veteran and up-and-coming chefs and their exclusive recipes. They present a wine list, with labels that characterize the area of origin, designed to accompany the ingredients, tastes and flavors of this edition that promises to be full of special moments.
Buccone lands at Taste of Roma Festival and for the first time comes out of the historic store on Via Ripetta to meet chefs and fans. Informal elegance and all-around quality are the watchwords of “Buccone wines and oils,” and during the event, the story of this brand that is as classic as it is capable of renewal without losing its atmosphere will be told. For the occasion, a wine list has been prepared by calling friends who passionately produce the bottles that fill the high shelves and are served daily at the counter. The expedition to the Foro Italico will be led by Sarah Kamal who enlivens the service on Via Ripetta with energy and taste.
Chef in the Spotlight
Gabriele Muro of Adelaide, Vilòn, will present at TASTE Rome a viral smile and joyful gourmet cuisine from July 6-10, a break in gourmet bliss.
“I’m happy to have joined the TASTE team!” It will be a great challenge to return to entertain Romans, and not only, with food, with being together and sharing the table in a dimension of celebration and conviviality for all,” Muro says.
This is how the new face of Taste Gabriele Muro, Chef of ADELAIDE al Vilòn, the restaurant that has won a place in the hearts of Romans in love with his joyful signature cuisine describes his participation in TASTE.
Surprising fine dining in one of the Capital’s most charming and vibrant spaces that people are always talking about. A gourmet cuisine, his is one of simplicity and memory, lightness and intensity. A mix of tradition and contemporaneity in the sign of an all-Mediterranean joyfulness, the same of Gabriele, also known for an infectious smile.
Indeed, it will not be difficult to spot him at TASTE and taste his menu, as beautiful as it is good and in the sign of an extraordinary marriage of land and sea, of vegetable garden and fresh catch, just as his island of origin, Procida, tells.
On the menu are two totally new, newly launched dishes, among them the beautiful “Quel viaggiatore di un calamaro” and two great classics that he never manages to take off the menu because they are so beloved. These include the “Vizietto,” a sandwich of catch, escarole, harissa, and anchovy mayonnaise. Not surprisingly, even Meghan and Harry, those summer evenings secretly refugees at Adelaide’s for dinner, have ordered it several times.
MENU Chef Gabriele Muro, Executive Chef ADELAIDE, Vilòn Roma at TASTE 2022
Vizietto – Fish sandwich, escarole, harissa and anchovy mayonnaise
That traveler of a squid – Squid peas spring onion and wasabi
Ajo e ojo and codfish – Spaghettoni aglio olio baccalà sfogliato e in spuma, bread crumbs
Black cherry – Chocolate and vanilla cherries
A series of interesting talks and workshops will take place within the Taste Hub area, a space where talents from the food & beverage world have the opportunity to relate to the general public, explain their recipes, tell about their passions, and participate in interviews.
A packed program of speeches, “a taste for all tastes”: from Ruben Bondi (cucinaconruben) to FraFoodLove, from Federica Pasquinia Aurora Cavallodel blog Cooker Girl, many are the young people who will offer insights from Next Gen Food Creators to understand how the younger generations approach this topic. Wellness will also have its moments, as well as baking and gourmet travel insights where the talents involved, inspired by Zespri Kiwi, will offer insights and recipes on the healthiest and tastiest breakfasts or snacks.
There will also be many suggestions that will provide tangible evidence of how eating and drinking well have brought people closer together and kept them connected to each other for centuries.
More Moments at Taste of Rome
Taste 2022 could not miss the Molinari VIP Lounge, an oasis with a terrace where people can indulge in some pampering, starting with the welcome “Molinari Mule,” a fresh cocktail particularly suitable for summer, a recipe visitors will be able to learn, paired with a delicious seafood tasting menu proposed by Acquaroof Terrazza Molinari, with product provided by Ittica Urbano. Also at the VIP Lounge it will be possible to taste Prosciutto di Parma, which will also offer all visitors, at its Truck, the first taste of the festival: gourmet sandwiches designed in collaboration with champion Filippo Magnini.
Another new feature this year will be the Baileys Light Garden, a colorful and playful dehor where it will be possible to discover a preview of a new version of the famous Irish Whiskey cream. Baileys Deliciously Lights is made with authentic Irish cream and contains 40 percent fewer calories than Baileys Original. Perfect for those who want to “spoil” themselves at all times.
“Cotto al dante: il gioco delle parole che nutrono” is instead the name of the activity presented with Scarabeo inside the VIP Lounge, thanks to which visitors will be able to propose words that nourish body and soul, for a chance to win a dinner in one of the participating restaurants.
Boxes of Scrabble Junior will also be available in the children’s area, which will be managed and organized by Solaya Communication in collaboration with Eventi Imperfetti, the association of families in Rome. For the first time, the Taste of Rome takes place at a time when schools are closed, so there is an opportunity for parents to bring their children without the danger of them getting bored, bringing them closer from an early age to good food and play that stimulates creativity.