Crabmeat with salmon pearls, “buffalo mozzarella” cream, avocado blinis
By Guest Contributor LP Howard, 9/11/2017
Selection of the pastry chef's Hazelnut mousse and cream, “panna cotta” with yogurt, mini tarte- tatin, mini macaron, “baba’” with meringues and a variety of sauces
(Finanziere with pistachio, “cantuccio” biscuit and “diamantino” chocolate buiscuit)
Smoked salmon with almonds and pears, purple potatoes with “caprino” cheese and eggs quail, tartare of “marango” beef with green sauce
Steamed Rice Ravioli with stuffed with veal shank, saffron cream and his “gremolata”
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Sliced Lamb, Marinated mushrooms with parsley, “buffalo mozzarella” cream and summer truffle
Crunchy chicken thigh with saffron cream
Selection with Marfuga extra virgin olive oil
It’s no wonder the “Certificate of Excellence 2016” was bestowed by Trip Advisor, to Sofitel Rome Villa Borghese, together with the “Best in the world 2011" awarded by Condè Nast Traveler.
Here are but a few list of accomplishments bestowed upon this internationally recognized hotel in Rome, Italy:
But it was the exquisite night of rooftop dining high atop La Terrace Cuisine & Lounge with a tasting menu created by Masterful Chef Giuseppe D’Alessio’s that made this night so special.
It was his great expertise, creative skills and capacity to reinvent popular traditional Italian dishes that lent itself to an extraordinaire fusion of tastes & flavors.
His Campania roots are evident, emphasizing authentic and natural ingredients, with their unique and creative preparation, while always respecting the local culinary traditions.
I can personally testify that it is no wonder this rooftop view restaurant is on the prestigious Michelin Guide 2015 with 3 Forks - ‘Top Class Comfort’.
Below are the courses so artfully presented to us on this memorable night overlooking all of Rome! Truly “A Night to Remember!”
Fresh Pasta "Tagliolini" with lobster, lemon
and tomato “piennolo del vesuvio” stew
Mixed Fish in “Acqua Pazza”
(Ombrina fish, mullet, turbot, mussels
“in guazzetto” with cherry tomatoes confit,
capers and crispy bread)
Roasted milk-fed veal tenderloin with
sautéed wild mushrooms and purple
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