PREMIO MULINO CAPUTO PASTICCERIA CONTEMPORANEA 2020
Before saying that there is no avant-garde food in the capital, you have to try Anthony Genovese’s phantasmagoric cooking. He was born in France from Calabrian parents. After being trained, he worked extensively in South East Asia and in Japan. He came back with a bunch of ideas to Palazzo Sasso di Ravello. He has been in Rome since 2003 and he has managed to become a leader thanks to his courage. Today he is certainly one of the chefs who is at the top of his game. In his dishes the spices, which are the trademark of his Italian career, are used to exalt flavors rather than being protagonists. The experience in this establishment is intense because of the continual changes which have drawn the attention of the diners. Genovese is a cook that is not afraid of daring and experimenting. His principle objective is to maintain freshness without abandoning the classic complexity of the dishes. This is illustrated in his meat and fish which are always prepared perfectly and impressively. Obviously, there is some oriental influence in his cooking, but it is translated into Italian proposals. The raw materials are extraordinary, as are the pastries of this restaurant which deserve a visit on their own. You can have a light lunch with fewer courses, but the first time you go deserves a complete tasting menu. We cannot forget the service which was competent and impeccable. The wine list has significant markups but it is certainly one of the most complete and well-researched in our country.
On the whole it is an obligatory experience which allows you to dine on food from one of the best cooks in Italy. He is capable of disengaging himself from the eternal tradition/innovation dilemma thanks to his personal style. He also demonstrates absolute technical mastery and great capacity to absorb the experience he has accumulated over the years
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