Issue No.21 - Polo De’Marco Magazine Issue No.21 - International Edition | Page 181

1. When were you appointed as Executive Chef
of the Imàgo Restaurant at the Hassler Roma?
April 05,2019 And where do you want to take
Hassler Roma? My dream is to lead it to the top and old, traditional farmer located in a village,
Sora, in the countryside near Rome. For me,
the small producers are important because they
maintain the high quality of products. I actually
buy excellent products from a small farmer.
2. Living in the luxurious of Rome - what
avenues of the city did you place onto your
culinary plate? 7. Hassler Roma is in a prime spot of Rome -
do you ever get inspired by the city?
international level.
Absolutely Campo de Fiori .An important task for
me is to find out the right local providers through
meticulous researches.
About Campo de Fiori- In this square, Campo de
Fiori, is held one of the most famous markets in
Rome. The beautiful square surrounded by elegant
palaces is full of the bustling markets every morning
except Sunday. Colorful products are arranged
everywhere. There are also food and small gifts that
can be purchased. I find out the cherry farmer via
another loyal provider who sell vegetables & fruits in
Campo de Fiori market.
3. You’re mentors are Chef ’s Quique Dacosta
and Joan Roca I. Fontane - what did you learn
from them and what skills did they give you
that would continue for the rest of your life?
From Quique Dacosta the creativity; from Roca the
organization; from Crippa the tenacity and the great
& total dedication to work.
4. Being recruited by Mr Roberto Wirth - what
advice did he give you when you became head
chef?
Slow and steady wins the race. This matches with the
philosophy of life of Mr. Wirth who loves turtles.
5. When an in-house customer or a customer
who comes off the street - what will they
expect?
The panorama at Imàgo is extraordinary even a
Roman will be amazed by its breath-taking view.
Then, after tasting the dishes, they will reach the
highest stage of ecstasy. #Stairwaytoheaven is the
Hassler claim.
6. Restaurants; talk about the quality of their
food - where does Head Chef Andrea Antonini
get his?
Today, thanks to technology, is easier to find out high
quality and products. At the Imàgo, we have put
strong limits on the selection of raw materials; we use
only the Italian ones. I buy the tastiest cherries from
Yes, of course. Roma is my City, the Eternal City
rich of history. In my dishes you will taste Roma
with his gastronomic culture. I use typical roman
products and, following the season, I propose
revised traditional roman dishes.
8. What is your signature dish and what
inspired it?
At Imàgo we do not have signature dishes, every
season we change the menu. For me is important
to utilized fresh seasonal products. The signature
dish part of the menu 0.0 is the Spaghetti, sea
urchin and pecorino cheese (typical roman
cheese).
9. The hotel served its signature cocktail
‘Bellini’ to the Late Princess Diana. If she
went to your restaurant, what would you
serve her and what wine or cocktail would
you use to match?
I will prepare a special Pigeon, Chamomile, Lard
and Borage accompanied with a red wine, Barolo
for her.
10. Who is the most famous person that you
served? And did you serve them?
For me each guest is important…we tried to
make their experience unforgettable.