Cacio e Pepe in Blue’s

The history of this centuries-old dish places its origins among the pastures of the Lazio region in Italy during the transhumance period. The shepherds of the Agro Romano area usually nourished themselves with spaghetti (in order to guarantee a high intake of carbohydrates and calories), flavored with pepper (heat stimulator) and seasoned cacio (cheese). Andrea […]

Pearls and Pesto

The Genovese pesto, a recipe from the Liguria region of Italy dating back to the early 800s which has gradually become famous internationally, is becoming one the most appreciated dishes of the Italian cuisine. Perle e Basilico (Pearls and Basil) combines traditional flavors (Genovese Basil DOP, Parmigiano Reggiano DOP, Fiore Sardo DOP, Garlic from Vessalico), […]

Laiterie d’Antan

Vecchia Latteria, uno dei piatti iconici di Andrea che ha contribuito a fargli meritare la Stella Michelin e ad incrementare la sua fama nel panorama della ristorazione gourmet. Un Acquerello perfetto mantecato al formaggio Monte Vecchio con note esplosive di liquirizia. Una combinazione di sapori e intensità decisamente inaspettata ma al contempo molto bilanciata che […]

Old Dairy mini

Vecchia Latteria, one of Andrea’s iconic dishes which contributed to his earning the Michelin Star and increasing his fame in the gourmet restaurant environment. The Acquerello rice is perfectly cooked until creamy mixed with the Monte Vecchio cheese and has an explosive liquorice flavor. A combination of flavors and intensity which is definitely unexpected, but […]