Dish: PANZANELLA e MOZZARELLA By Chef Fulvio Pierangelini
"I have chosen this recipe for you because it is fresh, healthy, tasty and delicious; perfect for the hot season thanks to the fresh vegetables. I am fascinated by the idea of the wonder of a peasant dish, related to the idea of not wasting the bread, such a precious commodity, in harmony with nature and with the seasons.
Only popular wisdom, love, and skillful gestures of housewives in preparing daily food can create magic with few resources."
Ingredients (serves 4 people):
Stale bread – 200 grams
Red wine vinegar – 100ml
Extra Virgin Olive Oil – 4 tablespoons
Green, red, yellow tomatoes of different types – 12
Celery – 1
Cucumber – 1
Courgette – 1
Basil - 30 leaves
Oregano
Mint
Fennel seeds
Fior di latte mozzarella – 500 grams
This recipe comes from tradition; the quantities are free according to taste or determined by the fresh ingredients you have found at the market... or in your fridge; satisfaction and good taste are guaranteed at any rate.
Method:
Cut the bread into 1cm cubes. Sideways
Wet the stale bread in a solution of water and vinegar to make it soften and flavour
Cut the raw vegetables into small pieces (similar to the bread cubes)
Season the bread and vegetables with oil, salt and pepper
Chop the basil and oregano and add to the salad
Marinate the mozzarella with oil, fennel seeds and mint for about an hour
Carefully arrange the bread and vegetables on a plate
Break up the mozzarella with your hands and position it on the salad
Finish with a round of fresh pepper and a drizzle of oil and balsamic vinegar
Cocktail: GREEN MARY By Paolo Dianini - Stravinskij Bar
Ingredients:
Gray Goose Vodka 45 ml
Green tomato extract 40 ml
Cucumber extract 30 ml
Celery extract 10 ml
1 teaspoon of green radish
3 crushed green peppercorns
1 teaspoon of salt
4 drops of Tabasco
Method:
Cool the glass with ice
Mix the listed ingredients together
Shake vigorously, garnish the rim of the glass with salt, garnish with mint and basil leaves and a cucumber twist
Chef Fulvio Pierangelini’s Italian favourites can be enjoyed while you relax at Le Jardin de Russie. From the elegant dining room, replete with stylish classically-inspired accents, to the verdant outdoor terrace surrounded by mature pine and flowering citrus, Le Jardin de Russie offers stylish Italian cuisine in sublime surroundings in Rome.
Revelling in Roman influences and ingredients, Chef Fulvio Pierangelini’s gourmet à la carte menu showcases a tantalising array of local dishes, including fresh cacio e peperavioli, gnocchi with burrata, broccoli and anchovies, and grilled lamb ribs served with crushed broad beans and Roman chicory. Finish off your evening by retreating to Stravinskij Bar for a night cap steeped in style and history.
For more information or to book your next escape to Hotel de Russie in Rome, please email our concierge at reservations.derussie@roccofortehotels.com or call +39 06 32 888 830.
For Marc Ducobu, chocolate isn’t just an ingredient; it's an art form. And, as an award-winning Belgian chocolatier and ‘pastry maverick’, he knows a thing or two about it.
Take a moment to picture the scene. You’re sipping a glass of ruby-red wine on a sun-drenched terrace, overlooking the rolling hills of Tuscany. Below you, the city of Florence stretches out like a tapestry, its iconic Duomo and terracotta rooftops bathed in golden light. A gentle breeze carries the scent of wildflowers and ripe grapes, and the distant hum of the city.
The combination of tradition and the joy of experimentation makes the Berlin gastronomy scene a hotspot for connoisseurs.
Renowned travel journalist and food expert, Andrea Schulte-Peevers, with bylines in Lonely Planet, National Geographic, and the BBC, reveals her top restaurants.
From classic to avant-garde, the city promises a diverse culinary journey – explore her recommended eateries near Hotel de Rome.
