In this column we report the month's new openings of restaurants and wine bars throughout Italy. These are not reviews, but previews of newly opened or opening establishments. An observatory on the ferment of the sector, including gastronomic novelties and new drinking addresses.
Here are the new openings for March.
Despite the difficulties the restaurant industry continues to face, especially on the staffing front, the Italian scene remains vibrant, with numerous new openings ranging from gourmet restaurants to trattorias, from pizzerias to ethnic eateries.
The price range is also wide: ranging from more accessible proposals related to traditional cuisine and pizza to high-end restaurants, often placed in luxury hotel settings. The success of a restaurant depends on many factors: from the experience of the person who leads it to the quality of the cuisine and the professionalism of the chef; from the location to the wine list (an element, the latter, always central for us). Only the public will tell who has hit the mark.
To you the pleasure of discovering new addresses: article is updated regularly with openings we learn about.
Column edited by Iolanda Maggio.
Antesi of Villa San Michele in Florence is born
Opening Tuesday, April 28, is Antesi, the revamped fine dining offering of Villa San Michele. A Belmond Hotel, Florence, a place suspended between sky and history immersed in timeless silence. Inside the historic 16th-century loggia of the former Renaissance convent, Antesi welcomes guests for an intimate and immersive dining experience. With only eight tables overlooking a panoramic view that opens onto Florence. The cuisine becomes a tale in which nature, memory and territory dialogue in perfect harmony.
At the helm of the gastronomic project is Executive Chef Alessandro Cozzolino. At the height of his professional maturity, brings to Antesi a cuisine based on memory, territory and vegetable balance, where time becomes an invisible ingredient. His philosophy is expressed through a cuisine of listening, capable of respecting the natural rhythm of the raw material and enhancing its identity.
Antesi – Villa San Michele at Belmond Hotel Florence
Via Doccia, 4
50014 Fiesole (FI)
https://www.belmond.com/it/hotels/europe/italy/florence/belmond-villa-san-michele/dining
Instagram: @bottegapopolare_box113
Merenda Sinoira, at Box 113 in Rome’s Mercato Trionfale
Merenda Sinoira at Mercato Trionfale where chef Antonio Giordano brings the Piedmontese snack ritual to Rome. In Rome’s Mercato Trionfale, a stone’s throw from St. Peter’s, there is a 15-square-meter store that tells a story of roots and clear-cut choices. It is called Bottega Popolare and is the project of chef Antonio Giordano, who has decided to dedicate a space, precisely Box 113, to the flavors and traditions of Piedmontese cuisine, his home region.
Merenda Sinoira is a natural extension of Bottega Popolare’s daily offering. There is one protagonist that never fails.Farinata. Thin, golden, fragrant, an ancient flatbread made only with chickpea flour, water and oil, baked at high temperature until crispy at the edges and soft in the center.
Bottega Popolare – Merenda Sinoira
Box 113
Mercato Trionfale
Via Andrea Doria 41 – Rome
www.bottegapopolare.it
Instagram: @bottegapopular_box113
In Turin Carnera House:
A return to the grill, to the home, to the essence of cooking
A new restaurant dedicated to primordial cuisine, that of the grill, interpreted by chef Yari Sità , is born in Turin. Calling a place “home” means trying to return all this, even outside the home, with that extra something that a restaurant can give. Thus was born Casa Carnera – Cellar and Kitchen, a new restaurant in the heart of Turin’s “salotto buono,” a stone’s throw from the Gran Madre.
A new project born out of a desire to bring cuisine to its most authentic origins: fire, embers, time and raw material. At the base of everything, at the roots of every dish, is primordial cooking, rediscovered with modern techniques: the result is not only the highest quality barbecued meat, but ancestral cooking, smoking that gives personality, steps that put the raw material at the center by returning it to the plate seasoned with the memory of the most authentic, simple and ancient treatment possible.
Casa Carnera
Corso Moncalieri, 5 10131 Turin
Tel- +39 379 1285944
https://casacarnera.it
Tiramisù Le Beccherie is born in Treviso
The legacy, experience and all the taste of Tiramisu, there where it was born. In the heart of Treviso, in Piazza Ancilotto, right next to the historic, eponymous restaurant, the original flavor of the world’s most beloved spoon dessert. From the restaurant Le Beccherie, the birthplace of the famous dessert “made in Treviso,” comes the new space dedicated to Tiramisu in its original recipe full of history.
Refined environment in which to immerse yourself among tastings of Tiramisu (made in-house) in its original version. Or try your hand at show cooking experiences with the best master pastry chefs teaching the secrets of the recipe to make the dessert. In addition, the opportunity to reserve Tiramisu and enjoy it in different formats. Including the “walking” one. The Lingotto. “Tiramisu Le Beccherie” is the perfect experience for those who want to taste the flavors of the dessert created in the early 1970s by the skilled hands of Alba Campeol and Roberto “Loli” Linguanotto.
Tiramisu Le Beccherie
Piazza Ancillotto, 6
31100 Treviso
Tel. +39 0422 1916081
info@lebeccherietiramisu.it
https://www.lebeccherietiramisu.it/
Hours: Monday to Sunday: 10 a.m. to 7 p.m.; closed Tuesday
In the heart of the Capital opens Tullia
In the beautiful setting of the Prati district, a few steps from Castel Sant’Angelo and the Vatican, Tullia Restaurant is born. Adjacent to the NYX Hotel Rome, the new restaurant located on the right bank of the Tiber, in an elegant and residential area, is conceived as a space open to the city in which the Roman gastronomic tradition is interpreted through a contemporary lens.
The name is inspired by the figure of Tullia, favorite daughter of Cicero, a symbol of conviviality and culture. The concept combines references to the ancient domus and modern design, creating a cozy and welcoming atmosphere. Clinary proposal enhances the great classics of Capitoline cuisine. From tonnarello cacio e pepe to saltimbocca alla romana, flanked by dishes designed for sharing such as a selection of cheeses from Lazio, and a selection of gourmet pizzas. A wine list attentive to Lazio and Italian productions and a cocktail list with signature drinks inspired by historic places in Rome complete the experience.
Tullia Restaurant
Via Cicerone, 55A
00193 Rome
Tel. +39 349v1774586
Hours: daily 12:00-3:00 p.m. / 7:00-11:00 p.m.
info@ristorantetullia.it
www.ristorantetullia.it
https://ristorantetullia.it/menu/
Facebook: Tullia Restaurant
Instagram: Tulliaristorante
BASSA Pizza Romana Popolare is born
Opens in the Eur Torrino neighborhood LOW. – Popular Roman Pizza – a pizzeria that focuses on the most authentic Roman tradition-thin, crispy, pulled with a rolling pin-reinterpreting it through evolved technical research on doughs and a contemporary urban pop vision. Project starts from a simple and precise idea: to recover the popular identity of Roman pizza and its historical fritti, but working with greater technical awareness on doughs, fermentation and cooking research. The result is a pizza that is true to its nature – low, direct, straightforward – but taken to a more emancipated level of precision and crispiness that puts balance and digestibility at the center.
The name thus becomes a style statement and a small gastronomic manifesto. No superstructure, no special effects, just craft, balance and Roman taste. A direct, immediate, popular but at the same time contemporary naming. Behind the project are Andrea Previtera and Stefano Rinaldi, both born in 1993. Their entrepreneurial journey began in 2018 with Lievito Pizzerie, a reality that now has 4 locations in the Roman territory. Behind the naming, visual and narrative identity of the project is Francesca Riganati, a professional specialized in brand identity, creative direction and strategic communication design in the hospitality sector.
LOW Popular Roman PizzaLargo Santa Maria Stella dell’Evangelizzazione, 3RomeTel. +39 376 2974814
IG: bassapizzapopular
Hours: Monday-Sunday 7 p.m. – 11 p.m.
Rome, Angelo Pezzella reopens his pizzeria
Starting April 1, new spaces and new menu for Angelo Pezzella’s pizzeria, which reopens on Via Appia Nuova in Rome. After a pause dedicated to the renovation of the premises and the definition of a new gastronomic project, Angelo Pezzella is in fact ready to turn on the ovens again and surprise customers with a completely renovated space and
new culinary proposals.
Hiatus of the past few months was an opportunity to rethink the venue and shape a new experience for the public. The real novelty concerns the menu. The gastronomic offerings will change, with a renewed menu full of surprises that will flank the great classics with new pizzas, new doughs, creative combinations and seasonal offerings, as well as the indispensable fried foods and dishes inspired by the Neapolitan tradition. Pizzeria will be open Monday through Friday for dinner only. Saturday and Sunday for lunch and dinner.
Angelo Pezzella PizzeriaVia Appia Nuova, 1095 00178 RomaTel. +39 06 7188560info@angelopezzella.it
https://www.facebook.com/angelopezzellapizza
https://www.angelopezzella.it
Facebook: Angelo Pezzella Pizzaiuolo Artist
Instagram: Angelo Pezzella Pizza
Milan, in the heart of Brera is born Osteria Formentini
In the heart of Brera, in Milan, comes Osteria Formentini, the new Borgia Group restaurant that interprets the most authentic soul of the Italian osteria in a contemporary key. Not a “trendy” restaurant, but a place to live. A place rooted in the neighborhood, aimed at those who live Brera every day and at those who discover it while strolling, eager for an authentic experience: curated cuisine, relaxed times, conviviality around the same table. A tribute to an essential Italy of taste, free from artifice and formalism, with the signature of chef Federico Della Vecchia.
Borgia Group ‘s idea is that of informal dining but with the use of the highest quality products in the kitchen, in central city locations and with a relaxing décor that puts customers at ease. A format that the Borgia have adopted since their first Bioesserì, opened in Milan in 2012, then replicated in various variations in their other locations.
Osteria Formentini
Via Marco Formentini, 2
20121 Milan
Tel. +39 02 3824 8853
info@osteriaformentini.it
www.osteriaformentini.it
Facebook: Osteria Formentini
Instagram: Osteria Formentini
