Traditional flavours and creativity on the table at “La Terrasse Cuisine & Lounge”

Prime ingredients, love for Italian and French traditions and endless innovation are the characteristics of the cuisine proposal by the elegant Roman hotel Sofitel Rome Villa Borghese, that has chosen the expertise of the Chef Giuseppe D’Alessio to run the kitchen of its restaurant, La Terrasse Cuisine & Lounge.
The breathtaking panoramic restaurant, located on the seventh floor of the hotel with an outstanding view of Rome and its treasures, is now under the direction of the extremely talented Giuseppe D’Alessio, young Chef from Salerno, born in 1974, who began his professional career in the late ‘90s.
After acquiring experience in Italy, D’Alessio refined his culinary art in Europe, working in restaurants of luxury hotels in England, France and Germany. Two of these, Orrery in London and Jacques Maximin in Vence in France, have Michelin stars.
In 2004 D’Alessio returned to Rome for a prestigious job at the famed restaurant La Terrazza dell’Eden, alongside the Executive Chef.
“Chef D’Alessio’s talent and passion for his job are the main reasons for our choice”, declares Marie-Bérengère Chapoton, General Manager at Sofitel Rome Villa Borghese. “His great expertise, creative talent and ability to renew traditional dishes are characteristics which go hand in hand with Sofitel Rome Villa Borghese’s motto of proposing the best possible service to our guests.”
Giuseppe D’Alessio’s cuisine is inspired by great traditional Italian dishes: his southern origins come forth in each of his plates, with emphasis on choice of genuine ingredients and their creative processing, which respectfully honors our culinary memories.
These essential dishes are skillfully studied so as to enable the diner to become accustomed to the taste of genuine Italian cooking. Chef D’Alessio undertakes this very seriously: “ Sofitel Rome Villa Borghese’s international clients must be able to recognize the true personality of our dishes upon first bite”, says D’Alessio, “the selected prime ingredients, chosen carefully from trusty producers, are 100% Italian, traceable and local. Everything we need, be it dairy products, fruit, vegetables, meat, fish or pasta, is available in our country, one of the richest in the world for gourmet goods.”
Among the dishes prepared by the new Chef are a classic “burrata” mozzarella alongside an exotic vegetable tempura and tomato petals, or traditional Genoa style pesto with pachino tomatoes and delicate fresh fish.
Another good reason to try out the delicious gourmet proposals of the refined Roman hotel.

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