Coro

Dishes mentioned

• Ostia gastronomica
• Benvenuto del nostro chef (Winter Initiation)
• Gambero rosso crudo

  This is one of their signature dishes. The red prawn is raw, with an emulsion of honey, oil, and lemon underneath — basically a mayonnaise without eggs. The work is all in keeping it creamy, since it would separate without the proteins. On top, capers and shallots complete the flavor. I'm really curious to try it. The combination of sweet honey and bitter olive oil is something I've never encountered before. The raw prawn is meaty and the caper adds a slight saltiness. The masticatory experience gives a light crunch under the teeth, releasing a slight bitterness that pairs with the caper's savoriness. But the thing that surprised me most is the honey and oil emulsion with lemon — the honey dominates. I absolutely recommend trying this dish if you come here.

• Pane e burro
• Foglia di cavolo nero alla brace

Dishes mentioned

• Ostia Gastronomica

  This is a gastronomic host — a thin, crispy wafer made with smoked corn powder. You break it and eat it. The idea of serving a host in a deconsecrated church is genius. It's very tasty, delicate, well-seasoned. I would have put different music, but the flavor is great.

• Pallina di Parmigiano Reggiano 40 Mesi con Frutta Candita in Osmosi di Senape

  A ball of 40-month-aged Parmigiano Reggiano with candied fruit in mustard osmosis. The two flavors should be eaten together. It's very tasty, the temperature is perfect. It reminds me of a sauce we had before, like a babaganoush but in a cool version.

• Samosa con Zatar e Sommaco

  A samosa with zatar and sumac on top, inside there are oven-baked potatoes. Very tasty, very appetizing. The temperature is perfect. It's a difficult thing to make well.

• Melanzana 2.0

  Eggplant 2.0 — inside there's a caponata, outside a crunchy wafer baked in the oven. It's good, very tasty. The temperature is right. It reminds me of a sauce we had before, like a babaganoush but in a cool version.

• Rapetta Marinata in Agrodolce

  A small turnip marinated in sweet and sour. The marinade is extracted and gelled, so you can scrape it. I liked the sweet-sour contrast of the gelification. Honest. We've been using more vinegar lately.

Dishes mentioned

• Tartelletta con Burro Nocciola e Gambero Crudo

  This tartlet has a hazelnut butter and raw prawn inside, with a buckwheat crisp on top. The texture is delicate, not crunchy, but the cream carries everything. It feels like a vitel tonné sauce base — you could put anything on it.

• Socca Rivisitata con Salsa al Pepe Nero e Germogli di Piselli

  This is a revisited socca, flavored with black pepper sauce and raw pea shoots. It looks simple but has so much complexity in the mouth.

• Cozza su Cozza

  This is mussel on mussel — steamed mussel with a mussel foam, then smoked, with a friggitelli pepper inside. The work with the friggitello is very interesting. It's not just a mussel, and then the spiciness comes through at the end. Excellent.

• Tartelletta di Erbe Primaverili

  This tartlet has spring vegetables — peas cooked at low temperature with an extraction of their own oils. The vegetable is confirmed on vegetable. Very fresh, like a garden.

• Asparago Bianco con Tartare di Asparago, Tuorlo d'Uovo, Polline e Salsa Verde

  The white asparagus is first cooked in its own extract — all the fibers are extracted, reduced, and the asparagus is cooked inside. In the center there's an asparagus tartare made with the raw tail. The sauces: the white of the egg, the yolk cooked and mounted with vinegar, the yellow is pollen, and the green sauce is a bay leaf extract. The bay leaf extract is amazing on its own. The sauces marry perfectly together. Alone, I found too much onion in the tartare, but combined it's incredible.