Maddai Tonini invite you to taste this menu to his home
ROMAN MENU with fried cutlets
Appetizer: Bolle di Balla sparkling wine First course: Risotto Fortunato with seasonal vegetables. Second course: Cutlets fried in Mapei extra vergine olive oil with creamed potatoes and peel of homegrown lemon. Dessert: Cream of ricotta with Fortunato jelly. White wine and pecorino cheese from the Mapei vineyard and farm
Villa Faà is a well-lit penthouse just a stone’s throw from Saint Peter’s basilica, the historic center of Rome, and the “Triangle of Architecture”, the city’s new chic neighborhood. Besides its spacious salon and American-style open range kitchen, complete with wooden counters, the apartment’s highlight is its outdoor terrace, where you can eat, sunbathe and all the while enjoy a private view of the dome of Saint Peter’s. Some of the raw materials that I love to cook with come from the terrace’s own vegetable plot, while others come from our countryside farm, which has been in the family for three generations and specializes in wine and olive oil.