director of food at the property. “Mine is a ‘free’ cuisine that wants to tell about an unconventional Rome. I offer a varied menu, blending Italian classics with inspiration from the Middle East, Asia, and the Southern Mediterranean.” ‘Caput mundi’ is a Latin phrase used to describe
a city as the capital of the world. For Pierangelini, this befits Rome, which, as he sees it, is a crossroads of cultures and influences without boundaries, but highly respectful of Italian traditions. “For this reason, my cuisine, although creative and innovative, is based on simplicity,” he says. “I love to say: ‘it is not what you cook but how the food is prepared, which is important.’ Mosaico’s menu may be unusual for a Roman restaurant, but it will delight guests by simply presenting the best from the garden, the stone oven, the sea and the farm.”
Constant dialogue from day one Tere are several other catering outlets spread across the eight floors of Hotel de La Ville. Da Sistina is an all-day bistro restaurant modeled on a Roman trattoria, the Julep Herbal and Vermouth Bar serves inventive drinks based on the 13th century spice routes and the glamorous rooftop terrace Cielo serves light meals and cocktails with sweeping views of the Eternal City. As Grandimpianti had collaborated with both
the Rocco Forte team and Chef Pierangelini on previous occasions, the company was invited to pitch for the project at the tendering stage. Tey won the task of supplying high-quality, high- performance kitchen equipment for the entire property, to a strict brief provided by Pierangelini and a consultant, Andrea Viacava. From design to installation, the project took two
years to complete, largely because the building is a historic structure, protected by planning laws. Te complexity of the project meant constant dialogue was essential from the very first construction phases, which lasted about a year, between Grandimpianti’s technical department, the chef and Viacava. A Grandimpianti technician was on site at all times during the development of the project. “It was the only way to achieve the high-quality
objectives that distinguishes all the structures of the Rocco Forte chain,” says Alessandro D’Andrade, sales director at Grandimpianti. “Te main goal was to create kitchens and cafeterias that exactly met customer expectations, in terms of quality, performance, design and technology.”
A rewarding result All parties involved were particularly proud of how Mosaico turned out. Guests can dine al fresco in
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