The Restaurant

In mythology, ambrosia is the food or drink of the gods.

This is precisely what inspired me to name my restaurant.

I would like my customers to feel a little special, almost like gods, when they eat the dishes I have cooked and created, in a restaurant with a unique atmosphere, accompanied by the sound of water flowing behind them and ending up in the Etruscan pool.

To achieve this ambitious goal, attention and care must be paid to every detail, not only in the kitchen, striving to honor our tradition while at the same time knowing how to be innovative.

These principles of tradition and innovation have been the foundation for the construction of my restaurant since the renovation of an old building with its own history and remarkable centuries-old features, which would later become the Ambrosia restaurant.

We have brought to light elements hidden by time (the arches, the internal well, and the splendid rock wall with a natural rainwater stream), but at the same time we have used the best materials and the most modern components to ensure a high aesthetic quality for the environment.

The combination of tradition and innovation also guided the choice of the menu. It is divided into two parts: one with typical dishes linked to the area where I was born and raised, and one with dishes created using all the ingredients that a chef must always have at their disposal: imagination, taste, innovation, and provocation.

I believe that it is the duty of every chef to know how to prepare dishes that are part of the context in which they were born and raised, so that they can pass on the culinary traditions handed down to us, but at the same time to experiment with new developments based on these foundations.

“A classic dish with a little touch of imagination becomes a unique dish that you can only find in THAT restaurant, cooked in THAT way according to the imagination of THAT chef.”