ADRIANO BALDASSARRE
Personal experience, suggestions and memories are the founding principles of Adriano's cooking, a romantic cook who collects emotions to re-establish them in the tranquility of his kitchen.
If on the one hand we have the emotional matrix that moves the steps from instinct and from the creative process,
on the other hand, however, it should not be forgotten that it rests solid bases on the techniques of classical cooking.
A kitchen that does not want to amaze or put in awe, but rather to comfort and generate well-being.
IT IS ALL A QUESTION OF PERSONAL EXPERIENCES AND OWN ORIGINS
But the pursuit of taste also focuses on the other fundamental element that is the love for the Romance, which Adriano translates
In-progression from its more traditional matrix through an interpretative process that filters it to make it more current and personal.
- the tordomatto today starts from the Roman microcosm, with centuries-old customs still vivid, and gradually the look expands both in space and time, as you advance with the menu, in a continuous contamination between the memory, the flavors exoteric
Roman by birth but of Abruzzo origins, forty years old
Adriano Baldassarre is best known for his wonderful career sprinkled with prestigious collaborations - with Locatelli in London, with Antonello Colonna in Labico,
but also soloist experiences at the head of Zagarolo's Tordo Matto - where he won the Michelin star in 2007, and as a resident chef at the Cafè Les Paillotes in Pescara, by Heinz Beck.
The two years spent in India as executive of the Vetro restaurant inside the Oberoi Hotel in Mumbai, are crucial to install a new creative lymph so that, when he returned to Italy, in April 2016 he opened his own tordomatto in the center of Rome for which the Michelin 2018 guide gives him the first star, confirming an ideal continuity with the past, so
everything has changed but everything remains the same.
