Quisimangia

La X Edizione di Culinaria porta in scena alcuni dei progetti di ristorazione più innovativi della Capitale per offrire al proprio pubblico l’opportunità di assaggiare i piatti di Chef che hanno fatto della creatività il proprio cavallo di battaglia.

Nello spazio Quisimangia 6 protagonisti dell’alta cucina italiana regaleranno al pubblico un’esperienza culinaria indimenticabile. Di seguito l’elenco dei ristoranti di cui potrete assaggiare le prelibatezze durante Culinaria.

The cost of meals will be expressed in tokens that can be purchased in 4 speakers in the room.
1 token equals 1 euro (Tokens are non-refundable).



Fernanda Osteria

Appointment in Quisimangia space DOMENICA 21 FEBRUARY

“Sogni e passioni che generano un’evoluzione naturale: Fernanda è la sintesi di un percorso denso di amore, sacrificio e ambizioni, che da piccola Osteria “gourmet” nei pressi di Porta Portese ha saputo investire sul proprio valore, sbocciando nella forma attuale, in una location elegante ed accogliente sempre più in linea con l’essenza culinaria delle persone che le hanno dato vita. Una storia in continuo divenire, che ripercorre l’animo professionale dei due soci/amici che hanno accompagnato Fernanda sin dalla nascita: lo Chef Davide Del Duca e L’Oste/Sommelier Andrea Marini. Dopo un lungo periodo di soddisfazioni conquistante passo passo, lavorando in uno spazio ristretto, che in parte soffocava le potenzialità della cucina, ora la nuova Fernanda si sviluppa in un locale più armonico dove Sala&Cucina viaggiano assecondando il talento innato dello chef Del Duca. Il format presenta una tipologia di ristorazione contemporanea e informale simil-bistrot, senza scendere a compromessi con la qualità. Una cucina nettamente creativa, supportata da un servizio ritmato e professionale, che si regge sulle figure portanti di Manuela Menegoni e Andrea Marini: da sempre attivissimi nel coccolare gli ospiti e generare una perfetta sinergia tra ospitalità e selezione enologica ricercata. Il nuovo locale, grazie ad una brigata solida ed affiata portata avanti dal giovane Sous Chef Luca Carucci, mette in scena piatti sostanziosi legati alla tradizione, ma rilanciati da un bagaglio tecnico moderno e contaminato: millimetrico in ogni assemblaggio di ingredienti. Preparazioni come il Cappelletto alla birra, foie gras, parmigiano e funghi; lo spaghettone alle melanzane bruciate, scampi e pistacchi o il folgorante dessert alla birra, spuma di aglio nero e tuberi, hanno segnato una svolta evidente nell’approccio culinario di Del Duca, che ha riscosso sempre più consensi e riconoscimenti dalle più autorevoli guide di settore: traghettando Fernanda verso nuove rotte votate ad un’ulteriore crescita e traguardi professionali”

(Lorenzo Sandano)


Menu Fernanda Osteria

The "Saltimbocca"
Gnocchi infused beetroot and "undergrowth"
stockfish, watercress and creamy of his liver



Solo Crudo

Appointment in Quisimangia space SABATO 20 FEBRUARY

The first raw street food restaurant in Rome, an oasis in the heart of the city, that offers a colourful and healthy vegan and, raw, cuisine, for all those who desire tasty, nutritious, gluten free food and without any animal by-products, all prepared and served with love.
The passion shown by Solo Crudo for raw food can change the awareness not only towards one's own personal lifestyle, but also towards the entire eco-system. With every purchase and taste, we take a step nearer to our own well-being and of the environment surrounding us!
At the end of the day, instead of throwing out leftovers, it would be preferable to give them to those in need: only Solo Crudo has a partnership with charity organisations who try to distribute the most amount of food to those who require it.


Only Menu Raw

Tartare with Avocado and mushrooms finger lime and pepper Sichuan
DYCON of oriental noodles with avocado salsa, ginger, lime, miso e Tamari
Spaghetti zucchini with cheese and pepper
custard with ganache raw cocoa
Sushi Raw Vegan (just for the dough 18 to 20)



Doozo

Appointment in Quisimangia space DOMENICA 21 FEBRUARY

At Doozo you will find an authentic and traditional Japanese cuisine. Chef Endō Kazuhiko, is the soul of the restaurant and he came to Italy for Doozo’s opening after many years, gaining experience in Tokyo.
Endō introduces Japanes classic dishes, well renowned all over, the world: His main aspiration however is to bring to Italy all the variety of his country’s culinary art. and’ this drives him to a constant research. As well as sushi, sashimi and tempura, there is a whole world of flavours and recipes that are more or less unknown and that deserve to be found. Doozo will present these at Culinaria.


Doozo menu

お茶漬け
O-chazuke

The o-chazuke is an ancient recipe, dating back to the Heian period (794-1185). It literally means immerged zuke in tea cha. In its most simplest form, it is composed of white rice which is then infused with green tea or Japanese vegetable broth, but in the course of its history it has been enriched by numerous variations and ingredients.

The o-chazuke It is a traditional dish particularly loved by the Japanese people and at the same time is a recipe for its speed, the dynamism and the ability to accommodate variations in the preparation and ingredients is intended to be part of the future of the country's food ... and more.

O-chazuke with ume and leaves of shiso
O-chazuke with salmon and marinated salmon roe
O-chazuke with mushrooms shiitake di Ōita
O-chazuke with marinated bream with sesame
Dorayaki (soft sponge stuffed Japanese spain azuki jam from our own production)

You will be able to choose between vegetarian Japanese broth or the green tea infusion.
All dishes are accompanied by tsukemono (vegetables in brine) craft we produce and served with topping choice.

Topping: wasabi, nori seaweed, fresh ginger, miso, chives, toasted sesame, katsuobushi, etc..




Ristorantino Food Confidential

Appointment in Quisimangia space SABATO 20 FEBRUARY

FOOD CONFIDENTIAL’s eatery reflects the mission of the company’s founder, Nerina Di Nunzio. the food is considered as nourishment for the body and soul, with a broad, well-rounded view that comprises history, traditions, modernity, and passion. In a word: culture. You will indeed find these values, there, in the manifesto of Food Confidential.
Furthermore, the eatery boasts the creations of one of Rome’s most celebrated chefs, Arcangelo Dandini, a keen scholar of gastronomic history and literature, who tell the story - absolutely dedicated to the culinary art – of four generations of his family 4 with his books and creations. The menus from his restaurant L’Arcangelo near to Piazza Cavour are inspired by the recipes of ancient Rome, with his own uniquely styled interpretation, consistently and traditionally letting taste take the lead above all. Arcangelo recently opened a new establishment, that is unusual even by its name: Supplizio (which literary means “torture” but here is a play on the word “supplì”, a traditional roman street food), on via dei Banchi Vecchi. Where street food reveals the true identity of Italy’s capital city. First and foremost, the Supplì (fried rice and mozzarella balls), but not forgetting the baccalà croccante (crispy salt cod fritters) and much more.
The ingredients used by Food Confidential during the Culinaria 2016 culinary exposition 2016 will all be sourced from the Lazio region and from Rome and its surroundings. “Buon Appetito”.


Menu Ristorantino Food Confidential

warm salad of boiled chicken, sauteed radishes vanilla and chili “maritozzo Lenten”
Puntarelle veal nerves and hazelnuts “mio Garum” and pizza “scrocchiarella”
Sandwich with Porchetta of Ariccia
Eggs for tripe alla Romana



Pasticceria Bompiani

Appointment in Quisimangia space SABATO 20 FEBRUARY

Semplicity, food made with love and a choice of exquisite quality ingredients: these are the main components of Pasticceria Bompiani. The patisserie, as well as the kitchen and ice-cream parlour, provides a harmonious pursuit of pleasure, enveloping all five senses. Their offer ranges from many different types of natural rising croissants, selections of cakes, including mimosa, millefeuille, profiteroles and mont blanc, to more elaborate creations which, stimulate both sight and palate, by means of their form and quality ingredients.


Bompiani Pastry Menu

Action Painting: Three chocolate pie
Eclair Caramel Piran Sale
Chocolate pie, Pear and cinnamon
Glass with Tiramisu



Uovo à Pois

Appointment in Quisimangia space DOMENICA 21 FEBRUARY

Uovo à Pois (The Polka Dot Egg) was conceived as a dare: to create a new line of gourmet pastry-making, made from natural, wholemeal ingredients, without dairy products, or hydrogenated fats.
By mixing tradition and creativity, we can enhance our knowledge of natural alternatives to sugar and can offer vegan options. Our only exceptions to wholemeal are: icing sugar for cake designing and food colouring for the fondant decorations.
Uovo à Pois is a dynamic environment, where experiments take place, a shop for a wide range of design kitchen tools, gift ideas, cloths, concepts for ceremonies and events, pastry-making courses and monumental cakes.
An original and innovative way to complete the wedding look is with our packages for couples: from monumental cake, stylish invitations, place cards, printed menus, origami or carved boxes, to other funny and unexpected ideas. The definitive wedding look..


Menu Egg à Pois

SEARCH anagram of Sacher
'NSALATA Sicilian inspiration
APARTMENT almost strudel
Crumble cookies al cacao
Biscuits Stevia with chickpeas and dates