The chef Giulio Terrinoni cooks in the Per Me restaurant a sum of his professional and personal experiences. From Rome, a close concept of gastronomy.
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In the heart of Rome, between Via Giulia and Via Dei Banchi Vecchi, stands the Per Me restaurant, a house that reflects the life and philosophy of Giulio Terrinoni, an expert chef in finding high-quality raw materials to transform it in experiences and memories steeped in the Italian tradition. His attitude towards cooking is to contemplate and protect the daily eating habits in Italian culture for decades.
The space, highly studied and clear design, appears sober, dark, and simple, but that sobriety is necessary since it is the expression of elegance and purity. Furniture is the essential expression of interior design. Clear and functional ideas so as not to distract from the most important thing: the menu.
Per Me by Giulio TerrinoniPer Me’s offer is dynamic and European. Dishes of fish and meat, seasonal vegetables, and delicacies that can be tested both indoors and outdoors, on the terrace on the cobblestone floor. In this space, the vegetation refreshes the gaze and gives the experience a natural twist.
The adventure through the gastronomic proposal begins with starters such as the striped bream carpaccio a la cacciatora accompanied by mushrooms and capers, the successful combination of red mullet and steamed oysters with ceviche sauce and bitter herbs or cuttlefish noodles with pomegranate, dried figs, and mustard. This dish sums up the ability to mix flavors that Terrinoni’s cuisine has.
Per Me by Giulio Terrinoni
Among the main dishes, an ode to the sea with roasted turbot with potatoes, pepper mussel sauce, and the final touch of caviar or the comforting soup made with rockfish, mollusks, shellfish, and crustaceans. Although much of this section of the menu is made up of magnificent examples of the transformation of the marine product, there is also room for meats. With the pigeon dish in five different services, the kitchen team is crowned as an expert in treating such soft and delicate meat.
As it cannot be otherwise, given the location of the establishment, pasta in all its formats and variants is the protagonist of the offer. The cappellacci, a type of stuffed fresh pasta, enclose the unique taste of guinea fowl meat, plus the buttery aroma Celanese, a serving of assorted vegetables, and taste smoked cheese artisan sheep. You can also find ravioli stuffed with broccoli with anchovies, black truffle, and colatura sauce, an Italian specialty made from the juice of anchovies.
In the middle of Trastevere, Rome, is the project of Cristina Bowerman, the only chef with a Michelin star in the city. At Glass Hostaria, curious and innovative gastronomy is served.
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Cristina Bowerman was born in Cerignola, a small town in the Puglia region of Italy. When he finished college, he moved to San Francisco to continue his law studies but found himself in the kitchen. When he was working in Austin, in contact with gastronomy, he decided to take a radical turn and study cooking professionally. After training in haute cuisine restaurants, he decided to risk his project and move to Rome.
Glass HostariaGlass is a contemporary and innovative space where intermingled Cristina’s experiences, travels, and culinary studies. His cuisine is a crossroads of cultures, a dialogue between sociological traditions and customs. In 2010 he earned his first Michelin star, a recognition that proved his worth. The cook likes to explain that her philosophy is a “contaminated kitchen”, a heterodox culinary art, and lets other currents influence it to create unusual concepts.
The atmosphere of the establishment, despite being a restaurant with one of the brilliance awarded by Michelin, is informal and warm. The lounge staff makes that cozy feeling is maintained throughout lunch and dinner. The ideology of Glass appears to offer unique and enveloping experiences that will last forever in the diner’s memory.
The most special pasta dishes are the potato gnocchi with sea urchin, black garlic, lemon, and truffle; the 60-month-old Parmesan stuffed ravioli with Isigny butter and truffle linguine with miso butter, eel, apple, and horseradish. The delicacy of white fish with orange sauce, flakes of dry bonito and radishes seduces; the lamb with pumpkin, carrot puree, sumac, fennel, and Stilton cheese among the second courses or the fillet of beef with chocolate, mushrooms, and aged foie gras.
In addition to ordering à la carte, you can opt for some of the different tasting menus. The vegetarian is striking because of how complete and imaginative he is. Here we find cauliflower with white chocolate, seaweed, and goose egg, Daikon radish ravioli with goat cheese, almond milk, and raspberries, or a semi-sweet dessert with Mascarpone cheese, lentils, tamarind, and lime. Another of the available menus is the so-called Traditional … but not so much. This begins with a beefsteak tartare, foie gras, Grana Padano mayonnaise, salad, honey, toast crumble, and a foie gras schnitzel with coffee, cardamom, red onion, marshmallows, and hazelnut brioche. Finally, the curious classicism of the dessert of condensed milk with espresso coffee jelly and Bailey’s ice cream.