ZIA RESTAURANT, THE GASTRONOMIC REVOLUTION

George Blanc to Vonnas, Gordon Ramsay’s three stars in London and above all four years by Anthony Genovese at Pagliaccio. Antonio Ziantoni, 32, after learning the basics of cooking, decides to open his restaurant in the heart of Trastevere. Zia Restaurant opens its doors by inaugurating the Roman gastronomic revolution in 2018.

Here, the dishes are decisive and composed of simple raw materials capable of transferring each one’s unmistakable flavors. The cuisine starts from the territory but does not stop at stereotypes, reinterpreting ingredients with modern techniques put at the service of taste. From lamb sweetbreads and Cardoncello mushroom grilled with pecorino cheese fondue, up to panzerotti stuffed with cockerel, with roasted tomato and caper and olive powder. Selected raw materials, seasonality at the service of great talent, and the desire to put something on the plate that is not academic but personal. Of Zia, every dish, every ingredient, including the perfect temperature of the wines to be tasted by the glass, it is an unprecedented experience.

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Christian Marasca is the one who signs Zia’s desserts, who has also passed through Montersino, Biasetto, Gruè. Among the proposals, we have strawberry and green cardamom, the playful bar of chocolate, and more daring proposals, such as almond parfait, peach sorbet, rosemary, and kombucha extraction or salted caramel cream, Madagascar pepper ice cream and goat curd.

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Zia Restaurant is an elegantly informal environment, designed by architect Anton Cristell and out of the ordinary of the neighborhood that hosts it. No tablecloths on the table, it has a fairly “Nordic” style in the furnishings: minimal, no-frills, well-finished.