Idylio in Rome, Italy: The New Gastronomic Journey of Francesco Apreda

Posted by Rowena Dumlao Rowena Dumlao - Giardina 1/19/2020

Idylio in Rome, Italy: The New Gastronomic Journey of Francesco Apreda

When Francesco Apreda broke the news about leaving Imago, his home for more than a decade and a well-known Michelin-starred restaurant on the top floor of the iconic five-star Hotel Hassler in Rome, it caused quite a stir in the Italian culinary world. After mounted anticipation on his next step, he announced his new project soon after: joining the Tridente Collection Group of entrepreneurs Emidio and Fabrizio Pacini at their new five-star luxury hotel, the Pantheon Iconic Rome Hotel along Via di Santa Chiara. Carrying the role of Chef Ambassador of the group, Apreda was entrusted the hotel's restaurants on the ground floor, Idylio, and on the rooftop terrace, Divinity Restaurant. With one of the most acclaimed chefs on board, the Tridente provides a primary culinary identity and a full-scale distinction in hospitality. In just a matter of seven months from its opening, Idylio was awarded its first Michelin Star and a string of accolades from Italian restaurant guides.

Photo from the website of Idylio

While Divinity Restaurant has easier lunch and dinner menus with international influence, Idylio represents the cuisine which he had been best known for: foremost Italian, with Roman and Neapolitan influences and signature touches of his previous fundamental culinary experiences in India and Japan.

Idylio is the new restaurant wherein Francesco Apreda directs a full kitchen brigade of chefs alongside his second in command Head Chef Francesco Focaccia, Sous Chef Luca Caporilli and Pastry Chef Edvige Simoncelli. Formerly from Michelin-starred Metamorfosi, Alessandro d'Andrea oversees the 25-seater dining room including the 600-label international and Italian wine collection.

Stylishly aligned with the principal design of the hotel, Idylio radiates in a backdrop of shiny black with an opulent cascade of crystal chandelier, polished black marble flooring, black lacquered tables, brass accents and oriental-style floral vine prints in the wall tapestries. Idylio displays modern Italian resplendence in contrast with the ancient Roman setting outside its doors.

The menu holds a cornucopia of flavors and aromas presented in à la carte proposals and 3 Tasting Menus. Inside The Pantheon (€120) is a 6-course dinner which represents the Eternal City through the eyes of Francesco Apreda, an ode to modern Rome which takes its inspiration from its gastronomic traditions. Iconic Signature (€140) is a 7-course dinner that takes you to a journey through the culinary history of Apreda with his great classics and valued gourmet dishes from all over the world. Seasons at the Pantheon (€160) is an 8-course dinner that follows the rhythm of nature through the changing of seasons. Ingredients are fresh, always with high quality. The proposals in these Tasting Menus can be ordered singularly which are priced between €25 to €39. The Dessert Menu (€20 to €24) is a delectable selection of concluding sweet dishes created by Pastry Chef Edvige Simoncelli.

A visit to Idylio with its Iconic Signature Tasting Menu in autumn 2019 and Christmas Eve 2019 Menu attested to Apreda's stellar dishes harmonized with the impeccable service in dining area. All the dishes have their own distinctive characteristics, most with reminiscent traces of spices, aromas and flavors that clearly defines Apreda's style which bring forth emotions and great satisfaction to the palate. Worth mentioning are the Foie Gras, Dried Fruits and Spices which was a magnificent journey of discovering four diverse consistencies of foie gras, replicating desserts with the duck liver: Hazelnut Bigne, Mini Cannolo with Marsala, Terrine with Caramelized Muscovado Sugar and Panna Cotta with Seeds and Orange Compote. The Capellini Aglio, Olio e Peperoncino (Garlic, Oil & Chili) with Smoked Eel is a very tasty dish of angel hair pasta cooked in sea bass and eel broth served with parsnip cream and mixed sauce of garlic, chili and oil then topped with tomato confit and smoked eel. A Christmas dish worth remembering is the exceptionally Wild Salmon, Artichokes and Mustard Grains wherein the salmon is enveloped with the citrus flavor of yuzu and artichokes baked in a salt crust.