Satricum: Agro Pontino’s Flavors Shine Through the Creativity of Chef Max Cotilli

Posted by Rowena Dumlao Rowena Dumlao - Giardina 12/20/2024

Satricum: Agro Pontino’s Flavors Shine Through the Creativity of Chef Max Cotilli

Just 50 kilometers south of Rome, along a quiet country road in the Agro Pontino, Satricum surprises with its unassuming exterior, leading to an extraordinary dining experience. Inside, impeccable service and outstanding cuisine pay tribute to the history and culture of Borgo Le Ferriere. Once a vital hub of commerce and cultural exchange for the Latins, Volsci, and Romans, Borgo Le Ferriere connected the Sea, Lepini Mountains, and Rome. Nearby cultural landmarks, including the archaeological site of Satrico, position Satricum as a gateway to both gastronomic and historical discovery. The Acropolis, with its temple of Mater Matuta, goddess of dawn, symbolized renewal, a legacy that continues to inspire the restaurant’s philosophy. Chef Max Cotilli and sommelier Sonia Tomaselli have transformed Satricum into a culinary destination that honors the territory’s rich heritage.

Satricum is more than a restaurant; it’s a tribute to the Agro Pontino’s untapped potential. By blending history, culture, and innovative cuisine, it has become a fine dining destination that celebrates the flavors of the region with creativity and dedication. Chef Max and Sonia consistently raise the bar, proving that the unique character of this land can captivate and inspire even the most discerning palates. For locals and visitors alike, Satricum offers a journey where every dish tells a story of passion, tradition, and the enduring beauty of the Agro Pontino.

Max Cotilli and Sonia Tomaselli (photo by Lido Vannucchi)

Housed in a beautifully restored 1960s villa surrounded by an oriental-style garden, Satricum creates an elegant yet playful and serene atmosphere. Minimalist interiors, crafted with natural materials like slate, iron, and wood, reflect a deep connection to the territory while embracing a modern design inspired by the Odyssey.

Chef Max Cotilli

Born in Rome in 1974 and raised in Nettuno, Max Cotilli’s path to becoming a chef started with a Diploma di Maturita’ di Tecnico delle Attivita’ Alberghiere in Rome and an early passion for food. His curiosity and drive quickly took him abroad, where he trained under some of the most renowned names in international cuisine, including Philip Howard (The Square), Alberico Penati (Harris Bar), Kamel Benhamar (L’Oranger), Giorgio Locatelli, Michel Roux, and Gualtiero Marchesi.

Max worked his way up through the culinary world, taking on roles like Chef de Cuisine in London, Executive Sous-Chef for Kempinski in India, and Executive Chef for Sofitel in Rome. Each experience shaped his approach, blending precision, creativity, and a deep respect for ingredients. In 2010, he returned to his roots to launch Satricvm in the Agro Pontino, a project close to his heart that celebrates the region’s rich biodiversity and culture.

His talent hasn’t gone unnoticed. In 2006, Max was awarded the Alma Viva Award for Young Talents by Gualtiero Marchesi, who recognized him as one of the top 10 young Italian chefs worldwide for his dish BRUS’KET’TA, a creative take on traditional bruschetta. Now at Satricvm, Max brings all his global experience to the table, crafting dishes that connect artistry, tradition, and a deep love for the land.

Mattia Cotilli: Second Generation Chef

Over the summer, Mattia Cotilli immersed himself in the kitchen, gaining hands-on experience and working alongside hotel school students to learn the fundamentals of becoming a chef. With determination and the understanding that passion will one day reward the hard work and sacrifices, he embraced the challenges. Guiding him every step of the way was a very special mentor, not just in the kitchen, but in life: his dad, Max.

At the Dining Room with Sonia Tomaselli

Sonia Tomaselli, life partner of Chef Max Cotilli and mother of Mattia, brings warmth and expertise to Satricvm. Born in Tomaselli, a picturesque village in Valsugana, Trentino, she grew up immersed in the culinary traditions of her family, split between Trentino and Piedmont, where her relatives ran a cascina and trattoria. With a rebellious spirit and a thirst for independence, Sonia left home after high school to forge her own path.

While studying English in London, she met Max and spent 10 years there, working in renowned restaurants such as Alloro, Olivo, Teca, Zafferano, and the two-Michelin-starred Pied-à-Terre. What began as a way to support her studies grew into a deep passion for hospitality and wine. Sonia pursued AIS courses to become a professional sommelier, cementing her expertise.

In 2006, while Max and their son Mattia moved to India, Sonia worked as a consultant, contributing to the establishment of the WSET Wine and Spirits Education Trust school in London and Bombay. By 2010, she reunited with Max in Italy to launch Satricvm, where she masterfully blends her sommelier expertise with a passion for hospitality. Sonia curates an exceptional wine menu, pairing her thoughtful selections with Max’s dishes to create a dining experience that transcends expectations and elevates gastronomy into an art form.

The Menu

Satricvm’s menu reflects the rich biodiversity of the Agro Pontino, weaving the region’s story into every dish. Inspired by the Odyssey, the offerings are crafted from carefully sourced, seasonal ingredients, including fresh fish, meats, and produce from local farms. Each plate represents a harmonious dialogue with nature, embodying the restaurant’s commitment to sustainability and culinary excellence.

The menu evolves with the seasons, offering two tasting options: an 8-course menu at €70 (with a 4-glass wine pairing for €100) and an 11-course menu at €90 (with a 6-glass wine pairing). À la carte dishes are priced at €26, with desserts at €15. Prices are subject to change, so check the website for the latest updates.