Restaurant Antonello Colonna

In the heart of the Castelli Romani, immersed in the natural park of Labico, stands the Antonello Colonna Resort & Spa . The Valle Fredda estate, immersed in a twenty-hectare park, surrounded by fields of wheat and poppies, chestnut groves, walnut groves and fruit trees, offers relaxation, an event space, a temporary gallery, but also a farm, a vegetable garden, nature trails for long walks to the ancient Via Labicana, restored by the Chef.
Our advice? Organize a stay in Labico as soon as possible. You can sleep in one of the fabulous twelve exclusive rooms, taste the dishes of the starred restaurant , take a dip in the pool with thermal water and treat yourself to a well-deserved rest in the wellness center. The sunrises and sunsets, the privacy and discretion, the works of art, the birds singing in the morning and the fruit and vegetables grown with love are unforgettable.

The Resort restaurant is the place where the cusine of  Chef Antonello Colonna can be appreciated in its most authentic form: enjoyed in a setting that amplifies, with its peculiar architecture, the creative flair of an anarchist in the kitchen. Like nature, the menu is renewed and changes following the seasons. Born from continuous creative research between the garden and the kitchen, Antonello Colonna’s dishes are a tribute to the territory and the raw materials and tradition, never betrayed, becomes a starting point for the revolution.

Let yourself be won over by the tasting menu that includes some of the Chef’s great classics: it begins with a welcome and continues with ” Creamed cod in a cup and tuna bottarga “. The ” Negativo di carbonara ” is a must: known throughout the world, it is one of Antonello Colonna’s iconic dishes. It is a personal interpretation of the traditional carbonara recipe, in which the seasoning is transported inside the ravioli, for a real explosion of flavor with every bite. Followed by ” Smoked tonnarello and cannellini beans from Atina ” and ” Crispy pork capocollo – cooked in the oven at 180 degrees for 30 minutes and cut into chunks; the pork is then placed on a hot plate so that the rind becomes light and crunchy – with smoked puree and fruit mustard “. End on a sweet note with the Diplomatico cream, chocolate and salted caramel.

If you don’t want to follow the rules, then rely on the à la carte menu and don’t miss the ” Fried egg, bacon, broccoli and parmesan ” and the ” Pork belly, spelt and quince ” among the appetizers. Among the first courses, the ” Genoese tortelli with pears and sweet provolone “. An iconic dish by the Chef is a must among the second courses: the ” Stewed cabbage, lard, mushrooms and primo sale “. The dish is made up of a quenelle of pure cabbage, grated primo sale sheep’s cheese, porcini mushrooms. To cover it all, chopped lard that melts directly on the plate with the heat of the vegetables and Norcia black truffle in strips. A real delight that enhances a simple and tasty vegetable. Enjoy your meal!