Fase – Cucina Spontanea

As often happens in the restaurant world , many of today’s renowned chefs began their careers in simple and traditional culinary environments. Federico Salvucci is no exception: born in Belgium to a family of Umbrian and Campanian origins, he took his first steps in a classic Roman trattoria, an emblem of the genuine and authentic flavors of the capital.

Today, after years of experience , Salvucci returns with a project of his own: Fase – Cucina Spontanea and decides to open his restaurant right in the premises of the trattoria – now closed – where he took his first steps, in the heart of the Prati district, a short distance from Castel Sant’Angelo and St. Peter’s Basilica. He thus gives new life to the place that had marked the beginning of his passion, transforming it into a space that tells the origins of his story . Once you cross the threshold of the restaurant, you come into contact with a world in which iron, wood and art blend harmoniously, creating a welcoming and modern atmosphere . This space becomes the stage for telling stories through Mediterranean ingredients , the aromas of the peninsula and Asian suggestions , which the chef uses to express his personal culinary vision. The name of the restaurant already suggests the organization of the experience: a gastronomic journey divided into different ” phases “. From 1 to 4, the menu is a fusion of experiences, techniques and flavours, offering diners two options: follow the order of the courses or rely completely on the creativity of Salvucci and his young team , for an unexpected and surprising culinary journey .

Fase’s cuisine is neither completely traditional nor totally fusion , but represents a harmonious balance between the two. Salvucci manages to bring the Amalfi sea, the intense flavors of Umbria and refined oriental techniques to the same table. The dishes speak of umami and fermentation , but also use carefully selected local raw materials. Among the most representative creations are the colorful ” Herbs, roots, mushrooms and fruit” of phase 1, or the tortelli filled with piccopò, parmesan foam and celery, served in phase 2. Every detail is taken care of and carefully thought out to guarantee a unique experience : from the warm welcome to the refined environment, to the excellence of the raw materials. Making spontaneity the key that allows the chef to amaze every time with new original ideas.

If you are looking for a culinary experience that can transport you to the scents of different cultures , Fase – Cucina Spontanea is the place you should not miss. In this corner of Rome, cooking is not just food, but a personal and cultural story, woven with flavors and passion .