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My youngest sister Adele grew up with a passion for cooking like all of us in the family.
Energetic and resolute, she was always at ease, more than anybody else, with cooking for a multitude. During the holidays or organizing parties she was never intimidated by cooking for a number of guests.
She recently fulfilled her lifetime dream:
To have her own restaurant.
Energetic and resolute, she was always at ease, more than anybody else, with cooking for a multitude. During the holidays or organizing parties she was never intimidated by cooking for a number of guests.
She recently fulfilled her lifetime dream:
To have her own restaurant.
Guest Cook from Rome, Italy
Adele Volpi Monini
Adele Volpi Monini
“L’Antica Favorita” is an old restaurant in the countryside north of Rome. It is located few miles from the ancient town of Cerveteri and close to the medieval village of Ceri.
This is the country where the Etruscans, an ancient mysterious and sophisticated pre-Roman civilization, lived. The area is outside the main tourist itineraries and the hilly landscape, preserved intact, is magnificent.
This is the country where the Etruscans, an ancient mysterious and sophisticated pre-
L’Antica Favorita
Dining “Al Fresco”
The Garden
The Medieval Town of Ceri
Etruscan Art
At the Antica Favorita Adele prepares delicious food for her guests; families and travelers that want to rest in a nice quiet place and have an excellent meal. Plenty of space to dine “al fresco” under the trees or on the large lawn.
Adele as the
head chef.
head chef.
Making fresh egg fettuccine pasta by hand.
L’Antica Favorita is a family business. Husband, sons and daughter all have their own tasks: Alessio at the service and the bar, Valentina the desserts, Amildo the focaccias and breads, and Paolo the youngest is a skilful “pizzaiolo” the pizza baker.
Valentina Monini with my sister Patrizia.
Valentina prepares excellent Tiramisu’ using my recipe, adding to it a personal touch.
Valentina prepares excellent Tiramisu’ using my recipe, adding to it a personal touch.
Paolo Monini, the youngest son, is a skilful “pizzaiolo” (pizza baker).
Amildo Monini is an expert baker, well-known for his breads, focaccias, and of course his famous pizzas.
Some Delicious Recipes from the “Antica Favorita”
Lasagna con Crema di Broccoli
Lasagna with Cauliflower Cream
Lasagna with Cauliflower Cream
Adele likes to experiment with new combinations of flavors. “Most of the Italians know how to cook,” says Adele, “This is why people likes to try something different when they go out for dinner”. Clams and mushrooms, zucchini and shrimps, truffles, fish sauce, are prepared side by side with the traditional dishes of the Lazio region. All perfectly Italian, all perfectly new. Lamb is tender, fish is always fresh, pasta is handmade and cooked to perfection. Just the right place for a weekend escape from the city. She (reluctantly) accepted to share with me few of her recipes.
Gnocchi con Vongole e Porcini
Gnocchi with Clams and Porcini Mushrooms
Gnocchi with Clams and Porcini Mushrooms
Pizza Bianca (white Roman focaccia) ready to be served.
Pizza Bianca, as well as Pizza Rossa (Red Pizza) topped with tomatoes, is very popular in Rome for breakfast or as a snack.
Pizza Bianca, as well as Pizza Rossa (Red Pizza) topped with tomatoes, is very popular in Rome for breakfast or as a snack.
Pizza Margherita
Pizza with Mushrooms and Sausage
The wood burning oven gives all pizzas and breads the special extra flavor.
Pizza Bianca dough is stretched up to 4 feet (120 cm) in length. The surface is dimpled with the fingertips to create small depressions.
The pizza is then finished with extra virgin olive oil and coarse salt.
Cut in squares and sliced, Pizza Bianca is filled with mortadella, prosciutto and figs or mozzarella and cold cuts, to become a delicious snack.
The pizza is then finished with extra virgin olive oil and coarse salt.
Cut in squares and sliced, Pizza Bianca is filled with mortadella, prosciutto and figs or mozzarella and cold cuts, to become a delicious snack.
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