fbpx
Radio Mercato Centrale


I carciofi e i funghi di Alessandro Conti e Gabriele la Rocca

Massimo Guzzone e Feto Alisani‘s shop

the artichokes and mushrooms

For Massimo Guzzone and Feto Alisani, artichokes and mushrooms are the sum of their freshness, tenderness, and smells.
Everything in their kitchen comes from the earth and is treated with love. Their strong relationship with nature is built on instinctive empathy and deep respect for traditions and cultivation methods. Every ingredient is chosen with care; recipes are followed with love; flavours are matched with expert harmonic knowledge. Mushrooms and artichokes take centre stage, selected according to their quality and seasonality. The dishes that come from their kitchen come from tradition: their recipes are local recipes, and they prepare them as they have been prepared since time immemorial. They are classical, not predictable: their quality takes the breath away whichever style they are done in. The artichokes can be Jewish, Roman, with cacio e pepe, fried in balls or baked in lasagne, while the mushrooms might be fried, wrapped in parcels, cooked in olive oil, parsley and garlic, or in a Parmesan fondue. Freshness, tenderness and smell in every mouthful.

find out more...

Everything in their kitchen comes from the earth and is treated with love. Their strong relationship with nature is built on instinctive empathy and deep respect for traditions and cultivation methods. Every ingredient is chosen with care; recipes are followed with love; flavours are matched with expert harmonic knowledge. Mushrooms and artichokes take centre stage, selected according to their quality and seasonality. The dishes that come from their kitchen come from tradition: their recipes are local recipes, and they prepare them as they have been prepared since time immemorial. They are classical, not predictable: their quality takes the breath away whichever style they are done in. The artichokes can be Jewish, Roman, with cacio e pepe, fried in balls or baked in lasagne, while the mushrooms might be fried, wrapped in parcels, cooked in olive oil, parsley and garlic, or in a Parmesan fondue. Freshness, tenderness and smell in every mouthful.

the shop

X