See you in France for The Grand Gelinaz! Shuffle Stay in Tour “Silent Voices”

On Sunday, August 29, you can find us at Restaurant Chez Mattin in Ciboure, France for The Grand Gelinaz! Shuffle Stay in Tour “Silent Voices”, where our own Francesco Capuzzo Dolcetto will “perform” with a lineup of other great chefs in the dynamic spirit of the event.

About The Grand Gelinaz! Shuffle

An unprecedented dining experience – Forbes

Gelinaz! is a series of events that take place worldwide, multiple times a year, where chefs come together – physically or in spirit – to perform food, throw caution to the wind and let creativity reign. Given travel restrictions due to the ongoing pandemic, the Gelinaz! Productions team, headed by Andrea Petrini and Alexandra Swenden, chose to carry out this year’s tour envisioned as a “Stay in Tour” where chefs stay put – or stay nearby – rather than travel far from home.

The event taking place on Sunday, August 29 is global, with chefs and restaurants in locations as far as Vietnam, Los Angeles, Bolivia, and Singapore participating.

Participating Chefs

Hundreds of chefs are participating around the world on August 29. The chef lineup in Ciboure at Restaurant Chez Mattin, curated by

Mathieu Rostaing-Tayard, includes our own Francesco Capuzzo Dolcetta and fellow Roman chef, Antonio Ziantoni, Milan-based Yoji Tokuyoshi, Céline Pham, Floriant Rémont, Michel Niquet, and Inaki Murua.

Useful Information

Official event description

“3 teams will turn upside down 8 Matrixes leading 16 Remixes. Working on the concept of repetition. Freely adding improvisational ideas as they come by.”

When

Sunday, August 29, 2021 from 2pm to 1am

Recommended Price

€ 150

Bookings

email: gelinazinciboure@sillon-biarritz.fr

Marzapane Merchandise

We are so excited to share with you a new project that is very special to us: the official launch of a collection of merchandise – a Marzapane t-shirt, tote bag and cap.

We are producing a very limited quantity of each item, so get yours while they last! Marzapane merchandise is available for purchase directly at the restaurant (via Flaminia 64) or online with shipping in Italy for €7 or pick-up.

*Remember! Marzapane will be closed for summer holidays from August 13 to September 2. Reserve your table online for lunch or dinner or pop in for a not-so-ordinary aperitivo with La Merenda di Marzapane everyday (except Mondays) from 6.30pm.

Cuore, Fegato, Cervello

For us, these three elements aren’t just raw ingredients we use in our kitchen but are symbolic representations of our daily philosophy and passion we bring to Marzapane. The collection “Cuore, Fegato, Cervello” is a way for us, and you, to wear and express our philosophy, as we face an ever uncertain future.

Black and White T-Shirts

  • Screen-printed in Rome on a Rocker t-shirt by Stanley and Stella
  • 100% organic spun cotton, unisex style
  • Rolled sleeves
  • Crew neck with reinforcement strap inside the collar

Canvas Tote Bag – €14

  • Screen-printed in Rome on a 100% cotton Westford Mill tote bag
  • Can be carried on the shoulder or in hand
  • Handle strap length: 67cm
  • Dimensions: 38 x 42cm
  • Capacity: 10 liters

Embroidered Cap – €16

  • Black cap with 5 panels in 100% cotton twill
  • One size with velcro closure* (not indicated in photo)

Summer Hours at Marzapane

We’re in full summer mode as the Roman heat sets in and life seems to slow down. At Marzapane you can find a moment of refreshing peace, atop our rooftop terrace, in the dining room, along via Flaminia in our dehors, or at our kitchen counter, making conversation with the chefs.

In May we announced the opening of our rooftop terrace and dehors lining via Flaminia, outdoor spaces designed to savor the early summer plates on the new menu by chefs Francesco and Guglielmo.

In June, we launched La Merenda di Marzapane, transforming the cosy curb-side dehors into an open space for gathering with family and friends, over cocktails by our friends at Drink It, artisanal beers or our well-stocked natural wine list, accompanied by a selection of constantly changing small plates, chosen by the chefs.

 

La Merenda di Marzapane is more than just an ordinary aperitivo. It’s a gastronomic experience and a discovery of artisanal salumi and innovative snacks. Recent items include salumi from the black pigs of Nebrodi in Sicily, produced by Luisa Agostino and sott’oli (under oil) vegetables produced by Agnoni, a housemade pastrami and the signature Marzapane focaccina made from potatoes and kefir that’s grilled over an open flame in the kitchen.

We look forward to welcoming you to La Merenda di Marzapane, open everyday (except on Monday) from 6.30pm in our dehors on via Flaminia.

New Summer Hours at Marzapane

Tuesday to Friday for dinner from 7.30pm to 11pm

Saturday and Sunday for lunch from 12.30pm to 3.30pm and dinner from 7.30pm to 11pm

*La Merenda di Marzapane* is open everyday starting at 6.30pm (no reservations)

Reserve your table for lunch or dinner online now

Closed for Summer Holidays

Marzapane will be closed for summer holidays from August 13 to September 2

La Merenda di Marzapane: The New Evening Experience

*Please note: La Merenda di Marzapane is suspended until a later date*

Starting Thursday, June 24 there’s a new way to experience the kitchen and vibe at Marzapane.

In collaboration with our friend at Drink It – artisanal cocktails made in Rome – we have transformed our dehors on via Flaminia into the host of La Merenda di Marzapane, open Tuesday to Sunday, from 18.30 until close.

In addition to our wine list, there’s a dedicated cocktail menu curated by Drink It:

Daiquiri
Rum, fresh lime and sugar

PornStar Martini
infused Vodka, passion fruit and and champagne

MilanoTorino
A delicate balance between vermouth, bitters and spices

Amaro Perfetto
A mix of fortified wines, Italian vermouth and artisanal bitters

La Merenda di Marzapane may can be accompanied by a selection of small plates which change each week, prepared in the moment by chefs Francesco and Guglielmo. Recent items include salumi from the black pigs of Nebrodi in Sicily, produced by Luisa Agostino and sott’oli (under oil) vegetables produced by Agnoni, a housemade pastrami and the signature Marzapane focaccina made from potatoes and kefir that’s grilled over an open flame in the kitchen.

Reservations aren’t accepted for La Merenda di Marzapane, but if you would like to stay for dinner, you can reserve a table online in the dining room on on the terrace.

Now Open! The Marzapane Terrace and Dehors

Marzapane is now open for lunch and dinner | Reserve a Table

Tuesday and Wednesday from 7pm to 10pm

Thursday to Sunday from 12.30pm to 3.30pm and from 7pm to 10pm

The Marzapane Terrace and Dehors is open

Summer is upon us and we couldn’t be more excited to welcome our friends back to Marzapane. We are serving dinner and lunch on the new Marzapane Terrace and Dehors, our curated outdoor spaces with views of lush Villa Borghese park, the hustle and bustle of Via Flaminia and for a few special tables, even the Porta del Popolo down the street. For chilly evenings, we have outdoor heaters to keep you cosy at your table, but we recommend dressing for the weather.

New hours for lunch and dinner

Marzapane is open from Wednesday to Sunday for lunch and dinner. Dinner is served everyday from 19-22. We’re serving lunch just Friday to Sunday from 12.30 – 15.30. Until we can reopen our indoor dining rooms, space is especially limited. We highly recommend you reserve your table in advance!

Above: Our new curated outdoor dining spaces: the Marzapane Terrace and Dehors

Our new menu: a trip across land and sea

Our chefs Francesco and Guglielmo spent last week testing new recipes for our re-opening menu. The new menu is a trip across land and sea, featuring imaginative meat, fish and vegetable dishes that celebrate the spring bounty while we get ready for summer. We’re making great use of our grill in the kitchen, grilling everything from quail to squid to asparagus.

Get the experience going with one of the savory starters like the grilled quail, cooked over open flames and served with a creamy sauce made from drippings. Or dive into the sea with red prawns, early summer tomatoes and celebrated Nero dei Nebrodi prosciutto.

Continue the experience with our revisited fried rice, now with moscardini (octopus) or fieno pasta tossed with sausage and kimchi, a korean specialty of fermented cabbage. Francesco and Guglielmo are grilling calamaro for a seafood main, served with spring peas and ink sauce. If you’re more in the mood for turf than surf, try the pork with creamy stracchino cheese and green tomatoes.

How about something sweet to finish? We’re debuting our cronuts: flaky layered pastry that’s fried and rolled in sugar and served with a light citrus custard. It’s strawberry season, so we’re serving a rich strawberry mousse with basil. Or for those seeking a chocolate fix, you can’t go wrong with the torta caprese.

Can’t decide what to order? Go with the Chef Tasting Menu.

Leave your experience up to Francesco and Guglielmo in the kitchen with the five-course tasting menu. The menu is designed for the whole table and left to the discretion of the capable chefs themselves, which is the best way to experience the Marzapane kitchen.

Share the experience of Marzapane with your family and friends

Purchase a Marzapane Gift Card online. Offer the Chef Menu for two or choose an amount. You can pick up your physical gift card at the restaurant.

Lunchtime at Marzapane

Open Tuesday – Sunday 12.30 – 16 | Reserve a Table

You work hard, treat yourself.

The moment you walk into Marzapane – now in its new home at via Flaminia 64 – you know you’re in the right place. The open kitchen where chefs Francesco and Guglielmo reign, the aromas and sounds of the wood fire grill in the kitchen, the bustle of the regulars at the counter or the business and leisure suits sitting in the dining room on the first floor. Lunch time isn’t new for Marzapane, but with restaurants closed at dinner, lunch is the new best time to enjoy yourself there.

Everyday the menu changes and features seasonal produce, game and meat from sustainable farms – like the acclaimed wild duck that’s a signature and constant source of inspiration for the Marzapane kitchen – paired with Italian natural wines curated by the resident sommelier, Tommaso Viggiani, and served with a smile by token French team member, Constance. It’s an elevated familial experience, the kind of place where you can go to relax just as easy as host a business power lunch.

Back to the Origins of Cooking

The centerpiece of the open kitchen at the new Marzapane in Flaminio is without a doubt the new wood fire grill. A custom grill design, hand made for Marzapane by skilled Italian artisans in Sicily, the appeal to cooking over an open flame came from the team’s pop-up in Sicily last summer. Now the cooking technique has reconnected the chefs – both classically trained in sophisticated cooking techniques – with the most rudimentary methods for preparing food.

Above: Grilled egg in a cast iron skillet with Comté and pancetta, Nero di Nebrodi.

Marzapane Lunch Specials during the week

If you’re looking for the full Marzapane experience, the chef menu is available all week at the bar that faces the open kitchen, and your dining experience is in the good hands of chefs Francesco and Guglielmo. Otherwise an a la carte menu is available with special weekly formulas to combine your own fixed price lunch.

  • choice of Plat & Dessert  20
  • choice of Entrée & Plat   26
  • choice of Entrée, Plat & Dessert  35

Share the experience of Marzapane with your family and friends

Purchase a Marzapane Gift Card online. Offer the Chef Menu for two or choose an amount. You can pick up your physical gift card at the restaurant.

In the Good Hands of Chefs Francesco and Guglielmo: The Chef Menu at Marzapane

The spirit of the Marzapane kitchen is best expressed through spontaneity, that moment when the chef meets ingredient, transforms it through technique and inspiration, before it’s plated and served. The new blind Chef Menu at Marzapane is a celebration of that fleeting sensation, and your table is the only guest at the party.

The new Chef Menu at Marzapane brings the kitchen closer, a lot closer. It’s not just a view of the kitchen, but an open dialogue with the chefs as they run the kitchen. The bar at the new Marzapane can seat about a dozen diners who sit directly facing the kitchen, an front-row seat to view the organized chaos that’s often concealed behind closed doors. Guests can hear the chefs communicating with each other and feel like their taking part in everything that’s going on; it’s like hanging out in the kitchen at your friend’s house, that same sense of familiarity, comfort, and attention to detail.

“As we take them through their meal, we can tell them about the farmers and producers and the stories behind the ingredients that make up their dish. It’s an experience that’s made-to-measure, and we get feedback on our dishes instantly, right from the source.”

“Through this menu,” explains Executive Chef Guglielmo Chiarapini, one half of the Executive Chef duo with Francesco Capuzzo Dolce at the helm of Marzapane, “we’re able to attend to every whim of the guest, every preference, intolerance or allergy, through direct conversation. As we take them through their meal, we can tell them about the farmers and producers and the stories behind the ingredients that make up their dish. It’s an experience that’s made-to-measure, and we get feedback on our dishes instantly, right from the source.”

There are no rules. No set number of dishes. All choices are left to the chefs’ discretion.

Expect some dishes to come from the a la carte menu and possibly a dish or two from off the list, inspired by a fresh ingredient picked up at the market or brought over by a producer. The only convention taken is the structure of savory dishes, from small plates and vegetables to pasta and meat, followed by a sweet dessert finish.

The Chef Menu is a guided experience, one where the guest puts his trust in the capable hands of Francesco and Guglielmo in the kitchen to be delighted and surprised, taken care of and fed well.

The Chef Menu is available Tuesday to Sunday from 12.30 alle 16. €65 per person, available for the entire table.