Rome Cavalieri gets rich of a sweet note thanks to the arrive of the new pastry chef Dario Nuti
Dario Nuti grew up in the florentine’s countryside, where he pioneered his first “recipes” made with soil, stones and grass. His career starts with occasional collaborations in some bakeries and in the “pastry” section of the 5 stars hotel “Le Maschere”. In 2008 Nuti entered at Four Season as cuisine sous-chef, where over a game of fate he lands in pastry section, at the time under the guide of Romain Renard, from whom he learned the french pastry manufacture. Nuti remained three years at the Four Season as Assistant Pastry Chef next to Domenico di Clemente. With him his modus operandi became well defined with references and a spot-on and balanced marriage between french and italian-canedian pastry, passed down to him by di Clemente. Next step of Nuti’s career was at Hassler hotel in Rome, at the side of Francesco Apreda.
Ended also this experience, he is now landing the Rome Cavalieri with the role of Executive Pastry Chef, which includes the Uliveto Restaurant, the Tiepolo Terrace, The Pool Bar, the Room Service and all the big events hosted by the resort.
His vision of bakery marries aristocratic technique and the exploitation of raw-materials, typical of french cousine, masterfully harmonized with a popular and joyous approach from italian bakery. There are a lot of original creations made by Dario Nuti for Rome Cavalieri, such as we remind “Amalfi”, a suggestive dessert revisiting a french one, with a characteristic lemon shape, made with original lemons from Amalfi, Melissa and a citron Olive Oil Crumble with cocoa and tea. A special mention has the awesome restatement of the Mont Blanc with its “Cloud”, inspired to Fuxas architectural work, made with a brittle meringue stuffed with chestnut, mandarine and rosemary, served with a decoration of cotton candy and dry ice in order to create the cloud effect.
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