Our Culinary Style
Our philosophy of limiting choice to the best and the essential is as true of our menus as it is of our Wine & Spirits Lists.
Inspired by the culinary traditions of Rome and our family’s hometown of Amatrice we aim to reintroduce and reinterpret the genuine flavours of the past through the use of the finest ingredients, many of them sourced from small craft producers in and around Amatrice.
Among our chef’s must-try pasta dishes we find “Gnocchi Ricci di Amatrice al Ragu di Castrato”, Carbonara, Amatriciana, Gricia and Cacio e Pepe followed by main courses of beef cheek braised in Madreselva wine with basil oil flavoured potato purée or honeyed duck with marinated red cabbage and forest fruit sauce.
Our Gastronomy Kiosk boasts Razza Nera hams from Accumoli and Itri, salami, again from Itri, and Sommati’s aged Pecorino cheese.
Collegio’s menu is the work of Executive Chef Patrick Dianetti.
When just eighteen, as Sous Chef, he oversaw the launch of three major Roman restaurants.
He then moved on to become Chef at the prestigious Casa del Cinema restaurant in Villa Borghese. Starting as Sous Chef at Collegio he quickly graduated to the role of Executive Chef, showcasing to great effect the acclaimed Roman classics which he and his team prepare with extraordinary care and passion.
Don’t miss out on the masterpieces of our pastry chef, Caterina Tassi; tiramisu, crème brûlée and cheesecake to name just a few.