Sunday Brunch Menu: enjoy Italian cuisine at the Rome Cavalieri Hotel
Last October, the Rome Cavalieri – A Waldorf Astoria Hotel resumed the weekly appointment with the Sunday lunch by the pool. Now you can taste an excellent Sunday Brunch menu, mainly focused on the best Italian food. This luxury hotel in Rome used to regularly repeat this event until the recent stop caused by the pandemic. Finally, the Executive Chef Fabio Boschero together with the Uliveto Restaurant team therefore returns to offer a gourmet itinerary that enhances the Italian culinary heritage, skilfully contaminated by international flavors and techniques.
The best Italian food comes back in the Sunday Brunch menu
Brunch started again on 11th October 2020 with a new setting that guarantees maximum safety for guests, in consideration of the need to respect social distancing. This won’t detract from the pleasure of families, couples, and friends of experimenting with the varied and abundant offer of this taste-filled event in the new formula. You can order some dishes at the table while you can choose others in the gourmet itineraries. When you get to the restaurant L’Uliveto and take a seat at your table, you are immediately greeted by a rich assortment of appetizers. First courses and hot dishes ordered à la carte are served, while cold dishes, such as salads, raw dishes, and desserts, are prepared expressly by the chefs’ live stations. The freshness of the ingredients and the quality of the raw materials are guaranteed.
What I chose to taste from the Sunday Brunch menu
Last Sunday I went to the Rome Cavalieri Hotel: it was a perfect sunny day to have lunch outdoors, by the pool and pampered by the extremely friendly staff of the Uliveto Restaurant. From the live stations in the inner room, I could choose to taste many delicacies from a vast assortment of cheeses and meats, first courses prepared on the spot, and crudités. In my photo gallery, you can see, for example, the pasta maker who is making fresh gnocchi.
Meantime, the restaurant waiter amazed me by bringing to my table a spectacular tier stand with many different tastings such as:
• fried octopus with potatoes,
• zucchini parmigiana,
• croutons with burrata and anchovies,
• felafel with spicy sauce.
When I had to order the second course à la carte, I could taste an excellent baked swordfish and a tasty beef tenderloin in bread crust, cooked in the Wellington style.
The novelties of the menu and the thematic Sunday Bruchs at the Rome Cavalieri
Among the novelties on the menu, there are the nickel-free hydroponic salads, created by Chef Fabio Boschero. Along with these, you can find other original dishes resulting from the study of ancient traditional Italian cookery books.
The dessert buffet prepared by Executive Pastry Chef Dario Nuti is definitely a riot of delights. What is the only flaw of this buffet? Perhaps you may find it difficult to choose the desserts to taste: I was too undecided and I took one of almost every kind!
This year there will also be thematic Sunday Brunches. The last was the Halloween one and the next will be the Thanksgiving Day one, scheduled for November 29th.