Cooks need imagination and determination - and they should never give up. And in the center of Rome, a new restaurant behind piazza Navona called No.Au already celebrates those precise qualities. When one of the partners, Teo Musso, who also owns the artisan beer brand Baladin (carried at Eataly in New York) learned that the restaurant couldn’t get permits for ovens or exhaust vents, he didn’t get discouraged.
For the moment, they’re serving just two “ironed” dishes: squid and cuttlefish. As it's shown in the picture, courtesy Dissapore, cooking method is simple: the ingredients are placed between two sheets of oven parchment and then “ironed” for a few seconds, then dressed with a light vinaigrette. The result is absolutely delicious. And the secret? Making sure the iron is kept on the “cotton” setting.
Via Montevecchio, 16
Tel. +39 (0)6 4565.2770
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.