Essentialism and research

Essentialism and research

Essentialism and research

Essentialism and research

Essentialism and research

Essentialism and research

Essentialism and research

Essentialism and research

Everything prepared in my kitchen comes straight from the heart. Paul Eluard

As the culmination of your stay at Palazzo Manfredi, indulge in the exceptional cuisine of our Michelin-starred Aroma restaurant under the direction of Executive Chef Giuseppe Di Iorio.

Awarded a coveted Michelin Star, Chef Di Iorio, his sous-chef Fabio Sangiovanni, his young brigade de cuisine and his pastry chef create a dining experience that relies on an unrivalled selection of the finest ingredients and an uncanny ability to reinterpret culinary classics. The attention to even the smallest detail in the mise en place elevates the enogastronomic experience, which is meticulously prepared, subtly sophisticated yet not without a bit of provocation.

Everything prepared in my kitchen comes straight from the heart. Paul Eluard

As the culmination of your stay at Palazzo Manfredi, indulge in the exceptional cuisine of our Michelin-starred Aroma restaurant under the direction of Executive Chef Giuseppe Di Iorio.

Awarded a coveted Michelin Star, Chef Di Iorio, his sous-chef Fabio Sangiovanni, his young brigade de cuisine and his pastry chef create a dining experience that relies on an unrivalled selection of the finest ingredients and an uncanny ability to reinterpret culinary classics. The attention to even the smallest detail in the mise en place elevates the enogastronomic experience, which is meticulously prepared, subtly sophisticated yet not without a bit of provocation.

Chef Giuseppe Di Iorio

Chef Giuseppe Di Iorio comes from a family with strong Roman and Calabrian roots. His father initiated him in the world of cooking at a very early age, teaching him to appreciate the authentic flavors of his local culinary tradition. After graduating from hospitality school in Rome, Di Iorio launched his career at Ristorante Margutta before moving to London to work at the prestigious Hyde Park Hotel under the guidance of Giuseppe Sestito, the first Executive Chef from Italy at this famous London locale. He returned to the Italian capital and entered the hotel restaurant business, first at the Hotel Inghilterra and then at the Parco dei Principi. In 2005, he joined his former mentor Sestito at the Michelin-starred Mirabelle in the Hotel Spendide Royal, where he had the opportunity to hone his expert skills cooking for a distinguished group of international clients from celebrities to heads of state.

Di Iorio became Executive Chef at Aroma in 2010 and received his first Michelin star in 2014.

Each of the tasting menus created by Chef Di Iorio charts the evolution his culinary philosophy, a path characterized by creativity, cross-pollination, fierce passion, impeccable technique and immense respect for the raw materials.

At the heart of Di Iorio’s menu is an obsessive search for ingredients that he loves to find among small local producers. The terroir is the starting point for all of his dishes, which he composes by focusing on the essence of a particular flavor and on the principle of less is more. His signature dishes have a vibrant personality that pays tribute to the ingredients selected by the chef with the same attention to detail that is evident in every aspect of his work.

Celebrating a rebirth of Italy’s extraordinary culinary tradition, these dishes never fail to surprise you. And thanks to our team’s incredible spirit, attention to detail and impeccable service, your memories of Aroma will last a lifetime.