Materiaprima

Materiaprima is defined as a contemporary tavern deeply connected to its territory and heritage, guided by the vision of chef Fabio Verrelli D'Amico. The restaurant's Michelin star reflects its strong roots in the land and community, emphasizing raw ingredients as the foundation of its cuisine. The menus change seasonally and weekly to showcase each ingredient at its peak, offering a dynamic culinary experience. The culinary journey invites exploration through taste, curiosity, and conviviality, blending tradition and innovation. Among the signature dishes are the mantis shrimp soup with chickpeas and sea fennel, glazed eel paired with grilled lettuce and mezcal, saffron risotto accented with tomato and passion fruit, and a dessert of buffalo milk cream with fermented sour cherries and manjari chocolate. Guests can choose from tasting menus crafted by the chef with three, five, or eight courses, with optional wine pairings by the glass. The interior reflects the restaurant's philosophy, featuring artisanal elements inspired by Nordic design and functional simplicity. This refined space, developed since 2011 through collaborations with design professionals, emphasizes materials and details that honour precise origins and traditions.