Ateliers and food: the 5-star piglet

Driving up the prices of luxury dishes are certainly fine ingredients, but the one who takes the lead in these dishes is gold. Brilliant, seductive, luxurious are the adjectives that best suit this ingredient whose origins date back to the ancient East and Egypt in the second millennium B.C. Its use to decorate food is also attested in the Greco-Roman world, and a wealth of sources describe its use in Renaissance courts.

Its use is very common today, it is used in a variety of preparations and, contrary to what you may think, it costs less than a great many other ingredients!

Would you spend $15,000 for a dessert?
The cult of luxury food is gaining momentum in America, especially in New York City where the highest prices in the world are recorded for some dishes. Gourmet pizzas, prime cuts of meat, and even lobster omelets and desserts with gold drippings on top. The New Continent is certainly the home of ultra-expensive food.

To date the record has been set by the Fortress Stilt Fisherman Indulgence at The Fortress Resort and Spa in Sri Lanka. Costing $14,500, it features Italian cassata, Irish cream, seasonal fruit, a mango and pomegranate compote, Dom Pérignon, all wrapped in gold leaf. It is served with a handmade chocolate in the shape of a fisherman and an aquamarine stone.

At Palazzo Montemartini, luxury is in the taste
Italian Cuisine is undoubtedly the most beloved in the world, famous for being tasty, unique, sensational. In Italy, food is union and commitment, best represented by a round table.

Sous Chef Carolina Torres prepares a 5-star piglet, with exclusive and luxurious flavors:

The piglet is cooked at a low temperature for 12h, once boneless it is left for 24h pressed before sporulation.

Once sporated we proceed by searing the skin of our piglet in a very hot pan to obtain a crispy crust and a very soft meat. We then brown the spring onions that have been previously blanched under vacuum.

We then go to plate our Piglet, serve it with the spring onions and an apple that was previously put in osmosis completely raw. We decorate with our sour apple puree, salt the piglet and finish the dish with some of the piglet bottom obtained from cooking the bones.

We look forward to seeing you at Palazzo Montemartini to try our new lunch menu at Restaurant Senses or enjoy an aperitif or dinner at Terrazza Montemartini every day at sunset, from 7 pm, overlooking the rooftops of Rome and the Baths of Diocletian!