Chez Valcucine with Miele and Anzalone in Rome Eur: a perfect mix between values and gourmet cuisine

Valcucine, along with Miele and in collaboration with Anzalone at the Rome EUR showroom, hosted the second of a series of events dedicated to gourmet cuisine, promoted by Valcucine and Miele Italia in partnership with Barone Pizzini and Zelo Networking by Lorenza Dalla Pozza.

In the heart of the EUR district in Rome, the Valcucine Roma Eur | Anzalone showroom, known for being a sophisticated space dedicated to high-end furniture where design and innovation converge, hosted a special evening of gourmet cuisine, transforming into an exclusive Michelin-starred restaurant for one night.

Chez Valcucine with Miele is a unique and engaging format that once again saw the participation of the winning team composed by the chef Antonio Romano, pastry chef Giuseppe Amato, and mixologist Lucas Kelm. The event, held at the Valcucine Roma Eur | Anzalone showroom, offered an unforgettable experience, blending culture and haute cuisine to establish lasting relationships with industry professionals, catching the attention of the renowned food critic Luigi Cremona.

This partnership among three leading brands goes beyond simple collaboration: it represents a true sharing of fundamental values such as well-being, timeless quality, innovation, and sustainability. Together, they aim to amplify the power of their common message. Their goal is to enhance the well-being and quality of life of people through long-lasting projects that transcend temporary trends.

The collaboration between Valcucine and Anzalone combines the research of cutting-edge materials and technologies with the craftsmanship and attention to detail that have always characterized the Anzalone brand.

The evening was inaugurated by mixologist Lucas Kelm, who proposed innovative cocktails like the “Breda by Valcucine Roma Eur | Anzalone,” made with local and sustainable ingredients such as Italicus, bergamot, Franciacorta Golf 1927, soda, and Mediterranean air. Other cocktails of the evening included the refined “Savory G&T” with Gin Mare, spiced balsamic vinegar, and tonic water, and the “Healthy Paloma” with pink grapefruit, agave syrup, soda, and Tajin. These were accompanied by chef Antonio Romano's delicious apertifs, featuring finger foods such as chickpea, fish, and avocado tacos, purple shrimp with lime and plankton, Cuneo raw ham croquette with béchamel, and red pepper with Parmesan cream.

The main course, a saffron and barley powder risotto accompanied by the local fish of the day, marinated zucchini, and zucchini flowers, embodied the value of sustainability with unique and exclusive flavor combinations.

Finally, pastry chef Giuseppe Amato provided a sweet conclusion to the evening by bravely reinterpreting classic Italian desserts, celebrating the value of Timelessness with creations such as Sua Maestà il Babà, Sicilian cannolo, Tiramisù profiterole, strawberry and lemon tartlet.

A special thanks goes to all the participants, including numerous architects and interior designers such as Emanuela Bulli of WOP STUDIO, Coppola Architetti, Sonia Rizzo and Gigliola Arisi (Dress Your Home Interior Design), Raffaella Sasso, architect at AS-Architettura, Giuseppe Senofonte, Alessandro Pavanel, Elisa Recchia, Alessandro Tata Nardini (Aatn), Alessandra Cappelletti and Silvia Irianni (Officine Norma), Ludovica Repetto and Samanta Schiano from Il Prisma, and Patrizio Saccone (Ravasini SAS).