Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
Nestled along the canal harbour of Senigallia and its white sand beaches, the 3 Michelin-starred Uliassi @ristoranteuliassi is a culinary gem that deserves a regular pilgrimage. Opened in 1990 by siblings Mauro @maurouliassi and Cattia Uliassi, it beautifully blends tradition with innovation while using the most stellar ingredients from Italy’s Adriatic coast. Here, seafood is the main focus (with a brodetto to die for!), but the humble paccheri with tomato sauce and fig-leaf-infused butter was absolutely sensational. It is also known for its exquisite preparation of game… In the pictures… – Paccheri with tomato sauce and fig leaves infused butter – Raw gamberi rossi with mandarin and pineapple sage flowers – Foie gras wafer and Kir Royale – Rimini fest: very delicately grilled squid skewer and icy citronette – Absolutely amazing brodetto, typical seafood stew from the region. (Need to pre-order) – Chef Mauro Uliassi
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
And that’s a wrap! Witnessing Olympics in Marseille was a blast and once-in-a-lifetime experience. Some old and new favourite places in the slideshow. See my post from last summer with more Marseille recommendations. – The perfect Pan Bagnat by Cécilia from @boissonnerie.marseille by @cecbonacchi – A table with the view from the terrace of @lepetitnicepassedat by @geraldpassedat – Plump and large sardines on a bed of bell pepper confit at Le 19-17, Gerald Passedat’s bistro with the best view Marseille. – Magnificent “petits farcis” at Le 19-17, @lepetitnicepassedat – Léon @geraldpassedat – Spiny lobster at at Chez Paul @auberge_du_corsaire – Pizza moitié-moitié at Chez Paul – Loup sauvage at Chez Paul – @cecbonacchi at her pan bagnat stand in Les Goudes. – Delicious brandade de morue at @bardelareleve – Espresso ice cream granitée at Bar de la Relève – Loved this young white wine by Corsican producer @domainecomteabbatucci – Polock ceviche with mango, orange and coriander at @labonnemere_ . (It’s owned by fishmongers, so the fish quality is great.) – Very tasty Classic Shanghai noodles at the very newly opened Chinese restaurant @meo.midnight – Great wine from Châteauneuf-du-Pape by @domaine_usseglio_raymond – At the old port fish market – Calanque d’En-Vau
No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate
No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate
No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate
No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate
No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate
