Gran Riserva Risotto with telline,
Franciacorta and rucola

Chef Fabio Ciervo

Hotel Eden – Ristorante La Terrazza


for 4 people

250 gr Carnaroli rice
2 kgtelline
1 lt of light fish broth flavored with lemon grass and ginger
300 ml Franciacorta
50 gr acid butter
3 bunches of rucola
2 garlic cloves
1 lime
40 gr lime distillate
1 gr agar agar
60 gr butter
Oil, salt and pepper.

Video Recipe




1. The ingredients.

2. First, brown the clams with very little oil and 2 cloves of garlic. Then pour 100 ml of Franciacorta, cover and cook for a few minutes.

3. Filter the cooking water from the clams and add it to the fish broth that we will use to cook the rice. Shell all the clams.

4. Blend the rocket with 100 ml of water and a pinch of salt. Filter and add 1 g of agar agar for every 100 g of liquid and bring to boil.

5. Pour the rocket mixture onto a steel plate to let the gelatine learn. Then let it solidify.

Toast the risotto with 40 g of butter, then blend it with 150 ml of Franciacorta and continue cooking with the fish broth for 12 minutes.

7. Stir in the risotto with the remaining sour butter, lime zest, 40 g of lime distillate and 50 ml of Franciacorta. Then add the clams and season with salt and pepper.

8. When the rocket mixture has cooled, it can be cut with the help of a pastry cutter to obtain 4 circles of 7 cm diameter.

9. Place the rice on a plate of your liking, place the rocket jelly in the center, and place the cockles to decorate.

Bio dello Chef

Born in a small province in the heart of Benevento, Fabio Ciervo grew up nurturing two passions: cooking and sport. Although very different activities, both taught him the need for discipline and sacrifice, placing a strong influence on his personality and professionalism. Sport gave Fabio the realisation that good nutrition is essential, and this has remained the basis of his inspiration throughout his culinary career. Exposed to food at a very young age, Fabio Ciervo started his training to become a chef at the age of 14. In 2003, Fabio began his career at Hotel Eden as Adriano Cavagnini’s executive sous-chef. He then worked abroad alongside chef Michael Roux at the Waterside Inn restaurant, Heston Blumenthal, Martin Berasategui and Thomas Keller, and acquired further international experience.
All the while Fabio continued to study and expand his knowledge. Alongside working for some of the best chefs in the world, in his spare time Fabio took regular trips to renowned French cooking school, École Lenôtre, participating in a range of workshops and exploring the various techniques involved in the art of chocolate and pastry-making. Fabio then returned to Hotel Eden as La Terrazza and Il Giardino’s executive chef in 2010. When the hotel underwent a 17 month restoration, he continued his studies, visiting Michelin-starred restaurants around the world and obtaining a Master’s degree in nutrition.
In this period, he also developed a new cooking philosophy based on the following five pillars: innovation, wellness, ingredients, taste and art. After only seven months, following the reopening of Hotel Eden, executive chef Fabio Ciervo was awarded a Michelin Star for La Terrazza. The highly sought-after accreditation was presented by the Italian edition of the renowned Michelin Guide on Thursday, November 16, 2017.

Typical products of Excellence

Carciofo Romanesco

The Roman artichoke has an ashy green colour, is spherical, compact with a characteristic hole at the apex. The artichoke was well known since antiquity for its high organoleptic and therapeutic features, of which Galeno, Strabone, Plinio and Varrone write about. According to Columella, a Roman agronomist of the first century AC, the land destined to the artichoke plants used to be covered with ashes; from here, the scientific name of “Cynara scolymus”.

Production areas:
Allumiere (RM), Cerveteri (RM), Civitavecchia (RM), Santa Marinella (RM), Tolfa (RM), Lariano (RM), Ladispoli (RM), Fiumicino (RM), Pontinia (LT), Priverno (LT), Sermoneta (LT), Canino (VT), Montalto di Castro (VT), Tarquinia (VT)

Quality marks:

Zucchina con il fiore

The cultivars used for the production of the zucchini with the flower are attributable to the types of zucchini: white, black and romanesco. The cylindrical to slightly club-shaped fruit (White type) or irregular polygonal, tending towards cylindrical (Black type) or cylindrical with very pronounced ribs (Romanesque type), the color can vary from light green with more intense streaks to dark green. The flower, yellow tending to lobster, is synonymous with freshness and wholesomeness of the product, which is its main and unique feature compared to other products. The flavor varies from sweetish to herbaceous a depending on the type; the dough is soft.

Production areas:
Fara in Sabina (RI), Velletri (RM), Ladispoli (RM), Fondi (LT), Sperlonga (LT), Cassino (FR)

Quality marks:

Lattarino del Lago di Bracciano

The Lattarino, belonging to the Atherinidae family, Atherina species boyeri-risso (1812), is a small fish, at most it reaches 5-10 cm in adulthood, it has a silvery-white color. The lattarino lives in shoals, even numerous, in the fresh waters of the lake and nourishes itself of planktonic invertebrates. Fishing for lattarino in Lake Bracciano takes place from the month of May, and lasts for the whole year, excluding from August to September because it coincides with the reproduction period.

Production areas:
Anguillara Sabazia (RM), Bracciano (RM)

Quality marks:

Tellina del litorale romano

Bivalve mollusk of the family Donacidae. It is commonly found on Italian coasts wherever there are sandy bottoms but, in the area that goes from Passo Dark to Capo d’Anzio, part of which is included in the Natural Reserve of the Roman Coast, fishing has always been abundant and renowned since Roman times, thanks to the quality and to the fineness of the sand.

Production areas:
Anzio (RM), Fiumicino (RM)

Quality marks:
PAT e Slow Food Presidium

Il Broccolo romanesco

Present on the market from mid-October to late March, with autumn, autumn-winter, spring growing cycles, the Broccolo Romanesco presents a vigorous plant, upright, with a bluish-green foliage color, good resistance to moths and mildew, deep green color and pyramidal form.

Production areas:

Fara in Sabina (RI), Roma (RM), Velletri (RM), Ladispoli (RM), Sezze (LT), Cassino (FR)

Quality marks:

Selection of manufacturing companies


Artisan workshop that produces traditional preserves with fine ingredients and sustainable fish freshly caught in the Lazio sea

Category: Fish, seafood and derived products

Main products: Ready-made clam sauce, ready-made razor clams sauce, sconcigli, anchovy fillets, octopus

Office: Manaide srl – Via Jenne, 113 – 00042 Anzio (Roma) – tel. +39 320 0213191 Rif. Luigi Crescenzi –

Web Site:


Production of extra virgin olive oil

Category: Fats (butter, margarine, oils)

Main products: Extra virgin and organic olive oil, pesto and paté

Office: Via Laurentina KM 23 – 00071 Pomezia RM– tel. 06 912 0123 –

Web Site:



Category: Dairy products

Main products: Pecorino Romano DOP

Office: via dei Giardini, 37 – Aprilia (LT) – tel. 06 92062025 –

Web Site:

L’Ape Operosa di Roberta Pascali

Biodynamic production of honey

Category: Products of animal origin

Main Products: Spring and summer wildflower honey, propolis, pollen, lip balm and soaps

Office: via Terminillo, 25 – Nettuno (RM) – tel. 338 9931037 Rif. Roberta Pascali –

Cooperativa Nuova Fiumicino Pesca

Cooperative company dedicated to fishing in marine and lagoon waters

Category: Fish, seafood and derived products

Main products: Telline

Office: Cooperativa Nuova Fiumicino Pesca – Via del Canale, 32/d – Fiumicino (Rm) – tel. 06 6506038



Litorale Romano

For “litorale Romano” means the stretch of coast that gives Civitavecchia comes up toNettunoFor to the geographical nature of the area of great interest are the fish products among which we remember the tellina (Slow Food Presidium), whose fishing interests the coastal stretch that gives Passo Scuro comes up to Anzio.

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Complesso lacuale di Bracciano e Monti Sabatini

With “Complesso lacuale di Bracciano e Monti Sabatini” it refers to the geographical area that extends around the lake of Bracciano.

he peculiarity of the area is certainly the lake fish. There are two species par excellence associated with Lake Bracciano: thecoregone and the lattarino.

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Castelli Romani e Monti Prenestini

The territory of the Castelli Romani and Monti Prenestini extends south of Rome and is included in the geographical areas identified as the Castelli Romani Park and the mountain community of the Castelli Romani and Monti Prenestini.
In this area there are numerous typical and traditional productions, many of which are certified with a Community or national quality mark.

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Monti Lepini

The territory of the Monti Lepini falling within the province of Rome affects the municipalities that from Artena continue southwards to Carpineto. It boasts numerous known productions that mainly derive from the breeding of the black pig of the Monti Lepini .

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Valle dell’Aniene

The territory of the Valle delle Aniene is attributable to the municipalities belonging to the mountain community of the same name, which extend from the peaks of the Simbruini and Lucretili Mountains to the plains adjacent to the Aniene.
Renowned for the production of legumes, it boasts a consistent number of bean species recognized as typical.

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Roma e Valle del Tevere

By ‘Valle del Tevere’ we mean a large area that extends from the border with the Sabina to the south east of Rome where it borders the Valle dell’Aniene and the Castelli Romani and Monti Prenestini. In particular, in the north east of Rome, we find a very large oil production, which can also be found in the province of Rieti.

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Intera area metropolitana di Roma

The typical products and excellences found throughout the province of Rome.

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