Tonnarelli al guanciale with peas cream and pecorino crunch

Chef Francesco Donatelli

St. Regis Rome – Lumen, Cocktails & Cuisine


for 4 people

For tonnarelli

700 gr flour
300 gr re-milled semolina
8 eggs
2 yolks

For the pasta
200 gr peas
1 shallot
2 potatoes
60 ml vegetable broth
100 gr guanciale
100 gr grated pecorino
Extra virgin olive oil

Video Recipe




1.The ingredients.

Per prima cosa, tagliare le patate a cubetti e lo scalogno finemente.

2. First, cut the potatoes into cubes and the shallot finely.

Dopo aver tostato il pane vecchio in forno, tritarlo.

3. After toasting the old bread in the oven, chop it.

Soffriggere con Olio EVO lo scalogno. Una volta pronto frullare poi il tutto con un minipimer.

4.Fry the shallot with EVO oil.

Aggiungere al soffritto piselli e patate e cuocere tutto con il brodo vegetale. Una volta pronto frullare poi il tutto con un minipimer.

5. Add peas and potatoes to the sauté and cook all with the vegetable broth.
Once ready, blend everything with a blender.

Tagliare a listarelle il guanciale.

6. Cut the bacon into strips.

Rosolare il guanciale con olio EVO e unire poi il pane frullato precedentemente. Aggiungere un po' di pecorino. Frullare poi il tutto.

7. Brown the bacon with EVO oil and then add the blended bread previously.
Add a little pecorino.
Then blend everything.

Sciogliere il guanciale rimasto, scolare il tonnarello e unire il pecorino. Aggiungere poi un po' di acqua di cottura e spadellare.

8. Melt the remaining bacon, drain the tonnarello and add the pecorino.
Then add a little cooking water and sauté.

Sul fondo del piatto mettere un po' di crema di piselli e patateAggiungere i tonnarelli e finire il patto con croccante di pane.

9. At the bottom of the plate put a little cream of peas and potatoes.
Add the tonnarelli and finish the pact with crispy bread.

Bio of the Chef

During his experience as Executive Chef of St. Regis Rome, Francesco Donatelli has pursued the excellence that this iconic hotel represents in the panorama not only of tourism but also of culture in the city of Rome.
As evidence of a refined culinary heritage, his cuisine aspires to a harmony between centuries-old tradition and a modern interpretation, in a continuous research that draws inspiration from the art of this extraordinary city and from the simple but unique flavors of this land, to satisfy international guests and lead them on a journey that began with an idea, reworked by expert hands and an attentive eye to detail and culminated in a dish that is the synthesis of stylistic elegance and delicate tasting.
Supported by a strong passion and trained through a long journey between Italy and abroad, he had the opportunity to grow professionally in England, where he was an interpreter of Italian cuisine in an exclusive London club, which boasted Sean Connery among its members. On his return, he became Sous Chef in conjunction with the relaunch of the historic Doney Restaurant, and then he has been transferred to the St. Regis Hotel where, as Executive Chef, he first led the brigade of the kitchen events and then the Vivendo Restaurant and now, following the total renovation of the Hotel, he is at the helm of Lumen, Cocktails & Cuisine.
He made many trips abroad, from the Italian Embassy in Vienna following the President of the Republic Giorgio Napolitano to the Italian Gastronomic Festival in Japan, to the Viennese one, conceived in collaboration with the Austrian Embassy and the Imperial and Bristol hotels in Vienna.
In summary, its gastronomic identity combines the creative flair of the present with the flavors of the Roman tradition, drawing inspiration from the great masters of the culinary art.
With a reserved soul, tenacious character and curious spirit, he considers the open dialogue with his Team a constant stimulus, as well as a dutiful pleasure to animate the younger generations with enthusiasm and to train them by transmitting them authentic values such as collaboration and a sense of sacrifice, in a constant and constructive dialogue, an inexhaustible source of improvement.

Typical products of Excellence

Olio mono varietale extravergine di Itrana

Mono varietal extra virgin olive oil of Itrana cultivar which has a green color tending to opaque yellow, light-medium ripe fruity and delicate and soft taste with light bitter notes and a more perceptible spiciness in closing. The Itrana is suitable for low density implants; the form of fostering mostly used is the policonic, bush type.

Production areas:

Entire province of Rieti, entire Rome metropolitan area

Quality marks:

Olio extravergine di oliva Sabina DOP

The extra virgin olive oil Sabina is obtained exclusively from the varieties Carboncella, Leccino, Raja, Frantoio, Moraiolo, Olivastrone, Salviana, Olivago, Rosciola for at least 75%. Other olive varieties present in the olive groves may contribute, up to a 25% maximum. The olive harvest is carried out from the beginning of the veraison, generally no later than the month of December. The oil has a golden yellow color with shades of green for very fresh oils, a fruity smell, a velvety, uniform, aromatic, sweet and bitter taste. The maximum total acidity expressed in oleic acid, by weight, does not exceed 0.7 g per 100 g of oil.

Production areas:
Guidonia Montecelio (RM), Marcellina (RM), Mentana (RM), Monteflavio (RM), Montelibretti (RM), Monterotondo (RM), Montorio Romano (RM), Moricone (RM), Nerola (RM), Palombara Sabina (RM), San Polo dei Cavalieri (RM), Sant’Angelo Romano (RM) e Provincia Di Rieti.

Quality marks:

Olio mono varietale extravergine di Salviana

Single varietal extra virgin olive oil of the Salviana cultivar, which has a clear yellow color, medium fruity with bitter-spicy peaks; good structure. The cultivation of the Salviana cultivar and the oil that derives from it have now been part of the history and culture of the Sabine territory (province of Rieti and Rome) since ancient times. There are olive trees dating back to Roman times; many Salviana plants date back to 1890.

Production areas:
Nerola (RM)

Quality marks:

Olio mono varietale extravergine di sirole

The sirole olive oil, ecotype present in the Soratte area, has the following characteristics: color from yellow to light green, light fruity smell and an aromatic, sweet fruity, slightly bitter and spicy flavor for very fresh oils.

Production areas:
Civitella San Paolo (RM), Fiano Romano (RM), Ponzano Romano (RM), Sant’Oreste (RM)

Quality marks:


Sweet with a hard consistency, conical pyramidal shape, dark brown in color, characterized by a particular spicy aftertaste. Its main ingredients are dried fruit, honey and cooked must. A pile of dried fruit is arranged in layers with chocolate, candied fruit and raisins and the flour is sprinkled on it, impregnating the ingredients with honey and cooked must. After having repeatedly mixed by hand until a fairly homogeneous amalgam is obtained, it is left to rest for at least 24 hours. From the dough are obtained then loaves, always worked by hand, weighing approximately 450 grams which are placed in a wood oven for about 45 minutes.

Production areas:
Capranica Prenestina (RM), Anagni (FR)

Quality marks:

Pera Spadona di Castel Madama

The Spadona Pear of Castel Madama has been protected since 2009 by regional law 15/2000 as a heritage of agricultural biodiversity today at risk of genetic erosion. The fruit is of medium size, shape piriform-elongated. The skin color is greenish-yellow and presents itself smooth, with small and numerous lenticels, thick and absent russeting; white pulp, medium firm with medium fine texture, dark, juicy, medium flavor.

Production areas:
Castel Madama (RM)

Quality marks:

Cacione di Civitella S. Paolo

Panzerotto (ravioli-shaped) filled with pumpkin pulp, ground almonds and hazelnuts, bitter cocoa powder, cinnamon, vanillin, liqueurs and natural flavors. Cacione di Civitella San Paolo is a dessert prepared for the Christmas holidays.

Production areas:
Civitella S. Paolo RM

Quality marks:

Ciammellocco di Cretone

The Ciammellocco of Cretone, particularly rich in ingredients such as flour, yeast of ancient production, anise, olive oil, white wine, grated lemon peel and juice, anisette liqueur, mistrà, salt, baking powder, eggs, is characterized by a natural and rather long leavening. It takes about two days to prepare, it has a classic donut shape, crumbly, yellowish interior color and exterior color of a golden brownish dark and not particularly sweet of taste with a prevailing hint of anise. The production takes place throughout the year and especially during religious holidays.

Production areas:
Palombara Sabina (RM)

Quality marks:


Sweet with a rounded or domed shape, amber in color, with a flavor of almonds, nuts and cocoa. The main ingredients are: flour, walnuts, hazelnuts (gentile romana), almonds, pistachios, dried figs, honey, pine nuts, candied fruit (cedar, orange), raisins, eggs, unsweetened cocoa powder, flaked chocolate, wildflower honey, alchermes liqueur, extra virgin olive oil and yeast.

Production areas:
Forano (RI), Capranica Prenestina (RM), Nazzano (RM), Roma (RM)

Quality marks:

Pizza bbotata

Pizza bbotata (rolled up) is prepared with 00 flour, water, whole eggs, brewer’s yeast, salt and a little extra virgin olive oil. It has a rolled shape (from the dialect “bbotata”) like a swivel. The dough is kneaded manually, preferably on a marble surface, until a compact and homogeneous consistency is reached. The leavening phase follows at room temperature for the time necessary to reach double the volume of the dough. After rising, the dough is divided into small loaves that are rolled out with a rolling pin to form a thin sheet. The pastry is then sprinkled with extra virgin olive oil and rolled up (“bbotata”) to form a cord which is then turned on itself to form a swivel.

Production areas:
Sant’Angelo Romano (RM)

Quality marks:


White pizza, made with type 00 flour, brewer’s yeast, natural yeast (called biga), water and salt. The dough pressed with elongated hands is baked in a wood oven. The crust has a light golden color with an irregular and gibbous appearance as a consequence of the crushing carried out with the fingers.

Production areas:
Montelibretti (RM)

Quality marks:

Pane casareccio di Montelibretti

Bread prepared with type 00 flour, brewer’s yeast, natural yeast (called “biga”), water and salt. It is cooked in a wood oven. The shape is round loaf or “a filone”. The rind has a light golden color and the paste is white with rather large holes.

Production areas:
Montelibretti RM

Quality marks:


The Mistrà is a liqueur obtained by distillation of alcohol, water, star anise and other natural aromas obtained by herbal infusions. It is characterized by a 42° alcoholic content, a sweet taste a remarkable olfactory intensity, with strong floral and vegetal scents of the anise. The star anise belongs to the family of the Illiciaceae and owes its name to the star shape that characterize its 8 little fruits. It was imported in the West only, towards the end of the 1600, passing by Russia.

Production areas:
Roma (RM)

Quality marks:

Sambuca romana

The base of the Roman Sambuca is formed by essential oils that originate from the steam distillation of the star anise seeds and the green anise, that confer to the liqueur an intense anise scent, all of this added to a concentrated mixture of sugar, elderberry, coriander and other natural aromas. The alcoholic content is 40°. It was imported in the West only at the end of the 1600, passing through Russia. The green anise, instead, of the family of the Apiceae, is a annual plant, 60 cm tall, with little whiteyellowish flowers that originate small oval seeds characterized by a persistent scent. It is indeed the most known anise in the West continent.

Production areas:
Roma (RM)

Quality marks:

Selection of manufacturing companies

Antico Forno Roscioli

Bakery founded in 1972

Category: Fresh pasta, pastry and bakery products

Main products: Bread, Roman-style focaccia in a pan, bread of Lariano, bread of Genzano di Roma, sweets

Office: Via dei Chiavari, 34 – 00186 Roma RM- Tel. 06 686 4045 –

Web Site:

Forno Bonci


Category: Fresh pasta, pastry and bakery products

Main products:Bread, pizza, bread of Lariano, bread of Genzano di Roma, sweets

Office: via Trionfale, 36 – Roma – Tel. 06 39734457 –

Grande Impero


Category: Fresh pasta, pastry and bakery products

Main products: Durum wheat bread, eight seed bread, wholemeal bread, unsalted bread

Office: Via della Farnesina 272 – 00193 Roma – Tel. 0636308261 –

Web Site:

Biscotti Gentilini

Confectionery industry founded in 1890

Category: Fresh pasta, pastry and bakery products

Main products:Biscuits, rusks, jams

Office: Via Tiburtina 1302 – 00131 Roma – Tel 064123571 –

Web Site:

Pallini Liquori


Category: Non-alcoholic drinks, spirits and liqueurs

Main products: Mistrà, Sambuca, Limoncello, syrups

Office: Via Tiburtina, 1314 – 00131 Roma RM – Tel 06 419 0344 –

Web Site:

Carciofi Romaneschi

Farm. Production and processing of Roman artichokes

Category: Natural or processed plant products

Main products: Roman artichokes

Office: Vicolo dell’Aquila 19 – Roma – Tel. 340 5191704 –

Web Site:

Azienda Agricola Cappelli

Production of blend and monocultivar extra virgin olive oil

Category: Fats (butter, margarine, oils)

Main products: Extra virgin olive oil

Office: Corso Umberto 67, 00010 – Montelibretti (RM) – Tel. 333.21.93.807 –

Web Site:

La Tartaruga Sabina

Production of extra virgin olive oil Sabina Dop

Category: Fats (butter, margarine, oils)

Main products:Extra virgin olive oil Sabina DOP

Office: Strada Provinciale Pascolare, 164 – 00018 Palombara Sabina – Tel. +39 348 4763809 –

Olio Petrucci

Production of extra virgin olive oil

Category: Fats (butter, margarine, oils)

Main products: Sabina DOP oil, Extra virgin olive oil, aromatic oil

Office: Via Spirito Santo 7 – Corese Terra, Fara in Sabina (RI) – tel. 0765 39478 –

Web Site:



Litorale Romano

For”litorale Romano” means the stretch of coast that givesCivitavecchia comes up to NettunoFor 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.

The peculiarity of the area is certainly the lake fish. There are two species par excellence associated with Lake Bracciano:coregone 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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