Tonnarelli with cacio fiore e artichokes

Chef Fabio Boschero

Rome Cavalieri – A Waldorf Astoria Hotel – Ristorante l’Uliveto


for 4 people

400 gr Tonnarelli
120 gr Cacio Fiore
6 artichokes
60 ml white wine
1 Garlic
20 gr roman mint
 Salt and Black Pepper.

Video Recipe




1. The ingredients.

Mondare i carciofi e metterli in un contenitore con acqua e limone.

2. Clean the artichokes and put them in a container with water and lemon.

Tagliare i carciofi a spicchi sottili e saltarli in padella con uno spicchio di aglio, sfumare con vino bianco e condire con sale e pepe.

3. Cut the artichokes into thin wedges and sauté them in a pan with a clove of garlic, deglaze with white wine and season with salt and pepper.

Prendere un carciofo e tagliarlo a fette sottilissime.

4. Take an artichoke and cut it into very thin slices

Friggere il carciofo tagliato in olio a 140° fino a renderlo croccante.

5. Fry the cut artichoke in oil at 140 ° until crisp.

Frullare i carciofi saltati in padella precedentemente con un minipimer per creare una salsa.

6. Blend the artichokes previously stir-fried with a blender to create a sauce.

In una pentola capiente bollire l’acqua salata, buttare i tonnarelli e scolarli leggermente al dente e mantecarli con la salsa di carciofi.

7.In a large pot, boil the salted water, throw in the tonnarelli and drain them lightly al dente and stir in the artichoke sauce.

In ultimo aggiungere il cacio fiore e la menta romana tagliata a julienne, mantecare qualche secondo.

8. Finally, add the cacio fiore and the Roman mint cut into julienne strips, stir in a few seconds.

Impiattare e decorare con scaglie di carciofi fritti croccanti e il cacio fiore grattato con una micro plane.

9. Serve and decorate with crispy fried artichoke flakes and the grated cheese with a micro plane.

Bio of the Chef

Fabio Boschero has been the Rome Cavalieri executive chef since 2016, when he returned to Italy after numerous experiences abroad. From the first moment, he was able to give the menus a clear and precise approach: Mediterranean cuisine with international influences, the result of his being Italian and at the same time a profound connoisseur of international culinary culture. His cuisine has a very personal style, in which alongside the typically Italian products, exotic ingredients, vegan and gluten free foods appear. On the one hand, therefore, we find the excellent raw materials of the territory, with a careful search for small quality artisan productions, paying particular attention to the producers of Lazio, Tuscany and Umbria; on the other hand, unusual ingredients that blend perfectly with Mediterranean aromas, giving them that touch of color and flavor that makes each course unique. A seasonal menu, attentive to the rotation of raw materials and a philosophy that puts the healthiness of food in the foreground. Modern cooking techniques, such as low temperature cooking, but above all a great interaction between chefs and guests. Many of the activities move into the dining room, under the eyes of the diners who can taste the delicacies of the menu with their eyes, rather than their palate. Particular attention is paid to sustainability: not only the general virtuous techniques that have earned the hotel the Green Key certification, the international environmental quality mark promoted by the Foundation for Environmental Education (FEE), recognized by UNESCO as a leader world in the field of environmental education and sustainable development – but also attention to the selection of raw materials, with choices aimed at the traceability of products and the containment of waste, especially ingredients of animal origin. His tasty, beautiful, colorful, healthy cuisine is always very attentive to the new needs of a public increasingly sensitive to the aesthetics of food, health, the environment and the modern taste of what it eats. Italian and cosmopolitan, Fabio Boschero has a long experience in catering to his credit, having been responsible for “excellent” kitchens not only in Italy but also in Brazil, the United States, the Caribbean and South America, where he was able to compete with the wishes of the most demanding international clientele.

Typical products of Excellence

Broccoletto di Anguillara

The Broccoletto of Anguillara plant has a central stem from which branch off large leaves irregularly lobed and toothed of a dark green color. At the base of each leaf develops the flowering stem that, once grown, is collected by cutting the stem at 8-10cm from the ground. The flavor is sweet with a hint of cauliflower.

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

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:

Cacio fiore della campagna romana

Raw sheep’s milk, vegetable rennet, obtained from the artichoke flower or wild thistle collected in the summer period, two ruptures of the curd, of which the first into squares and the second made after 20 minutes of pause, chickpea grain, forming in parallelepiped molds, dry salted and matured for 30-60 days on wooden boards. The cacio fiore has a typical brick shape, with convex sides of 5cm.; the rind is wrinkled and yellowish; the paste is soft and creamy, with small holes, the scent is determined with artichoke hints and field vegetables; the taste is intense, not salty and slightly bitter.

Production areas:
Anguillara Sabazia (RM), Roma (RM), Capena, Guidonia Montecelio (RM), Trevignano Romano (RM)

Quality marks:
PAT e Presidio Slow Food

Nocciola Romana

The Roman Hazelnut designates the fruits of the Corylus Avellana species of varieties “Tonda Gentile Romana”, “Nocchione”, “Tonda di Giffoni” and their selections. The Tonda Gentile Romana has a sub- spheroidal with slightly pointed apex, not uniform in size, hazelnut color, of low brightness, with diffuse tomentosity at the apex and numerous evident streaks; medium-small seed, of variable shape sub-spheroidal, mostly covered with fibers, with corrugated surface and more or less evident grooves; compact and crunchy texture; flavour and very fine and persistent aroma. Nocchione has hazelnut in shell spheroidal, sub-ellipsoidal, medium-sized; shell thick, light hazelnut color, streaked, not very pubescent; medium seed small with fibers present in extent.

Production areas:
Bracciano (RM), Canale Monterano (RM), Manziana (RM), Trevignano Romano (RM), Barbarano Romano (VT), Bassano Romano (VT), Bassano in Teverina (VT), Blera (VT), Bomarzo (VT), Calcata (VT), Castel Sant’Elia (VT), Civita Castellana (VT), Corchiano (VT), Faleria (VT), Gallese (VT), Monterosi (VT), Nepi (VT), Oriolo Romano (VT), Orte (VT), Villa San Giovanni in Tuscia (VT), Sutri (VT), Vallerano (VT), Vasanello (VT), Vejano (VT).

Quality marks:

Coregone del Lago di Bracciano

Medium-sized lake fish, belonging to the order Salmoniformes, family Salmonidae. It can be fished all year round except for the period from January to February, respecting the reproductive period of the species.

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

Quality marks:

Pane di Canale Monterano

Bread prepared with type 0 and 00 soft wheat flour; slightly alkaline water, supplied by the municipal aqueduct, mother yeast (obtained by adding about 2% of the previous day’s sourdough into the mixture of water and flour).

Production areas:
Canale Monterano (RM)

Quality marks: PAT

Selection of manufacturing companies


Azienda Agricola Sergio Delle Monache
Production of extra virgin olive oil

Category: Fats (butter, margarine, oils)

Main products: Organic extra virgin olive oil, vinegar

Office: Strada Provinciale Norchia, 20 – 01019 Vetralla VT – Tel. 0761 1768270 –

Web Site:

Fabio Torre


Category: Natural or processed plant products

Main products: Hazelnuts from Monti Cimini

Office: Stazione Fabrica Di Roma 50 – 01034 Fabrica Di Roma (VT) – Tel. 0761 569005 –

Web Site:

L'isola del Formaggio


Category: Dairy products

Main products: Cacio fiore, fresh cheese, seasoned and spicy

Office: Via Settevene Palo, 39 – Bracciano RM- Tel. 06 9987072 –

Web Site:



Litorale Romano

For “litorale Romano” means the stretch of coast that gives Civitavecchia 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.

Click here

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: coregone and the lattarino.

Click here

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.

Click here

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..

Click here

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.

Click here

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.

Click here

Intera area metropolitana di Roma

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

Click here

Download the booklet

Go to PDF