You cannot dissemble in the kitchen: if there is passion in the way the dish is prepared, you can see it. If the raw materials are chosen well you can see it and above all you can taste it. Then there are the beautiful stories that bring together, as one would say, all of these “ingredients” together. Including the sweet stubbornness to follow one’s objective. These are stories like the one of Emanuele Paoloni, Chef of the new Aqualunae restaurant situated in Prati (Piazza dei Quiriti).

To be won over by the “welcome of the chef” which is as follows: a hot, freshly baked wheat flour bread that is to be dipped in selected olive oil and sprinkled with a highly particular salt, black, blue from Persia, pink. A praised simplicity and except choice of raw materials. This time it went like this, but next time it could be a salmon mousse with a bruschettina. The Chef decides. Before you visit take a look at the menu, highly researched, nothing else to say.

Aqualunae Bistrot opened its doors a few weeks ago in the heart of Prati, exactly at the square of Quiriti where for years the Velavevodetto restaurant, a spin-off of the better known restaurant at testaccino, has reigned. Exactly in front, Emanuele Paoloni, just over thirty years old but already with a vast experience which includes Heinz Beck’s Pergola, decided to offer his kitchen…

With the arrival of the nice weather the first course dishes with fish and vegetables are a great classic. In this case Emanuele Paoloni, the chef of Aqualunae restaurant (Piazza dei Quiriti, Prati), has decided to season the kamut linguine with a chicory cream and clams. To finish, a crumble with a salty meringue base and cuttlefish ink.