Chef Roberto Delli Santi
Chef A Casa A Rimini
I'm an Italian chef with 25 years of experience, my passions are fish-based cuisine, fresh handmade pasta and Italian pastries, both from high-food and simple cakes. I travel a lot: have been united, asia, europe.
My kitchen is based on simple and healthy products, light fried meats with a few fat and pastry with sweet not too sweet sugars. I have organized more than 30 weddings.
Di più su di me
Per me la cucina è....
My lifestyle, passion, pleasure, the desire to make people feel good
Ho imparato a cucinare a...
I studied at the hotel school in Rimini, Italy, and I have also conducted many courses and internships around the world
Un punto di riferimento nella cucina è...
Gualtiero Marchesi, Carlo Cracco,Mauro Uliassi, Moreno Cedroni
Un segreto di cucina ...
The balance between fresh ingredients and light and delicate cooking
I miei menu
Chefs Choice
Anchovies Carpaccio with Lemon and Fennel Vinaigrette
Piedmontese Beef Tartare, Bottarga, Lemon, Egg yolk, Colatura, Multigrain Crisps
Pan Seared Octopus with Giant Corona Beans and Preserved Lemon
Spaghetti “allo scoglio” with Squids, Mussels, Shrimps, Garlic, Chili Pepper, and Parsley
Duck with Porcini Risotto, with Pistachios
Porchetta Stuffed with Herbs and Dried Nuts, Spicy Broccoli Rabe with Parmesan and Pine Nuts
Salt Baked Branzino, Salmoriglio Sauce, Roasted Rosemary Potatoes
Lemon Risotto, Seared Scallops in Herbed Brown Butter, Toasted Almonds
Sweet Basket with Chantilly Cream and Berries
White Chocolate Cream with Caramelized Pineapple and Fresh Rosemary
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Spanish-Style Garlic Shrimp, Tomato Toast, Wiltered Kale with Golden Raisins
Mussels Dijonnaise, Shoestring Fries, Parsley Sauce
Beef Carpaccio, Parmigiano Reggiano, Mustard Foam, Fried Capers
Creamy Polenta, Wild Mushroom Ragú, Gorgonzola, Herb Oil
Hot Grill Octopus, Chickpea Puree, Basque Country Salsa
Beefsteak Tomato and Burrata Salad with Olive Streusel
Seared Mediterranean Sea Bass, Navy Bean Stew cooked with Tomato, Raki, and fennel
Lemon and Rosemary Roasted Chicken, Shallot-Morel-Demi Sauce, Creamy Potato Puree
Wood Grilled Branzino with Manzanilla Olive and Preserved Meyer Lemon Salsa
Roasted Lamb Chops, Goat Cheese Polenta, Braised Vegetables, and Mint Yogurt
Grilled Tenderloin, Sweet Onion, Farro Salad Bone, Parmesan Cheese Shavings
Almond and Pistachio Baklava
Espresso Crème Brûlée
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White Fish Carpaccio, Rosemary Oil & Orange Zest, Crumbled Pistachio
Crudo Beef with Calabrian Chili, Ricotta Salata, Oregano, and Black Olive Aïoli
Cacio e Pepe, Choice of Handmade Pasta with an Intense Pepper Sauce
Burrata with Dates Pesto, Lemony Fennel Salad , Grilled Crostini
Little Gem Salad with Sieved Egg, Bacon Vinaigrette, Herbed Breadcrumbs
Sardinian Fregola with Clams, Fennel, Tomato, Fresh Herbs
Duck with Porcini Risotto, with Pistachios
Thyme and Garlic Roasted Chicken , Antipasti of Summer Vegetables, Toasted Pine Nuts
Grilled and Sliced, Rib-eye in a Brandy & Green Peppercorn Sauce, Fries
White Fish, Pescatore Sauce, Roasted Artichockes and Salsa Verde
Roman Style Porchetta, Almond Milk Roasted Root Vegetables, Caramelized Shallots, Fresh Salad
Chef's Tiramisú
Limoncello Panna Cotta
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Il mio calendario
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