Morning Rituals: Sourcing the Finest Ingredients

At Roasetto, the day begins long before the first guest arrives. At dawn, Executive Chef Luca Moretti strolls through the local markets, searching for the perfect ingredients.

"I don’t order from a supplier," he says. "I need to see it, touch it, smell it."

He selects sun-ripened heirloom tomatoes, fresh wild mushrooms, and a perfectly marbled Wagyu ribeye. These ingredients will form the foundation of the night's menu.

The Art of Preparation: Precision & Passion

Back in the kitchen, the team moves in harmony:

• The pasta station hums with precision as dough is carefully kneaded and shaped.

• Stocks simmer for hours, creating rich, velvety reductions.

• Plating is an art, with every garnish placed with intention.

Chef Luca believes that a great meal is a story told through taste, texture, and aroma.

The Grand Performance: Dinner Service Begins

As evening falls, the restaurant transforms. Soft candlelight, the clink of wine glasses, and the gentle hum of conversation set the stage.

The first dish leaves the kitchen: Slow-Braised Wagyu with Black Garlic Jus—a dish that took an entire day to perfect.

And with every bite, our guests experience the passion and precision that defines Roasetto.