Chef Sotto Le Stelle 2025 | June 25 - Chef Salvatore Tassa

Chef Sotto Le Stelle 2025 | June 25 – Chef Salvatore Tassa

Wednesday, June 25, marks the second event of the new season of Chef Sotto Le Stelle at the DoubleTree by Hilton Rome Monti.

After a successful start, we continue this year’s edition with Michelin one-star Chef Salvatore Tassa of Colline Ciociare in Acuto, Frosinone, in collaboration with the Hotel’s Resident Chef.

Live a unique dining experience at Mùn Rooftop Cocktail Bar ✨

Evening Menu

Michelin One-Star Salvatore Tassa

👨🏼‍🍳 The 8-course tasting itinerary includes:

Pumpkin and Porcini Cocktail
Water and salt, almond milk and burrata
Aromatic Field Greens
Licorice, pecorino cheese, and wheat
The Tale of the Ernici
Through the flavors and scents of my mountains
Ricotta Tortelli with Fig Leaf Water
Finifini pasta emulsified in tomato oil
Beef and Earth

Wine Pairing

Paired with the wines from Cantina Casale della Ioria, located in the heart of Ciociaria within the production area of Cesanese del Piglio DOCG and renowned for its mission to enhance native grape varieties through sustainable, low-impact farming practices. Its wines, which embody a balance of quality, authenticity, and respect for the land, form a perfect match—both in identity and flavor—with the cuisine of this new under-the-stars experience.

About the Chef

Born in 1956 into a family of restaurateurs, Salvatore Tassa studied architecture and communication before training with Fredy Girardet and traveling across Europe and Latin America, where he earned significant recognition. Since 1988, he has led Colline Ciociare, the family restaurant, which was awarded a Michelin star in 1995.

A visionary and innovative chef, he has been described as “as full-blooded as a lamb, as free-range as a chick, as earthy as a garden turnip – a true Ciociarian portrait by Arcimboldo.” He, more humbly, defines himself as a “Country Cook”, a term that captures the essence of his cuisine: authentic, humble, and creative.

Between garden and woodland, wild game and freshwater fish, Salvatore Tassa celebrates both rural memory and a new gastronomic avant-garde. With his idea of “vegetable cuisine”, where the side dish takes center stage, he has helped reshape the identity of contemporary Italian cooking.

Chef Sotto Le Stelle 2025 | June 25 – Chef Salvatore Tassa