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Fine Dining

Trattoria contemporanea

Photography by Duglas Andreetti

This now bears the name Fabbrica campus, and is a place for the exchange of ideas, creativity and innovation. It is no coincidence that leading the very young kitchen brigade, the average age of which is just 24, is Davide Marzullo who at just 26 has accumulated experience in renowned Italian and international kitchens that has seen him develop an experimental, intriguing and never run-of-the-mill cuisine philosophy. His training abroad has taught him organisation, independence and tenacity, while his experiences in Italy have led to an understanding of the value of tradition, as well as instilling in him a respect for the ingredients and the products of the land. Thanks to the enterprising spirit of the brigade, only one year after its opening, Trattoria Contemporanea has already managed to win the coveted accolade of a first MICHELIN Star.

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The cuisine of Trattoria contemporanea is constantly changing and cannot be easily pigeonholed, though it can be accurately summed up as a “Contemporary Dining”. It is a multi-sensory journey made up of numerous elements that, harmoniously organised, offer the customer the chance to enjoy an unparalleled food experience. The contemporaneity can be savoured in the innovative, young and informal dishes themselves, as well as in the service, which is always attentive and professional, but also welcoming, kind and friendly. The cuisine the chef provides is a homage to tradition, but this is understood and interpreted in playful and sometimes almost irreverent manner. What persists, however, is the awareness of the value of the ingredients, the land that produces them and the cycle of the seasons that governs them.

In the dishes offered by Trattoria contemporanea, rustic raw materials sourced from selected local suppliers and simple ingredients take centre stage, but are elevated and intensified by the skilful culinary arts of chefs that bring out the best in the flavours with often unexpected combinations. Among the many dishes that make up the extensive menu, the brigade is particularly fond of three of the recipes: Marinated cuttlefish, beurre blanque sauce, and 'nduja oil, a fun and spicy dish, Duck breast, whisky duck base, parsnip cream and chicken livers, and Linguina Gerardo di Nola with shellfish and pan crusco, which has to be one of the chef’s absolute favourite dishes.

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In addition to the à la carte menu, Trattoria contemporanea offers three tasting courses that encapsulate all the core values and hallmarks of “Contemporary Dining” as conceived by Chef Marzullo. Istinto consists of four vegetarian courses, three savoury and one sweet, in which the strictly seasonal vegetables are joined by ingredients from all over Italy in an exercise in constant study and experimentation. Passione, on the other hand, offers the five hearty courses that have captured and amazed guests since the Trattoria's first opening. Finally, Coraggio represents creative flair, with seven off-menu courses that remain secret until
tasted. The gastronomic experience is complemented by top-quality wines from small producers, as well as cocktails, infusions and typical drinks from ethnic cuisines, such as sake and kombucha.

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Contemporaneity is embodied in equal measure in the spaces of Fabbrica campus and of Trattoria contemporary. Open, welcoming and sustainably designed environments present custom-made interior furnishings with simple and clean lines, but still succeeding in creating a cosy and intimate atmosphere where kitchen and dining room, the brigade and the guests become fellow travellers in an amazing journey through tastes, fragrances and sophisticated compositions.