Parole In Liberta’ Bistrot
Parole in libertà wants to make you revalue all the tastes from the past. Today like yesterday, raw materials and care of foods must be basic staples. We take inspiration from Futurism, a bold and dynamic artistic avant-garde of the last century, born from some of the most revolutionary minds of the time. Enjoy the food with all the senses, try our dishes with your eyes first, use your hands,
taste the authenticity, get emotional and share!
“Credete proprio all’infrangibile dogma di una cucina immodificabile e imperfezionabile, chiusa in formule e ricette da applicare oggi e sempre come fecero i nostri avi?” (Filippo Tommaso Marinetti)
THE PERFECT LUNCH
The best products chosen for you in order to create a harmonious, healthy and meditated kitchen.
The bread: The history of bread by Pane Ceccacci
The meat: Angelo Feroci Eredi Aldo Polzella
The cheeses: Cierre by Roberto Casale
The Olive Ascolane: Grandma Nina by Luciano Maravalli
The vegetables: Alfredo Caliciotti
The fish: Fiocco by Paolo Fiocco
PAPPA AL POMODORO
Bread and tomato together always represented connection with the earth and tradition: modesty and excellence in one dish.
Originally Tuscan, at the beginning of ‘900 pappa al pomodoro started spreading all over Italy, right as Futurism was emerging.
(In 1912 this dish was mentioned on the famous Giornalino di Gian Burrasca owned by the Tuscan writer Vamba)
SFEROFORME DI MELANZANE CON PROVOLONE DOLCE E BASILICO
A perfect gastronomic representation of the Futuristic movement and a celebration of the technique in the service of the Man. Soft aubergine spheres on a shiny provolone cream, tomato and plastic basil.
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