A taste of Rome's culinary delights
Nadia Frisina brings her home favorites to BIVIUM Restaurant-Café-Bar and NOTOS Rooftop panorama terrace, which crowns the Palazzo.
Where seasonality is paramount
At the age of 29, Nadia became one of the youngest female Executive Chefs in Italy, working at several international venues before choosing Six Senses for its sustainability credentials. “Working in the hotel industry, you see a lot of waste. I want to do something different and contribute to change, at least inside my kitchen. I discovered rather than it just being a concept, Eat With Six Senses is an entire philosophy, and it fits my personal values. It’s not just enough to buy organic vegetables. When I came to Rome, I spent months looking for local farmers who are responsible and authentic in how they care about their farm and community. They pick to order for me and deliver straight away, in reusable plastic-free packaging where Italian regulations allow. We compost here on site, and we preserve everything including our beef in beeswax instead of vacuum bags. Seasonality is paramount. Nature is the Mother of all forms of art. We must respect and celebrate her.”
Buzzy Italian marketplace
As an Italian marketplace, BIVIUM Restaurant-Café-Bar is “the spot where all paths cross”, the buzzy beating heart of the hotel. It comes complete with a show kitchen and separate corners for gelato, bakery, coffee, and charcuterie. The Sapore (“taste”) traditional seafood counter serves ceviche with a strong Sicilian accent, from Nadia’s roots growing up in a fisherman’s village next to Catania. “BIVIUM is sensual, from the fire of the pizza oven to the ice in gelato corner, and the smell of the fresh bread.”
Ancient grains, new ideas
One of the first things Nadia did when she arrived was research ancient grains that are grown in the region. These produce a much lighter, higher quality dough for her pizzas and patisserie, with anti-bloating and anti-inflammatory benefits. She also avoids refined sugar and cereals. “We use beetroot sugar and date syrup. Our selection of cereal from the region pre-dates Ancient Rome and comes from Etruscan land.”
It's all about the pickles
Within the Six Senses family, Nadia often shares and swaps techniques and recipes with other Executive Chefs and Corporate Food & Beverage Director Jonathan Heath, who leads the commitment to streamlining the farm-to-fork initiative. Is there anything new she has learned since joining? “Pickles! I’ve learned how to make a lot of pickles! I can turn 200 kilograms of veg into the jars of pickles you see behind me, and with zero waste.”
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