Originally from southern Italy, Carbonara di Mare is an extravagant dish usually served in Michelin-starred restaurants, a more 'light' replica of the classic Carbonara.
Stinco d'agnello della Valle d'Itria is a dish from the winter menu of Roberto's that captures both the essence of winter, and the sense of "terroir" or that spirit of belonging to a particular geography: the southern Italian region of Apulia.
There are three main varieties of rice used for risotto: Arborio, Vialone Nano and Carnaroli. Each has special properties that professional chefs appreciate. Find out which type Chef Franz Conde uses for the "Risotto al granchio reale dell'Alaska".
Roberto's menu puts on its new winter clothes with delicious dishes specially created to entice guests during long cold winter days. Join us and discover new approaches into Roberto’s authentic Italian cuisine.
At Roberto's, we bring the culinary philosophy of Robert Bayer, who set the base of Roberto’s restaurant in Amsterdam, together with Chef Franz Conde, the culinary talent one who leads today the team in Bucharest.
There is an old controversy when paring wine with octopus: to drink a refreshing white wine because it refreshes the sea minerals flavor of octopus, or to be paired with young, slightly chilled reds! Which one do you prefer?
The combination of lardo (cured pork belly fat) and crustaceans is truly tasty. Italians take this combination to its most minimalistic expression. It only takes fresh and tasty salt water prawns and a good quality lardo di Colonnata.
The original fried pizzas are a street treat from Naples, consisting of fried pizza dough, tomato sauce and mozzarella. We took the simplicity of this street concept, a precursor of fast food, to the restaurant table.
At Roberto's we serve the cotoletta alla milanese as an homage to Maestro Aimo Moroni, from the legendary Aimo e Nadia restaurant in Milan. Aimo calls it: “bistecca di vitello in crosta di pane” and serves it with freshly shaved white truffles.
Sicilia, a separate cultural kingdom in its own right, is the birthplace of Penne alla Norma, with fried aubergines and dried ricotta. They were so called by writer Nino Martoglio because it reminded him of Vincenzo Bellini’s opera “Norma”.
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