The restaurant “Dolia” opens in Gaeta

Michele Emilio Corrado the chef. In the dining room, the maître Paolo Terranova, Elena Di Palma in the control room. This is how Dolia was born, the new restaurant that has just opened its doors in one of the most beautiful squares of Gaeta, a splendid pearl of the Lazio coast.

For some of the main protagonists, it can be described as a true return to origins. Starting from Francesco Apreda, who serves as a consultant for Dolia, involved on all fronts, who took his first professional steps at the Hotel Institute of the nearby Formia and who trained in this area. From here his career began, which took him around the world, earning prestigious recognitions and entering the elite of starred chefs. Francesco still boasts a star awarded with Idylio, the restaurant inside the The Iconic Pantheon Hotel in Rome.

Michele Emilio Corrado as chef. Very young but with great international experience between London, Barcelona, and Tokyo, he took his first steps here, between Formia and Gaeta. The same goes for Paolo Terranova, maître who has worked with chefs of the caliber of Alain Ducasse e Gordon Ramsey, always starting from this enchanted territory. A treasure chest of colors, scents, and flavors that has also won over the young owners of Dolia: Elena Di Palma,Benedetto Leone and Rocco Toti, already involved in the sector with Fra i Monti, a true jewel of Lazio’s winemaking production, and Santo Bevitore of Cassino, a reference point for winelovers not only in the area.

Indeed the wine list at Dolia plays an important role. The result of years of experience gained by the owners, it gathers labels chosen with great care and expertise. It ranges from the main terroirs of France, Champagne at the forefront, to those of our Peninsula, with special attention to Lazio. There is also a whole section dedicated to a series of out-of-the-box proposals, “true, authentic wines, without compromises,” as its introduction states.

A substantial number of labels to pair with the dishes of a menu that is the fruit of the teamwork of Apreda and Corrado, linked by professional respect, having worked side by side for three years, and by a deep friendship. A list that obviously turns towards the sea, with the catch from the gulf, from anchovies to sardines, from the gilt-head bream to the crustaceans of Ponza, up to the clams of Terracina, marble goby, and hake. But it also features delicious incursions among local land products. For example, the Gaeta olives, offered in four variants for tasty appetizers. Or the Gaeta Spagnoletta Tomato, a juicy symbol of southern Pontine, used in a risotto that also includes mussels, another typical product of the area. Also the Signorinella Lettuce from Formia, the White Celery from Sperlonga, the Gaeta saffron, known as the saffron of the sea, the kiwis from Latina, delicious components of a fresh fruit salad accompanying a rich cocoa and almond milk babà. The territory is also very much present in the details: the elements of the mise en place, as well as the furnishings, have all been made by local artisans.

Starting with the tasting menu which, under the intriguing title “Journeys and Mirages of a Return to Gaeta,” ranges from a delightful Amberjack Carpaccio, Spicy Sesame and Basil to a Smoked Gilt-head Bream in a Sea Broth, White Celery and Onion Seeds, passing through Marinated Gobbets, Buffalo Mozzarella 38° and Friggitelli and then Burnt Tagliolini with Sardines, Escarole and Crusco Pepper, finishing with a Peach, Wine, and Vanilla. A dessert that plays between indulgence and lightness, the creation of Mariko Sato, wife of Michele Emilio, graduate in sculpture from the University of Tokyo. Indeed, her desserts are little, delightful sculptures that complete and enrich a menu able to satisfy all tastes and palates. Including those of people who prefer an aperitif over a full lunch or dinner.

Even in this case, Dolia offers a cocktail list of absolute level, curated by Paolo Terranova, skillfully flirting with the great classics of mixology without forgetting some “signatures” like the “Golfo Martini” (Grey Goose Vodka, Vermouth Extra Dry, and Scents of Gaeta Olives). To be enjoyed alone or paired with carefully crafted food proposals such as Hake Tartare, Lettuce and Poppy Seeds or Golden Fried Red Mullet Fingers.
In short, as the name recalling the dolium, the ancient terracotta container capable of holding up to 2000 liters of wine, Dolia proposes itself as a large container where form and substance blend to make the guests’ experience unforgettable.