Michele Emilio Corrado the chef. In the room the maître Paolo Terranova, Elena Di Palma in the control room. Thus was born Dolia, the new restaurant that has just opened its doors in one of the most beautiful squares in Gaeta, a splendid pearl of the Lazio coast.
For some of the main protagonists we can speak of a real return to the origins. Starting fromFrancesco Apreda, which forDoliaplays the role of consultant engaged on all fronts, who took his first professional steps in the Hotel Institute of nearby Formia and who trained in these parts. From here his career began and took him around the world, obtaining prestigious awards and entering the elite of starred chefs. Francesco can still boast a star won withIdylio, the restaurant ofThe Iconic Pantheon Hotel in Rome.
Michele Emilio Corrador in the role of chef. Very young, but with great experienceinternationalbetween London, Barcelona and Tokyo, he took his first steps here, between Formia and Gaeta. The same goes for Paolo Terranova, a maître who has worked in the court of chefs of the caliber ofAlain Ducasse isGordon Ramsey, but always starting from this enchanted territory. A treasure chest of colours, scents and flavors that 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, an authentic jewel of Lazio wine production, and the Santo Bevitore of Cassino, a point of reference for wine lovers not only in the area.
In fact the wine list ofDoliaplays an important role. The result of the experience gained over the years by the owners, it collects labels chosen with great care and competence. It ranges between the main terroirs of France, Champagne in the lead, to those of our peninsula, with an eye on Lazio. There is also an entire section dedicated to a series of unconventional proposals, of "real, authentic, uncompromising wines", as its incipit states.
A large number of labels to match the dishes on a menu that is the result of the teamwork of Apreda and Corrado, linked by professional esteem, they worked side by side for three years, and by a deep friendship. A menu that obviously focuses on the sea, with fish from the gulf, from anchovies to sardines, from sea bream to Ponza shellfish, up to Terracina clams, marmora and hake. But in which there are delicious forays into the local produce. Such as Gaeta olives, available in four variations for tasty aperitifs. Or theTomatoSpagnoletta di Gaeta, a juicy symbol of southern Pontine and used in a risotto which also includes mussels, another typical product of the area. And again the Signorinella Lettuce from Formia, theCelerySperlonga white, Gaeta saffron, known as the saffron of the sea, iKiwiof Latina, delicious components of a fresh fruit salad that accompanies a delicious babà with cocoa and milkalmond. But the territory is also very present in the details: the elements of the mise en place, as well as the furnishing accessories, were all made by local artisans.
Starting from the tasting menu which, with the intriguing title of "Journeys and Mirages of a Return to Gaeta", ranges from a delicious Amberjack Carpaccio, Spicy Sesame andBasilto a Smoked Sea Bream in Guazzetto di Mare,CeleryWhite and SeedsOnion, passing through Gobbetti Marinati, Mozzarella di Bufala 38° and Friggitelli and again Tagliolini Arsi with Sardines, Escarole and Peperone Crusco, finishing with a Peach, Wine and Vanilla. Asweetwhich plays between gluttony and lightness, the result of the creativity of Mariko Sato, wife of Michele Emilio, who graduated in sculpture from the University of Tokyo. And in fact her desserts are small, delicious sculptures that complete and enrich a menu capable of satisfying all tastes and palates. Including those who prefer an aperitif to a full lunch or dinner.
Anche in questo caso Dolia propone una cocktail list di assoluto livello, curata da Paolo Terranova e che flirta abilmente con i grandi classici della mixology senza dimenticare alcuni “signature” come il “Golfo Martini” (Grey Goose Vodka, Vermouth Extra Dry e Profumi di Olive di Gaeta). Da bere da soli o abbinandoli a curatissime proposte food come Tartare di Nasello, Lattuga e Semi di Papavero o Finger di Triglia n’dorata e fritta.
Insomma come dice il nome che richiama il dolium, l’antico recipiente in terracotta capace di contenere fino a 2000 litri di vino, Dolia si propone come un grande contenitore dove forma e sostanza si fondono per rendere indimenticabile l’esperienza degli ospiti.
