Fegato grasso d’anatra con ciliegie e quinoa croccante alle spezie
Sfoglia di capesante con asparagi e vinaigrette di pomodoro e basilico
Fagottelli “La Pergola”
Mazzancolle in tempura su crema di frittura di calamari
Merluzzo nero in crosta di ‘nduja su minestrone di verdure con trippette
Capriolo in crosta di pistacchi con puré di castagne e marmellata di cachi
Cv dello Chef: esperienze e qualifiche
Executive Chef at La Pergola since 1994, Heinz Beck is the recipient of numerous awards for outstanding achievement throughout a long and prestigious career. The menu at La Pergola is his greatest achievement to date - innovative and exciting while maintaining a respect for culinary tradition and remembering that great cooking is about fresh ingredients handled with sensitivity and passion. 'I want,' Beck says, 'to transmit emotions through a balance of aromas, flavours and colours.’ Like the Rome Cavalieri and La Pergola, Heinz is very much a part of Roman culture and society. In 2000 he was awarded the Gold Medal of the Foyer of Artists Award, an International Award from La Sapienza University of Rome, the first time the award had been given to a chef.