“The boom in reservations at Christmas in starred restaurants? Partly it’s due to people not wanting to go overseas due to Covid. And then, of course, because people know that they can find quality cuisine here ”. Starred chef Marco Bottega, third generation patron of the Aminta resort in Genazzano, a bucolic town 45 kilometers from Rome on the border with the province of Frosinone, tells Adnkronos. “At Christmas we will be full”, says the chef who, after spending 10 years training in Europe with names, just to name two, of the caliber of Alain Passard dell’Arpège of Paris and Massimo Bottura of the Osteria Francescana in Modena, he inherited the management of what was once a small trattoria founded by his grandfather in 1945. “During the holidays our structure will be full also because we have suites with private spa and this contributes to the safety of our customers. Aminta also obtained the Michelin Green Star which rewards the level of eco-sustainability: ours – he emphasizes – is an estate of 50 hectares cultivated with certified organic methods “. First of all, therefore, safety, but good food must not be missing, “even if a Christmas menu – he adds – has not yet been ‘formalized’. But we could certainly offer our hare tortellini with nettle sauce and cream of pecorino primo sale and, later, a venison tartare with pumpkin fermented in hay. I would also taste the ‘interpretation of the artichoke’, alla romana, alla giudìa and the ‘matticella’, which is prepared in the coals of olive trees. Finally, for dessert, the inevitable English soup, a tradition for us, together with our gingerbread “.