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WHAT THEY SAY ABOUT US IN "FOOD & BEVERAGE" MAGAZINE
A comprehensive renewal process that also extends to catering
In the interview, our GM Alberto Genovese explains the path taken in 2021, when the facility was little more than a seasonal hotel mainly tied to the spa season cycle.
Determination, inventiveness, extensive in-depth work, and the experience gained in large groups have made the Hotel Terme di Frasassi what it is today: a point of reference in the area and for those seeking genuine hospitality.
The renovation began with the rooms, creating minimalist-modern spaces while maintaining elegance.
This innovation also extends to the restaurant business, with the arrival of young Chef Davide Castriota, who, with international experience and experience on cruise ships, is taking on the challenge of innovation in the kitchen as well.
"An intriguing challenge," explains the chef, "to introduce an innovative take on traditional dishes. To help guests discover that some dishes retain their traditional identity while being presented in an innovative way."
Some notable preparations
Ravioli stuffed with venison and creamed Jerusalem artichoke
Rack of lamb cooked at low temperature and then breaded in cereals and fried
Ancona-style cod cooked in milk separately from the potatoes to ensure the right consistency.
All you have to do is come and try it!
Determination, inventiveness, extensive in-depth work, and the experience gained in large groups have made the Hotel Terme di Frasassi what it is today: a point of reference in the area and for those seeking genuine hospitality.
The renovation began with the rooms, creating minimalist-modern spaces while maintaining elegance.
This innovation also extends to the restaurant business, with the arrival of young Chef Davide Castriota, who, with international experience and experience on cruise ships, is taking on the challenge of innovation in the kitchen as well.
"An intriguing challenge," explains the chef, "to introduce an innovative take on traditional dishes. To help guests discover that some dishes retain their traditional identity while being presented in an innovative way."
Some notable preparations
Ravioli stuffed with venison and creamed Jerusalem artichoke
Rack of lamb cooked at low temperature and then breaded in cereals and fried
Ancona-style cod cooked in milk separately from the potatoes to ensure the right consistency.
All you have to do is come and try it!