Located in Rome, Italy, the Hassler Hotel is one of the city’s prime destinations to experience luxury and fine dining. The hotel’s flagship restaurant, Imagò, is considered to be one of the top Michelin-starred restaurants in Rome, thanks to the expertise of its talented chef, Andrea Antonini. In an exclusive interview, we had the opportunity to sit down with Chef Andrea Antonini to discuss his culinary journey and the signature dishes of Imagò.

Growing up in a family that owned a bakery and pastry shop in Rome, Chef Andrea Antonini developed a passion for cooking from a young age. He went on to train with some of the most acclaimed chefs in Italy, such as Gualtiero Marchesi, Franco Aliberti, and Alessandro Pipero. Chef Andrea Antonini’s culinary style emphasizes simplicity and authenticity, using only the freshest ingredients sourced from local farms and markets. “My cooking philosophy is to let the ingredients speak for themselves,” he explains. “I like to use classic Italian recipes as a base and add a modern twist to them.”

One of Chef Andrea Antonini’s signature dishes is the risotto with red prawns, a dish that perfectly captures the flavors of the Mediterranean. Made with Carnaroli rice, the risotto is cooked with tomato sauce and saffron, then finished with red prawns that are poached in olive oil. “The key to a great risotto is to use the right rice and cook it slowly, adding the liquid gradually,” Chef Andrea Antonini notes. “This allows the starch to release gradually, creating a creamy texture.”

Another must-try dish at Imagò is the pigeon breast with foie gras, served with Jerusalem artichokes and black truffle sauce. The pigeon is seasoned with salt and pepper, seared in a pan until golden brown, and then finished in the oven. The foie gras is cooked separately and served on top of the pigeon breast, adding a rich and decadent flavor. “I like to pair the pigeon with Jerusalem artichokes, which have a delicate and nutty flavor that complements the meat,” Chef Andrea Antonini shares. “The black truffle sauce adds an earthy note and ties the dish together.”

For dessert, Chef Andrea Antonini recommends the hazelnut soufflé with vanilla ice cream and chocolate sauce. The soufflé is made with hazelnut paste and baked to perfection, resulting in a light and airy texture. The vanilla ice cream balances the nutty flavor of the soufflé, while the chocolate sauce adds a decadent touch. “Soufflés are notoriously difficult to make, but when done right, they are a real crowd-pleaser,” Chef Andrea Antonini says. “The key is to have all the ingredients at room temperature and to fold the egg whites gently.”

In addition to the signature dishes, the Imagò kitchen also offers a tasting menu that showcases the best of Italian cuisine. The menu changes seasonally, reflecting the freshest ingredients available. “For me, cooking is an expression of love,” Chef Andrea Antonini says. “I put my heart and soul into every dish I make, and I hope that my guests can taste that love.”

In conclusion, the interview with Chef Andrea Antonini revealed that his culinary journey is rooted in passion and family tradition. His cooking philosophy focuses on simplicity and authenticity, using the freshest ingredients to create classic Italian recipes with a modern twist. Imagò is a destination not to be missed by foodies who want to experience fine dining in Rome.

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