Actress Aiste Miseviciute HD Instagram Photos and Wallpapers August 2024

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Niko Romito @nikoromito, a self-taught chef from Abruzzo, never expected cooking to become his passion. He studied economics in Rome to become a finance advisor, but his life changed when his father fell ill after converting their family pastry shop, Reale @ristorantereale , into a trattoria. Niko and his sister Cristiana @cristianaromito returned to Abruzzo to manage the trattoria, intending to sell it. However, they grew to love the culinary world, and after their father’s passing, they chose to take over the business. Despite lacking formal training in the culinary arts, Niko rapidly developed a distinctive style of cooking and earned his first Michelin star within just seven years. In 2011, he and Cristiana relocated their restaurant to Casadonna, a 16th-century former monastery located in Castel di Sangro. I’ve had a chance to taste Niko’s cuisine before at the Bulgari hotels in Paris and Rome, but cooking at Reale is nothing like the classic Italian dishes served there. The cuisine style at Reale is highly personal, original, and not necessarily aimed at pleasing everyone. At Reale, Chef Niko elevates “cucina povera” and simple ingredients to new heights. It’s a style of cooking that invites you to reflect while remaining delicious in its own right. Some highlights from the dinner… – Fettuccelle with red prawns and pink pepper – “Carrot” – a single ingredient dish consisting of carrot caramel, carrot purée, sweet and sour carrot juice, and marinated carrots. – Roasted cuttlefish and pink pepper was one of my favourite dishes of the evening. – Watermelon and tomato with tarragon, thyme, a bit of salt and olive oil. – Onion reduction (made without any water), parmigiano buttons and toasted saffron. – Lentils,hazelnut ard garlic – lentil jelly, hazelnut emulsion and crunchy Santo Stefano di Sessanio lentils. – Barbecued, oxidated and brined Swiss chard salad, served with reduced cream of Swiss chard and seasoned with ginger, bay leaf extract and oil of sweet and chili pepper. – Eel, lemon, roasted garlic and chilli pepper – Roasted endive with very thin coat of crispy potato – Meringue, raspberry and caramel

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

Just a stone’s throw away from the Roseto degli Abruzzi beach, Trattoria Vecchia Marina ( On IG -vecchiamarinaroseto) offers outstanding, classically prepared seafood and fish, caught fresh in the local waters that morning. Despite the written menu, you just let yourself be guided and enjoy the feast from whatever is available that day. A beautiful, traditional and old school place serving the best what the Adriatic sea has to offer.

No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate

No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate

No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate

No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate

No coffee or wine! This isn’t my usual getaway. However, my recent stay at Palazzo Fiuggi @palazzofiuggi was filled with enjoyment and amazing food. With natural cuisine by Heinz Beck @heinzbecklapergola , the iconic chef from Rome’s 3-Michelin starred La Pergola, and advanced wellness technology, all set in the pure air of Fiuggi village, just 50 minutes from Rome, it was a revitalizing experience. The focus on water from the natural springs at the thèrmes highlights the healing properties of these thermal baths, recognized since the early fourteenth century for their high mineral content. Fiuggi’s extraordinary water, sourced from local springs and mountains, is renowned for restoring kidney function and balancing the immune system, even credited with curing Pope Boniface VIII and Michelangelo. The culinary experience at Palazzo Fiuggi is elevated by three-star Michelin chef Heinz Beck and David della Morte, the retreat’s Medical and Scientific Director. They have crafted a unique menu focused on light, healthy, and personalized dishes. Beck, with his honorary degree in Natural Bioenergies, uses local, seasonal and organic ingredients to design meals that activate cellular pathways related to anti-aging and antioxidant processes. Despite the health focus, the food is incredibly delicious—some of the best I’ve had in years. This innovative approach treats food as medicine, utilizing locally sourced, biodynamic produce to enhance the benefits of a Mediterranean diet. Read the full arricle about Palazzo Fiuggi on my website and my exclusive interview with Heinz Beck in the link in my bio. In the images – Grilled calamaro filled with “‘pappa” of tomato with spinach and fennel sauce. – One of the swimming pools with a view of Fiuggi village – Courgette spaghetti scented with ginger and lime, saffron sauce. A fantastic, full of deep flavours, dish. – Marinated amberjack with basil mayonnaise, citrus gel, garnished with crunchy cashews and bananas. – Spaghetti with scorpionfish, bell peppers and courgette. – Lounge – Dream gym – “Hiking for longevity” at Riserva Naturale Zompo Lo Schioppo, 30 min drive from Palazzo Fiuggi. – Orange tapioca with dark chocolate

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