Elio

MAZZO da ELIO: Francesca Barreca e Marco Baccanelli, in arte The Fooders, dal 2013 sono al timone di Mazzo, prima nel quartiere Centocelle e dal 2023 a San Lorenzo in una nuova veste: un listening restaurant dove piatti e vini incontrano street culture e design. La proposta gastronomica resta fedele alle origini, innovativa ma accessibile, visionaria ma inclusiva. Sono ufficialmente pronti a farvi vivere una nuova esperienza culinaria creata per Elio accompagnata da DJ set fino a tarda serata. ---- ANTIPASTO - Tartare di manzo piemontese alla parmigiana, gazpacho di datterini, basilico e parmigiano PRIMO - Spaghetto aglio, olio EVO, baccalà e basilico con pane croccante alle erbe SECONDO - Cordon bleu ripieno di mortadella e toma, panato alle nocciole, con friggitelli agrodolci e maionese alla paprika affumicata PREDESSERT - Macedonia di frutta e verdura, limone, sciroppo d’acero. DESSERT - Mousse al cioccolato, ricotta, visciole e olio evo -- Francesca Barreca and Marco Baccanelli, also known as The Fooders, since 2013, they’ve been at the helm of Mazzo—originally in the Centocelle district, and since 2023 in San Lorenzo, in a new incarnation: a listening restaurant where food and wine meet street culture and design. Their culinary vision remains true to its roots—innovative yet accessible, visionary yet inclusive. They are officially ready to bring you an exciting dining experience created for Elio accompanied by DJ set 'till late night. STARTER – Beef tartare, datterino tomato gazpacho, basil, and parmigiano cheese. FIRST COURSE – Spaghetti with garlic, extra virgin olive oil, cod fish, and basil, served with crispy herb bread. MAIN COURSE – Cordon bleu filled with mortadella and toma cheese in hazelnut crust, served with sweet and sour green peppers and smoked paprika mayonnaise PRE-DESSERT – Fruit and vegetable salad with lemon and maple syrup DESSERT – Chocolate mousse with ricotta, sour cherries, and extra virgin olive oil