Iside De Cesare

Chef Iside De Cesare's culinary philosophy is deeply rooted in the concept of "whispered dining" (ristorazione sussurrata), aiming to create an intimate, warm, and welcoming atmosphere reminiscent of cherished family Sundays. Her ethos centers on humanity, spontaneity, and a profound spirit of hospitality, which she considers the very backbone of her work. She constantly seeks equilibrium and embraces continuous learning, defining herself as "an apprentice with experience" and tirelessly studying to evolve her craft. This vision extends to making guests feel as though they are dining in her own home, fostering comfort alongside culinary excellence. The chef's connection to the territory is absolute, forming the cornerstone of her ingredient sourcing. She actively champions the unique gastronomic heritage of Tuscia, working closely with incredible local artisans and producers. Specific partnerships include Il Cerqueto and Le Perle della Tuscia for legumes, Tonino Pira for cheeses from Tenuta Il Radichino, and the Lago Vivo cooperative for fish from Bolsena. While primarily focusing on proximity, Chef De Cesare also judiciously ventures beyond regional borders for quality meats sourced from Tuscany, Umbria, and Lazio. Her menus are directly inspired by the landscape visible from her restaurant, starting with local specialties like chickpeas and Onano lentils, before expanding to encompass a broader spectrum of Italian tradition. Ultimately, Chef De Cesare's vision is a sophisticated dialogue between tradition and innovation. Influenced by her formative training with masters like Salvatore Tassa and Heinz Beck, and even by her scientific background, she approaches cuisine with a cultured yet grounded perspective. She masterfully navigates a "ping-pong" of flavors and ingredients from the Lazio, Umbria, and Tuscany regions, transforming traditional concepts into refined experiences while always preserving the soul of the dish. Chef Iside De Cesare's technical mastery is characterized by an artistic and dynamic reinterpretation of classic dishes, prioritizing refined textures and precise flavor profiles without sacrificing the essence of tradition. Her approach to plating and presentation often incorporates elements of progression and movement, notably inspired by artistic forms such as those found in Baroque sculpture, to guide the diner through a multi-sensory journey. She strives for a "light spirit but never trivial" cuisine, suitable for all palates, blending deeply rooted territorial flavors with cultured innovation. Her dedication to continuous study ensures an evolving and sophisticated culinary expression. Among her most celebrated and legendary dishes is the **"Brodo progressivo con cappelletti di Cinta Senese"** (Progressive broth with Cinta Senese cappelletti). This iconic creation, inspired by the myth of Apollo and Daphne, is presented in three distinct stages: an absolute broth, a smoked pearl containing broth, and an extract of bay leaf, demonstrating her flair for dynamic composition and flavor evolution. Another signature is **"Italia Squisita,"** a conceptual dessert featuring an "ideal tour in the shape of a boot served as small pastries," showcasing her expertise in pastry, an area she dedicates significant energy to. The **"Soft Carbonara"** exemplifies her technical style of reinterpreting traditional, robust dishes by softening textures while meticulously preserving authentic Roman flavors. Other notable dishes include the **"Caviale di lenticchie di Onano"** served with potato cream and lemon, the elegant **"Coregone, foglia d’ostrica, panna acida e caviale di coregone su salsa di cetrioli,"** and the **"Tartare di chianina con maionese di nocciole, nocciole e olio disidratato,"** all reflecting her commitment to exquisite ingredients and innovative preparations.

Career

• Pasticcere at Agata e ROMEO, ROMA
• Assistente Chef at colline ciociare, Acuto
• Chef De Partie at margutta vegetariano, roma
• Chef De Partie at Rome Cavalieri, Waldorf Astoria Hotels & Resorts, roma
• Chef Di Partita at Ristorante La Frasca, Castrocaro Terme, Italia
• Assistente Chef Esecutivo at LA TERRAZZA RISTORANTE, Bologna, Italia
• Stagista at Gino Fabbri Pasticcere, N/A
• Executive Chef at Hotel della Baia, N/A
• Executive Pastry Chef at Hotel terme dei Medici fonte verde, San Casciano dei Bagni
• Chef Titolare at La parolina, ACQUAPENDENTE