Tradition, memory, ingredients from small suppliers: this is the recipe of Marzapane, a restaurant in Rome where apparently simple dishes are developed in a kitchen full of taste, but with studied processes and sophisticated techniques that respect the raw material in all.

At the helm Guglielmo Chiarapini and Francesco Capuzzo Dolcetta, born in 1991 and 1992 respectively, who met while attending Alma, the cooking school of Gualtiero Marchesi and in 2013 founded Marzapane.

Warm, refined and essential, Marzapane is an original project, an Italian-style bistro with an open kitchen-laboratory oriented towards informality and which places food at the center of an increasingly spontaneous and direct relationship with guests.

The seasonal menu and the daily dishes express a concreteness that starts from the product and traditions: each ingredient bears witness to the excellence of Italian food and wine and at the base of everything is the selection of raw materials from small producers.