The connections between lyric music and gastronomy are celebrated at the Paradosso restaurant. The chefs have created a menu inspired by the “Salotto ‘800 ” which will take place in the garden of the restaurant- a true amphitheatre in a corner of medieval Viterbo.

        The three operas on the ticket are “La Traviata” and “Rigoletto” by Verdi and “L’Elisir d’Amore” by Donizetti which will be performed in the true romantic tradition.

Inspired by Verdi’s passion for gastronomy, the chefs have researched historic  documents to  create the Rigoletto menu  climaxing   in the dessert of rum  ice cream surrounded  by Falstaff brioche, a dessert created for the “Swan of Busseto” by the famous Genoese pastry cook, Kleinguti.

The menu dedicated to La Traviata is based on the colour pink and finishes   with pure chocolate passion.

For the third menu   inspired by the Festival, Chefs Gabriella Popescu and Francesco Rizzi give space to their passion for fish in a series of plates with strong sea flavours lightened by fresh and delicate fruit desserts.

      The environment in which the visitor will taste these menus is unique from an architectural point of view. The rooms are in a 13^th century palazzo which has been restored maintaining the original set up. The Fireplace Room takes its name from the   magnificent fireplace dating from the year 1000. It   opens on to a series of little rooms and characteristic corners that flow out to a Winter Garden, a large space which was once a nursery for plants and is still decorated with exotic plants and antiques.

Rigoletto Menu

Welcome Cocktail with rum

Verdi style appetizers- a selection of typical meats and cheeses of Tuscia

Truffle risotto with provola cheese and a veil of Parmesan

Roasted lamb     “scottadito”

Ice cream with rum and tiny brioche alla Falstaff

Traviata Menu

Pink  Welcome cocktail

Shrimp in pink cocktail sauce with pink caviar, rocket and pachino tomatoes

Rice with radicchio and shrimp

Crayfish flambé and julienne carrots

Chocolate mousse

Tuscia Operafestival Menu

Marinated salmon with pink  pepper

Seafood Risotto 

Swordfish al Paradosso

Melon and  berry mousse