Interview to Walter Regolanti, chef and sommelier at the restaurant “Da Romolo al Porto”
Sunny day in Anzio, breathtaking panorama on the harbor. Ideal location to have a good talk with an historical chef of the area. Walter Regolanti, who has been prosecutor of a quality cuisine in the family restaurant for three decades together with his brother Marco. Coming from the school of Alain Ducasse, our chef bases his cuisine on a very simple idea: “knowing raw materials.”
“This should be the main principle of every restaurateur” he tells us, and he recognizes that territoriality of products is a plus in his restaurant. “For us it is not cuisine at zero kilometers, but at zero meters,” and it cannot be doubted, fresh fish is very close to the main entrance of the restaurant. “Another main step is to check on local suppliers and check that the product is originally what was asked,” this is how Walter sums up his cuisine. And he proves it with the great variety of antipasti (more than 40), raw and cooked, noble fishes, less noble and forgotten fishes, real uniqueness of this restaurant. Traditional dishes such as the Fish Soup, are great examples of how Walter has managed to valorize territory and at the same time to create great dishes from forgotten fishes, such as goatfishes, weevers and groupers. Another important thing is professionalism with customers. Hospitality and kindness are impassable walls in his restaurant, even before hard work, that chef Walter Regolanti makes every day with passion and scrupulousness.
“For us raw materials are a gospel”
– Walter Regolanti –
Dan Munteanu
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