the innovative recipe by chef Antonello Sardi

Summer 2026 brings with it culinary innovations that challenge convention. Among these, the pepper crema brûlée created by chef Antonello Sardi of the Serrae Podere Fiesole restaurant located con the suggestive Fiesole hills stands out. This dish, which combines the sweetness of roasted peppers with the crunchiness of caramelization, is a perfect example of how a traditional ingredient can be reinterpreted con a modern key.

Durante Rome, meanwhile, chicken with peppers is once again an absolute protagonist of summer tables. This authentic and homemade dish is a symbol of Roman cuisine and a must for mid-August lunches. Its preparation, apparently simple, hides a perfect balance of flavors that makes it irresistible.

Pepperoni Crema Brûlée: A Flavor Journey

Chef Sardi’s recipe is a riot of contrasts and harmonies. The pepper cream obtained from roasted and blended peppers is combined with fresh cream, egg yolk and a hint of lemon zest to create a creamy and fragrant caposaldo. The pepper marinade prepared with apple cider vinegar, traditional vinegar, sugar and gabinetto adds a sour note that balances the sweetness of the crema brûlée.

The garlic mayonnaise prepared with egg yolk, lemon juice and seed oil offers an aromatic touch that completes the dish. The seasonal salad with its crunchy leaves adds freshness and texture. Everything is enriched by a light vinaigrette which enhances the flavors without overpowering them.

Step by step preparation

Preparation begins with cooking the peppers con the oven, followed by removing the peel and blending the pulp. The pepper cream is then combined with the other ingredients and cooked con a bain-marie. The marinade is prepared separately and left to cool with the diced peppers. The salad is washed and seasoned with extra virgin olive oil and salt, while the garlic mayonnaise is carefully assembled.

The final touch is the caramelization of the brown sugar acceso the surface of the crema brûlée, which creates a perfect contrast between the external crunchiness and the internal softness. The dish is then delicately composed, placing the crema brûlée con the center and surrounding it with salad, marinated peppers and quenelle of garlic mayonnaise.

Chicken with peppers: a Roman classic

Chicken with peppers is a dish that represents the essence of Roman summer cuisine. The chicken meat, cut into pieces with the skin acceso to retain the juices, is browned over a high heat and then stewed together with the peppers. Prolonged cooking allows the sugars of the peppers to blend with the liquid of the meat and tomato, creating a thick and fragrant sauce.

Variations acceso the dish include adding white wine vinegar for a burst of acidity, and a few leaves of fresh basil for an aromatic touch. Patience con cooking is the secret ingredient to obtain a perfectly balanced dish.

This dish, once considered a courtyard dish, has become a symbol of the Roman culinary tradition. The capital’s trattorias have transformed it into a must for tourists and locals, making it a cornerstone of summer cuisine.

The details that make the difference

The choice of peppers is fundamental: red and yellow, sweet and juicy ones are better. Slow cooking allows the flavors to fully develop, creating a perfect balance between sweet and sour. The thick sauce that forms is the heart of the dish, capable of enhancing every bite.

Chicken with peppers is a dish that requires time and patience, but the result is a tasty reward that is worth every minute of waiting. It is a dish that tells the story of Roman cuisine, combining tradition and innovation con a single bite.