Our cuisine is entrusted to the expert hands of our executive-chef Adriano De Angelis. All dishes are executed with great passion and freshly cooked on the spot. The preparation of the dishes may require a little bit of time in order to ensure maximum freshness and lightness, but we think it is worth it the waiting. Our passion for food leads us to a manic selection of the best products, because we think quality has no shortcuts. Some words about it: Black truffle and white truffle. The ageing of our prosciutti, from San Daniele to Pata Negra, Italian and french cheeses happens in our stone caves in Subiaco. We use only pasta from Gragnano for our pastas and in our estate in Subiaco we produce a sublime extra virgin olive oil, that we serve to everyone at the beginning of the dining, to match with the dishes. Ad Hoc’s chef, Adriano De Angelis, does the rest. Putting it all together with skill and passion, he will be happy, if you want, to meet you during the dining and explain everything ( secrets included ) of his dishes. To underscore is our seven different kind of bread, all home made and all hand made by our chef. Ad Hoc restaurant present cuisine for celiac too.
Take a look at our Cuisine Photo Gallery!
