COMFORT,
SCENTS,
COLORS AND
atmosphere

My relationship with cuisine is emotional. And I don't betray. My restaurant is a projection of Pantelleria. Cannoli for breakfast, aperitif with freshly made crispy panelle. At the table cous cous and caponata.

FILIPPO
LA MANTIA:
Palermo, ROME,
MILAN

I was born first in Palermo. In 2001 I wear a white shirt, I move to Rome and I born for the second time: I name myself host and chef. I guide my first restaurants: Zagara and La Trattoria. I had there my best experiences. Until now.

IN CUISINE,
RAW MATERIALS
ARE
essential

It is to me a memory that passes through touch. My grandfather used to bring me with a carriage to the Vucciria market in Palermo. Within those stands, I learned to know food. Basil, mint, fresh wild fennel, eggplants, oranges. Tastes and scents that I always bring with me.

SPICES,
CINNAMOM AND
candied FRUIT

Pastry making reminds me of my mother. I was born between such scents in her pastry shop. Sweets and pastries will always be available: at the bar, at the restaurant, take away, made to order.

SETTING THE TABLE FOR A
GUEST IS AN honor

The chef used to offer seasonal products, the host used to welcome declaiming the menu. He was also a storyteller. This is the atmosphere that I want to recreate. Staying true to my cuisine: I put aside garlic and onion and created the citrus pesto.

MADE FOR
THE PEOPLE
THAT WILL
live IT

Tidy but not faux. Mine is a space where you can feel free, like at home. Where you can relax, read a journal, surf the web on a tablet. Enjoying a palermitana brioche or a rice arancina.