A film, an icon, the profile of an Italy exploding between cultural rigidity and frantic change. Sixty years ago, La dolce vita by Federico Fellini appeared in cinemas, and in popular culture. Just on the night between 2 and 3 February 1960 at the “Cinema Fiamma di Roma”, today closed, there was the premiere.


The Film

We are in the glamorous Rome of the ’60s, where Marcello Rubini (Marcello Mastroianni), a scandal journalist, spends his life through a purely Hegelian drama, that is: between having to be a scandal journalist and wanting to be a novelist.

Through the character of Marcello, Fellini unveils to us lights and shadows of the Capitoline society of the time, such as: the arrival of a Statue of Christ headed to the Vatican aboard a helicopter; Marcello’s continuous betrayals that lead his girlfriend Emma (Yvonne Furneaux) to the attempted suicide and the will of a man who, after the escaped tragedy, decides to throw himself headlong into his job accepting to follow the famous Hollywood star Sylvia (Anita Ekberg). Through her, Fellini takes the protagonist and the spectator into the complex meanders of a society that changes, rebeling quietly and finding itself devoted to beauty as if it were sunken, festive and luxuriant in the Trevi Fountain. And, in an instant, it is as if that “Marcello come here” was an invitation addressed to all that ” dolce” Italy.


“A Small World” in Via Veneto

Like a current that crosses a river from Porta Pinciana to Piazza Barberini, Via Veneto is the place where Italy changes, Neorealism flakes and is tinged with a golden filigree, a new light.

Located in the beating heart of Rome, a stone’s throw from Via Veneto, the visceral soul of the freshness of the style known as “dolce vita”, the Il Piccolo Mondo restaurant is a witness to an inexorable change of the guard, becoming a cradle of change and home to the likes of Federico Fellini.


Federico Fellini and the evenings in via Veneto

Federico Fellini walked along Via Veneto like an ante litteram flux of Roman sociology. Born in Rimini and moved to Rome to study, he made the city his second home, so much so as to make it the inspiring muse of his greatest films from Roma to La dolce vita. The capital took on new facets for Fellini: a protagonist with a thousand faces, told in a prosaic way as one does of a woman one admires and loves so much.

In an interview Fellini said: “In the evening we went to Via Veneto”. And it was precisely this little glimpse of Rome that became a corner of home for the director, a place to live, made up of nineteenth-century facades, crowded hotels and beauties immortalized by a flash. Here, the “painter” Fellini admires his masterpiece that moves and turns from “dolce vita” into “daily life”. Via Veneto could not, therefore, fail to thank that great master. Crossing the Aurelian arches we arrive in largo Federico Fellini, dedicated to the man who made Via Veneto “the theatre of the Dolce Vita”.


Federico Fellini and food

A table laid and a family reunited. Speaking of Fellini, one cannot help but think of one of Amarcord’s scenes, but it is also the scene that comes closest to his life experience in terms of food. Son of a parmesan representative, he tells of how he grew up “with that smell under his nose”, as he said as an adult. However, his favourite dish remained, without a shadow of a doubt, the English soup prepared by his grandmother and enriched with a very special meringue. At the time, in fact, since there were no piping bags, his grandmother used to put the mixture of egg white and sugar inside a cone made of newspaper. And it was precisely this detail that made that meringue so special, which took on an aftertaste of newsprint impossible to reproduce, because the newspaper in question was now out of print. He loved first courses, as not to mention one of his famous phrases: “life is a combination of pasta and magic”. In an interview he revealed that he loved to eat alone during filming. Voracious but too anxious to sit still, he said that having lunch with the film crew would distract him.

We, however, like to imagine him like this: sitting at one of the tables of the restaurant Il Piccolo Mondo, in front of a steaming pasta dish, watching life flowing outside and a new idea running through him.


The croaker or umbrine is a fish similar to sea bream and sea bass, but not eaten as much. This could be a consequence of overfishing in recent years, which has made it a rare fish. It is currently available on the market mainly for breeding.

It is a sea bony fish with an oval shape and a silvery color streaked with yellowish on the back, a characteristic from which the name originates. It can be eaten either cooked or raw, after being subjected to the process of killing to eliminate any bacteria that may nest in the meat. It is present in the coasts of the Mediterranean Sea, the Sea of Marmara, the eastern part of the Atlantic Ocean, the Black Sea and the Red Sea. It prefers medium depths because it feeds on invertebrates, which nest in the sandy seabed. It reproduces between May and June, and is fished mainly in winter.


Nutritional properties

This fish not only has the delicious meat but also has numerous nutritional properties. Let’s discover its characteristics together, so that we can appreciate it even more. The umbrine is rich in protein, contains Omega-3, vitamin D and some B vitamins. Due to its low mercury content, it can be eaten several times a week. It also has the advantage of being an easily digestible food; it is good seasoned simply with salt, oil and lemon, so it is suitable for feeding children or those with pathologies related to digestion.

So let’s give space in the kitchen to this good and healthy fish!


Recipes based on croaker

The croaker is not very greasy, so when cooking you must be careful not to dry it up. Although the meat is very delicate and tends to flake, it can still be pinned and filleted without any major problems. If eaten raw, it has a more delicate flavour, which becomes more intense with cooking. An excellent recipe to prepare with raw croaker is ceviche, which involves marinating raw fish in lemon juice or other citrus fruits, along with some spices (including chilli pepper, which is a must!). At Il Piccolo Mondo, which has a vast menu of seafood from the Lazio coast, you can enjoy, among other appetizers, a delicate ceviche of croaker with lime and red onions.

The croaker can be cooked in different ways: in foil, in a stew, baked, roasted, boiled, always making sure that it does not dry out too much. It has an extremely pleasant taste and can be seasoned with salt, extra virgin olive oil and vegetables. Being a fish mainly caught during the winter, it can be prepared, for example, together with seasonal vegetables such as pumpkin and artichokes. At Il Piccolo Mondo you can enjoy an inviting croaker with pumpkin cream and artichokes among the main courses, appreciating the authentic taste of seasonal vegetables with excellent fish.

If you love fish and good food, Il Piccolo Mondo is the restaurant for you. We are waiting for you!

For reservations please contact us at 06 42016034.

Finally a dessert! :) Today, Chef Kristjan comes out of Italy to reveal the recipe for strawberry cheescake.

Ingredients :
480 gr of Philadelphia
150 gr Ricotta
150 gr Yogurt
300 gr of cream
Lemon juice
24 gr of Gelatin (optional)
240 gr of Sugar

For the biscuit:
150 gr Butter
1/2 teaspoon of cinnamon
300 gr of digestive biscuits

Preparation :
Let’s start with the base!
Crumble the biscuits in a bowl and mix with butter and cinnamon.
Put the mixture in the bottom of a mold, you can help the back of a spoon to crush them!

Place the base in the freezer for 30 minutes or in the refrigerator for one hour.
Meanwhile, soften the gelatin.

Let’s go to the cream 😉

In a bowl, beat Philadelphia cheese, white sugar, adding each egg one by one until a homogeneous mixture is obtained.

Add dissolved gelatin to a water bath.

Pour the mixture thus obtained over the biscuits and leave to cool for at least 4 to 5 hours.

Finally decorate your dessert with finely cut strawberries.

A marine perfume evaporates from the kitchen of our restaurant while our chef prepares his tasty tonarelli …
Stay near the kitchen, the chef reveals the tonnarelli recipe with shrimps, zucchinis, scented with lemon and mint

Ingredients for 4 people:

500g of Tonnarelli
500g of shrimp
2 zucchini
50g of poutargue
1 lime
Garlic and mint: according to your preferences


Cut the zucchinis in “julienne”.

Peel the shrimps.

In a frying pan, fry garlic in oil.

Add zucchinis and shrimp.

Grate the lime and add the mint and salt and pepper.

With the salsa obtained, mix pasta cooked previously al dente and sprinkle with the poutargue.

An easy and simple recipe!

Enjoy your meal!

After you have discovered some salty recipes, our chef makes sure that you can surprise your guests from the start of the dessert with his vanilla crème brûlée with fruits of the woods.



  •     100gr of milk
  •     400gr of liquid cream
  •      80gr of sugar
  •     Some vanilla beans
  •     100gr of egg yolk
  •     Forest fruits
  •     A torch for the burned effect

Preparation :

Heat milk with cream and vanilla over low heat.

Mix the yolks with the sugar slightly to prevent a foam from forming at the next step

Incorporate both preparations and filter them.

Prepare the bowls placed in the pan and add water to a bain-marie.

Place in the oven at a temperature of approximately 130 degrees for 30 minutes so that the cream stabilizes.

Cooking ends when cooling.

Sprinkle the cream with cane sugar and, using a blowpipe, caramelize the sugar.

To be served with fresh wood fruits!

This weekend, the chef proposes a refined recipe that will surprise your guests :  some crispy baskets chicken breast, olives, peppers scented with garlic and rosemary

Ingredients for 4

  •  1 Chicken
  • Slice
  • 2 Baked Peppers
  • garlic
  • rosemary
  • Olives
  • Extra Virgin olive oil
  • Salt and pepper
  • 1 pinch of chilli pepper
  • vinegar
  • 1 roll of puff pastry for baskets


Prepare the pasta baskets by forming squares that cover a bowl to form and bake them.

Boil chicken, dice.

Grate the garlic, rosemary, chicken, chili and cook over high heat.

Add a few spoonfuls of vinegar, season with salt and pepper, finely chop the peppers and then the olives.

Once cooked, fill the baskets with your preparation and serve.

Enjoy your meal!

Holidays begin to be a reminder far away ?

Here is the perfect, colorful and soothing solar recipe 🙂



  •     12 shrimp
  •     2 potatoes
  •     tomatoes 200gr
  •     celery
  •     onion of Tropea
  •     basil
  •     raspberry vinegar
  •     salad
  •     For yogurt sauce: whole yogurt, fresh cream,  lemon juice, salt and pepper



Directions :

Boil the potatoes cubes and cool them after cooking.

Cook the shrimp already clean.

Prepare the yogurt sauce mixing the ingredients.

Season potatoes with celery, cherry tomatoes, onion, basil, lemon juice, salt and pepper (optional raspberry vinegar).

Place the salad on the plate, mix it with potatoes, shrimp and add the yogurt sauce to make a chunky, cool dough.


Enjoy your meal !





Orecchiette with swordfish ,eggplant and  orange bread crumbs

The first week of the school year is finally over and you are wondering what to cook this weekend?

Do not think about anything, our chef reveals his tasty recipe of orecchiette ! The orecchiette are small italian pasta !


Ingredients for 4 people:

  •     320g of pasta
  •     300g of swordfish
  •     250g of eggplant
  •     1 pinch of garlic
  •     olive oil
  •     bread crumbs
  •     1 orange
  •     Some leaves of basilica




Cut the eggplant into cubes and salt.

Drain them so they remain crisp in the cooking.

Also cut the swordfish into cubes.

In the frying pan, season the garlic with oil and add the diced fish and eggplant.

Finally, add salt, pepper and orange-flavored bread crumbs.

Cook the pasta a few minutes before serving and add it in your preparation!



For this month our chef Kristjan proposes a italian chrstmas cake with deep-seated cultural roots in north of italy: the Gubana. A cake of sweet leavened dough  with a filling of dried fruits and nuts. The original settlers in the area were from Slavic stock, and the name Gubana is derived from the Slavic word guba, meaning fold.


Ingredients brioche :

gubana, dolce natalizio firulano

  • 4450 g flour 0
  • 180 gr Milk
  • 130 g sugar
  • 100g the butter
  • 1 egg
  • 15 g yeast
  • A pinch of salt
  • 1 lemon zest
  • Vanillin


  • 80 g sugar
  • 100 g walnuts
  • 30g pine nuts
  • 150g raisins
  • 40 g butter
  • 40 g grappa
  • 2 tablespoons honey


Beat the egg with the softened butter, the sugar and warm milk, then add the lemon zest. Into another bowl mix the flour, the yeast and vanilla. gradually add the liquid amalgamated earlier, add a pinch of salt and knead. the dough should be smooth and elastic. Form the dough into a ball; cover loosely with plastic wrap or a damp kitchen towel and let rise.
Meanwhile, prepare the filling, mixing thoroughly all ingredients in a bowl.
Roll out the dough into a rectangular shape Spread the filling over the dough, covering the dough as evenly as possible. finally well brush the edges with beaten egg. Roll up the dough starting from the longer side and formed a spiral, transfer it in a mold and let rise for about 2 hours.
The preparation of delicious Christmas cake is almost over! Brush with egg, sprinkle with brown sugar and bake for about 40 minutes at 180 degrees.


img_20161209_194843      img_20161209_194926      img_20161209_195157

What is the chef’s creation this month? Un fish based appetizers: anchovy and endive pie, with reisins, pine nuts and herbs.


  • Anchovy 500grTortino di alici fresche, scarola, uvetta, pinoli e pane aromatizzato alle erbe
  • Endive pie
  • Reisins
  • Pine nuts
  • Salt
  • Breadcrumbs
  • Chives
  • Oil
  • Parmesan


Peel the endive discarding the core and outer leaves, wash repeatedly under running water, cook it with oil. Season with endive pie, pine nuts, bread crumbs and chives.
Let cool, meanwhile, meanwhile, remove the head of the anchovies, open them lenghtwise, remove the bones and the innards. Wash and drain them on a double layer of paper towels. Line with shrink wrap a bowl  and lay the anchovies in a single layer. Pour endive into the bowl.
Invert the bowl on the baking dish, remove shrink wrap and sprinkle the Parmesan cheese over the pie. Bake 10 minutes and serve the  anchovy and endive pie warm or cold.

Buon appetito!