- ROME- On May 5, 1821, Napoleon Bonaparte died in Sant'Elena. There are many initiatives linked to this anniversary, which is the starting point to celebrate, in Rome, the founder of the French empire and absolute protagonist of the first phase of contemporary history. The bond between Napoleon and Italy was strong and constant, and Rome has always had a decisive value for the great statesman.
Le Carré Français "creates the" Napoleon Menu "for the bicentenary of the death of the French leader: among the dishes there is also the Pauline cake inspired by the breast of Paolina Borghese depicted by Canova. A menu created ad hoc in the name of" grandeur "at the table will be offered until May 9 in the restaurant of Breton Jildaz Mahé, Evocatrici the courses of chef Letizia Tognelli as La mousse di foie gras "à la Talleyrand", in homage to Talleyrand, the French diplomat who served Napoleon's Empire; and, to follow, Il pollo Marengo, a boiled meat based on chicken and tomato invented on the field of the lucky (for the French) battle of Marengo, fought on 14 June 1800 during the Second Italian Campaign and won by Napoleon ", explains the owner of "Le Carré Français".
While, at the Rome Cavalieri, the Napoleon Suite becomes the "suite of the year", where the guest has the privilege of admiring the most beautiful view of the Eternal City, sitting at a desk of rare beauty, which is said to have belonged to Napoleon II. , invested with the title of King of Rome. And at the Tiepolo Bar of the Rome Cavalieri, temple of contemporary mixology, a cocktail dedicated to Napoleon and created by the barman Angelo Severini. It is called Napoleon, and is based on Moet & Chandon Imperial and Violetta liqueur, two elements very dear to the emperor.
Furthermore, on the occasion of the 200th anniversary of Napoleon Bonaparte, on May 5 the Grué pastry shop by Felice Venanzi and Marta Boccanera presents its four spring variants - Hazelnut, Pistachio, Single origin dark chocolate and Raspberry - of the traditional French dessert, the puff pastry millefeuille butter, which also bears the name of the French emperor, Napoléon, also proposing it in single-portion formats or in pieces for walking. "This dessert has always represented a great challenge - says Felice Venanzi - with its almost impalpable sheets and the softness of the cream". "We have studied the elements that make up the millefeuille to make it - continues Marta Boccanera: - harmonious and give it excellent chewiness and taste. For example,we made the pasta as fragrant and surprisingly light as possible, perfect for spring, calibrated the quantity of cream inside and we looked for combinations with elegant flavors such as salted caramel or raspberries ".