Primo Al Pigneto

The main goal of Marco Gallotta, chef and partner of Primo Al Pigneto restaurant, is to bring out the best in each product and carry out research at the same time. Marco orchestrates a personal symphony of the Italian gastronomic culture, without losing sight of his mother and his masters’ more intimate teachings. A menu in respect of the changing of the season, which brings to the table the scent of the earth and the sea, and above all the special daily deliveries: the mullet fish just caught by his brother; the herbs of Vanda and Francesco, winemakers from Fondi; the oil of Paolo Orsini from Priverno; Tony Gamberoni’s fresh homemade pasta and Daniele’s pecorino cheese.