The early presentation of Impero’s menu is not the only novelty. Elementi Fine Dining will, for the first time, open for Sunday lunch, and every two to three months, new tasting journeys will be introduced. This innovation is not merely seasonal—Chef Andrea Impero is known for transcending seasonality—but rather a creative expression of the chef’s evolving inspiration, conveyed through new dishes and experiences.
The names of the two signature tasting menus remain unchanged, defining the essence of Elementi Fine Dining: Visione, which narrates Impero’s vision of Umbria and Central Italy, and Ispirazione, the true creative workshop where the chef researches, shapes, and honors raw ingredients with profound respect.
Lightness as a goal
A key element of Ispirazione 2025 is lightness, explored in its multifaceted meaning, inspired by the writings of Italo Calvino. “The lightness I refer to,” explains the chef, “is first and foremost a lightness of thought—freedom from certain conventions and rules, a liberty of exploration that stems from deeper maturity and self-awareness. But it is also a stylistic lightness, where the focus is on the raw ingredient, on substance rather than unnecessary embellishments.” Throughout the Ispirazione menu, gluten is almost entirely reduced, replaced by alternative, lighter flours that look toward the future.
The new menu also emphasizes tableside service, with several dishes finished in front of the guests, enhancing the dining experience. Additionally, Elementi Fine Dining will feature exclusive service accessories designed by Chef Impero in collaboration with the artisanal company Blueside.
The return of fruit to the table
While legumes and vegetables remain at the heart of Impero’s research on preservation, the 2025 menu gives a prominent role to fruit, which returns as a course at the end of the meal. This “signature fruit” experience offers a final chapter rich in textures and flavors, reflecting the chef’s pursuit of lightness and freshness. The innovative Suppergiù, inspired by tiramisù, perfectly embodies this philosophy, deconstructing and reinterpreting a classic dessert in a modern key while maintaining a connection to tradition.
Notable dishes
Among the standout dishes is L’Albero di Giuda, inspired by the traditional Ciociarian dish minestra di fagioli con il pane sotto (bean soup with soaked bread), which historically aimed to make use of leftover bread and legumes. This dish tells the story of the evolution of legumes from their historical roots in Ciociaria, where Cercis flowers (Judas Tree) were used, to their significance in Central Italian cuisine today.
Ferragosto Romano is the main course of the menu. Over the past three menus, Impero has explored various aspects of Roman cuisine, and for 2025, he presents a reimagined Pollo con i Peperoni (Chicken with Peppers). The dish is entirely made from chicken, using a dough of oat flour and Laura Peri chicken breast to create tagliatelle. These are cooked like pasta and tossed with a ragù made from the chicken’s giblets and other cuts. The Pollo con i Peperoni is interpreted through a stuffed chicken skin filled with preserved peperonata, served over a concentrated sauce infused with the flavors of chicken and peppers. To complete the experience, the dish is paired with the quintessential Roman bread—la rosetta—perfect for the final scarpetta.