CHEF Cook, entrepreneur, collector, restaurateur, hotelier, philosopher, poet, inventor, revolutionary, “anarchist in the kitchen”—those are only a few of the epithets used by journalists, food critics, friends, or simply aficionados of the Chef’s cuisine. The truth is that Antonello Colonna, starred chef of international fame, resists all attempts to classify him. Rigid labels, boundaries, and rules were not made for Colonna. Ever since he installed the famous red door in Labico, he has always acted under the impulse of an anarchic will, an entropic force able to sweep away what existed before and seemed apparently already perfect. But what for others is perfect, for Antonello Colonna is perfectible. --------------------------------- OPEN COLONNA - RESTAURANT WITH MICHELIN STAR The menu is amazingly creative with full respect for tradition. A cuisine where modernity and tradition always satisfy all the senses. I use my origins so that my dishes can transmit the emotion of lost or forgotten things, of old scents and flavours. Internationality, on the other hand, is research, the knowledge, the curiosity, and the anarchy, the capacity to open oneself to the new while remaining true to who one is. Rome is in my ingredients; internationality lies in that alchemy that comes from research”. ----------------------------------------- LUXURY RESORT Deep in the heart of Roman hills, in the natural park of Labico. Twelve exclusive rooms with garden, chef-patron Colonna’s gourmet restaurant, thermal pool, and wellness centre. The Valle Fredda resort is a place of relaxation, a space for events, a temporary gallery, but it’s also a working farm, life in the open air and discovery of the territory. It sows and harvests products of the garden, while visitors can take advantage of nature walks, horseback riding, food and wine tastings, and visits to the farmers’ market of Zagarolo.