Innovation in the Kitchen

Our professionals

To ensure an excellent catering service to all our customers, by 2019 we thought we'd expand our staff of kitchen and dining room, adding two professionals of the sector: the flamboyant michelin-starred chef Rocco Aloi and the brilliant maitre Leonardo Sinesi.

The new chef and the new maitre will add, and not replace, to our already-trusted staff, and will work in synergy with them, ensuring the perfect operation of the catering service and offering the same cuisine ever, but with more proposals of dishes that are revisited and of high quality.

The chef's creations

The bearer of great innovation and technique, learned over the years working in fine-starred restaurants, the chef Rocco Aloi puts at the disposal of the Hotel Union, all its knowledge in the culinary field to ensure that all hotel guests a delicious dining experience.

Here are some of the tasty creations of the chef:

• bundle of cracks in the mantle of the shellfish with chatney, tomato petals and basil fried;
• Account beef fillet marinated in herbs with clumps of sour cream and sprigs of dill;
• Roulade of ranapescatrice in the stuffing of prawns on cream of sicilian citrus fruits;
• Cutlet of lamb villeroy on a bed of salad and pearls of pomegranate;
• Roll eggs blessed with mousse of shrimp on a bed of artichokes marinated in lemon;
• Tortelli author sautéed in hazelnut butter concassé of fresh tomatoes and saffron threads.

The plays a long of the maitre

The plays a long is a specific technique to open the bottles of champagne with a sabre, usually used in ceremonies or during important events.

Our new maitre Leonardo Sinesi, on new year's Eve, has inaugurated its collaboration with us, wowing the guests with the spectacle of the plays a long live.