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Anthony Genovese has travelled widely to England, Japan, Malaysia and Thailand. Now, with Il Pagliaccio (The Clown) right in the heart of Renaissance Rome, he has returned to his roots. His cuisine is both Italian and cutting-edge. It is complex, technically demanding and inspired above all by his personal tastes and choice of ingredients – it is more than simply fusion cuisine. His pairings are inspired: linguine with cod, pistachios and dried tomatoes; pigeon with kumquat cream and Thai rice. His carousel of flavours extends well beyond the secondo piatto. Pear with caramel, lime and eucalyptus jelly – Marion Lichte’s desserts are bold and reach for the stars.
Unique in the world: Carousel of flavours extends well beyond the secondo piatto.
Opened since 2003 in the very heart of Rome, restaurant Il Pagliaccio is Genovese’s reflection, both for the controversial circus character (“pagliaccio” means “clown”), and for the refined but not ordinary spaces. An ambiance that perfectly reflects and suits the philosophy of the restaurant.
The cuisine is refined, unique and unmistakable. The menu expresses both creativity and a lifetime experience. A cuisine that embraces the whole world in a fusion of flavors and aromas.
“My cuisine is very personal. French technique and basis, because of my first experiences in France; oriental sensations and elements, because of my long time in Asia. Cooking allows you to be free to create, without any limit. My own creativity is in ingredients and pairings, but it is basically very classic.”
