Latium

21 Berners street, W1T 3LP Londra
Telefono: 0044.020.73239123
Sito: www.latiumrestaurant.com
Email: info@latiumrestaurant.com

Maurizio Morelli

SAMUELE AMADORI
Maurizio Morelli is the pleasant surprise of Italian restaurant management in England. He is the chef of Latium, one of the best made in Italy restaurants in London. An absolute newcomer, who met with success over the last two years in Berners Street.
Maurizio started from the hotel management school of Latina, and since his youth he has been spending his summers working in the hotels around Italy. Among them also the Hassler in Rome, where Morelli remained for two years. An extremely important professional experience and then the big jump. Beyond the Channel. First at the Lanesborough Hotel, for one year and then supporting Stefano Cavallini at The Halkin.
Maurizio has always been precocious. Therefore, at 24 he decided to open his restaurant. It was called Ibla, and the English critics immediately fell in love with it. Later he worked at the Green Olive and at Paolo, in Fitzrovia, where he confirmed the success of the Ibla.
In 2003 Morelli opened Latium, may be the outsider who better made his way in the difficult scenario of the City. Simple cooking, perhaps the less “faked” among Italian cookings abroad. Morelli works ingredients like a chef who has to satisfy Italian palates, which is not given for granted in his parts. Simple dishes, excellent ingredients, a bit of research and no compromise made with the requests of a public which is not used to certain choices. And he is right, because finding a table at Latium is very difficult if it is not reserved well in advance.
If at the beginning there were some uncertainties about the decision to propose such a rigorous Italian cooking, they were soon dispelled.
He is working very well with pasta and last year a menu totally based on ravioli made a stir and aroused the enthusiasm of some critics too. So much to allow him to be awarded a prestigious prize, the Uk Best Dishes. In the category of pasta, of course.
May be the most effective secret of Morelli is represented by the choice of raw materials. Only micro producers, from Latium and England. Even if he doesn’t confine himself exclusively to the traditions of Latina and its surroundings. Pasta and oil, buffalo’s mozzarella and artichokes, lamb and herbs. Great attention is devoted to cookings, with a bit of creativity which always excites the fans beyond the Channel. As it is the case of the excellent combination of wild salmon cooked in the pan with courgettes and aubergines, artichoke sauce and braised fennel he proposes.