Happy Holidays with Groupe Valadier
We look forward to celebrating and we wish you a merry Christmas and Happy New Year.
For information and reservations:
HI RES e Valentino: +39.06.32.12.905 – +39.3220.127.116.117
Mr. Roberto Marranca
- Mrs Giovanna Altobello
Have you ever wanted to celebrate a new year’s eve in the eternal city?
Choose the Hotel Valadier to live the longest night of the year with all the comforts and services.
Come and celebrate New Year's Eve with Hi-Res with a refined Menu prepared specially for the occasion by our Chef.
Come and celebrate New Year's Eve with Il Valentino with a refined Menu prepared specially for the occasion by our Chef.
The third Extraordinary Jubilee of Mercy will begin on 8 December
The third Extraordinary Jubilee of Mercy will begin on 8 December. After a lifetime dedicated to the poor, Pope Francis will use the Church as a loudspeaker, if you will, in the fight against poverty and hunger in the world. The Holy Year will focus on themes that increasingly affect our society, the dire poverty many families are caught up in due to the economic crisis or the desperate situation of the many refugees seeking a safe haven.
As tradition demands, the Solemn Masses presided over by the Pope will be followed by the opening of the Holy Doors of the main Roman basilicas: San Pietro, San Giovanni in Laterano, Santa Maria Maggiore and San Paolo Fuori le Mura. The first Mass will be held on 8 December, the day of the Immaculate Conception, at St. Peter’s Square. Then, from 13 December to the first of January, the doors of the other main basilicas will be opened one by one. The penitential liturgy and call for "24 Hours for the Lord" to be celebrated inside the Basilica of St. Peter on 4 March, 2016, is worth noting. As is 23 April, when attention will be turned to the young and newly confirmed Catholics, with the Jubilee for Boys and Girls. The 10th and 12th of June will be the Jubilee of the Sick and Persons with Disabilities, those who, because of their condition, are all too often on the sidelines of society. The celebration of the Jubilee year will continue until November 20, 2016, when the Holy Doors will be closed.
The extraordinary nature of the event is also evident in its global scale. Those who can’t make it to Rome to witness the openings will be able to take part in a symbolic opening of the doors at dioceses all over the world.
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Groupe Valadier is an important player in the hospitality sector.
An interview with Luca Cardinetti, Chef Hi-Res
Luca Cardinetti is the Chef at the panoramic Hi-res restaurant, which has always been a symbol of fine cuisine and carefully selected dishes.
His youth notwithstanding, Chef Luca already has many years of experience behind him.
He has been on the Hi-Res team for quite a while, starting as Sous-Chef. This past April he was handed the reins of the kitchen and promoted to Chef.
-What sort of training do you have?
“I went to cooking school and have had various work experiences. In Rome I had the wonderful experience of working alongside such Michelin Star chefs as Francesco Apreda and Stefano Manzetti, who helped teach me the ropes of the profession.”
-Who were your role models?
“Aside from my mentors at work, my family is an important point of reference for me. When I was very young I always watched my grandmother making pasta at home. My father taught me the value of hard work, a vital component if you want to make it in this profession! I am the first of the family to become a professional chef.”
- Is there a precise moment in time when you decided to become a chef?
“My life took a different turn when my daughter was born. The power and the new needs of that time are what convinced me to follow my passion with total dedication.”
-What international cuisine most interests you?
“Japanese cooking, well, Asian cooking in general, really fascinates me. I also love French cuisine, especially its technique. French cooking is an important basis, it’s what has led us to the high levels of cooking in Italy today.”
-Do you have a dish you consider your forte?
“One of my fortes is porcini mushroom and foie gras risotto with a port reduction. It’s a hearty Autumn dish, ideal for this time of year. The rice is cooked in chicken broth, then I blend in 36 month old parmesan cheese, the foie gras, reduced port and then some Normandy butter.
-What advice would you give a young man wanting to embark on a cooking career?
“I would tell him not to pay too much attention to the TV cooking shows. You have to make a lot of sacrifices if you want to become a serious chef, but it’s so very satisfying too. Passion is the essence of this work.”
-Could you make a comment about your experience at the Hi-Res?
“We have a great team in the kitchen, we all work well together and I think it’s really important to underline that. We all share the passion and dedication I spoke of earlier.
The Chef recommends:
Porcini risotto, spaghetti with scallops and Sicilian broccoli, and of course our special Hi-Res tiramisù, a dessert made from a secret recipe that must be tried!