About the Restaurant
Moma Rome – Michelin-Starred Sustainability in the Eternal City
Chef Andrea Pasqualucci – Restaurant “MOMA” 1* Michelin, Rome, Italy
Tucked in the refined Ludovisi district just steps from Via Veneto, Ristorante Moma has carved out a singular place in Rome’s modern fine dining scene. Awarded one Michelin star in 2018, Moma is a restaurant of dual personalities: a casual bistro on the ground floor for everyday elegance, and a refined upstairs dining room that delivers a full immersion into contemporary Italian gastronomy.
At the helm is Chef Andrea Pasqualucci, whose vision has elevated Moma into a beacon of cucina etica — ethical cuisine rooted in seasonality, sustainability, and ingredient purity. Moma is not just a restaurant but a manifesto of zero-waste cooking and circular gastronomy, where every dish is a testament to craftsmanship, terroir, and culinary mindfulness.
The Moma Rome spring menu reflects the restaurant’s unwavering commitment to seasonal innovation and sustainable sourcing. With a cuisine that blends local Roman tradition with modern technique, Moma offers a refreshing contrast to Rome’s classic trattoria culture. Here, fermented vegetables, osmosis-cooked roots, and low-temperature poached seafood take the spotlight in a celebration of vibrant, nutrient-rich dishes that honor both land and sea.
About the Chef
Andrea Pasqualucci – Precision, Ethics, and a Passion for Produce
Born and raised in Rome, Chef Andrea Pasqualucci is one of Italy’s most respected new-generation chefs, known for his uncompromising commitment to ingredient quality, sustainable practices, and technical excellence. His career began in Rome but quickly expanded to include influential stints in the best kitchens of the Italian gastronomic panorama, where he refined a unique style that marries Roman heritage with global awareness.
At Moma, Chef Pasqualucci has created a kitchen culture that prioritizes thoughtful sourcing, waste reduction, and a deep respect for seasonality. His culinary philosophy rests on the belief that ingredients should be treated with reverence — allowed to express themselves fully, without being overshadowed by unnecessary technique.
His dishes are often built from the ground up, starting with plant-forward foundations and progressing through subtle layers of texture and flavor. Whether it’s a terrine of veal tongue and sweetbreads or a garden-inspired plate of osmotically cooked spring vegetables, Pasqualucci brings a disciplined, almost architectural approach to plate composition.
He is especially passionate about empowering his team to embrace circular cooking principles and often leads workshops for young chefs on food ethics and sustainability in professional kitchens.
“Creating a new recipe is like crafting a work of art; it requires careful refinement, selecting the right ingredients as if they were colors on a painter’s palette.”
Chef Andrea Pascualucci at” Moma Rome” Ristorante
Chef Pasqualucci’s Spring Menu Inspiration
Seasonality, Simplicity, and the Ethics of Flavor
“Spring is a moment of awakening,” says Chef Andrea Pasqualucci. “Everything starts to grow again. It’s a time of energy and expression — and that shows on the plate.”
His 2025 Spring Menu Challenge for All4Chefs captures the essence of this awakening through dishes that are bold yet balanced, innovative yet rooted in tradition. Each course is a meditation on freshness, from the buttery texture of low-temperature cuttlefish tagliatelle in a fat-free puttanesca infusion, to the earthiness of his vegetable garden composed of osmotically cooked, fermented, and fried Agro Pontino roots.
Throughout the Moma Rome spring menu, Chef Pasqualucci avoids aggressive techniques and excessive fat. Instead, he favors osmosis, vacuum cooking, and marinades that protect the ingredient’s original structure and nutritional value. “Technique should never overpower nature,” he notes. “It should reveal it.”
Desserts also reflect his springtime vision, including a lemon, vanilla, white asparagus, and licorice semifreddo, and a playful “Vignarola” dessert that transforms Roman spring vegetables into a textural, sweet-savory finale with mint meringue and caramelized bacon.
Chef Pasqualucci’s approach to spring is not just a change in ingredients — it’s a culinary philosophy in full bloom, embodied through the creativity and sustainability of the Moma Rome spring menu.
Tableware Selected by Chef Andrea Pasqualucci
Spring Menu – Moma, Rome
Starters
Cuttlefish Tagliatelle with Puttanesca Sauce
Veal Tongue Terrine with Crispy Sweetbreads and Artichokes
Baby Cuttlefish with Sammuragghiu and Mussel Sauce
Baccalart (Cod as Canvas) – Inspired by Pollock, decorated with saffron, black garlic, parsley, etc.
Our Seasonal Garden in Sweet and Sour Sauce
Local Tuna with Jerusalem Artichoke, Cherries, Basil Oil, and Cherry Gazpacho
Oyster with Shallot Compote and Champagne Sauce
First Courses
Catch-of-the-Day Fish Soup in Sweet and Sour Tomato Broth
Spaghettone with Fava Beans, Sea Urchins, and Pecorino
Risotto with Smoked Eel, Chamomile, and Honey
Fresh Tortelli Stuffed with Blue Cheese on Almond Cream, Asparagus, and Elderflower
Main Courses
Pigeon with Rhubarb, Salsify, and Miso Panna Cotta
Benevento Beef Sirloin with Spring Vegetable Medley and Egg Sauce
Chicken Supreme with Asparagus, Foie Gras Sauce, and Morels
Red Mullet with Pickled Carrots and Fermented Lemon Sauce
Grilled Octopus with Seasonal Root Vegetables and Mexican Tarragon
Desserts
Dark Chocolate Flan with Rhubarb and Raspberry Sorbet
Lemon, Vanilla, White Asparagus, and Licorice Semifreddo
“Vignarola” Dessert – Featuring Fava Beans, Mint Meringues, Goat Cheese Cheesecake, Caramelized Bacon, Pea Sponge, Artichoke Chips, and Pecorino Cookies
MOMA Rome 1* Michelin Restaurant Ambience
