Our Breakfast room
Breakfast is the moment that makes us a good start and in our rooms to 'Hotel Mozart and Vivaldi serve high quality products of the Italian tradition, according to the indications of the Mediterranean diet adapted to our climate, which recommends eating fresh produce , integral with few fats of animal origin.
Seasonal fruits and vegetables come from the countryside around Rome as a Roman ricotta sheep, fresh cheese that you will find on the buffet and that you should eat with the white pizza. We serve cold cuts and turkey without preservatives, gluten and fruit juices are 100% fruit with no added sugar.
During your breakfast as well as the American coffee, fresh milk hot, cold or soy that you will find on the buffet we will be glad to prepare an espresso or a cappuccino made with fresh roasted coffee from the ancient Roman firm Bondolfi.
The cakes are our specialty and passion!
Are prepared daily with fresh eggs and butter cream with original recipes with a careful menu with seasonal products. Our recipes you will find them on our website or at the front desk and let us know your favorite!.
The recipes Hotel Mozart
Tarte chocolate drops and ricotta cheese
Ingredients of the shortcrust
Flour 350 grams
1 Egg yolk and 1 whole egg
Half sachet of yeast
Zest of an unwaxed lemon
Sugar 80 g
Ricotta cheese 400 gr
In a bowl put all the ingredients of the shortcrust and mix quickly to form a ball of pastry.
Grease or line a baking sheet with parchment paper leaving a bit of pastry to make strips to put over the filling.
Prepare the filling mixing, with electric whips, ricotta cheese with sugar . Put the mixture over pastry and sprinkle over the chocolate drops as your taste. Roll out the excess pasta, cut into thin strips, and make a diagonal grid on top of the mixture. Bake in a preheated oven at 170° for 35 minutes.
175 gr white flour
175 gr almonds flour
200 gr of soften butter
130 gr caster sugar
Pinch of salt
Finely grated zest of an unwaxed lemon.
12 golden apples ( Kg 2,500 )
150 gr caster sugar
1 teaspoon of cinnamon
150 gr of raisin softened with grappa for about 15 minutes
100 gr of pine kernels
Grated zest of an unwaxed lemon
Cut the apples in small pieces and put them in a big pan with all other ingredients.
Cook until the apples became soft. Pour them in a ceramic baking pan. In a bowl mix all the ingredients for the pastry, then make little small pieces with it and spread them over the apples.
Put the baking pan in the preheated oven at 160° and bake it for about 25 min. It’s very good eaten with vanilla ice.