During the most watched week in Italy, that of the Sanremo Festival, even food finds its
stage. At the Roof of Casa Sanremo, from February 22nd to 28th, cooking becomes a language
shared thanks to the gastronomic project curated by Gambero Rosso, which signs the food area with a
format designed to accompany, without interruptions, the fast pace of the event.
The inauguration chose a clear and popular symbol: signature pizza. A simple gesture,
immediate, capable of speaking to everyone, which started a week built on a precise idea
of Italian hospitality: concrete, recognizable, deeply convivial.
At the heart of the project is an ever-evolving menu, designed day by day to adapt to the
times, flows, and needs of those who experience Sanremo through rehearsals, live broadcasts, meetings, and backstage. One
cuisine that does not seek special effects, but focuses on identity, rhythm and quality, demonstrating how
excellence can also be functional.
The stove is alternated between chefs and well-known faces of Italian cuisine, coordinated by the team of the
Red Shrimp Academy. Each day tells a different nuance of Italian taste: from
generous and instinctive cuisine, made up of clear flavours and dishes that speak immediately, to a proposal more
technical but always accessible, where manual skills and control allow you to maintain standards
elevated even under pressure. There is no shortage of a more Mediterranean and direct reading, made up of dishes
substantial, perfect for supporting long Sanremo days.
Alongside savoury cuisine, a sweet presence accompanies the whole week: dessert from the
tradition, small pastry shop and café mark breaks and restarts, from morning until night
founds, becoming part of the daily ritual of Roof.
Instead, the pizza finds space in a real Pizza Court, active non-stop. The doughs and the
fillings follow a clear line: recognizability, balance, respect for the raw material. The
proposals enhance the products of the Italian supply chain, alternating classic interpretations and
more contemporary combinations, designed to be consumed quickly without giving up the
character.
Fundamental to this story is the role of partners. Wines, coffee, beers, cured meats, cheeses, flours,
oils and preserves build a collective direction that goes beyond sponsorship. The supply chain
Italian agri-food becomes visible, concrete, operational, inserting itself into one of the contexts
most exposed media of the year.
With a view of the Ariston and a continuous flow of guests, the Roof of Casa Sanremo confirms itself as one
hybrid space: restaurant, meeting place, informal back door of the Festival. Food is not simple here
service, but an integral part of the story. A way to hold music, television and
gastronomic culture, restoring taste to its rightful role: that of universal language
of Italy.
