{"id":22989,"date":"2019-10-09T08:09:06","date_gmt":"2019-10-09T06:09:06","guid":{"rendered":"http:\/\/www.romaoggi.eu\/?p=22989"},"modified":"2019-10-09T08:11:40","modified_gmt":"2019-10-09T06:11:40","slug":"bagno-di-folla-per-lopening-del-ristorante-seacret-a-roma","status":"publish","type":"post","link":"https:\/\/www.romaoggi.eu\/index.php\/2019\/10\/09\/bagno-di-folla-per-lopening-del-ristorante-seacret-a-roma\/","title":{"rendered":"Bagno di folla per l&#8217;opening del ristorante SEACRET a Roma"},"content":{"rendered":"<p style=\"font-weight: 400; text-align: justify;\">Giornalisti, curiosi e Vip all\u2019apertura del nuovo ristorante <strong>Seacret<\/strong> di\u00a0 di <strong>Paolo Onorato<\/strong> e <strong>Fabrizio Zonnini,<\/strong> punto di forza un\u00a0 raffinato menu di pesce, frutto di ricerca, esperienza e grande attenzione in sala e in cucina.<\/p>\n<p style=\"font-weight: 400; text-align: justify;\">Dopo la loro prima vincente esperienza,\u00a0<strong>Paolo Onorato<\/strong>\u00a0e\u00a0<strong>Fabrizio Zonnini<\/strong>\u00a0hanno inaugurato, domenica 29 settembre 2019 a Roma, in via <strong>Marcantonio Bragadin 13<\/strong>, il\u00a0<strong>Seacret<\/strong>, un moderno ristorante dai colori caldi e dall&#8217;atmosfera rilassante in cui spiccano eleganti dettagli stilistici come la scenografica parete ad onde, che rievoca la sabbia e le onde del mare o i raffinati elementi decorativi come il pannello retro illuminato con il logo Seacret sulla parete in \u201cantico velluto\u201d, o, ancora, le vetrine elegantemente celate dal logo Seacret in serigrafia opaca, che garantisce discretamente\u00a0 agli ospiti privacy e riservatezza.<\/p>\n<figure id=\"attachment_22992\" aria-describedby=\"caption-attachment-22992\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22992 size-large\" src=\"https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Paolo-Onorato-e-Fabrizio-Zonnini-Ph.-Alessio-Bartoloni-1024x684.jpg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Paolo-Onorato-e-Fabrizio-Zonnini-Ph.-Alessio-Bartoloni-1024x684.jpg 1024w, https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Paolo-Onorato-e-Fabrizio-Zonnini-Ph.-Alessio-Bartoloni-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-22992\" class=\"wp-caption-text\">Paolo Onorato e Fabrizio Zonnini &#8211; Ph. Alessio Bartoloni<\/figcaption><\/figure>\n<p style=\"font-weight: 400; text-align: justify;\">Tantissimi invitati sono stati accolti dall\u2019organizzatrice dell\u2019evento la event manager <strong>Tiziana Amorosi d\u2019Adda<\/strong>\u00a0e dai titolari che, svolti i convenevoli di rito, hanno preso le loro posizioni in cucina ed in sala, deliziando gli ospiti con le prelibatezze della loro proposta enogastronomica. Tra loro il sensitivo\u00a0<strong>Craig Warwick,\u00a0<\/strong>a Roma per iniziare la prossima stagione televisiva. Ostriche e champagne hanno aperto le degustazioni, seguite da graditissimi primi piatti caldi, in abbinamento a prestigiose etichette di vini bianchi selezionati da Fabrizio. Tra le profumatissime delizie uscite dalla cucina di Paolo, spiccava un gustoso risotto agli scampi. Acclamati dalla folla, i titolari sono tornati tra gli ospiti per il taglio della scenografica torta griffata Seacret, raccogliendo il meritato consenso con un brindisi finale a base di champagne, per augurare le migliori fortune ad un locale che rappresenta uno step successivo del format di ristorazione creato da Paolo e Fabrizio, che si dividono la cucina e la sala con la stessa maniacale attenzione alla qualit\u00e0 e al livello del servizio. Un impegno che troviamo nella selezione delle materie prime, con un pescato locale e stagionale che affianca pesci provenienti dai mari di tutto il mondo, straordinari, sconosciuti o mai proposti in Italia come il Cobia, il Barracuda, il Black Code o il Centrolofo Viola, selezionati per il loro gusto e la tipologia delle carni ma con uno sguardo attento all\u2019eco-sostenibilit\u00e0 della filiera.<\/p>\n<figure id=\"attachment_22993\" aria-describedby=\"caption-attachment-22993\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22993 size-large\" src=\"https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Ph.-Alessio-Bartoloni-7-1024x684.jpg\" alt=\"\" width=\"1024\" height=\"684\" srcset=\"https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Ph.-Alessio-Bartoloni-7-1024x684.jpg 1024w, https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Ph.-Alessio-Bartoloni-7-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-22993\" class=\"wp-caption-text\">Ph. Alessio Bartoloni<\/figcaption><\/figure>\n<p style=\"font-weight: 400; text-align: justify;\">Cotture lente e basse temperature, frutto della lunga esperienza di Paolo, consentono di servire piatti di straordinario gusto che conservano una delicata consistenza. Fondamentale poi \u00e8 l\u2019apporto in sala di Fabrizio, grande sommelier che ha realizzato una cantina straordinaria, con una selezione di etichette di nicchia dal giusto rapporto qualit\u00e0 prezzo, che sposano perfettamente i sapori dei piatti. Affidarsi a lui \u00e8 la scelta pi\u00f9 saggia, facendosi guidare con fiducia in un panorama in cui la sua ricerca \u00e8 l\u2019autentico valore aggiunto per degustare un ottimo vino, servito alla giusta temperatura e gustosamente abbinato al piatto, spendendo il giusto, in un conto sempre eticamente corretto. I crudi sono proposti secondo la stagione e le ostriche sono selezionate dalla collaborazione con\u00a0<strong>Oyster Oasis<\/strong>, azienda formata da un gruppo di professionisti italo francesi, che condividono con Paolo e Fabrizio la grande passione e la profonda conoscenza del prodotto. L\u2019appuntamento \u00e8 in via Marcantonio Bragadin, solo la sera, per degustare le straordinarie specialit\u00e0 di Seacret, una nuova straordinaria realt\u00e0 golosa pronta a raggiungere importanti traguardi e riconoscimenti stellati.<\/p>\n<figure id=\"attachment_22994\" aria-describedby=\"caption-attachment-22994\" style=\"width: 1024px\" class=\"wp-caption aligncenter\"><img loading=\"lazy\" decoding=\"async\" class=\"wp-image-22994 size-large\" src=\"https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Ph.-Alessio-Bartoloni-4-1024x684.jpg\" alt=\"alt tag seacret\" width=\"1024\" height=\"684\" srcset=\"https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Ph.-Alessio-Bartoloni-4-1024x684.jpg 1024w, https:\/\/www.romaoggi.eu\/wp-content\/uploads\/2019\/10\/Ph.-Alessio-Bartoloni-4-300x200.jpg 300w\" sizes=\"auto, (max-width: 1024px) 100vw, 1024px\" \/><figcaption id=\"caption-attachment-22994\" class=\"wp-caption-text\">Ph. Alessio Bartoloni<\/figcaption><\/figure>\n<p style=\"font-weight: 400;\"><a href=\"https:\/\/www.romaoggi.eu\/index.php\/2019\/09\/27\/the-destiny-of-wedding-di-veronica-amati-a-palazzo-brancaccio\/\">(comunicato stampa)<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"<div class=\"mh-excerpt\"><p>Giornalisti, curiosi e Vip all\u2019apertura del nuovo ristorante Seacret di\u00a0 di Paolo Onorato e Fabrizio Zonnini, punto di forza un\u00a0 raffinato menu di pesce, frutto di ricerca, esperienza e grande attenzione in sala e in <a class=\"mh-excerpt-more\" href=\"https:\/\/www.romaoggi.eu\/index.php\/2019\/10\/09\/bagno-di-folla-per-lopening-del-ristorante-seacret-a-roma\/\" title=\"Bagno di folla per l&#8217;opening del ristorante SEACRET a Roma\">[&#8230;]<\/a><\/p>\n<\/div>","protected":false},"author":1,"featured_media":22991,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_sitemap_exclude":false,"_sitemap_priority":"","_sitemap_frequency":"","footnotes":""},"categories":[8],"tags":[13318,13322,13320,13321,10743,1918,891,13317,13319],"class_list":["post-22989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-enogastronomia","tag-craig-warwick","tag-fabrizio-zonnini","tag-oyster-oasis","tag-paolo-onorato","tag-pesce","tag-pesce-crudo","tag-ristorante","tag-seacret","tag-tiziana-amorosi-dadda"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.6 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Bagno di folla per l&#039;opening del ristorante SEACRET a Roma<\/title>\n<meta name=\"description\" content=\"Giornalisti, curiosi e Vip all\u2019apertura del nuovo ristorante Seacret 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