“Depth does not need to be imposed”

By Flavia Tomaello, https://flaviatomaello.blog/Instagram @flavia.tomaello

From the top of The First Arte, Rome appears with an unexpected serenity. The city spreads out in front of the hotel terraces with a slower, almost contemplative rhythm, while the light falls softly on the domes and roofs. The urban landscape is organized effortlessly, composing a scene where the sky, the architecture and the constant murmur of the streets coexist in harmony. The building, of sober elegance, offers one of the most refined views of the capital, a point from which the city seems to reveal itself without the need for exaggeration. In this suspended environment, Acquaroof presents itself less as a restaurant and more as an expression of the present, a contemporary way of inhabiting Rome that privileges subtlety over spectacle.

In this framework, the figure of Daniele Lippi acquires a particular meaning. A Roman chef with clear thinking and measured gestures, he understands cooking as a natural continuity of his own history. His connection with flavors began in a home where food did not seek prominence, but proximity. That early learning, marked by daily life and the importance of sharing, left a deep mark on his way of conceiving the job. For Lippi, honesty is an inalienable value, technique only makes sense when it accompanies emotion and the gastronomic experience reaches its true dimension by building a human bond with whoever sits at the table.

Memories of a childhood filled with simple flavors and constant rituals are translated today into a cuisine that opts for coherence rather than brightness. Silent precision, sustained quality and the confidence that depth does not require grand gestures become pillars of its proposal. Acquaroof thus finds its identity as a space where simplicity is combined with rigor, and accessibility does not imply renunciation, but rather clarity of intention.

The terrace of The First Arte amplifies this vision without diverting its essence. The open light, the gentle movement of the air and the slow pulse of the city influence an experience that seeks balance. The kitchen is integrated into the environment and is part of a harmonious whole in which each element contributes without claiming prominence. The Roman tradition, always present in the culinary imagination, appears here as a support rather than a frontier. Lippi approaches it through dialogue and listening, transforms it naturally and avoids emphatic statements, trusting that authentic evolution is built without stridency.

From here, the questioner presents himself in his original form, respecting the chef’s voice and the clarity of his thought.

Where were you born, what was your family like then, and what aspects of your childhood do you think still influence your cooking today?

I was born in Rome and grew up in a simple family, where food was never an exhibition, but a shared experience. The kitchen was an everyday, lived place, never sacred. I think this has deeply influenced my way of cooking today: respect for raw materials, the idea that a dish must be, above all, understandable, and the conviction that the gastronomic experience must create a human connection, not distance.

Acquaroof offers a deliberately less formal experience than classic fine dining. What does it mean to you today to create haute cuisine without resorting to the traditional language of haute cuisine?

It means shifting the focus from code to content. Haute cuisine does not reside in formalism, but in the precision, consistency and quality of the choices. In Acquaroof, the language is more direct, but the reflection remains deep. It is a cuisine that does not need to be too self-explanatory, because it seeks to be immediate, sincere and accessible.

Many associate excellence with structure, solemnity and protocol. How do you build a quality idea when you decide to simplify these forms?

Quality is built in invisible details. In the selection of raw materials, in respect for the times, in the purity of the flavors. Reducing form does not mean giving up discipline, but rather making it less evident. It is an excellence that does not demand attention, but is achieved naturally.

Do you think that surprising the customer today depends more on the atmosphere than on the technique, or is the cuisine still the central element of the experience?

Cooking remains essential, but it can no longer be isolated from the context. The atmosphere amplifies the dish, making it memorable. Today, experience is a balance; The technique must be present, but it must serve to create emotion, not to demonstrate.

In a context like the Roman one, where tradition often prevails as a model, what space do you give to creative freedom without it becoming a pose?

Creative freedom is born from respect, not forced disruption. In Rome, tradition is a solid foundation, not a limit. For me, creativity is a continuous dialogue with what exists. And yes, without the need for radical changes or declarations of rupture.

Do you conceive Acquaroof more as a restaurant or as a space for gastronomic experimentation in a more open and accessible format?

I see it as a place of free expression, where cooking moves naturally. It is not a laboratory, nor does it pretend to be, but it is a space where I can present contemporary cuisine in a lighter, fluid and immediate way.

When you talk about contemporary cuisine, are you referring more to an aesthetic, an attitude or a different way of relating to the customer?

I would say an attitude. It is a way of listening to the client, of interpreting the times we live in. Aesthetics are a consequence, not a starting point.

Today, many projects seek to “democratize” haute cuisine. For you, does this mean simplifying, relaxing the tone or completely changing the point of view?

It means changing your point of view. Not lowering the bar, but changing the perspective. Make the experience less intimidating, more natural, without losing its identity or rigor.

What do you think is still misunderstood when we talk about a less structured approach, whether informal, simple or less demanding?

It is often thought that less structure means less work. In reality, it is the opposite. Removing is always more complex than adding. A simple dish requires great attention and control.

In your approach, what is the difference between breaking with the Michelin model and simply not using it as a reference?

I don’t feel the need to break up with anything. The Michelin model is part of my career, but it is not the only possible criterion. Nowadays, I prefer to work freely, choosing the language that best suits the context on each occasion.

If you had to define Acquaroof with a single idea, not as a place, but as a concept, what would it be?

Aquaroof is balance. A seafood cuisine that starts with the catch of the day and the freshest ingredients, designed to be more dynamic and fluid, without losing focus or moderation. A balance between rhythm and quality, between cuisine and panorama, which is expressed naturally in a spectacular setting, on one of the most beautiful terraces in Rome. An experience that does not alter reality, as long as it has to be lived.