On June 2 and 3, 2026, Altro Zafferano invites diners to experience the true soul of Southern Italy, coinciding with Festa della Repubblica—Italy’s National Day, adding a layer of national pride and celebration to the dining experience. The acclaimed rooftop restaurant, Altro Zafferano, will host an exclusive Four-Hands Dinner featuring visiting Chef Felice Lo Basso of Michelin-starred Felix Lo Basso Restaurant and Altro Zafferano’s Head Chef Federico Schiraldi.
This exclusive two-night culinary event is a heartfelt homage to the chefs’ shared Puglian heritage and the rich gastronomic traditions of their homeland. Each chef brings his own distinct voice to the table, presenting their own signatures course by course. The effect is something like a curated dialogue: refined, unhurried, and illuminating in the contrast it reveals between two chefs who share so much heritage yet express it so differently.
The dinner is priced at $248++ per person ($198++ per person, early bird price with limited seats available), inclusive of wine pairing. Highlights include:
Snacks
– Il Mio Riccio di Mare — Hokkaido Sea Urchin Mousse (Chef Felice)
– Cioccolatino di Gambero Rosso e Limone — Red Prawn and Lemon Praline (Chef Felice)
– Cialda di Alga Nori, Stracciatella e Caviale — Nori Crisp, Stracciatella and Caviar (Chef Federico)
– Bombolino al Caciocavallo e Crema Cime di Rapa — Caciocavallo Cheese Bombolino and Turnip Tops Cream (Chef Federico)
Starter
– Bianco e Nero di Seppia — Slow Cooked Cuttlefish, Black Ink Ice Cream and Sea Grapes (Chef Felice)
Pasta
– Tubettino, Patate, Granchio e Provola — Tubettini Pasta, Potato, Alaskan King Crab and Provola Cheese (Chef Federico)
– La Parmigiana di Mia Mamma in un Risotto — Risotto Parmigiano Vacche Rosse, Roasted Eggplant, Tomatoes (Chef Felice)
Main
– Rombo, Peperoni, Burro d’Arachidi e Cialda di Funghi — Wild Turbot Roulade, Peanut Butter Beurre Blanc, Capsicum Foam, Mushroom Chips (Chef Felice)
– Filetto di Manzo, Riduzione di Fegato d’Anatra al Vino Porto, Favette e Bietola — Wagyu Beef Tenderloin, Foie Gras and Port Wine Sauce, Fava Beans, Chard (Chef Federico)
Dessert
– Semifreddo alla Mandorla, Fichi, Miele e Olio Evo — Almond Semifreddo, Figs, Honey and Extra Virgin Olive Oil (Chef Federico)
These evenings at Altro Zafferano are an invitation for guests to sit at the intersection of two great culinary identities, and to experience what it sounds like when chefs who share the same Southern Italian soul allow their distinct voices to be heard, side by side, at the same table.
