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Culinary Crossovers

June 18, 2026

Culinary Crossovers

Three summer dinners celebrating the Italian art of collaboration, from Tuscany to Lazio to Ischia

From left to right: Andrea Barcia, La Posta Vecchia Hotel, Michelino Gioia, Hotel Il Pellicano, Giuseppe D'Abundo, Mezzatorre Hotel & Thermal Spa

Italy has never been particularly good at staying in its lane.

Here, art slips into design, fashion borrows from craft, and food absorbs influences from just about everywhere. Italians even have a word for it: contaminazione. Not contamination in the negative sense, but the happy collision of ideas, techniques and traditions that turns something familiar into something unexpected.

The same is true at the table.

Italian cuisine, after all, has always been a great collector of stories. Tomatoes arrived from the Americas. Citrus travelled across the Mediterranean. Spices crossed borders long before passports existed. Many of the dishes we now think of as timeless are, in reality, the result of centuries of exchange, migration and adaptation.

Da Aurelio, La Posta Vecchia Restaurant

In other words: crossover has always been part of the recipe.

This summer, Pellicano Hotels returns to that tradition with a new edition of the Cena all’Italiana: three one-night-only dinners across Hotel Il Pellicano, La Posta Vecchia and Mezzatorre, where chefs step into one another’s worlds and culinary traditions travel across Italy.

Because some of the best meals begin with a little mixing.

The concept remains faithful to last year’s edition. The chefs of Pellicano Hotels enter into dialogue with one another, exchanging ideas, ingredients and perspectives. The menus themselves remain intentionally fluid, guided by the season and evolving according to what is freshest, most abundant and tasting at its very best.

The aperitivo follows the same philosophy. Created especially for the series, a signature cocktail brings together three elements from across the Pellicano world: Gin Pellicano, with its notes of lemongrass, rosemary and lemon; Mezzatorre’s artisanal vermouth infused with pipernia, mint and citrus; and an artichoke amaro that nods to La Posta Vecchia’s Roman roots. Herbal, bittersweet and distinctly Mediterranean, it is contaminazione in a glass.

The first dinner takes place on 9 July at Hotel Il Pellicano, perched above the cliffs of Monte Argentario. On 31 July, the series moves to La Posta Vecchia, where Roman history and seaside hospitality have long gone hand in hand. Finally, on 27 August, Mezzatorre in Ischia hosts the closing chapter, framed by volcanic landscapes and endless views of the Tyrrhenian Sea.

Italy’s regional cuisines have always evolved this way. In fact, the country’s culinary identity has never been a single story, but a collection of many.

That’s part of what makes these dinners so compelling.

La Torre, Mezzatorre Restaurant

Each hotel carries its own personality. Hotel Il Pellicano is all sun-drenched glamour and Tuscan ease. La Posta Vecchia brings layers of history and quiet grandeur. Mezzatorre moves to the rhythm of island life, where thermal waters and the Mediterranean shape the pace of the day. Distinct worlds, certainly, but worlds that speak the same language: hospitality, conviviality and the pleasure of gathering around a good meal.

Perhaps that’s what these dinners celebrate most: the idea that good things happen when borders soften.

 Il Pellicano Restaurant – 1 Michelin Star

The Italian table has always been more than a place to eat. It’s where stories are exchanged, friendships begin and ideas travel. Recipes are inherited, adapted and occasionally improved upon. There’s an unspoken understanding that food tastes better when shared, and that the most memorable meals are often the ones that surprise you.

So, see you there?

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