Al Tiramisù -Washington D.C. – USA

A meal at Al Tiramisu is a delightful and deeply personal culinary tour led by award-winning Chef/Restaurateur Luigi Diotaiuti. The experience is influenced by Chef Luigi’s homeland of Basilicata, Italy, inspired by some of the finest dining establishments around the globe, and fueled by the freshest, local and seasonal ingredients available.

The Restaurant
“Cozy, warm, and joyful” are the words most often used to describe Washington DC’s “most authentic” Italian restaurant.  A celebrity favorite for decades, Al Tiramisu provides all patrons a consistently exciting cuisine, allying authentic Italian fare with elevated touches. It is for this reason that they were awarded the coveted “Insegna del Ristorante Italiano,” the seal of approval by the President of Italy. In 2013, Al Tiramisu was also awarded Slow Food DC’s Snail of Approval award.

The Food
The food that arrives at your table at Al Tiramisu directly reflects Chef Luigi’s dedication to elevating authentic, traditional dishes to new heights. He believes that food reflects a people, a place, and a time as well as the rapport between humans and Mother Nature.  Reclaiming the dishes of the past and translating them for today’s palettes is one of his greatest pleasures.

Authenticity
What makes Al Tiramisu “authentic” Italian? For starters, they strictly uphold Italian standards in the kitchen – respect for ingredients, technique, tradition, and for each other. The “authentic” label also refers to the fact that Chef Luigi is Italian-born, was trained in an Italian culinary school, and cooked in dozens of Italian kitchens before moving to Washington in 1990. His longtime staff is highly skilled at translating his vision, Italian hospitality, and recipes from the kitchen to the dining room, and bar.

Environmental Responsibility
Since Chef Luigi grew up on a farm and saw firsthand the impact of food products on the well-being of his family and the entire community, he became increasingly committed to cutting down on the carbon footprints of our food choices.