Salotto Rosso

31/12/2019

Sunrise on the last day of the decade. Before the celebratory dinner starts, before the champagne bottles are opened, I wanted to wish a very happy and healthy new year to all of you. I have much reason to celebrate, even more reason to be grateful. Let 2020 be filled with love, kindness and empathy. May we give ourselves just a bit more to eachother. May we be reminded of how lucky we all are. All my love to all of you.

02/07/2019

Some call these Mediterranean scallops. We call them our client's starter.

18/01/2019

Doing what I do and being asked to share my passion by hospitality experts who share the same. Proud to be featured as an industry inspiration by . For a warm and fuzzy Friday read, go to: www.seversjansen.com/en/culinary-connector-dita-guth

28/12/2018

So lucky to be surrounded by beauty, especially people with beautiful hearts. Thank you team for these gorgeous flowers that brightened up my day only half as much as you have all brought me joy.

20/12/2018

There are no calories in anything made with love.

12/11/2018

This past weekend was the first of two in collaboration with the magnanimous . Combining their magical flora and decor with our menu recalling my most cherished memories was a true honour. Thank you to our guests who were in attendance who allowed us to put just a bit more love on your plates.

02/11/2018

How sweet it is to have learned how to make these oh so dangerous yet oh so good Moroccan pastries.

31/10/2018

What happened behind the scenes on compares nothing to what happened in front of the cameras. Tune in TONIGHT - NPO3 at 19.25 to see what and I dished up to all our love birds.

30/10/2018

I live to inspire and be inspired. People, products, ingredients and elixir that are bespoke, unique and passion. My latest discovery is the line of soon to be on the market and on your lips of vermouth. Based on the preservation of discovery of the Dutch West India Company, each vermouth utilizes the same spices and herbs of the major points of discovery. I'm so excited to be able to serve their Formosa at my upcoming stint with the Wunderkammer.

23/10/2018

So grateful to work with the creme de la creme. Join me at one of the bespoke dinners I'll be executing for the fantabulous Wunderkammer team at Preserved - Saving Beauty. Only a few seats remain on Nov 9-11/16.17. To book: thewunderkammer.eu.

22/10/2018

Tonight tune in on NPO3 at 19.25. First Dates, first loves and alot of first fun to be had by a fantastic crew.

16/10/2018

I have the absolute honour of announcing a very special collaboration with the extraordinary team at . On November 9.10.11.16.17 and 18 I will be executing bespoke dinners that recall cherished memories which have persevered and preserved the very elements of the culinary world I love. Looking forward to create many more memories with all of you.
To book a seat, please reserve via: thewunderkammerwebshop.com/collections/preserved-saving-beauty-november-2018

15/10/2018

After 5 weekends, 193 dates and 1.110 couverts served, it's a wrap. You can see us on NPO3 as from November 1. My heartfelt thanks and love to my crew, and everyone who made this one of the most magical, meaningful and melifluous experiences I have ever had. Your love, integrity and professionalism are truly cherished by this chef.

09/09/2018

My workplace is better than yours.

15/08/2018

Lunch is served. Spicy zucchini noodles + caramelized tofu.

12/08/2018

Tea time with these flourless dark chocolate avocado cookies.

12/08/2018

Back from Borneo and straight to my kitchen where today I'm experimenting with keto and paleo dishes for a new venture on the horizon. This morning started off with these pumpkin coconut flour pancakes with an organic maple syrup drizzle. Sunday breakfasts may never be the same.

13/01/2018

Checked in...and may just never check out.

13/01/2018

Let the staycation begin.

06/01/2018

This week ended with yet another incredible culinary journey with Executive Chef , or La Frisina as we call her. She took us on a path that started in her beloved Sicily, then to Asia where she commanded kitchens and back to Sicily. As each course was served, a story was told, each one connecting to the last. What La Frisina holds in terms of creativity and passion I have never seen anyone else like her. Heart on her sleeves and her soul on everything that she creates. Honoured to have the privilege to know her and to be part of the world beside her. @ 5&33

21/12/2017

Dark nights and chocolate.

08/11/2017

What to do on a Wednesday? Kick off the truffle season, naturellement. With the great no less.

22/10/2017

Sicilian sunshine.

27/07/2017

Last night was one of those evenings where I asked myself, "Am I really here?" Seven courses, each one a chapter telling a beautiful story that combined earth, land and love. What an honour it was to have sat at your table . Bravo! @ Glebe Gardens

26/07/2017

Top of the morning.

22/07/2017

As I celebrated my 47h birthday this week, I reflect on my professional and personal growth, which run congruent to eachother. The older I get, the more vulnerable and open I become. The more confident and comfortable I am in my own skin, in my own being. My gift then, is not what I have received, but what I can give.

11/07/2017

When Puglia gives you peperoncino from her land.

19/06/2017

When I'm not trying to feed the world one by one with my passion, I have the honor of being one of the ambassadors of the Canal House. In this interview, I give you my inside scoop about my beloved Amsterdam.

http://www.canalhouse.nl/ambassadors/dita-guth.htm

Foodie, sommelier, owner of Salotto Rosso and Canal House Ambassador, Dita Guth, gives us an inside view of Amsterdam ...

15/06/2017

Some say I'm a foodie. Others call me chef and sommelier. I call myself truly blessed to do what I love doing. For some reason, what I love doing was reason enough for someone to want to make this film which captures everything I feel with my being about my world. Thank you to everyone who made this film happen, who made these memories, who entrusted me to cook and pour for them, who gave me the honor to create a memory for their friends and family, all of which have truly made me feel like the luckiest woman ever.

http://www.salottorosso.com/about/

It all started with wandering the kitchens of my youth. The perfumes all melding into one, creating and evoking emotion, passion and comfort. Paring those childhood creations with wines and I was hooked. How could something so delightful, effervescent and beautiful be made and contained in just on...

10/06/2017

Into the dunes with Daddy.

07/06/2017

Perfection on a plate. Thank you for brightening this otherwise grey and rainy day.

13/01/2017

06/01/2017

Just another Friday.

31/12/2016

When your child is half Italian, priorities are a bit different.

31/12/2016

Life's little lessons.