The prestigious Hora Media restaurant in Terni, run by friends and co-owners Alessandra Battistelli (head chef) and Carla Feliciangeli (maître d’), with the expert guidance of Simone Piacenti, has launched an exclusive selection of dishes with a TERRE DI HOROS menu.
Since opening in early 2024, Hora Media has distinguished itself for its commitment to inclusivity and top-quality cuisine. The restaurant has also been VEGANOK accredited, securing a place on the international map of vegan-friendly establishments.
From day one, Hora Media has embraced changing dietary trends, offering a fully dedicated vegan menu to cater to an evolving clientele.
As of February 2025, the owners have taken their dedication to innovation a step further by introducing an additional menu entirely inspired by the TERRE DI HOROS edible earth, an initiative that raises the restaurant’s culinary artistry to a truly starred level.
A standout dish? Undoubtedly, one of the most popular creations is the bread gnocchi with leeks and cauliflower cream enriched with TERRE DI HOROS.
Other standout dishes include the grass pea cream with sautéed wild chicory, delicately enhanced with TERRE DI HOROS.
And roasted baby onions with TERRE DI HOROS, which are deceptively simple yet irresistibly flavourful.
For those looking to elevate their dining experience further, mixologist Simone Piacenti has crafted a signature “Vodka-Tini”, a refined cocktail blending vodka, martini, and TERRE DI HOROS granules, offering an innovative and sophisticated aperitif.
Guests can also purchase exclusive TERRE DI HOROS gift sets, perfect for recreating the signature “Taggiasca atmosphere” at home or as a truly unique and luxurious gift.
Info: Hora Media
What is TERRE DI HOROS?
TERRE DI HOROS is a rare and innovative gourmet ingredient meticulously crafted from Taggiasca olives. The olives undergo a multi-stage fermentation process with local herbs, followed by low-temperature drying, grinding, and natural smoking using exclusively olive wood. The entire process, which takes between 12 and 14 months, is completed with the addition of 23-carat edible gold dust, resulting in an ingredient of unparalleled prestige. Designed for high-end gastronomy, TERRE DI HOROS imparts a bold, distinctive flavour, enveloping each dish with its exquisitely smoky and opulent notes.
