AMER­ICA’S ITALY

All About Italy (USA) - - Content -

Ro­vagnati goes to the United States with Ital­ian qual­ity. Known for its at­ten­tion to au­then­tic­ity and taste, the Ital­ian char­cu­terie is one of Made in Italy’s flag­ship brands. Now the com­pany has part­nered with a state­side venue rep­re­sen­ta­tive of Ital­ian culi­nary tra­di­tion on Amer­i­can soil. Ro­vagnati will guide epi­cu­ri­ous vis­i­tors on a jour­ney of dis­cov­ery that sat­is­fies the ap­petite, along with the heart and soul. Be­cause food is never sim­ple sus­te­nance, but an all-round cul­ture of emo­tions and ex­pe­ri­ences. ITALICO RESTAU­RANT, PALO ALTO Sil­i­con Val­ley has south­ern Ital­ian taste

In the 50s, north­ern Ital­ians would com­monly call their south­ern com­pa­tri­ots “Terún”. The term was a snob­bish and ar­ro­gant way to re­fer to the less-de­vel­oped re­gions of the penin­sula and their in­hab­i­tants. Bran­dish­ing the term on a sign, a clutch of south­ern Ital­ian restau­rant en­trepreneurs, in­stead, lever­aged the la­bel and founded one of Sil­i­con Val­ley’s most iconic eat­ing es­tab­lish­ments. The trio be­hind the ven­ture is com­posed of two Cal­abrian broth­ers, Maico and Franco Campi­longo, and a chef from Puglia, Krys­tian D’an­gelo. With their south­ern roots deep in their hearts, they told the story of Ital­ian fla­vor to the Amer­i­can pub­lic. Now when the term “Terún” is used in Palo Alto, it is a com­pli­ment, equiv­a­lent to the best of Ital­ian cui­sine — from their sig­na­ture pizza to tra­di­tional dishes. Noth­ing was easy, in­stead it was all a great achieve­ment. “When we re­al­ized that it was time to start our culi­nary con­quest to in­clude the rest of the Ital­ian penin­sula,” says Maico, “we be­gan a sort of culi­nary uni­fi­ca­tion, start­ing from the King­dom of the Two Si­cilies down south, not from the north­ern re­gion of Pied­mont”. This jour­ney of fla­vors quickly found sanc­tu­ary in the tem­ple of pasta known as italico. The venue is the brain child of Maico, Franco and Krys­tian’s cre­ativ­ity. The dishes tell the story of qual­ity prod­ucts and pas­sion united. “When we started work­ing on the menu we im­me­di­ately said that Ital­ian pasta, cheese and salami, typ­i­cal of the Mediter­ranean tra­di­tion, would be our strong point. When you are lucky enough to come from a culi­nary cul­ture like the Ital­ian one, you just have to work on pro­mot­ing this value. Our kitchen has

only one mis­sion: to sat­isfy nu­tri­tional needs while pleas­ing palate”. There is a clas­sic foun­da­tion spring­ing from Palo Alto, but also a flair for rein­ter­pret­ing and in­no­vat­ing that is so sym­bolic of a true Cal­i­for­nian startup. And then there is the hu­man el­e­ment, cen­tral to the phi­los­o­phy of the italico team: an un­wa­ver­ing ope­ness to lis­ten to the sto­ries of those who dine there, whether it is Oprah Win­frey, Jeff Be­zos or a tourist pass­ing by. Here stock­ing the kitchen with Ital­ian qual­ity is a con­stant. This top-of-the-line ap­proach is also what led to the part­ner­ship with Ro­vagnati. “When renown cook­ing in­struc­tor Vi­ola Buitoni sug­gested we speak with Ex­port Man­ager for the Ro­vagnati Group Lorenzo Tedeschi, the union was nat­u­ral and im­me­di­ate”. Gran Bis­cotto Ro­vagnati al­ready had an es­tab­lished mar­ket in Italy. Af­ter just a few meet­ings, a spon­ta­neous mar­riage of com­pany philoso­phies was born, based on re­spect for qual­ity, prod­ucts and work ethics. We saw our roots, men­tal­ity and fu­ture vi­sion in their tra­di­tion”. It is also thanks to this com­bi­na­tion that in just two years since open­ing, italico landed a write up in the New York Times and was named the best Ital­ian restau­rant in Palo Alto for 2018. Maico knows why. “We are con­vinced that our con­tin­u­ous and strong ties to Italy, along with the in­tense co­op­er­a­tion amongst all 11 em­ploy­ees and found­ing mem­bers, is the key”, he says. “We are a big fam­ily and we work as a team, which gives us har­mony to ac­com­plish great re­sults. All this with­out for­get­ting the vi­tal role of re­li­able part­ners like Ital­foods from San Fran­cisco, who has been work­ing here for over 40 years.

Our clients’ palates are ever more de­mand­ing. We are in Sil­i­con Val­ley, but peo­ple here move, travel and taste our re­gional dishes. We have to live up to their ex­pec­ta­tions. Hav­ing Ro­vagnati amongst our sup­pli­ers keeps us true blue”.

ITALICO RESTAU­RANT 341 S. Cal­i­for­nia Ave, Palo Alto CA 94306

ROSSOPOMODORO, NEW YORK

A col­or­ful cui­sine to il­lus­trate Italy in the world

To be in many places while hav­ing only one home: af­ter twenty years from the first open­ing, Rossopomodoro still wants to spread this prin­ci­ple, if not to strengthen it. Whether you are in Italy, Lon­don, Nice, Sao Paulo, Reyk­javik, Jed­dah or New York, when you sit down at the ta­ble the feel­ing is only one: to be in Naples, in the place where it all be­gan. In fact, it is from the city of Naples that Rossopomodoro be­gan its path; a cater­ing project nour­ished by the pas­sion for this land and its culi­nary trea­sures, with the over­bear­ing de­sire to project it­self be­yond its bor­ders, be­com­ing a noble am­bas­sador of a wealth to be shared. This path of com­plic­ity also wel­comed Ro­vagnati in mak­ing it feel at home.

When, in 1997, Franco Manna and a cou­ple of friends opened the first restau­rant in the Neapoli­tan district of Mergel­lina, they did not know what the fu­ture held for them, but they were cer­tainly aware of what they wanted at that mo­ment: bring out the soul of the Neapoli­tan cui­sine, en­rich­ing it with the best culi­nary prod­ucts of the rest of Italy, to cre­ate an ir­re­sistible of­fer that caters for all palates and all needs. They suc­ceeded by start­ing from the fun­da­men­tals, i.e. pizza, the undis­puted queen of the menus in the cap­i­tal of Cam­pa­nia. Here, pizza is a pow­er­ful sym­bol of iden­tity and be­long­ing, but also of con­vivi­al­ity and open­ness, for this rea­son, it went per­fectly well with the de­li­cious se­lec­tion of typ­i­cal Ital­ian recipes, a tri­umph of first and sec­ond cour­ses, fried foods and tra­di­tional desserts. Since then, Rossopomodoro con­sol­i­dated it­self as a brand that rep­re­sents Italy at three hun­dred and sixty de­grees. It did so by trav­el­ing the world and ex­pand­ing with a net­work of res­tau­rants that rep­re­sents a large-scale model of a true fam­ily, free from bor­ders and dif­fer­ences. In the United States, the brand ar­rived to­gether with the cre­ativ­ity and ex­pe­ri­ence of Si­mone Falco, a res­tau­ra­teur who grew up in the Rossopomodoro fam­ily. He is the nephew of Franco Manna, and he prob­a­bly in­her­ited from him his en­ter­prise and the de­sire to pro­mote the good name of the Ital­ian cui­sine around the world. His menu is made of sim­ple and tasty dishes, healthy and fla­vor­ful, which are ob­vi­ously in­spired by his Neapoli­tan ed­u­ca­tion. Be­cause if it is true that the door to the world opened in Naples, once the first steps were taken, the mis­sion and vi­sion of Rossopomodoro in the tran­si­tion be­tween gen­er­a­tions have ex­panded to have as pri­or­i­ties the pride in the Made in Italy cui­sine and the qual­ity of its good food. Tak­ing a trip to go far from your com­fort zone is not easy, thus it is es­sen­tial to iden­tify the most suit­able com­pan­ions to face the chal­lenges that the task sets ahead: Ro­vagnati and Rossopomodoro suc­cess­fully out­lined the map of Ital­ian taste, join­ing the north and the south of the coun­try in a whirl­wind of in­com­pa­ra­ble fla­vors and aro­mas. Gran Bis­cotto, the pride of the Ital­ian cold cuts tra­di­tion, Pro­sciutto Crudo di Parma, San Daniele, and Mor­tadella join the typ­i­cal in­gre­di­ents of the Neapoli­tan tra­di­tion to cre­ate spe­cial and unique dishes. To share the pas­sion for

one’s work, for the raw ma­te­ri­als, and for the gas­tro­nomic cul­ture: this is the win­ning recipe that Rossopomodoro - and Ro­vagnati within his net­work - wants to of­fer to New York cus­tomers. “Qual­ity with­out com­pro­mise and ex­treme re­spect for tra­di­tions - Si­mone Falco ex­plains - bring to­gether Rossopomodoro and Ro­vagnati in this dream, soon a re­al­ity, to make the true Ital­ian cui­sine ap­pre­ci­ated all over the world.” Rossopomodoro, with its New York lo­ca­tion and with an im­por­tant pres­ence in the Eataly stores in the Big Ap­ple - but also in Bos­ton, Chicago, and Los An­ge­les – has the op­por­tu­nity to re­in­force it­self as a ref­er­ence point of the Mediter­ranean gas­tro­nomic cul­ture: pizza and the Neapoli­tan cui­sine are the es­sen­tial start­ing point to tell a story of Ital­ian ex­cel­lence. Si­mone Falco has no doubts: “abroad we are even more care­ful to bet­ter com­mu­ni­cate our au­then­tic­ity, be­cause we want our cus­tomers to un­der­stand also our his­tory and be­come part of it.” The same prin­ci­ple of au­then­tic­ity em­braced at the time by Paolo Ro­vagnati and that to­day al­lows the two com­pa­nies to join forces in of­fer­ing their cus­tomers a tra­di­tional but never su­per­fi­cial idea of Ital­ian cui­sine. ROSSOPOMODORO 118 Green­wich Ave, New York, NY 10011

Maico Campi­longo with the Apu­lian chef Krys­tian D’an­gelo

A se­lec­tion of Coppa and Pro­sciutto Crudo Ro­vagnati (italico) Lasagna with Pro­sciutto Gran Bis­cotto (Terùn)

Si­mone Falco, Chef and Owner of Rossopomodoro

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