VENICE: Enrico Rossetti who was born and lives in Burano, Venice, has become a bit of a symbol of Venice's difficult few months. His photo, taken in front of Venissa, the restaurant he worked in, during the high tides went viral. Now, because of the COVID-19 crisis and Venissa closed, Enrico has started working in the vineyard of the winery that owns the restaurant. The vineyard is home to one of the unique grapes of the region, the Dorona of Venice which is used to make the Venissa wine. Enrico worked at Venissa since 2019 and the company gave him an indefinite contract. But with tourism coming to a complete halt, Enrico has been working in the winery in the winery instead. "I cannot complain. I am working in the 'countryside', in the tranquility of the lagoon and being in the contact with nature is something I really enjoy," he said. But it is not only Enrico's job that has been saved. The walled vineyard of Venissa was also saved from the November high tides that … [Read more...]
(30) Ana Ros calls for transparency, information
KOBARID: Ana Ros, chef of Hisa Franko in Kobarid was one of the first to take the risk of opening the booking system for her restaurant in Slovenia as from 1 June despite not knowing whether this would be possible or not. And customers responded. She has an almost fully booked restaurant despite the fact that they don’t know whether the restaurant can reopen or not or whether customer can fly in to Slovenia or not. But like many others around the world, she is now calling for some clarity as to the future. “We are not being given any information, we do not know anything regarding opening dates or plans. There is no transparency with regard to decisions,” she said on Instagram. After saying that “it was time to start singing ‘Bella ciao’ and fight for our rights and our businesses,” she had to take to Instagram again to clarify that it was sad that people misunderstood her post. “My post was not political. The post from yesterday is a wake-up call to all people who work in … [Read more...]
(29) Gennaro Esposito on how we will dine in the coming months: “A dinner should not be a Russian Roulette”
Gennaro Esposito (photo courtesy of Gennaro Esposito) Italian top chef Gennaro Esposito has warned that when restaurants reopen after the COVID-19 lockdowns, changes will be significant to the point that it will require a lot of goodwill from customers to go to restaurants. “It is only right to ensure that a restaurant reduces the risk for its staff and customers. A dinner should not become a Russian Roulette,” he said. The Italian chef was interviewed on Il Mattino after he came up with a proposal on how to reduce the risks of diffusion of COVID-19 in restaurants. He set up BrotherinFood with colleagues in his region to propose ways of how eating out can be as safe as possible when lockdowns are removed. He has faced criticism from some colleagues for his proposals. In the interview with journalist Luciano Pignataro, he said “Many of my colleagues have not understood that this is a global pandemic and reopening restaurants is not an act of courage. It is, of course, … [Read more...]
‘This crisis is making us focus on the way we consume, the way we travel, how we treat earth’
BRUSSELS/LYON: What does the future hold for restaurants and guides like Michelin or the World’s 50 Best Restaurants? I’ve always thought that we were living a time that I liked to call ‘peak food’. Everywhere you looked, food, restaurants, chefs were part of our daily life. Then came COVID-19, lockdowns, closed borders and everything has been put into question. Over a virtual coffee, I sat down with Florent Bonnefoy, an entrepreneur who is currently working with clients across China, Hong Kong, Taiwan, Singapore and France on new food-related venture development, restaurants brand building and customer experience maximisation to speak about the challenges that COVID-19 has brought to the restaurant world. In this wide-ranging conversation with the French entrepreneur, we discuss the future of fine dining, the restaurant business, deliveries and the acceleration of trends that this crisis has brought about. IB: The world of fine dining as we know it is changing. Rene Redzepi … [Read more...]
(9) Italia keeps on cooking: in aid of Luigi Sacco hospital in Milan
MILAN: A campaign in aid of the Luigi Sacco hospital in Milan has been launched. Proceeds from aprons sold during a digital campaign "Italia Keeps on Cooking" will be donated to the hospital, which is one of the organisations where the intensive therapy department is actively involved in the fight against COVID-19. The campaign is called Italia Keeps on Cooking and is an evolution of a campaign called Milano Keeps on Cooking. It is a digital campaign that was created by Alessia Rizzetto PR & Communication team, a Milan based PR agency specialized in food & beverage. The campaign has now been extended to the whole of Italy following the lockdown caused by the health emergency that has impacted Italy really badly. “Feeling very close to those working in the food and hospitality industry, we thought of creating a digital campaign which, while sharing social media posts portraying the representatives of these categories wearing aprons with the claim ‘MILANO KEEPS ON … [Read more...]
The Michelin Guide is a big deal for Malta. Here’s why
VALLETTA: The news that Malta has three one Michelin star restaurants will change the gastronomy landscape on this small Mediterranean island for ever. This is a big deal for Malta and its culinary sphere. Whether you love or hate Michelin and what it stands for, there is no question that to date this remains the most authoritative guide for restaurants worldwide. Before Michelin, there was one restaurant guide in Malta but this was survey driven and therefore did not carry the weight that Michelin or any of the other established world guides has. Restaurants, chefs and owners were more focused on getting a high ranking on Tripadvisor, also important, but by no stretch of imagination as important in terms of driving food enthusiasts to the island. Malta relies heavily on tourism and food over the past years has become a very important driver of tourism destinations. There are many people who centre their travel experience around food experiences worldwide and competition … [Read more...]
Puglisi hits out at Michelin for greenwashing
COPENHAGEN: The Michelin Guide has introduced a new emblem that aims to showcase sustainable restaurants. But chef Christian F. Puglisi, of restaurant Relae, in Copenhagen, is not impressed. The Italian chef has accused the guide of just picking the phone to determine whether a restaurant is sustainable or not. "It is disrespectful towards the ones in this industry taking the current issues seriously. It is hurting the credibility of our restaurant scene to announce leaders to be 'setting the standard for the rest of the world to follow". "There is one word for this practice and this is greenwashing," he said. Michelin has introduced the Green emblem from the announcement of the Michelin stars in France. Over 50 restaurants in France have received the Green clover. In the Nordic countries, 26 restaurants have made the grade. Puglisi said that at first he thought that this initiative was very interesting. But then he asked himself, how did we end there? "I tried to rewind to … [Read more...]
Villa Maria winery releases documentary: Vintage, the untold story
World-renowned New Zealand winery, Villa Maria has teamed up with American filmmaker, Colin West, to create a feature length documentary that tells a story of winemaking that has never been told before. The documentary-style film, named Vintage, follows Chief Winemaker Nick Picone, Marlborough Viticulturist Stu Dudley, Chief Viticulturist Ollie Powrie and Viticulture Cadet Jess Marston through Villa Maria’s 2019 harvest, capturing the process through their own unique lens. Set in the windswept coastal vineyards of Marlborough and the sun-soaked landscape of Hawkes Bay, Vintage shows how they cope with unforeseen challenges, vastly varying climates, frost-filled early mornings and 24-hour days. “For the first time ever in New Zealand, a winery is capturing the entire vintage process - it’s a peek behind the curtain of the all-consuming harvest period that we, as winemakers, live and breathe,” says Villa Maria’s Chief Winemaker, Nick Picone. “Vintage is fast paced and chaotic - … [Read more...]
Grapes and Heroes: Save the walls in Cinque Terre crowdfunding initiative launched
RIOMAGGIORE, ITALY: Four women, Alessandra, Karin, Amy and Claudia have joined forces to save the walls of the Cinque Terre. Together a number of wine growers from the Cinque Terre, they hope to raise funds through a crowdfunding campaign called Grapes and Heroes. With the funds, they aim to rebuild stone dry walls that over the centuries have been crucial in maintaining the balance of this incredibly fragile landscape. Storms in one of the wettest November and a final torrential storm in December 2019 were the straw that broke the camels back. These walls are the backbone of the Cinque Terre, keeping the steep hillside erect and safeguarding the villages below. The Cinque Terre, five picturesque villages that dot a dramatic stretch of coast along the Italian Riviera, became a Unesco World Heritage Site in 1997 thanks to its unique, man-made terraced landscape. “At this rate, the number of walls that collapse will always be greater than those we can rebuild. What makes … [Read more...]
New experiences in restaurant design: IYO Aalto, unexpected story of contemporary Japan in Milan
MILAN: There is the contemporary idea of Japan in the project that the Italian architect Maurizio Lai has developed for IYO Aalto. This is the second restaurant of the group after IYO Taste Experience. The latter is the only Japanese restaurant in Italy awarded a Michelin star. Subtle references to tradition give way to a contemporary and pure design language, conceiving a place where essential materials and light merge to form a different narrative. Maurizio Lai has created a restaurant where the founding values of IYO are transferred to the space. IYO Aalto offers a dual experience, in an environment designed right down to the smallest detail. There is Tokyo's Edomae zushi culture, in a traditional Sushi Banco, and a boundless and contemporary cuisine in the elegant Gourmet Restaurant. The 320 square meters space embraces the open kitchen, the wine cellar, the exclusive Sushi Banco and the Gourmet Restaurant. Natural materials – walnut, porphyry, brass, leather – were … [Read more...]