Italiano
More pots and pans and fewer stars
Long live family-run trattorias and their simple yet sound and territorial cuisine, where the owner and chef – often the same person – are always present. The reliability of any activity offered to the public is based on the simple rules of organization, thoroughness and constant supervision by those responsible for each sector and activity. In the world of quality restaurants, those with a distinct artisanal component, the owners, chefs or restauranteurs have, for me, the duty of supervising each and every phase, from buying the food to preparing and serving it. From expensive, star-studded restaurants to family-run trattorias, it is fundamental to offer a service that is consistently valid and respects not only clients but also staff. At an haut cuisine restaurant, where the...
