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From the chef's words you can sense a vision naturally focused on the customer free from the strict constraints usually imposed by renowned restaurants "We do hospitality; our task is to provide comfort and make people feel good We should be the ones adapting to the guests' needs not the other way around." This clear and simple philosophy reimagines fine dining as more inclusive than exclusive a place where guests come not only for the cuisine but also to connect with a team that becomes a seamless part of the experience itself "Creativity makes sense when it's not an end in itself but a means to engage." This concept strongly emphasizes the idea of sharing and translates into dishes often designed specifically with a constant focus on health and well-being resulting from eating healthy "I remember a completely liquid diet created specifically for someone who had difficulty swallowing," the chef explains "or a lady who really wanted a chocolate dessert and we improvised it for her; the gratitude of these people is the most important reward I can receive." Their culinary approach is inextricably linked to the territory centered not only on local ingredients or suppliers but also on images or stories that evoke a past filled with authentic local and family traditions It's a transcendence of what the chef describes as "thinking global and making local," meaning an openness to culinary influences while maintaining a strong focus on the local region the ingredients from the Cilento region and vegetables from their own garden become valuable tools for crafting a unique and memorable sensory experience This is made possible with the assistance of technologies like cold extractors and Rotavapor which reduce waste and yield more concentrated and natural flavors "My grandparents taught me that setting the table and sitting down for a meal is a true ritual meant to pause time and focus on the present savoring it and making it last as long as possible," the chef explains with the option to add a wine pairing of 3 wines for €65 or 5 wines for €110 "The menu is entirely dedicated to childhood acknowledging the holiness of the dining table and its contradictions It's about transcending often overly rigid rules imposed by etiquette which restrict the authentic expression of one's self in the name of outdated beliefs," Chef Solofra explains "There's an idea and a concept behind the dishes that can be approached either in a technical and in-depth manner or in a carefree and playful way – it depends on the individuals But we aim to cater to everyone." There is also a menu that offers six options mainly signature dishes tied to the season and designed for those who return often or have strong attachments to specific dishes "About 10% of our clientele chooses to dine à la carte a gesture of care that I don't want to give up." with a warm and welcoming ambiance achieved through the extensive use of wood for the floors and many valuable objects that remind guests of the olive tree It recreates the typical festive family atmosphere is dedicated to dessert and small pastry offerings allowing guests to move from one space to another This concept is inspired by the idea of being called by one's mother when the meal is ready The rest is gradually added during the meal The dining experience at Tre Olivi begins with an aperitif accompanied by amuse-bouches that celebrate the region's history smoked almond milk with tobacco evokes buffalo mozzarella and the local tobacco industry; tomato concassé with iced water meringue is a nod to Cirio a company that bought tomatoes in Cilento; and strawberries pay tribute to the famous "fior di fragola," served with ginger and pepper The experience continues with a cart offering a selection of self-produced oils and salts like seaweed salt or salt obtained from seawater evaporation This is followed by an assortment of bread made from selected Cilento grains collected by Terra di Resilienza a social cooperative dedicated to rediscovering and valuing the rural resources of Southern Italy One intriguing aspect is the "vegetable charcuterie" cart born from the need to use excess produce from the garden following the modern "zero waste" strategy and captivating perspective on the world of vegetables The vegetables are treated and presented as if they were meat or fish and oyster mushrooms mimic a steak cooked on coals "Vegetables are the foundation of my cuisine to which I add the protein component." The first course offers a Neapolitan classic "A pan e puparuole," reimagined with foie gras in various textures The subsequent dish is raw Gobbetto prawns (pink prawns) served with ajo blanco recreating daisy petals and the playful "loves me The journey continues with references to childhood dining reprimands like the one scolding for tasting sauce directly from the "cucchiarella." It's an amuse-bouche of tomato reduction Giovanni legitimizes this action and recalls the taste of burnt tomato on the pot's edges Next is "Briciole," another childhood no-no where crumbs are obtained from freeze-drying mussels and sprinkled on gratinated cannolicchi (razor clams) served with their own broth and dashi broth With "Stai zitto...in tutte le lingue del mondo" (Be quiet...in all languages of the world) they pay homage to street vendors of "’o pere e ‘o musso," offering tongue of veal boiled and passed under the salamander which recreate the famous tongue-sticking-out gesture made famous by the Rolling Stones The playful journey continues with "Just do it," featuring an oyster and gazpacho breaking two dining rules: eating with hands and drinking from the bottle accompanied by oyster mushrooms and garlic sauce and zucchini water and is meant to be consumed directly from the bottle to refresh the palate One of the most interesting dishes in the course is "Eresia," a pasta with clams that surprises and satisfies breaking conventions inherent to an iconic dish and features a (fake) grated cheese made from cooking water "It's a dish close to my heart because I managed to make Neapolitans accept the transformation of a traditional dish I include an important liquid component that makes it even more iodized and aromatic to be enjoyed first with the nose and then with the mouth." The second course is "I pescatori d'argento" (The Silver Fishermen) a creamy risotto with squid ink and marinated anchovies The "argento" refers to the stripes on the anchovies This inevitably led young fishermen to disobey the "don't stay out too late" rule I saw a whale) is a dish inspired by the sighting of a whale during a sea journey and he thought I was out of my mind; he didn't believe me." This inspired the creation of a small amberjack tartare served with caviar and liquid mozzarella salad placed inside a large fish drawn on the plate using reduced and concentrated dashi broth Well-executed "Icaro," a pigeon with 45 days of aging wrapped in beeswax and sage leaves instead of feathers succulent and perfectly grilled over coals This dish alludes to the Greek myth of Icarus and his desire to fly and other toys serve as a prologue to the dessert service The highlight is a creation representing the union between chefs Fabrizia Merolli and Giovanni Solofra combining the culinary traditions of Abruzzo and Campania and a saffron waffle in the shape of a "presentosa," a symbol of a promise made by a fiancé to his future wife before their wedding The second dessert step involves a cart with more sweet treats to choose from thanks to a dedicated space in the same room The experience concludes with a diverse selection of small pastries serving as the grand finale of a theatrical performance scripted and directed impeccably While the customer is undoubtedly the star of the show the team in the dining room are the main actors They can describe and narrate the dishes with grace "I have a lot of credibility on this team; we are building something significant that arises from daily discussions and sometimes uncomfortable but necessary conversations for everyone's growth," says the chef not particularly extensive but well-structured It includes a small selection of wines by the glass local and Italian sparkling wines in large formats and a fine selection of prestigious labels from the most renowned regions of France The list also features wines from Campania region with a broad overview of the various subregions "I'd like wine to generate the same level of engagement as food The sommelier should avoid getting too technical with tasting notes that only an expert could recognize; otherwise Creating continuous synergy and ensuring that the staff in the dining room have fun while doing it is crucial how can they make the guests enjoy themselves if they're not having fun?" Giovanni concludes "It's like directing a film." The curtain falls.   Tel: +39 0828 720023 Website Do you want to discover the latest news and recipes of the most renowned chefs and restaurants in the world La nostra società utilizza inoltre cookie funzionali per registrare informazioni sulle scelte dell’utente e per consentire una personalizzazione del Sito; ad esempio Questi cookie possono essere installati dalla nostra società o da Terze parti In caso di disabilitazione di questi cookie la qualità e l’esperienza di navigazione potrebbe non essere soddisfacente Questi cookie sono installati da social media per consentire la condivisione dei contenuti del presente Sito Essi sono in grado di monitorare la navigazione compiuta anche in altri siti e creano un profilo dell’utente sulla base dei suoi interessi Ciò potrebbe avere un impatto sul contenuto e messaggi visualizzati sugli altri siti visitati non sarà possibile utilizzare o visualizzare questi strumenti di condivisione per l’installazione e l’uso di tali cookie occorre il consenso dell’utente Per maggiori informazioni consulta la pagna cookies policy but he left his mark inside Catholic churches across Northeast Pennsylvania the self-titled “Scrantonian Sculptor,” was born in Solofra and attended the Royal Academy of Fine Arts in Naples before moving to Rome to hone his sculpting skills and found work at the New York Public Library where he developed “a widespread reputation as an artist both in sculpting and painting,” according to his obituary in The Scranton Times Local History highlighted Russo’s sculpture of poet Dante Alighieri which is located on the University of Scranton’s campus But Russo completed much larger projects elsewhere in Scranton which were dedicated in March 1922 as part of a larger redecoration project overseen by architect John J Russo’s work was commissioned by then-Bishop M.J Russo went back to Italy and established a studio in Pietrasanta “a town in the heart of Carrara marble district,” according to a story about the project published in 1921 by The Scranton Times A photo of the studio and its staff of locals Russo sent to Howley included an etching above the door announcing who worked there: A The same letter informed Howley that “the carving had practically been completed” and the pieces would be shipped The sculptor traveled back to Scranton with the pieces in part to maintain a direct connection to the beautiful Italian marble Russo’s altar and altar rail were described in a news article as “unusually beautiful.” The cathedral’s redecoration project also included new marble floors and redone ceilings and walls including painted design that took painstaking hours to complete More work was done at the cathedral in 1934; a complete remodel was done in 1967 the altar Russo completed was replaced with a marble slab altar Just what happened to Russo’s altar is not known Residents who were not inclined to go to St Peter’s could see the Scrantonian sculptor’s work in other places residents were treated to a show featuring Russo’s marble statues as part of a larger industrial arts exhibit at the Watres Armory some made in his shop along West Lackawanna Avenue in Scranton drew considerable praise from exhibit visitors which he tapped upon the marble,” according to the Oct “The ring was as clear as that of a bell.” Peter’s Cathedral was not  Russo’s only church project Russo was involved in a $250,000 — $3.3 million if undertaken today — project to build St including several tons of the famous white Carrara marble with a solemn High Mass that attracted more than 20 priests from across the Scranton Diocese The church in the 900 block of Scranton Street boasts a marble front and a marble staircase carved in Russo’s Pietrasanta studio which was also done by Russo and his Italian crew baptismal font and stations of the cross,according to a Dec The sculptor also sketched out paintings in the church which included many religious figures and scenes from the Bible The paintings were completed by Italian artist Federico Bartori Russo enjoyed a long and illustrious career in the area as well as several sculptures for private and public use Nissley is an assistant metro editor for The Times-Tribune Contact the writer: enissley@timesshamrock.com This website is using a security service to protect itself from online attacks The action you just performed triggered the security solution There are several actions that could trigger this block including submitting a certain word or phrase You can email the site owner to let them know you were blocked Please include what you were doing when this page came up and the Cloudflare Ray ID found at the bottom of this page millions of fans around the world were crying the King of Pop a circumstance for which his personal doctor was then sentenced to 4 years for involuntary homicide a true model for many artists and performers On the occasion of the tenth anniversary of Jacko’s death one cannot fail to remember his love for leather and the curious story of the red nappa jacket he wore for the famous Thriller video in 1982 The red jacket with black stripes was made with leather produced by a tannery in Solofra “I  still remember – said a chemist who took care of the leathers of that jacket (on Irpinia news) – that at first the jacket So we had to make several attempts before we could fix the colours better We didn’t know Jackson would wear it From that moment the orders multiplied and other tanneries were involved to be able to dispose of the orders” the red jacket was auctioned for 1.8 million dollars Jackson was a true experimenter in fashion: the same scarlet garment was designed to contain 11,000 light bulbs that lit up to the rhythm of music Photo from the official Facebook account dedicated to Michael Jackson A very serious mourning strikes the Italian tannery and the Solofra leather district as they say goodbye to Angelo Sari where he was hospitalised due to an incurable disease A reference tanner for the Solofra district and beyond Angelo Sari (pictured) is remembered by friends and colleagues as an old-time entrepreneur endowed with a natural kindness and hospitality personally committed to the defence and promotion of leather and the Solofra district he was president of the Tanning Section of Confindustria Avellino Without forgetting the assiduous participation in the national association life in the role of director of UNIC – Italian Tanneries of SSIP (Experimental Station for the Leather and Tanning Materials Industry) “Albatros is a piece of history for all of us and we are sure that it will take the due place in the Italian tannery.” With the auspice of the Knight Gianni Russo announced the operation that has allowed his tannery to acquire last week the industrial complex that until a few years ago held the production of Albatros DMD has taken control of the structure and the part of the plants and machinery still present inside the factory