The mission of the entrepreneur Mario Notaroberto
SALERNO - In a restaurant whose name is "Notary" in front of a buffalo Muzzarelli Sele Valley, seasoned with extra virgin olive Pisciottana, and a good glass of Aglianico, which still smells of Cilento, we can not but feel at home. But no, we're not in Campania, and even in Italy. But in a casket Salerno the Grand Duchy of Luxembourg, in the company of Mario Notaroberto (descendant of a "notary" named Berto), a true man of the south as well as noble gourmets.
in Luxembourg since 1984, "to love" Notaroberto made the promotion of Cilento and the South in general, a real mission. "It all started in 1988 when, together with a group of friends - a Calabrian chef, a sous chef cheese and a Neapolitan pizza maker - have given rise to the Trattoria dei Quattro" says rummaging through memories. Today, with the "Notaro Ristorante Pizzeria," one of the most popular of Luxembourg, a shop with PDO and IPG at noon, and a wine cellar with over 1,100 labels Italian (which he won the 1st prize for the best selection of Italian wines in Europe - 2005), the indefatigable entrepreneur-gourmet-wine maker continues to fight for the preservation of the flavors of Southern Italy.
However, what really defines its commitment, it is the desire to be an authentic Italian restaurant, and not an "Italian restaurant abroad." "It's not simple thing - explains Notarberto - Do you happen to run into clients who demand a meat dish served with spaghetti bolognese and even well cooked. And if you deny them to him, you're not certain that they will see her again. Not many restaurateurs are willing to accept this condition. Here in Luxembourg the culture of Italian cuisine has been passed down from the first immigrants to eat in the 15-minute lunch break, were in a single container the entire lunch prepared by their wives in the morning, eating first and then the second set. It is now a culture rooted in tradition. " But Mr Mario
of little interest to please people, let alone whether the risk of betraying the kitchen, "Mom." And, in fact, most of the dishes offered by the Notary were born in the humble kitchen of his family, Palinuro, where Mario, from child, he spent his days assisting mother Rosa, who worked in the kitchen. "The Mulignana Muttinati (stuffed eggplant) on the menu at my house were the main course on Thursday, when the meat was eaten only on Sundays. "
And when your mouth water now can not bear so many words, here is a fragrant dish of spaghetti "alla chitarra" Gragnano, with anchovy sauce, fried breadcrumbs, garlic and Prezzemolina, accompanied by a glass of Fiano Cilento, is preparing to send to heaven. Published on
corriere.it
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