If you too cannot resist the call of the shoe, please take a seat, you are welcome at the table
Making the slipper it is one of the great pleasures of life, gathering the sauce left on the plate by passing a piece of bread, perhaps even getting your fingers dirty, is a joy for the palate and a real good mood therapy.
Origin of the name
It seems that the custom of making the shoe was born in Naples, home of tomato sauce, Neapolitan ragù and city of true gourmets. The bread was then dragged onto the plate to collect every inch of sauce, a peasant bread, with a thin crust and generous crumb, a "peasant bread" but only in name, because in fact peasant is who the shoe does not. And just as the shoe crawls on the ground and collects what it finds in its path, so does the mouthful of bread at the moment of the shoe cleaning the whole plate. Then there is a second possible origin of the name scarpetta, which refers to the word "scarsetta", or poverty, which leads people to settle for what they have, usually very little, and to also enjoy leftovers.
Whether it's for not wasting anything or for the simple pleasure of fully enjoying the food on your plate, making the shoe is no longer a taboo, not even for etiquette (although good manners would require that you do it only on occasions informal and using a fork). But for us every moment is right to make the shoe and we certainly do not worry about the fork, also because it has now become a trend, a tasty practice that we hope will never go out of fashion.
The shoe of Veleno Ristorante
Poison is a four-handed story by chef Maurizio Amato he was born in restaurant manager Davide Patruno, two Friulians who found the crowning of their dream on the main floor of a sumptuous Brescia residence at the end of the 18th century, an ambitious and unprecedented project in which food meets history, design and culture. And above all it meets people's tastes with a proposal that blends tradition and innovation, refinement and simplicity. Just discover the signature dish of chef Amato to understand the philosophy of Veleno, Restaurant and Pastry, it is in fact the famous shoe, which Maurizio offers in different variants, amatriciana shoe and carbonara shoe. A nice challenge, played between lunges of bread, recovery of gravy and pleasant bites. If you are looking for the shoe on the menu you will not find it, but just defeat shyness and ask the staff, who will be flattered to satisfy your every desire, first of all to make the shoe.
If normally the shoe is made at the end of the meal to clean up the dish, here the logics are transformed and the shoe becomes a full-fledged recipe, which dyes the white plate immaculate with a spoonful of sauce and with all the elements of the traditional seasoning. Whether it is tomato sauce and crispy bacon or egg and pecorino cheese, the important thing is to have fun and make the dish come back clean and clean, to the delight of the staff and chef who will understand immediately if you like.
Poison, Restaurant and Pastry
Poison is a new culinary experience, which already intrigues from the name, from the Latin Venus, a loving filter that intoxicates and bewitches until the ecstasy of the senses is reached at the time of tasting. «Poison for me is a symbiosis between love and flavor. It is passion and desire to win, experiment, rejoice. It is the memory of potions of grandmothers and mothers. It is expression, lust, emotion, birth and pride, "says Amato. «Veleno is the dream of a sustainable reality, a starting point for new generations. A current restaurant that does not follow trends but dictates them. Poison is in each of us says Davide Patruno firmly.
And the Brescians and passing gourmets who have come to try the rich proposal of Poison, Restaurant and Pastry now know it well. Well yes the haute cuisine of the restaurant goes perfectly with the sweet offer signed Riccardo Celeghin, born in 1995, from Friuli as the two colleagues Amato and Patruno, known between the dining room and the stove by Joe Bastianich in Orsone.
Restaurant and patisserie are located on the first floor of Palazzo Martinoni, home of the Counts Martinoni Caleppio and historic palace of Brescia, where Santa Crocifissa di Rosa was born, who founded the Ancille della Carità. We are in via Antonio Gramsci, 10, a few steps from the center, here in a majestic and evocative setting, just look up to be amazed: frescoed ceilings, damask walls and wallpapers that respect the original environment, gilded mirrors, fireplaces with small ampoules and stills to recall the magic potions that Veleno promotes.
Fantastic animals and not only for the animal room, spotted carpet and fierce and combative tigers on the walls, all harmonized by the encounter with contemporary art and design. Veleno has 35 seats, is open in the morning for delicious breakfasts with espresso croissants, cannellini beans stuffed at the moment, mignon, single portions and cakes. The experience continues with lunch in the patisserie, an exclusive and affordable offer for everyone, five dishes designed for a quick but accurate lunch break, which fits perfectly between one business meeting and another. The pastry shop is also open in the evening for those who like to spoil themselves after dinner with a small tartlet or a good coffee with grains chosen from the Friulian coffee roasters.
The restaurant comes alive in the evening, with a counter-trend menu, traditional products, often forgotten, are reinterpreted in a respectful and unexpected way. Two tasting menus, the first linked to tradition and the other based on innovation. The menu also offers the possibility to order the dishes individually, thus choosing between appetizers, first courses, second courses or desserts according to your taste. Veleno also offers brunches and aperitifs, thus covering all the most appetizing moments of the day, never again without Poison, Restaurant and Pastry.
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