Tag: JRE

Quintessenza Restaurant in Trani by Stefano Di Gennaro, JRE – Italian Cuisine

Quintessenza Restaurant in Trani by Stefano Di Gennaro, JRE


Very attached to his land, after the Molfetta hotel management some experience in hotel restaurants he returned to Trani. Here in 2011 with the three brothers (pastry chef, head nurse and sommelier) he opened the Quintessence restaurant, awarded with the Michelin star in 2017 and this year classified Best of the best (best restaurant in Italy) from Tripadvisor. The name evokes the mysterious fifth element, the ether or rather the vibrant "atmosphere" which according to the chef is a very important strength for a restaurant. In fact, to make the experience of a meal in a relaxed, intimate and almost family environment even more evocative and enjoyable, Stefano has just moved to the center of Trani, in an enchanting seventeenth-century building.

The spa of haute cuisine
A place of all-round well-being, almost a haute cuisine spa, which required an accurate and very delicate restoration. Because, explains Stefano, “you cannot ruin what the ancient inhabitants left us. Just as it is not good to waste (perhaps due to the chef's excess of protagonism) the work of talented farmers, breeders and fishermen who offer excellent ingredients ". His cuisine, in fact, is focused on the simple processing of products that are born a few kilometers from him. As the son of farmers, Stefano knows about raw materials and with his father he is thinking of cultivating one new olive variety to expand the range of oils that embellish his dishes. Like herb rice, salted lemon and sea urchin; buttons stuffed with oyster, leeks and potatoes; marinated amberjack with tomato and beetroot or beef steak with green beans and potato. And finally, the "farmer's breakfast": extra virgin olive oil biscuit, ricotta ice cream and fruit sauce. All in the name of genuine lightness.

Opportunities for confrontation
For Stefano (36 years old) to be a member of Jre is very important. Not only for the occasions of meeting and "culinary" updating, but also for the comparison with other chef-patrons. In Jrein fact, the chefs are not only capable of creating balanced and delicious dishes, but also able to make ends meet. Because they are the owners themselves. Their strength lies in doing very well with the resources available, chosen to perfection.

The restaurant
Inaugurated last June, the new restaurant is a temple of peace and ancient beauty: all tuff, skylights, gilt sheets and rooms on several levels, which look like the rooms of a house, connected with food boxes. Open kitchen, overlooking the Swabian Castle and eleven people in the dining room and kitchen for only 42 seats, in a magical atmosphere made of art, culture and unforgettable dishes (quintessenzaristorante.it).

November 2021
by Silvia Bombelli, photos by Michele Tabozzi

JRE chef Mariano Guardianelli – Italian Cuisine

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Attentive, jovial and always "listening" to find out what's new and fresh at the fish counter or on the farm, chef Guardianelli, in his starred restaurant in Rimini, masterfully marries Romagna ingredients and Argentine flavors




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Argentine by birth with a little Italian blood in his veins (his great-grandparents were from the Marches) Mariano Guardianelli studied economics in Cordoba before choosing the way of cooking, then attending the cooking school. After all, in a restaurant measuring, combining, reaching a point of equilibrium, balancing budgets and calibrating stocks (pantry and cellar, rather than warehouse) matters a lot. And he knows how to do it really well. In the restaurant he opened in Rimini with his life and professional partner Camilla Corbelli, he also plays a lot on the economy of the encounter between distant but synergistic ingredients. And it wins hands down, so much so that in just 5 years from the opening it took over Michelin star (2019). He and Camilla met a Valencia in the kitchens of famous Ca 'Sento during the years of his training as a chef around Europe. When it came to choosing where to set up her home and shop, Rimini doc with two generations of restaurateurs behind him, he decided to go back to basics. They called the place Abocar Two Kitchens, that is to “bring together” the two gastronomic styles. So that's what they do from the menu peeping aromatic herbs of the Sierras de Córdoba and syncretic dishes like celeriac, coconut and passion fruit; roasted cauliflower, black mole and cashew; sole, truffle and parsnip. In the dish that we propose, then, Mariano rediscovers the traditional cooking techniques of the mother land, marrying them with local products, in this case the fresh mascarpone from a nearby manufacturer. Among the classic proposals of Guardianelli, then, there are tapioca chips with shallot and soy mayonnaise, leavened with guava jam, but also many recipes based on blackberry from Romagna, fish from the Adriatic, mushrooms and vegetables at 0 km. The goal is to choose the best and use every part of it (such as pumpkin skins): for a creative and anti-waste cuisine.

The restaurant

The Guardianelli restaurant is in historic center of Rimini. Mariano in the kitchen and Camilla in the dining room, with five other colleagues who make up the restaurant team for 25-30 seats, accompany the guests on a tasty journey. The atmosphere is relaxed: wooden tables, crocheted placemats, "fishing rod" lamps that hang from the ceiling evoking the sea and overlooking the internal garden (abocarduecucine.it).

Curiosity and joy

One of the things that chef Mariano Guardianelli likes most is being among the people, exchanging information or advice and sharing emotions. For him alone you don't go anywhere or, at least, it's not stimulating. And in Jre he immediately found the right atmosphere, made of solidarity and the desire to always learn new things, even if he never really met his colleagues. Having joined the association in 2020, in fact, meeting (for example at the annual Jre congress) was not possible due to restrictions. But thanks to his empathic temperament, distancing did not create distance. Rather.

JRE Italy



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Haute cuisine on a budget: the JRE initiative after the lockdown – Italian Cuisine

Haute cuisine on a budget: the JRE initiative after the lockdown


Eat well in high-end restaurants at affordable prices: it is the desire of all lovers of good food.

And, to invite them to enjoy lunches and dinners in top restaurants again after the lockdown, JRE Italia launches the #TavolaJRE initiative.

Until 30 November 2020 thehaute cuisine is served with a tasting menu at a cost of 50 euros per person.

About forty JRE restaurants scattered throughout Italy therefore welcome their guests, offering tasting menus, consisting of 4 courses and wine pairing.

You have met many JRE chefs by discovering their recipes in our magazine, through our videos and articles shared on social networks. This can be an opportunity to organize a gourmet trip and taste the dishes of Francesco Sposito, Luca Marchini, Luigi Pomata, Daniele Canzian, Aurora Mazzucchelli, Dario Guidi, Piero D'Agostino, Paolo Trippini, Roberto Tonola, Emanuele Donalisio and Nikita Sergeev many others…

"These closing months have not only represented for all of us restaurateurs a moment of great difficulty and doubts for the present and future of our activities, but they have proved to be a watershed that has inevitably changed or altered the concept of sharing and socialization that finds one of the his maximum expressions in the experience at the table and in the restaurant " explains Filippo Saporito, President of JRE Italy.

"Con the #TavolaJRE initiative, and thanks to the precious support of our Partners, the desire is to mark a restart that is not only ours, but also for those who will have the desire to return to appreciate and discover how pleasant and engaging it can still be a meal outside the home, pampered in complete safety and according to the new protocols. And the democratic price it is an important signal that we wanted to launch, that of being able to give the opportunity to a wider public to get to know our cuisine ".

These months of lockdown have put a strain on the restaurant sector, many chefs have taken advantage to experiment and deepen their knowledge: the passion and energy of all time have been channeled into new projects.

Now the time has come to share them with guests again, opening the doors of restaurants to make people live gourmet moments to remember.

Alongside JRE Italia, in partnership in support of the new #TavolaJRE project: Guido Berlucchi, Tenute Marchesi Antinori, Olitalia, Nespresso, Bonaventura Maschio and RCH wineries.

All information is available on the website www.tavolajre.it, which collects names and addresses of participating restaurants.

The reservation must be made exclusively online, by sending an email to the selected restaurant.

Barbara Roncarolo
July 2020

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