When cooking is a male tradition of the family
Giancarlo Perbellini is famous, most of all, for his desserts but we discovered other interesting things, such as his passion for red wines from Burgundy and German white ones
"In memory of all of us are memories of smells and tastes that take us back in time, until we were children, and we delight of the senses with dishes prepared by her mother, grandmother, women of that time. I propose to revive my customers the same emotions, even with modern techniques and approaches. " With these words Giancarlo Perbellini introduces himself, the Verona chef renowned for its ancient and modern kitchen. And for its fabulous desserts.
My culinary philosophy
. "I reproduce a cuisine influenced by the rhythm of the seasons. For each season we prepare two cards of the dishes. Tradition and modernity come together, the common matrix is Italian. I like to create recipes and interpret at different times. "
A passion for pastry
. "It was born a decade ago. Rather than preparing sweet ... I liked to eat! Moreover, now is the sweet-salty fashion. Creating recipes that I noticed was the hardest thing! We have a basket with 30 desserts. My favorite is the one that I know of more, the millefoglie and stracchino, but cakes very tasty as the dome of chocolate with nuts, a sphere of chocolate mousse with walnuts which is covered with a warm caramel sauce before the eyes of the customer. Delicacies made to give satisfaction ... "
The extra virgin oil
. "Twenty years ago, I studied at French school, I preferred to use the butter. Today 85% of my dishes are made with extra virgin olive oil. Of course, for the risotto is a must the butter. If some time ago I used oil from Umbria, now I prefer the Lake Garda ones. I need a very balanced product. You should think we are doing with oil the biscuits! "
My wine list
. "Unfortunately we have recently suffered a major theft of bottles. Today we have repurchased 80%. My preference goes to red, and in particular we have a good selection of wines from Burgundy and white German low grade that combine well with my dishes "
How was born the love for cooking
. "When I was a child, in our home, the large dinners were made by men. My grandfather was a cook and baker, he went in the houses to prepare food. He encouraged me to start professional restaurant school, my father suggested me when I had to choose where to practice. At 21 years old I went to France in trendy restaurants. You know what my father taught me? "Do not look for easy money, think first of all to learn."
. "It's my restaurant, I did exactly as I wanted: the kitchen is 400 square meters, from eight months to bake bread while the customer is at the table, we have a very rich dessert cart. And we do not stop here. "
. "It evolves according to the wishes of the moment. Never finish dreaming. The restaurant is the starting point, we have a seafood restaurant in the historic center of Verona, the Captain of the Citadel, a wine and two pizzerias. But I'm talking about this ... "
Ristorante Da Perbellini
Via Musella 130 – 37050 Isola Rizza (Verona)
05 July 2010 Teatro Naturale International n. 7 Year 2
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