In this period of coexistence with the virus the restaurant world tries to reinvent itself by focusing on services delivered and especially on the take away (which he has always met among Italians particular favor). Numerous restaurants, bars and pubs in 2 phase they are adapting creatively to the situation by offering menu ad hoc to be consumed in the office or at home for lunch and dinner. A way not to give up, not to give it to the evil that will prevent us from crowding halls and taverns for a long time.
Also the kitchen stellata of the chef Antonino Cannavacciuolo has chosen to use this method to reach its loyal audience. Together with its executives Vincenzo Big sleeve, 30 years old, in the Coccia Theater building in Novara e Nicola Sum, 31, in the bistro a stone's throw from the Gran Madre church, along the Po in Turin, has created a specific menu based on seeds mediterranean. In Novara, the take away service was launched on 8 May, while in Turin it will wait until Saturday.
Also adapted for delivery, the menu offered by the bistros of the Cannavacciuolo group is artfully studied and does not want to sacrifice the rare creativeness which has always conquered its customers. The most popular dishes are the classics of kitchen Neapolitan, from half pacchero to meat sauce to Neapolitan fried food. On the other hand, there is no shortage of Piedmontese specialties such as the highly appreciated ravioli del plin. All packaged in an unprecedented way to show that even if the kitchen stellata can bend the very careful care of mise en place to the emergency rules, the same will be able to do the exercises with presumably less demanding customers.
Dice Cinzia Primatesta, wife and manager of the chef: "The kitchen is not only technical, creativity, and knowledge of raw materials, but it is a pillar of the restaurant that must know how to read and interpret historical contingencies together with the wishes and expectations of customers. Certainly the dishes served at the restaurant cannot be offered as they are for take-away or delivery for purely technical reasons, the architecture of the dish and temperatures. We must create a line of ad hoc dishes - as we have done - proposals that can be easily readable, good, fresh and naturally responding to our Mediterranean tradition".
After all, the bistros of the Cannavacciuolo Group are preparing themselves like many colleagues at the upcoming event reopening al public. It will be important to respect the rules that will be dictated by the Ministry of Health. The staff is carefully studying the measures to allow guests to feel safe without giving up the unprecedented pleasure of having lunch or dinner in a starred restaurant.
