QUALITALY_131

October/November 202 2 X MAGAZINE indispensable to make a sudden variation a way to be remembered with pleasure by the person who requested it, making them feel special. At home. _______________________________ BOX A request... brilliant Every chef surely has a special request to remember, perhaps with a smile. Vincenzo Butticè also has one, and it is not a question of unobtainable ingredients or unlikely combinations. “A memory that will always remain with me,” he recalls, “is the request to include a ring set with diamonds and sapphires inside a spoon dessert, on the occasion of a declaration of love. It will not often happen to a restaurant to have to work with such a precious ‘ingredient’, but even in this case a prior discussion will certainly have enabled the chef to make that special moment even more unforgettable for his guests. __________________________________ BOX The role of the dining area “The training of the dining area team,’ Butticè explains, ‘is of fundamental importance for gathering information and managing the guest’s wishes. His or her utmost satisfaction is the overriding objective we pursue, saying no is not part of our policy and we always take steps to make him or her feel at ease. It goes without saying that the restaurant always tends not to alter its culinary offering’. __________________________________ AT PAGE 44 ON THE ROAD Umbria A plunge into the heart of Italian gastronomy HUMBLE, GENUINE AND SIMPLE UM- BRIAN PRODUCTS ARE A GUARANTEE OF ITALIAN CUISINE OF EXCELLENCE by Alessandro Vergallo From the north to south, from the east to west of Italy, Qualitaly’s food and wine tour continues. For this issue, for parity, we have chosen to ‘touch’ the heart of the boot: Umbria. This region is known for its medieval villages perched on hillsides, its forests, its humble, simple and accessible cuisine, but also for its wine and truf fles that have found their rightful home in this land. The cuisine is genuine, rooted in the territory and has its roots in the Etruscan and Roman civilisations. In order not to fall into the trap of culinary notionism and to better explore Umbrian gastronomy and products, we used a local notable expert of excellence, the celebrated chef from Civitella del Lago (Terni) Paolo Trippini, Italian Ambassador of Taste, teacher at the Gambero Rosso school and owner since 2006 of Ristorante Trippini, when his father Adolfo entrusted him with the sceptre, which, in turn, was handed over to him by his parents Giulia and Giuseppe, founders of the trattoria ‘Da Peppe se pappa’. As on all Italian tables, even on Umbrian ones pasta is the absolute queen and its varieties are diverse; the umbricelli stand out , a fresh pasta made from durum wheat that is very reminiscent of spaghetti, although they