01-12-2017
Enrico Bartolini at Fico Eataly World in Bologna, in front of his restaurant Cinque
According to five-star chef Enrico Bartolini («My congratulations go to Norbert Niederkofler. Michelin’s acknowledgement isn’t mandatory, you can live without it, but it justly celebrates his great story. I would have given him three stars 10 years ago already») «Fico charmed me. It has no equal in the world. I spoke with Oscar Farinetti a few months ago. He convinced me. He comes up with a dozen ideas per day. He then defines a coupleand one even comes true. It’s the first time we collaborate, I’m curious to find out what will happen. He asked me to take part in the project, told me he wanted to have me here. We come with our values and take on the challenge. He offers the building, the tools, the people… It can work. In fact, it’s already working».
Prime Minister Paolo Gentiloni with Oscar Farinetti on the opening day
Bartolini also says he started to think about collaborating with Fico in April 2016: «Association Le Soste, of which I’m a member, was creating its point of reference inside the site. They said: “Enrico, since you’re opening so many places, why don’t you go there too?”. I replied that since I had all these places to open, someone else could take care of this. Then I saw the project and realised we could open here too, and manage a restaurant offering high quality: the idea was feasible, it could have a future».
So let’s discover the best of Fico according to our famous guide, Enrico Bartolini.
IN CONCLUSION… - «Even close to the registers, in the most commercial area, I find lots of stimuli I cannot resist. There’s always something attractive, like Fico t-shirts, which I bought. I can’t do without them!».
A FINAL NOTE - «In Italy we’re very good at making quality in small quantities; when we have to do with large sites, we can’t keep up. This is an attempt to deal with this problem». Let’s support it, says Bartolini. Translated into English by Slawka G. Scarso
An outdoor trip or a journey to the other side of the planet? One thing is for sure: the destination is delicious, by Carlo Passera
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journalist born in 1974, for many years he has covered politics, mostly, and food in his free time. Today he does exactly the opposite and this makes him very happy. As soon as he can, he dives into travels and good food. Identità Golose's editor in chief