28-05-2013
Quinoa cube with asparagus, one of the dishes included in the Menu con + Testa by Pierchristian Zanotto, chef at Gambrinus in San Polo di Piave (Treviso), tel. +39.0422.855043. The new approach includes less meat, sustainable fish, gluten free bread and grissini, desserts without butter and eggs, water from the well and organic wines
"Isn’t there another way to do it?", was Bruno Munari’s question. The same question is the one Pierchristian Zanotto asks himself everyday when he looks up at the pots and pans and reads this sentence which he personally painted on the walls of his kitchen in the Parco Gambrinus restaurant. He’s the youngest chef in a family of restaurateurs – the Zanotto family has been running this restaurant in San Polo di Piave, in the Treviso province, since the 18th century, together with its large park, the osteria, the inn and the cellar (in which the Elisir Gambrinus ages). On top of being a chef Pier is also an artist, and his mind and strength are unstoppable. Only a few months ago, in the corridors of Identità Milano, he confided he had a project in mind: he wanted to add, beside local, traditional dishes – among all, his famous Risotto with red fresh-water prawns farmed in the springs of the Lia river, which runs through the park – a “different” menu. “One that is more coherent with our times, and even with myself”, he said. A menu that would act as a harbour and at the same time as a stimulus for himself and for others. Starting from his kitchen staff and his family working with him.
Gambrinus Park
Pierchristian Zanotto, 36 years old
Parco Gambrinus via Capitello, 18 San Polo di Piave (Treviso) +39.0422.855043 Closed on Sunday evening and on Mondays
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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Giornalista, si è occupata di mass media, salute, fitness e prima infanzia. Fino all’incontro, qualche anno fa, con la gastronomia, che l’ha definitivamente conquistata