18-06-2014
Restaurant Le Giare, in Montiano, a village with as little as 1,698 inhabitants, 10 km from Cesena, is Claudio Amadori’s creature. With lots of courage and abnegation, he managed to transform his restaurant into a point of reference for the local culinary scene. A change has recently occurred in the kitchen: after nine years with Omar Casali the new chef is Gianluca Gorini, who grew up with Lopriore (pictures by Isabella Ostelli and Lido Vannucchi)
The frown, full of zeros, of many chefs who look at us from everywhere, starting from the first television screenshot, to the sides of lorries and the walls inside the underground. This while from specialised magazines a lament arrives, crying the eternal crisis of the dining room. For better or for worse, there’s something for everyone to criticize, except for patrons, who have always kept restaurants together. As important as ever, especially when the economic crisis would lead to quite a few compromises towards the nostalgic trend of comfort food or the spending review with regards to supplies. Claudio Amadori, however, will not accept this. For almost twenty years at the helm of Le Giare, one of the most elegant places in the first inland of Cesena, he interprets his role with true, Romagna-style passion. «I come from a family of hotel-owners, and after finishing my studies it came natural to me to follow a road that was already traced. At 22 I had my first beach resort, I was renting it because I wanted to see and learn; two years later I was running it by myself and in a short time I was able to repay my father what he had invested. All this, thanks to the introduction of a gastronomic offer on the beach: salads, panini and first courses together with aquatic sports, jet ski and beach volley.
The sober and linear elegance of Le Giare
Reviews, recommendations and trends from Italy, signed by all the authors of Identità Golose
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Umbra di Perugia con residenza a Bologna, è giornalista e scrittrice di cucina. Tra i numeri volumi tradotti e curati, spicca "6, autoritratto della Cucina Italiana d’Avanguardia" per Cucina & Vini