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Lello Ravagnan's Labakery in Grigoris, Zelarino (Venice)
Every time and place has its revolutionary people. In the restaurant industry, in the days of the pandemic, these are the men and women capable of imagining a present of resistance to the different measures, the openings and the closings and the uncertainties. Lello Ravagnan and Pina Toscani, partners in life and at work have every right to be in this list. Their revolution is made of water and flour in the same corner of Veneto where they already made another revolution in 2008, when they ventured with their Grigoris in the universe of “different” pizzerias: sourdough, research on dough, high quality flour, ingredients from small producers...
They were about to add a new piece to this road before the pandemic: a lab where they could do their research and move part of their work "behind the scenes". But the pandemic shuffled the cards and that place in Zelarino, which should have been only an operational location for Grigoris, became a bakery; in fact, it is still called the Grigoris Labakery, hinting at the initial project. Here Lello, Pina and the entire team (which went unchanged because ex volleyball player Lello is a strong believer of teamwork) bake bread, pizza, cakes to take away or for delivery.
Pina Toscani and Lello Ravagnan
Labakery at Grigoris
Translated into English by Slawka G. Scarso
A journalist from Catania, now in Milan, she was born in 1966. «I travel, meet people and tell stories on Volevofareilgiornalista» and on numerous other publications
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