“I have employed 30 people, if you pay the right amount you can find employees” – Corriere.it

From Roberta Shera

From the Park Hyatt (which he left two years ago) at the head of the new restaurant at the Archaeological Museum in Corso Venezia: “I had no difficulty finding collaborators: from an employee I became an entrepreneur. I dreamed of my place

They say there is a personal emergency in restaurants, which is certainly true. But I had no difficulty in hiring thirty collaborators: Reliable team, will start work in Corso Venice at number 52, in the building of the Luigi Ruvati Foundation. Now my only goal is to get off to a great start.” Disclosed Andrea Abrea, the chef of Naples who brought two Michelin stars to the Park Hyatt in Milan, a luxury hotel he left nearly two years ago, in full view (the structure subsequently closed for business, until recently reopening, with new chef Guido Paterollo). In the building overlooking Porta Venezia, which will host the new museum from September, Aprea, born in 1977, runs the restaurant on the first floor and the little café on the ground floor: both bear his name and open July 6. So the team is ready. In the salary figures for collaborators is not unbalanced: “If you pay the truth, you will find them.”. But as for the employment crisis that many have entered into, he prefers not to be clear: “I don’t want to get into a discussion about it.”

The area of ​​\u200b\u200bthe gourmet restaurant is 400 square meters, Divided into 210 halls, cellar, entrance, 190 square meters of comfortable open kitchen. Seats 36, with eight tables arranged in the central room and one in a private room. The room, with windows overlooking the Porta Venezia garden, has an unusual livery of Albuchero. Reminiscent of organ tubes, it is the black porcelain with which the Etruscans made vases. Quote from the collections that will be exhibited in the museum. On the other hand, Caffè Bistrot overlooks a secret courtyard with a green hill. The materials for the rooms chosen by architect Flaviano Capriotti are wood, plaster and stone.

“I was finally crowned with a dream,” Abria says. “My own restaurant. But my hand as a cook hasn’t changed, my style has. I am no longer an employee, but an entrepreneur. big difference. I wanted a place dedicated to culture and art. Here Milanese will be able to enjoy a break immersed in beauty, between nature and my wonderful classics. The bistro will live from the morning, with tables also outside.” Andrea Apria’s return in opulent style gives Milan – the city a national and international stage for every food-related venture – another top-tier destination.

It’s been talked about for some timein a significant segment of Milanese who are interested in the ‘society of chefs’: What happened to Abria? Now his fans know him. And they will rediscover Dolce Salato caprese, his signature dish. «In these magical spaces, I will set up my contemporary Italian kitchen. Such as prawns, porcini mushrooms and tarragon, or rice extracted from peppers, oysters, and candied lemons, for example. I remain consistent with my story, paying more and more attention to the choice of suppliers.” His changing egos, Mr. and Bartenders Jessica Roque (over 650 posters in the basement). Three restaurant menus: Contemporary (5 courses dedicated to the relationship between memory and innovation: Cost 155 euros) Partenope (6-course excursion in Campania Suggestions: 175 euros) Signature (Chef’s philosophy in 8 courses: 195 euros) In the bistro, dishes range from 20-30 euros.

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Jul 6 2022 (change on Jul 6 2022 | 09:38)

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