Qualitaly_108

DEC. JAN. 2019 XIII AT PAGE 52 IN THE KITCHEN We welcome dreams There is a place in the historical region of Sabina to celebrate special days, events to remember, in a location that is a wonder to the eyes, as well as to the palate of people By Maria Elena Dipace The premises of Colle Aluffi is located in the middle of the Reatina plain with wide fields of wheat suspended between the earth and the sky. The grain seems to fill all the gaps and is the perfect frame with all the rest of the landscape. Initially the location was rented with catering service performed by external catering. Over time and, above all, with the new management, everything has passed under the care of Carlo Stocco, chef and manager, who has transformed Colle Aluffi into a structure capable of offering a banqueting service and all manner of events. What kind of cuisine have you chosen? We offer a cuisine that I call “simpli- cata”, that is, an offer that considers the fact that all the recipes have to be made with three movements in the dish: sauce – bread accompaniment – crispiness. This, in order to serve all the guests as soon as possible with a perfect final product and, above all, plate serving all the recipes and not serving the tray, as is the case in many restaurants specializing in banquets. The work is carried out in a team with a specific method: POLITENESS- SMILE-COMMITMENT. Let’s talk about the 5 qualities that must express your dishes... It is not a complex concept. On the contrary, it is very simple. For me in catering you have to follow 5 rules: origin of the food, recognition, simplicity, sensory qualities, flavour. You have several dining areas. Can they work at the same time? In the farmhouse we have three rooms that have their own entrance. This allows us, during multiple events, that each banquet has its own well-defined location. On the upper floor there is the pagoda, a space of 250 square meters – which is the most spacious room – equipped with two large terraces and a 360° view of the Reatina plain. We also have a smaller room of 50 square meters that we use as an setting reserved for private banquets. The last one is located right in front of the pond area, and is a room of about 80 square meters that we use for fashion parties, birthdays... with an aperitif by the lake and the bar service on the palafitta. How do you manage the kitchen in this case? The kitchen works in ranks with two chefs, besides me, who deal with starters, first and second courses and, finally, we have the collaboration of other figures for desserts and fruit. How is the cuisine of a restaurant specialising in banqueting organized with regards to staff? How many people do you need? First of all, it needs the “executive” chef who, in addition to dealing with the first and second courses, assists the rest of the staff in the organization of the kitchen. In addition to me, there are therefore three other chefs, namely those who specifically deal with making the desserts and two who perform the work of buffet appetizers and plating. It must be taken into account that each dish is “finished” in front of the dining area and, therefore, the three figures that perform the three plating opersations (sauce-bread accompaniment and crispiness) must operate in the office in front of the waiters who, arranged in ranks of three units, bring the dishes to each table. If there is a request for variation or allergy on one of the tables, the preparation chefs themselves must be prepared to provide the waiters simultaneously with an alternative dish. It seems complex, but in reality – if handled well – it’s easier done than said. Let’s take a step back. Tell us about your cooking experience. Let’s start with the training... My school education was different from my career path. After high school I studied food science and, at the same time, I cooked everywhere to acquire knowledge and experience. I worked at the refreshment point of a gym where I made energy cocktails (when we knew little about the world of macrobiotic nutrition), then I opened my “Gallo D’oro” which, at the beginning, was a bar that also offered aperitifs and hot croissants at night, then I added the “Gallo D’oro Service” catering service; and that’s where my current world of events, banquets and show cooking was born. How did you land Colle Aluffi? After years of catering and events of all kinds, I decided to work only in one location, so I welcomed the proposal of Colle Aluffi, which is an eclectic place from every point of view that allows me to do my job as a chef and wedding planner, as well as manager. The owner of the location initially relied on external catering that often wasn’t up to standard... in short, it lacked a bit of soul and therefore not everyone was satisfied. Do you like working with large numbers? It must be that way when choosing this type of work. Is it possible to have the same level of quality that a traditional restaurant that works on much lower numbers is able to offer? Absolutely, yes. This is the idea of simplified cooking: it allows a service that contemplates the five characteristics that were mentioned before, maintaining a very high level. The message that must reach the