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APR. MAY. 2019 XI customer is looking for, through marketing.” When you activate the RRM: “You can make a product that is not adaptable, the restaurant. This is because Imparato believes in the strategic approach, internal and integrated, not in external solutions: “In the transmission Nightmare kitchens , for example, what happens? The restaurateur calls the chef Antonino Cannavacciuolo, who arrives on the saddle of his white horse, gives his considerations on the restaurant, sits down to dine, criticizes a lot (quality or service) - only that the point for Imparato is that, most of the time, the people who called him - lack the ABC of the management. In the format Cannavacciuolo resolves situations of corporate conflict, educates on the principles of hygiene, and begins to cook dishes, but does so as a professional with 2 Michelin stars, which the restaurant will obviously not be able to replicate. In short, to “Cannavacciuolo” the company is not enough - summarizes Imparato - We must respect the past, gather every experience, concentrate on the strengths of our restaurant.” And remember even more today that in catering there is a fundamental fact to know: “We work on people’s free time, some will come to eat in our restaurants for pleasure, others for business - but everyone, concludes the manager - are giving us something very valuable: their time ”. AT PAGE 24 COVER STORY The Apulian cuisine artist Fresh fish, vegetables, cheeses, home-made pasta and a lot of creativity, worthy of the name. The Matisse, the restaurant of Salento, managed by the chef Mario D’alba, a skilled creator of tastes and flavours. Elegant, colourful and full of light, the restaurant, in addition to the excellence of its cooking, lets you taste all the beauty of Puglia By Maddalena Baldini A French name of world-wide resonance that you hear pronounced in the sunny lands of Puglia, in Uggiano La Chiesa, in the province of Lecce: Matisse. A great painter it’s true but, in this case, the famous artist has given “his fame” to another art form, the excellent cuisine of Mario D’alba, a chef of great creativity. “Passions, just like painting, originate from young people... and so it was for my cuisine. I was about 17 years old when I started my first culinary experiences, at first at home with my mother, then, thanks to curiosity and some people I met, my professional experiences expanded and I went to work in some clubs and restaurants. In short, I did what, in jargon, is called “paying my dues.” Mario D’Alba is a lover and supporter of “his” Puglia and, just to remain faithful to his region, a good part of his professionalism has been built in the territory dear to him but, to grow, deals with other contexts and to be able to distinguish, it is also important to work outside the borders. “I was in Holland,” - says Mario – “just to live up close to a country that for culinary traditions, customs and food is very different from Salento.” TYPICALITY OF SALENTO 2014 was the year of the turning point and chef Mario decided to follow his own direction, opening a restaurant with the precious support of his partner Barbara (in the dining area) ... a little work and behold; the Matisse, an all-Apulian excellence. “We are in a family property, three rooms have been renovated, a beautiful garden was made and was born the Matisse. A welcoming place, respectful of the typicality of Puglia, which gives a great satisfaction.” It is true, the place is really inviting and the people who choose Matisse for their opportunities, or to spend an evening enjoying great food (60 seats inside and another 20 abroad in the summer), remain satisfied and fulfilled, in all respects. A dream that has taken shape and that knows how to gather acceptance. “We paid special attention to the detail and the choice of materials,” explains the chef, “La pietra Leccese is the owner and, in the same way, in keeping with a minimalist style, we studied the tables, the seats and the design in general. This, in addition to the cuisine, is a factor that differentiates us very much.” PAINTING ON THE PLATE Precision and attention to detail but also a lot of colour, in honour of the famous painter Matisse from whom the restaurant takes its name. “Barbara and I have always loved art and the French artist is one of our favourites. The combination of bright colours, the use of light that illuminates his works and the strength of the different shades of his paintings also inspire my cuisine and my dishes.” Says Mario. Matisse’s dishes give full credit to its chef, who amazes with delicious combinations not only in terms of taste, but also in terms of colours: from tomatoes to eggplants, from burrata to fresh fish, from pasta and homemade desserts to fruit.