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Nicola Portinari: a passion for traditional tastes with lightness

He is an ambassador of traditional meals, with a lot of attention to PDO products: Parmigiano Reggiano, Mozzarella di Bufala and Asiago but also for extra virgin olive oil. He has twenty five from Veneto to Tuscany

by Monica Sommacampagna

"I had not great teachers. I begun with a butcher shop. Then, 22 years ago, with my brother Pierluigi I opened the restaurant La Peca and from there took off our culinary adventure. We did not expect to reach the goal of the two stars in the Michelin guide. Animated by a passion, everything was spontaneous. We trust our savour.” A taste that has produced excellent results.
Nicola in 1999 received recognition as Best Young Chef of the Year, in 2004 Pierluigi gets the prize for Best Pastries of the Year. Numerous awards on Italian gastronomic guides.
Nicola believes strongly in the value of typical Italian and is active in the territory to emphasize the importance of using food of excellence. He attends with enthusiasm to special training days dedicated to theme restaurants. These days have three major dairy dop in Italy: the Parmigiano Reggiano, Mozzarella di Bufala and the Asiago. These training specials are approved by Consortia of Protection (Dop) and have lot of success between operators who are interested in growing professionally.

My philosophy. "We are ambassadors of our kitchen: Vicenza and Veneto. In my courses I try to recreate dishes that reflect our territory, our tastes, our culture. I call a creative. Rather than "recreate". When a customer leaves the restaurant I found in my food the taste of tradition I get excited, I'm satisfied. What interests me is ease, make cooking that enhance the quality of food used.
Italian cuisine in the world. " Simplicity rewards. It should work in compliance with the most products and especially customers. Abroad, I worked with some really large distribution Belgian, offers fresh and I found the pleasure to bring our tradition Alps.
Typical products. "They are the protagonists of my kitchen. I consider very much the PDOs but we must find the right foods in the right zones, including PDO. Typicality should not be just a symbol but a reality in appreciable plate. "
Extra virgin olive oil. "I used much. I use butter only for pastry or to make mashed potatoes. I have about 25 different extra virgin olive oils at home, range from Veneto, Liguria, Tuscany and Umbria. Every six months I taste different extra virgin olive oils to find those who guarantee quality. "
Wine. "My brother Pierluigi cares the wine list, favoring whites and reds with a good value for money. In particular we love the small producers excellent. "
Ideas. "The last dish created was a revamped Parmigiana with a cream of eggplant and is enriched with different textures of ingredients (tomato, meat and cheese). The lightness plays an important role. My client has to enjoy the dinner, sleep well and have wanted to have breakfast the next day.
Projects ... "I point to the third star. It is a commitment that involves a lot of effort, but who hesitates is finished. We must always seek new stimuli, to continue to work for our clients. Looking at the short, between one month we will achieve with the Jeunes Restaurateurs d'Europe Association a menu to offer on Alitalia flights direct from abroad, for the class "magnificent." Another initiative is in partnership with the restaurant "Agata e Romeo" in Rome, in collaboration with Aicig (Italian Association Consortia geographical indications) and Buonitalia.

The restourant:
La Peca
Via A. Giovanelli, 2
36045 Lonigo (Vi) – Tel. 0444.830214
www.lapeca.it info@lapeca.it

by Monica Sommacampagna
02 November 2009 Teatro Naturale International n. 10 Year 1

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