"The restaurant is in my family 80 years and it is a funny story, yet let me tell you of the summer opera season that essentially starts at midnight every night and last til 4:00am. All of the audience and stars from the Arena next door come to the restaurant at midnight. That is about 100 people every night in addition to the usual lunch and dinner, yet all the stars sing here. I am a pretty good opera singer and have joined in every night. We have pictures on the wall of the known ones around the world such as Placido Domingo and Lucian Pavorotti, yet one night a couple asked me to sing because it is a man's wife's birthday." starts the funny story.
"That night a Russian Gentleman and his two ladies came in and were rather rambuctious and drinking tons of vodka. When I started singing the Russian Guy immediately stands up and crosses his arms staring seriously at me. I kept singing to the couple yet thought O-O it is 1:00am and my other guest doesn't like my singing. Yet when I finished the song the Russian guy comes over to me, grabs me by the shoulders and kisses both my sides of face. Bravo! he says! And I thought, you know that should show me not to judge a book by its cover." he says laughing hysterically and I thought yes it is better that the story has a happy side to it! Vicolo Tre Marchetti 19/b
045 803 0463
"The funny story of my mother and my birth is that I am almost birthed in the restaurant here. The night of my birth, April 9, my mother is cooking in the kitchen and standing over a big fish. She rushes to the hospital and I am born on April 10, and one week later I am in a basinet and my mother is back in the kitchen!" he says and I ask if he loves fish now? He starts laughing, "No I don't care for fish." he says and I say that is because he blames the fish.
If Music be the food of love play on... Shakespeare
The famous Mexican Tenor posing with Matteo outside the lovely Tre Marchetti, Ramon Vargas. "Yes I have many of the famous ones here all the time and last week Botero and his wife came. I didn't recognize him and thought him to be very nice and friendly and at the end of the meal he asked if I enjoyed his sculptures and I asked who he is. When he said that he is Fernando Botero I am very impressed I said." I of course LOVE BOTERO and tell him the story of his son.
"The menu that we have at Tre Marchetti is high quality and the best of the best. We see International tourists every year and the Japanese are coming like crazy. They love to order all the specials on the menu and they share all of these. Which is special to us since each dish is exquisitely prepared. Yet it is fun. My house, Tre Marchetti, is a model of eccentricities and a strange place!" he says. " White truffle risoto,Pappardelle with Red Ricioto with hare ragout, Bigoli with duck sauce, Pastisada de caval(stuffed horse stew in Amarone wine), these items are on the menu and in additon a fish prepared menu starts at 70.00euros per person and the Meat menu starts at 60.00euros per person. Yet you can comfortable eat a dish with a lovely bottle of wine for a couple of people at a nice price. Something for everybody." says Matteo. And Roberto, the waiter says laughing, "My friends usually eat elsewhere, only special days do they eat here!"
045 803 0463
HERE THE GREAT VIDEO OF MIRO!
"I truly love my wife and my job. I love my team and we have fun with each other, yet we remember to try to make the service, the food and the wine of the highest, professional quality and every guest that walks in the door receives that service."
I ask about the food as Miro gives me a plate of tiny cuttlefish, which looks like a baby squid, and peas on top of polenta, my favorite. He wants me to try the Tagliatelle, although in the video he is making Tagliolini, he also personally makes my Tagliatelle, and we share a little. It is scrumptious.
"It is so soft and like butter, it melts as you eat it," I say and he says that is the way with the freshest pasta. Now I must try the homemade bread that they make, which is warm from the oven. LOVE THAT FOOD!
Via Dietro Listone, 19 045 803 4003
"We have gotten great reviews and compliments the last 2 years with me as the director of the Liston and Matteo as the Capo, yet I have a very big restaurant. At least 200 people can sit to dinner at one time and of course you can't please everybody. Some people love it and then few people don't, yet that is life, right? Sometimes you have people such this way. The important thing to remember for me is that you are professional to all."
"Tonight, for instance a party wants me to carve the meat from the specialty cart. The meats we serve from the cart to the table include: cow's tongue, baby cow's head, and a variety of beef, and the people can request a different meat of their choice. It is a personal service that I enjoy. Yes, you can request horse or donkey, yet it takes 10 hours to marinate that and you have to give us time. It is a tough meat," says Miro.
Ristorante S Eufemia
"I see a lot of different tourists the last year than ones we are used to. A lot of Americans come and you can hear the language on the alleys and at my tables. I am happy to talk to these new people. They alway say, "O Luca, we loved the food!" and that makes me happy. I am most happy when the guest is happy and I come to say hi all the time. They always laugh with me and they love my picture and they love to take my picture although I rub my tummy and say I am too chubby, yet they say, "We love the chef!" and they take my picture." says the very kind Capo of St. Eufemia. "They love the polenta and braised beef, or we have the polenta with the horse, which Americans usually don't try although most other cultures do. Except we had people from Qatar and they said to take all the horse dishes away from the tables and we had to serve only the others!" Um yes they love horses.
Luca is a doll, he has been at the family restaurant about 35 years now, and he is always improving and adding to the already famous Michelin Star Restaurant. "It is Michelin quality, yet the Michelin status is when we were all white and black tuxedos and formal. The prices were very high in the 1990s and early 2000 since the Italian people and tourists spent all the time and everybody had money! I noticed that the tourists became more family oriented and friendly and brought the children and now my restaurant is family focused." says Luca.SINCE LUCA IS THE STAR of the 33 year old restaurant named Ristorante S. Eufemia which "used to have jackets only...black and white tie please to enter and dine here in the era of my mother and father, now I would love to enter the modern age...you know honestly I never wanted to be a cook...I entered university to do economics and wanted to do something real important with my life and I had to become a cook...my father was the master chef and I learned from him...says Luca.
"Now we have a new social media program and we have a new website and I enjoy doing these items. It is actually fun to see my new website."
You can have meat and fish dishes at almost every country, yet Italy is famous for the pasta." says Luca.
The Famous Chef of Du Schei...making my wonderful Gnocchis...from running back and forth to try to say hi to the Chef to eating the food...which one is better! The food is incredible and delicious and the chef is Gorgeous. Try Du Schei... at http://www.ristoranteduschei.it/
Acqua Morta 76, Verona +39 045 59 036 7
I met the Capo, Ivan and his best waiter of many years, Walter, at the very Old-School and very traditional Trattoria Reale a couple of days ago. Yet on Monday, we met the son, Matteo, who is busy and efficient! So busy that we are facebooking back and forth to ask a couple of important questions about the restaurant. Yet here is a little taste that is with elegance and sophistication and luxury. I guess that is the way to best describe Trattoria Reale.https://www.facebook.com/TRATTORIA-REALE-1937234656295034/
"He wants to tell you that the restaurant has been opulently redecorated only the last couple of months and he is in the process of redoing the website and adding social medias of facebook and perhaps instagram. He wants to show the world his restaurant." says Ivan and Walter happily. It is a very beautiful restaurant with heavy curtains and ornate gilded lamps and table settins of linen of course. Gorgeous atmosphere and the service very professional. Which is why when I finally met Ivan's son, Matteo, we had to reschedule since he said he must do catering and attention to his guests. I understand totally. That is the important reason we are open for business. Guests!
"In addition to the remodeling and the addition of the new room, which of course we have decorated to match the old traditional style, we have a lovely garden that faces the pillars of the 15 BC architectural stone building that is in the small piazza. The city does tours to see underneath the building and perhaps soon they shall ask us to do dinner and tours which would be very lovely since it is right at the face of the garden tables." says Ivan. Walter is busy waiting on his many guests that choose to sit outside on such a beautiful day and with his professionalism keeps apologizing to me saying that he must put the guests first!
"Let's say that you ask to eat fettucine porcini and it is out of season or you ask to eat seafood from the Adriatic sea. I say does it look like we are on the sea? If you want to eat seafood go to the sea, here it is Verona. One thing that you should ask when you come to my restaurant is "WHAT IS THE SPECIAL?" and the next thing that you should ask is "WHERE IS THE KITCHEN?" and ask to see both. You don't have to ask about the drinks, I suggest something with every meal. If you still want the coca cola with the lovely T-Bone steak I can't make you drink a fine regional wine from Verona yet I recommend it." says Davide and being totally serious you listen.
When I ask does when does he have wild hare on his menu and when does he have rabbit which is the season for which. "Both the same," he says.
"My team is cool, and I do love to cook yet I have 3 cooks. One is old and one is young and one is here 5 years. It is a lovely blend. We have Gnocchi and Bigoli that follows the season and we have truffles when it is truffle season. Today we have Fettucine with green peas, and we have fettucine with asparagus and we have fettucine with yellow mushrooms. The aspargus is in season and that is the special today. I try to educate the tourists and let each tourist know the season vegatables. They're used to have a lot of products and then here they have vegatables. Why does a tourist ask me if I have pineapple in winter. Go to Hawaii. Here it is all from Verona." When I ask when he does cook?
"I went to Hotel school to learn to cook. Everybody in Italy goes to professional school to cook or they apprentice. I went to Hotel School." he says. And where? "Verona."
Of course I should of known. And how long is the school? "3 to 5 years, " he says. And in Verona how long did you go to school in Verona? "5 years in the Verona school. That is why the Italian food is known around the world. Since we are trained on how to use the spices and the products and the seasons for each. We take a long time to learn it all and we apply it." Says the Capo of Osteria Sottoriva.
"It is about common sense. When a photograph or a cooking show does something they come here and say I want that on that cooking show and in 5 minutes! I say it is common sense. At the south of America is Tex-Mex since it is near Mexico, at the San Francisco ocean it is seafood since it is near the sea, and here in Verona it is Verona since we're in Verona." he says. "At the day it is a pleasure to prepare local dishes for the tourists. At night I am tired from being here 13 to 15 hours a day, yet I resist to insist, I resist to insist yet the tourist that comes in here at 22.00pm when the cook is ready to go home, it makes it hard to resist to insist. We must cook for the tourist." he says.
He says totally serious..."Pizza!" DAVIDE! I say you just got done saying only Verona homemade no pizza..."yes but the tourists always ask for meatballs and pizza...they love it!"
"The traditional dishes of Verona we have...we are famous for the cavalla which is the horse meat. People from Verona know that is a delicacy. We have cavalla tartar and other famous dishes and the gnocchi and the Bigoli." Luca says and laughs when I am squeamish about the horses. "We at Verona serve Donkey meat too. The specialty of the restaurant, though, is the meat trolley. I love to say that I come to the table and prepare the meat myself. Depending on the day we can have up to 12 meats. That is the real famous dinner at Greppia."
003 9 045 800 4577...if you want to be brave and try the traditional dishes!
Trattoria Arco dei Gavi
"Hmm how did I start a restaurant? I don't know I don't know..." starts funny Marco. When I say do you know anything about running a restaurant? He starts laughing hysterically, "No nothing I don't know.!" and that is how it starts. "I finished my university and I am into culture and when I come back my brother, Alessio, who is a wonderful cook, says, "let's open a restaurant." and I say alright and we buy Arco dei Gavi." And what does Marco love to do? "I love to cook." he says. And I say does he cook in the restaurant? "No not at all. Alessio cooks and won't let me in the kitchen." Okay funny again. "I talk to the people and tell them to drink the Verona wine and the Mantova wine since that is where I am from and that is what they should drink." OKAY!
"You must come during Carnival for the Gnocchi Festival where one day in Verona everyone must make Gnocchis and only Gnocchis can you eat!" he says as he shows me the funny pictures. "Here we have 10 versions of Gnocchis including with tomatoes, cavallo, cheeses, you name it we have it. Alessio makes all kinds for the people all day long!"
Alessio speaks Italian and we could communicate a little when I tell him, along with the very packed restaurant at lunch, that his food is bella! And he smiles and says grazie! The mom, Celestina and Nicola, father, help out. "Here is the boiled meats," says his mom as she pushes the trolley around the restaurant showing me. They are a REAL ITALIAN family and very funny with sibling friendly rivalry and good naturedness and from the 50% Verona people here everyday I know that they must be VERY GOOD!
I must admit that us Americans and "the Great Britain and Germany a little and maybe the Russians and Asians don't try the Cavallo too much, which is the horse, yet since 1848 of the War here in Verona the men fought all the time, it was winter and the horses were everywhere. I guess back then when you ate cows or pigs, it was natural to eat horses and the Verona people eat it traditionally. The tripe too the Americans won't try. They are very conservative!" says Marco.
Alright...ready to meet the owner? Lucas is 25, "Just turned 26." he says. And full of funny quotes..." You know success is hard work you can't take the elevator in life you have to take the stairs." he quips. When I say O hey that is a lovely great quote he says, "Alright I heard that somewhere. Seriously though it is creativity and finding the right colors and the right plates and word of mouth and reputation. I don't like Trip Advisor by the way. You know Trip Advisor is like a boom-a-rang. It always comes back around to hit you." I start laughing and he says, "O now that is my quote.You can quote that one...wait on second thought maybe you shouldn't then all the trip advisor peole will write bad things about me." he says.
Federica says, "Yes it is beautiful? Thankyou thankyou...let's stand near the wine which is Antonio's job and let me hold the menu." she laughs as we pose with pictures. Federica's mother and grandmother and grandfather owned restaurants in Verona and she has a lot of experience in running a restaurant. http://www.osteriailciottolo.it/ to make reservations: 39 045 8009236