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exploring taste – Spring/Summer 2016 places – Wine places

Ristorante Pacifico Vinoteca San Felice

Milan, Italy Karlsruhe, Germany

www.wearepacifico.it www.sanfelice-restaurant.de/vinoteca

friendship and a passion for Peru’s to expand: “We’d like to open new restaurants in “This restaurant exalts Peruvian cuisine thanks nzo Gallicchio has been managing to understand their taste and personality. “Seeking out the best ingredients matters, but you
cuisine. This is how, a year ago, Pacifico Italy and abroad. We are aiming for New York, to the skills and experience of the Chef Jaime Vinoteca San Felice, in Karlsruhe, for The food menu at Vinoteca San Felice offers a also need to know how to use them,” Gallicchio
A was created: a restaurant with the goal Paris, and Rome and there’s also the possibility of Pesaque, but it is also a place filled with music that Eover thirty years. Born in Calabria, he wide and excellent selection, from truffle white points out. “A good chef needs to be able to cook
of innovating foodservice in Milan. There are Los Angeles,” says Jacopo. For the moment, Milan gets truly lively in the evening.” Here, Peruvian moved to Germany to pursue his great passion pizza to steak and tortellini. “I usually pair a all kinds of dishes – otherwise, all dishes end up
three masterminds behind the project: Guillaume is already a big success: a Peru-based magazine, six tradition adapts to its Italian setting and the Italian for wine and fulfil his ambition of opening his Barbera or a Nebbiolo with red meat, while my tasting the same.”
Desforges, Jacopo and Leonardo Signani. “My months after the restaurant’s opening, declared wines that, as Guillaume explains, “represent the very own wine bar. “For me, wine is life,” he go-to white wine is Ca’ del Bosco – a perfect wine
brother and I…” says Leonardo, “…had a Peruvian Pacifico the best restaurant in the world beyond connection between Peru and our land. When we confesses. “My customers trust me completely. to be served alongside fish, or a starter, but also
nanny who used to prepare us ceviche since when Peru. “If you can anticipate the wishes of others, decided to create this place, I immediately thought That’s why it’s so important that I immediately a good bet for pasta and veal meat.” The most
we were little. Guillaume, instead, has a Peruvian while meeting your own, you’re able to innovate. about the strength of the Santa Margherita wine establish a strong relationship with them. If I popular dishes at Vinoteca have been on the
fiancée and he has quickly become passionate And we have created this restaurant because it is for pairing certain white wines with some of the know what kind of person I’m dealing with, then menu since the start and are customer favourites
about this type of cuisine. This is why we all had the type of place where we would have loved to fish dishes. The Asian salmon ceviche, for example, I can pick the right wine for them.” Gallicchio’s to this day. For example, catfish with spumante
a common wish: make the dishes that we adore hang out,” explains Guillaume. This is a New York- is literally exalted by Pinot Grigio. skill is above all his capacity to spark an and black truffle, or Parma ham-stuffed fagottini
known to the city.” The project is already destined inspired restaurant, as Jacopo loves to define it: emotional bond with the customer – the ability with mozzarella and a white wine reduction.

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