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In the garden of Feva in Castelfranco the genuine roots where the star was born

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In the garden of Feva in Castelfranco the genuine roots where the star was born

Ristorante Feva, Nicola Dinato with the mascot

Cuisine between tradition and challenges focusing on hospitality, in the ancient barchessa the adventure of Nicola Dinato and Elodie Dubuisson

CASTELFRANCO VENETO. Nicola was in his early twenties when he left Camposampiero for London, with the dream of following the underground music scene, the desire to learn English and the intent to use the cook’s diploma obtained atMaffioli Institute di Castelfranco to support all this. Six years later, he had listened to a lot of music but also worked in some of the best restaurants in Europe and the United States. And, last but not least, he had also met Elodie, an inseparable companion in life, work and a dream come true: their restaurant Feva.

It is a story of love, cooking, travel and projects, the one between Elodie Dubuisson e Nicola Dinato: a refined one hall master and a chef who supports his great creativity with rigorous technique and meticulous precision. Together, since 2011, they have expressed their idea of ​​a welcoming kitchen (and much more) in the bright seventeenth-century barchessa a few steps from the medieval walls of Castelfranco on which, since 2015, a Michelin Star has also shone.

Feva Restaurant, Elodie Dubuisson

“After sharing many travels, a lot of work and a lot of learning, around the age of thirty we decided it was time to put down roots, to create something of our own with the precise idea of ​​offering haute cuisine accessible to all,” he explains. Which he also admits: «It was not easy and we were prepared both for the skepticism with which such an offer could be accepted in the province, and for the difficulties of a period of economic crisis. We put our heart, courage and vision into it. But we have also always listened a lot to our customers and always put the territory, tradition and the protection of biodiversity in the foreground. The affordability of our prices attracted many people who got to know us, so we have grown and established ourselves rather quickly. At the end of 2014, the Michelin Star arrived which rewarded our great commitment, and it was an extra incentive to continue growing ». And they don’t stop: at Feva, in 2017, they added another project, created together with Nicola Possagnolo: Zanze XVI, “elegant tavern” along Fondamenta dei Tolentini in Venice: another winning choice, where immediate success is sealed by a new Michelin Star. But let’s go back to Castelfranco.

“When we saw this barn we immediately fell in love with it,” Elodie remembers. “We immediately began to imagine her as she has become.” Ideas that, Nicola points out, “also include the self-production of at least 70% of our horticultural needs, thanks to some collaborators who take care of our three gardens, one of which in the park of the restaurant, where we grow small vegetables and aromatic herbs within reach. hand of the kitchen ».

Because Nicola’s cuisine, which amazes with unprecedented textures and provocative syntheses (his “fried air” and his “raw braised”), starts from the raw material of which he is a passionate researcher and then transforms itself thanks to curious and demanding experiments .

Ristorante Feva, Nicola Dinato with his wife Elodie and all the staff

And for the whole of 2022 Nicola has chosen a special menu: «To celebrate our first ten years of activity we have created the“ Decade ”menu, identifying for each season 10 dishes that have marked the history of Feva. But in proposing them again I have also revised them a little, so that they are not only an exercise in memory but also a stimulating test ». To involve customers in this “exercise” we think Elodie, who has shared with Nicola every choice and every success for 18 years (as well as two splendid daughters) and who after important experiences in the kitchen and in the dining room has chosen to dedicate herself only to customers, with great involvement: «We firmly believe that dining room and kitchen have the same importance in haute cuisine, so I believe that the relationship of trust that, over the years, we have developed with our guests, telling them about each dish or recommending a wine, is fundamental. We have thus established significant relationships with many, which have been particularly important even in the last two difficult years, in which we have chosen not to deliver or take away during periods of closure, because our kitchen does not lend itself to this type of service “. –

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