We all know the history behind the name and everything this incredible Italian family has done and continues to do for the gastronomic world.
I invite you to follow @fasano Instagram profile not only for the way they share their work but specially for the witty reels made with Gero Fasano sharing his views on my controversial aspects of the food industry.
Simply priceless.
For more reading about Fasano visit the post about Emporio Fasano.
(Texto em português abaixo)
So I’m finally seating here to write this piece on my dinning experience at Evvai Restaurant. It is long overdue. It’s been troubling me to put into words. In a good way if that makes sense.
I get my AirPods on, click play on the chef’s playlist, available on Spotify, taking myself back to the evening I visited the restaurant.
My respect for this young guy goes back to 2019 when he had just earned his first Michelin star and was presenting his Magnum Dinner at Veja São Paulo Magazine Champions of the Year.
We fast forward to present days and we get to meet again, or officially or for the first time.
I see this very serious, focused big guy. Yet gentle and shy.
I’ve been lucky enough to have the privilege of getting to know the chef better while collaborating with the Evvai Group. That gave me the chance to see him at work, in action, leading his team.
But here we are and I’m going tell you how it was for me to seat in Evvai’s dinning room.
Spotless, with a dedicated and highly professional team working in perfect harmony. From the warm welcome at the door to the introduction of my upcoming experience, every detail was thoughtfully considered. Each course was presented with careful attention, showcasing both precision and artistry.
To the delicately well chosen dinnerware to serve his creations to the felling of total awe it was being provided. One. course. after. the. other. I wish I could have seen my own expression with each bite. I made so many faces of surprise, astonishment, and sheer delight.
For each course, chef Luiz Filipe creates a description card with a story-like narrative, all illustrated by him. It’s one more affirmation to his creativity and dedication to crafting a truly immersive experience. Pure beauty.
The chef has earned his second Michelin star this year, demonstrating how the ambitious young talent from 2019 has evolved and, together with his team, is capable of reaching extraordinary heights.
(Update to Evvai’s awards – 20th place at Latin America 50Best 2024)
His creations are a captivating fusion of Italian and Brazilian influences, known in Brazil as Oriundi cuisine. He conducts extensive research on ingredients and sources raw materials from small producers and specific regions.
In his studio, he meticulously tests and refines each element until the dishes reach a level that can only be described as culinary art.
The dessert part of the experience is flawlessly crafted by Pastry Chef Bianca Mirabili. Through their collaborative efforts, she and Chef Luiz Filipe create an extraordinary menu that showcases their combined talent and vision.
By the end, it was clear that the serious, focused presence of the big guy, yet gentle and shy, was perfectly reflected in every dish he creates.
All I can say is that the dining experience at Evvai will leave you speechless, completely captivated, and wishing it would never end. My deepest gratitude for unlocking senses I never knew I had.
This is not just an ordinary experience. It is an honor and a truly memorable one.
They have a new menu experience on which no doubt will be just as especial as the last one.
versão em português abaixo:
Finalmente me sentei para escrever sobre a minha experiência gastronômica no Restaurante Evvai. Já estava mais do que na hora. Foi difícil colocar em palavras. De uma boa maneira, se isso faz sentido.
Coloco meus AirPods, clico play na playlist do chef, disponível no Spotify, e me transporto para a noite em que visitei o restaurante.
Meu respeito por esse jovem chef começa em 2019, quando ele havia acabado de conquistar sua primeira estrela Michelin e estava apresentando o Jantar Magnum na festa dos Campeões do Ano da Revista Veja São Paulo.
Avançando para os dias de hoje, tivemos a oportunidade de nos reencontrar e nos conhecer oficialmente.
Vejo esse cara grande, sério e focado. Mas, ao mesmo tempo, gentil e tímido.
Tive a sorte e privilégio de o conhecer melhor enquanto colaborei com o Grupo Evvai. Isso me deu a chance de vê-lo em ação, liderando sua equipe.
Mas aqui estamos e vou contar como foi para mim a experiência gastronômica no Evvai.
Impecável, com uma equipe dedicada e altamente profissional trabalhando em perfeita harmonia. Desde a recepção calorosa na porta até a introdução à minha degustação que estava prestes a começar. Cada detalhe foi cuidadosamente pensado. Cada prato foi apresentado com atenção meticulosa, mostrando precisão e arte.
Desde a delicada escolha de louças para servir suas criações até o meu sentimento de total admiração a cada prato servido. Um. prato. depois. do. outro. Eu queria poder ter visto minha própria expressão a cada mordida. Fiz tantas caras de surpresa, espanto e puro encantamento.
Para cada prato, o chef Luiz Filipe cria um cartão de descrição com uma narrativa quase como uma história, tudo ilustrado por ele. Mais uma afirmação de sua criatividade e dedicação para uma experiência verdadeiramente imersiva. Pura beleza.
O chef acaba de conquistar sua segunda estrela Michelin, o que demonstra como este talentoso jovem desde 2019 evoluiu e, junto com sua equipe, é capaz de alcançar alturas extraordinárias.
Suas criações são uma fusão cativante de influências italianas e brasileiras, conhecida no Brasil como a cozinha Oriundi. Ele realiza uma pesquisa extensa sobre ingredientes e busca matérias-primas de pequenos produtores e regiões específicas. Em seu estúdio, ele testa e refina meticulosamente cada elemento até que os pratos atinjam um nível que só pode ser descrito como arte culinária.
A parte da experiência das sobremesa é impecavelmente criada pela Chef de Confeitaria Bianca Mirabili. Juntos, ela e o Chef Luiz Filipe criam um menu extraordinário que exibe seu talento e visão combinados.
Ao final, ficou claro que a presença séria e focada daquele grande cara, ainda que gentil e tímido, estava perfeitamente refletida em cada prato.
Só posso dizer que a experiência gastronômica no Evvai vai te deixar sem palavras, completamente cativado, e com o desejo de que nunca acabe.
Minha mais profunda gratidão por me fazer descobrir sentidos que eu nem sabia ter.
Esta não é uma experiência comum. É uma honra memorável.
This project has been in the makings for years. First in his heart. Followed by potential partners that never took off. Then came his other dream of opening Fasano hotel in New York City. Extremely delicate health issues came along the way to put everything on halt. Including going through a world pandemic.
Come early 2022 with prospects of a glorious first semester. The Big Apple gets a stunning hotel and dining experience upgrade with the arrival of Fasano in town and São Paulo by late July with the brand finally opening its deluxe emporio doors.
On the ground floor you will walk around the bakery and fresh past counters along with a prime quality made on a exclusive kitchen site that delivers all Fasano freshly made products from their pasta to sauces, take away ready bowl salads and a selected range of fruits and vegetables. All harvested from small local farmers.
On the first floor you will find a wide range of wines and liquors from around the world. A very Italian cheese and charcuterie counter with a cheese lab next to it. All blended in a space with shelves of exclusive Fasano branded products like extra virgin olive oil, ready made sauces, arborio rice, dry pasta, seasonings all curated by Gero himself.
Speaking of which, when arriving on the second floor you will be welcomed by the roasted smell of coffee on site at the coffeeshop. Fasano Casa section offers a range of home products from gorgeous candles to linen to mention a few. After enjoying the tour you must take a moment to have a seat at their terrace. Sit back, order a coffee with pastry. After all this is all part of la Bella vita as Italians do.
R. Bela Cintra, 2245 – Jardins, São Paulo – SP, 01415-009
Monday – Saturday 7:30am – 9pm / Sunday 9am-7pm
That shot of creaminess with a perfumed and textured crema that tops the sip of espresso Italians drink from a porcelain cup.
Just like Neapolitans pizza makers having had their pizza added in 2017 to Unesco’s heritage list, now is the turn of Turin coffee makers to have a go.
“It is an authentic ritual, an expression of our sociality that distinguishes us around the world,” said Gian Marco Centinaio, agriculture undersecretary, confirming the application had been submitted.
Caffè Vergnano and Lavazza are two big international brands to come from Turin. A city that became the capital of espresso at the end of 19th century.
A great asset for the economy and a habit Italians do take it to their heart. Also a way to celebrate a ritual halted with pandemic days.
Let’s cross fingers.
When you visit Italy there are some clichés to be done that are a must like going to Rome and seeing the Colliseum, going to Pisa and taking a picture “holding” the leaning tower and going to Naples to eat pizza.
Simple as that.
credits Sorbillo Facebook
You have infinite choices of places to do so but my suggestion is to go right in the core of the city, Centro Storico, where you will find Sorbillo. This is THE place where to eat THE most traditional e faithful napolian/Italian pizza in town.
credits Sorbillo Facebook
I did so myself!
Gino Sorbillo is the man behind the empire he created with his own hands. First he will tell you about his unconditional love for Naples, his hometown, what the region has to offer with all the quality of raw material, homeland of mozzarelas, burratas and pomodorinis. But most of all what he has done to the neighborhood where he chose to open his pizzeria. Yes, Centro Storico, in Via del Tribunale, where Camorra is renown for playing their rules. This is a delicate issue of course but Sorbillo has placed his cards too. Some say he managed to fight the mafia but I guess this is not the point here.
credits Sorbillo Facebook
He loves what he does, does is really well and what he really fights for is to achieve higher and higher. With 3 pizzerias in Naples, 2 of Zia Esterina (the historical fried pizza take away) locations, Milan and very soon the Big Apple.
credits Sorbillo Facebook
When in Naples make sure to save one evening just for it. The waiting time is long but surely worth it!
Follow Sorbillo on Instagram, Facebook ,Twitter and visit his website too.
I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto. I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.
I first met Terri about five years ago through our connection with Jamie Oliver’s Foundation.
She is a very lovely lady impossible not to fall in love with! She is caring, gives attention to the smallest of details when dealing with people and, YES!, she is a true food lover. Did I mention what a great food photographer she is as well? You can see it all on her blog Recipe Writings – and food memories.
What is the importance of your kitchen in your house?
The kitchen is the center of the house and a favorite place to write.
What’s the best part of the day for you to cook?
I am most inspired to cook in the morning as I like to create new things during the first part of the day. Sunday is my favorite day of the week to cook, and I often make fresh pasta or something that takes time to prepare on Sunday.
Are you a creative chef or simply love to follow recipes?
I am a creative cook. I like to read recipes in order to learn. Cooking is a continuously growing process so reading recipes is like learning a new language to me. When I cook, I cook intuitively though.
Three ingredients that are never missing on your kitchen cabinet?
Extra virgin olive oil, garlic and rosemary are always in my kitchen cabinet.
How did your passion for cooking come about?
My passion for cooking comes from two sources, my mother and her love of cooking and Italy, where I grew up.
What’s your favourite dish to cook that you know it can never go wrong with it?
My favorite dish is zucchini soup. It never goes wrong and always tastes wonderful. It’s like comfort on a spoon. On the other hand, risotto and polenta never go wrong either and I love them too. And of course, I can’t live without tomato soup, tomato sauce, tomato jam. I love tomatoes!
Would you receive for a day an entire tv crew in your kitchen?
Yes, I would receive a tv crew in my kitchen and I would make them a nice lunch.
Do you follow any tv show or have a favourite cooking book?
I don’t watch cooking shows generally. I have many favorite cookbooks. Cooks I admire are Elizabeth David, Alice Waters, Nigel Slater and of course Jamie Oliver. I have many cookbooks but choose them carefully. I have just ordered Julia Child’s “The Art of French Cooking” and will read it page by page!
Terri Salminen “I am a cook by profession and a philosopher by education. I am American born and had the great fortune of growing up in the countryside of the northern Italian region the Veneto. I soaked up culture, friendship and love of food through my mother’s intensely social attitude and followed her to markets and into the kitchen from three years of age onward.
family portrait Terri Salminen – all rights reserved personal archive
I started cooking professionally when my first child was born. I follow the principles of the Italian kitchen, utilizing fresh, colorful and seasonal ingredients. I love to experiment with color and structure. In my cooking there is always a combination of raw and cooked, steamed or grilled, braised and stewed. I love herbs and cannot cook without olive oil, garlic and good sea salt.
I live in the Netherlands where I work as Sous Chef at Microsoft at Hutten, sometimes as private chef, give teaching classes and write about food for the Dutch edition of Jamie Magazine, on my own blog and for various special projects. My dream is to have a cooking school, open to the community, working with all generations, sharing the beauty of food.”
“I grew up living in the same house with my parents, grandma and auntie. I would spend hours in the kitchen with them when my mother was working. Trying absolutely everything. The best kibbeh was made by grandma.”
What is the importance of your kitchen in your house?
The kitchen is where everything starts. You prepare the food that gathers everyone together. It’s a huge pleasure and also therapeutical when I have the chance to cook and share such space of my life with people. I have very fond memories from my parents’ house kitchen with all those smells when my mother used to bake panettone or auntie mincing meat to prepare kibbeh for me….
What’s the best part of the day for you to cook?
I prefere to cook around lunch time. Evenings tend to be quite tiring after a long day.
Are you a creative “chef” or simply love to follow recipes?
I would say nor one or the other. Occasionally I do follow some recipes but mainly I cook what I’ve learnt from my lebanese auntie that used to live with us, from my mom and a very dear family friend that saddly is no longer here with us.
Three ingredients that are never missing in your kitchen cabinet?
Only three?! Well I can try: I consider all kinds of herbs one ingredient like parsley, mint and basil. Then it comes parmesan cheese and wine of course. Red and white!
How did your passion for cooking come about?
From my childhood. I grew up living in the same house with my parents, grandma and auntie. I would spend hours in the kitchen with them when my mother was working. Trying absolutely everything. The best kibbeh was made by grandma. We used to have a roost in the backyard so seeing my auntie killing the chickens, cleaning and cooking them was a very normal thing for me as a child to see. I loved eating the insides auntie would feed me. On top of it, I also had a italian mother-in-law that made the best fresh pasta ever together with some exquisite sauces and roasted meats.
What’s your favourite dish to cook that you know it can never go wrong with it?
Arabic dishes are my speciality. Tabouleh, dolma, eggplant couscous and prawns, hummus. Risotto is also something I enjoy cooking. And my kids love them all.
Would you receive an entire tv crew in your kitchen for a day?
Why not?!
Do you follow any tv shows or have a favourite cooking book?
I don’t watch it regularly but I love Nigella Lawson’s programs. I do have her books and many others but frankly I don’t make much use of them. Pure lack of time really. I do have also one book about food in all regions in Lebanon that just the pictures are spectacular!
I will one day visit Lebanon, the country of my origins!
Regina Sader loves to cook for family & friends when work allows. Brazilian born into a typical mixed race immigrant family. Her roots are all in her dishes with a history of food heritage many would die for to have it at home.
“He’s a very useful hand in the kitchen but his main aim is to pinch the saucepans away to transforme them into lamps.”
What is the importance of your kitchen in your house?
It has a “leading role” importance.
What’s the best part of the day for you to cook?
Early evening.
Are you a creative “chef” or simply love to follow recipes?
Michela: I tend to creat and when trying following a recipe, I get it ¾ right and the rest I just add my final touch!
Three ingredients that are never missing in your kitchen cabinet?
Leek, parmigiano cheese and freshly grounded black pepper.
How did your passion for cooking come about?
Michela: Inherited from my family just like many of my passions.
What’s your favourite dish to cook that you know it can never go wrong with it?
Michela: Lentil curry and risotto.
Fabrizio: rich sauces for pasta.
Would you receive an entire tv crew in your kitchen for a day?
Michela: I would say so…
Do you follow any tv shows or have a favourite cooking book?
Michela: Books. Specially those from my favourite aunt and her sister: “La casa golosa” and “Fare festa” by Michela and Paola Brengola.
Michela Volante – is a Turin “born & bred” gal that lives and cook at the same house she was born! A writer, translator, school books author, she is very much in love with the word “writing” since she first learnt how to hold a pen in her hands. Domani andrò sposa e Uno a testa published by Ed. Frassinelli are her own novels.
Fabrizio Farina – a graphic designer of an eccleitc kind, achieved his position in the editorial world passing through the world of atomic energy. He’s also a radio speaker with his own show ‘Ettore’ on Radio2 and mad about sci-fi culture. Viaggi nel tempo (2016) is his most recent work with Einaudi Publishing house working on this priceless anthology. He’s a very useful hand in the kitchen but his main aim is to pinch the saucepans away to transforme them into lamps.
They share their house with their wonderful cats.
