{"id":1666,"date":"2017-01-17T11:56:45","date_gmt":"2017-01-17T11:56:45","guid":{"rendered":"http:\/\/www.foodismo.it\/en\/?p=1666"},"modified":"2017-09-20T18:06:40","modified_gmt":"2017-09-20T18:06:40","slug":"bros-its-family-business","status":"publish","type":"post","link":"https:\/\/www.foodismo.it\/en\/food\/bros-its-family-business\/","title":{"rendered":"Bros: it’s a family business"},"content":{"rendered":"

[et_pb_section bb_built=”1″ fullwidth=”on” specialty=”off”][et_pb_fullwidth_post_title title=”on” meta=”on” author=”on” date=”on” categories=”on” comments=”on” featured_image=”on” featured_placement=”above” parallax_effect=”on” parallax_method=”on” text_orientation=”left” text_color=”dark” text_background=”off” text_bg_color=”rgba(255,255,255,0.9)” module_bg_color=”rgba(255,255,255,0)” use_border_color=”off” border_color=”#ffffff” border_style=”solid” background_color=”rgba(255,255,255,0)” parallax=”on” \/][\/et_pb_section][et_pb_section bb_built=”1″ admin_label=”section”][et_pb_row admin_label=”row” background_position=”top_left” background_repeat=”repeat” background_size=”initial”][et_pb_column type=”4_4″][et_pb_text background_layout=”light” border_style=”solid” text_font_size=”16″ module_alignment=”left” background_position=”top_left” background_repeat=”repeat” background_size=”initial” _builder_version=”3.0.75″]<\/p>\n

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\n\t\t\t\t\tThe story that we are about to tell you has touched all the emotional strings of our heart because we talk about Lecce, we talk about Puglia, we talk about cultural and culinary contamination always respecting the territory, our land.<\/p>\n

Bros: in the heart of Lecce, there’s a family business<\/h2>\n

When we talk about innovation in the kitchen, of a real culinary revolution in Salento, in Lecce to be precise, the first people who come to mind are the Bros: Floriano (27 years old) and Giovanni Pellegrino (22 years old); closes the frame of this beautiful painting, Isabella Pot\u00ec (22 years old), Floriano’s companion.\nHaving set out to discover the world with an empty suitcase, they returned to Salento, with a wealth of professional experience.\n\t\t\t\t<\/div>

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Floriano Pellegrino: the reason for the present<\/h3>\n

27 years old, he starts to discover the cuisine immediately after graduating from the hotel.
\nHis most significant experiences are associated with great names in gourmet cuisine: Ilario Vinciguerra, Martin Berasategui (considered a father by Florian), Luis Andoni Aduriz, Eneko Atxa, Alexandher Goutier, Rene Redzepi and the French Cloude Bosi in London.<\/p>\n

Giovanni Pellegrino: the strength of the future<\/h3>\n

At the age of 17 he left Salento and arrived at Martin Berasetegui. Driven by a strong desire to know the world, he collects a series of unique training experiences at the world’s best starred kitchens: Pierre Gagnaire, Paco Perez and Yamamoto.<\/p>\n

Isabella Pot\u00ec: the beauty of imagination<\/h3>\n

The only woman in the kitchen, able to keep up with a brigade of men only, responds with experience, method and meticulousness.
\na real enchantment to see her at work.<\/p>\n

Bros uniqueness: the real secret of Bros.<\/h2>\n

The futuristic and eclectic cuisine of the Bros. is deeply rooted in the territory, the territoire<\/em>, as Floriano likes to call it.
\nDish to taste with the eyes and the palate, recipes with two, maximum three ingredients from the land of Salento.
\nA unicum that follows the laws of Mother Nature: the seasonality of raw materials dictates the times in the kitchen.
\nYou will never see a dish with an ingredient that does not respect the seasonality and microseasonality of the territory.
\nEverything is good, tasty, unique.
\nPrepare incredibly good dishes and amaze the most demanding palates with the simplicity and cleanliness of flavors, this is the Bros Uniqueness<\/em><\/p>\n

Thanks to this modus operandi<\/em>, the Bros have received national and international awards and honors.
\nBelow is a non-exhaustive list of the most important prizes received in 2016.<\/p>\n

l\u201a\u00c4\u00f4Espresso<\/strong>
\n1 cappello<\/strong><\/p>\n

Gambero Rosso<\/strong>
\n78\/100<\/strong><\/p>\n

Passione Gourmet<\/strong>
\n16\/20<\/strong><\/p>\n

Identit\u221a\u2020 Golose, Guida 2017<\/strong>
\nSorpresa dell\u201a\u00c4\u00f4anno<\/strong><\/p>\n

Arbiter<\/strong>
\nI 10 migliori chef emergenti<\/strong><\/p>\n

Touring club<\/strong>
\nCucina d\u201a\u00c4\u00f4Autore<\/strong><\/p>\n

Touring club<\/strong>
\nTop di Domani, Floriano Pellegrino<\/strong><\/p>\n

Luigi Cremona<\/strong>
\nChef Emergente Sud, Isabella Pot\u221a\u00a8<\/strong><\/p>\n

_Forbes<\/strong>
\nUnder30<\/strong><\/p>\n

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<\/div> The story that we are about to tell you has touched all the emotional strings of our heart because we talk about Lecce, we talk about Puglia, we talk about cultural and culinary contamination always respecting the territory, our land.Bros: in the heart of Lecce, there’s a family business When we talk about […]<\/p>\n","protected":false},"author":2,"featured_media":1661,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"","yasr_overall_rating":0,"yasr_post_is_review":"","yasr_auto_insert_disabled":"","yasr_review_type":"","footnotes":""},"categories":[7,365],"tags":[],"yst_prominent_words":[415,400,398,411,798,356,436,622,396,391,350,358,341,796,392,390,348,413,800,360],"class_list":["post-1666","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-lecce"],"yasr_visitor_votes":{"stars_attributes":{"read_only":false,"span_bottom":false},"number_of_votes":0,"sum_votes":0},"_links":{"self":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1666","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/comments?post=1666"}],"version-history":[{"count":11,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1666\/revisions"}],"predecessor-version":[{"id":2996,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/posts\/1666\/revisions\/2996"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media\/1661"}],"wp:attachment":[{"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/media?parent=1666"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/categories?post=1666"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/tags?post=1666"},{"taxonomy":"yst_prominent_words","embeddable":true,"href":"https:\/\/www.foodismo.it\/en\/wp-json\/wp\/v2\/yst_prominent_words?post=1666"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}