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Speaker 1: You are listening to Ruthie's Table four in partnership with Montclair.

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Speaker 2: If you find yourself on a freezing mountain and you

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Speaker 2: need a ski jacket, if you're going to a party

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Speaker 2: and want something beautiful to wear, or if you're in

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Speaker 2: Paris or Milan and craving perfectly cooked fish, the man

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Speaker 2: to meet is our guest to day. Remo Ruffini, CEO

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Speaker 2: and Chairman of Montclair, co owner of Langusturia restaurants and

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Speaker 2: cities all over the world. Ramo is dynamic, elegant and

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Speaker 2: a visionary person. Taking over Montclair, he transformed it into

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Speaker 2: one of the world's most distinctive fashioned companies, launching the

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Speaker 2: Montclair Genius Project, a platform for creativity across the arts

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Speaker 2: and sports. He puts sustainability at the heart of the

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Speaker 2: company with his Born to Protect initiative. Rama's leadership is

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Speaker 2: a manifestation of Montclair's ethos, dreaming big and bringing those

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Speaker 2: dreams to life. To day, I'm in Milan for Design Week.

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Speaker 2: Montclair has taken over the Central Train Station to launch

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Speaker 2: its latest campaign, Invitation to Dream, curated by Jefferson Hack.

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Speaker 2: I'm here with Rama Ruffini to celebrate fashion innovation inspiration

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Speaker 2: and most of all, daring to dream. So we are

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Speaker 2: here to dream before we start into the food, tell

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Speaker 2: me what you were doing with daring to dream?

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Speaker 3: The station was a project that I have in mind

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Speaker 3: since ever, you know, because I love dream. I dream

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Speaker 3: every day, do you Yes, I try to be consistent.

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Speaker 2: That's what I said at the quote. I said that

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Speaker 2: every day I went to school and I thought, what

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Speaker 2: am I going to day dream today? That was That's

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Speaker 2: what I said. Tell me about your dreams.

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Speaker 3: No, in my in my life and my job, uniqueness

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Speaker 3: is very important, and to give food for thought to

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Speaker 3: the uniqueness. I think dream is very very important, you know.

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Speaker 3: I think I try to dream every day, every day,

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Speaker 3: every night, you know, and always I always say after

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Speaker 3: the dream and say, yes, this is a dream. But

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Speaker 3: I honestly must be very consistent on that otherwise remain

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Speaker 3: too high, you know, remain remain in a dream.

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Speaker 1: Dream I think is helping.

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Speaker 3: Me a lot to give, to give me the possibility

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Speaker 3: to make the next step, especially in my job.

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Speaker 2: When you say you dream of food, do you think

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Speaker 2: of what you're going to eat that day, what you're

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Speaker 2: going to cook that day?

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Speaker 1: Unfortunately, I dream of food too, much.

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Speaker 3: I love every every food, I love every kitchen, I

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Speaker 3: love every you know.

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Speaker 1: All around the world.

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Speaker 3: I travel a lot, and very cool is to understand

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Speaker 3: the culture in every in every country. But I don't

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Speaker 3: want to be spoiled. But when I back home, when

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Speaker 3: I'm back in Italy, I always find the best raw material,

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Speaker 3: you know. And I want to talk about this receipt

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Speaker 3: about later. And I think you know, when I talk

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Speaker 3: about romata, especially in South Italy, you know, you can

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Speaker 3: mix something very easy, cooks something very easy with really

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Speaker 3: few ingredients. But thanks to the row materia, we can

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Speaker 3: find the is you know, the Spaghetto Pomodoro.

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Speaker 1: It is amazing, you know.

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Speaker 3: But Eving said that I love I love the kitchen

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Speaker 3: from the food from South America. I love Japan, I

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Speaker 3: love China, I love everywhere. But back to Italy, I

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Speaker 3: feel much more comfort.

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Speaker 1: Let's see.

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Speaker 2: Well, what I say about Italian food is that if

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Speaker 2: you cook with very few ingredients, those ingredients have to

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Speaker 2: be so good. You're making ingredients and we love it

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Speaker 2: like you. I love complexity. I love French food. When

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Speaker 2: you get a fish with hollandaise sauce, so you get

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Speaker 2: a beef that's been cooked in wine for hours and hours.

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Speaker 2: But that the changes in the cooking. Whereas if you

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Speaker 2: grill a piece of fish and las collo or where

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Speaker 2: we love, or you make a pasta with just tomatoes,

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Speaker 2: and tomatoes have to be ripe. The basil has to

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Speaker 2: be from the summer when the sun hits it, and

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Speaker 2: the fish has to be from the sea.

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Speaker 1: Doesn't it And then it's very important.

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Speaker 3: I learned a lot in South Italy because for example,

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Speaker 3: I love spaghetto with yellow tomato, the small yellow tomato.

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Speaker 3: But you can have only this yellow tomatoes soil in

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Speaker 3: certain periods of the year because they must be very dry.

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Speaker 3: Very dry means the wait to take it when it's

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Speaker 3: really dry, ready for make the best paghetta pomodoro.

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Speaker 1: That is not obvious. You know.

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Speaker 3: Normally you go to buy in the in the store

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Speaker 3: and the shopping. But this is make the big difference.

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Speaker 3: That's why I think the raw material is everything. Having

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Speaker 3: say that I love many other food you know, also

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Speaker 3: slow cooking that we're talking before, I love a lot

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Speaker 3: slow cooking. In terms of cook especially the meat. I

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Speaker 3: don't and I'm not a fan of meat, but you know,

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Speaker 3: I meat mostly it's low food, cook meat, you know,

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Speaker 3: because there you can have a go in Morocco, you.

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Speaker 1: Know, and then.

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Speaker 3: And we have a lamb shoulder, you know, cooker eighteen hours.

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Speaker 2: That's interesting to me that you grew up in this

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Speaker 2: region like Como, and yet the food you talk about

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Speaker 2: quite often is from the south.

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Speaker 3: I think there is very interesting food also in Lombardia.

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Speaker 3: In the area of Milano Como, it's very wintry food.

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Speaker 3: It's very heavy. Let's say we have a catsuola. It's

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Speaker 3: a mix of vegetable, is a mix of part of meat,

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Speaker 3: all cooked together. Very very you know, wintry, very wintry.

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Speaker 3: Milano is very popular for the Trippa trip as well,

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Speaker 3: is very heavy, heavy, but we have we have many

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Speaker 3: or sobuco or sob with yellow rices.

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Speaker 1: More Bologna is more bologn.

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Speaker 2: My love, you love, but I started, Yeah, fantastic.

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Speaker 3: You know, there is a lot of food here, very

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Speaker 3: very interesting in my area. But really for winter, I

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Speaker 3: think it's very because we are very close to the mountain.

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Speaker 3: You know, the influence is really from more for the mountain.

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Speaker 2: But do you think the originalism of Italy is very strong?

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Speaker 1: I think so.

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Speaker 3: You can eat Italian all around the world. Now, you know,

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Speaker 3: you find an amazing restaurant, you know, amazing food in

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Speaker 3: terms of cook I was really last week in the

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Speaker 3: middle of nowhere, let's say it was close to Santa Barbara.

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Speaker 3: In this Italian restaurant. It was Massimo the chef, for sure.

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Speaker 3: I don't remember the name of the restaurant. It was

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Speaker 3: inside the in this place Montecito, that is an hotel.

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Speaker 2: It's a big hotel there, yes.

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Speaker 3: Owns by these guys from Los Angeles. Rick Caruso invite

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Speaker 3: me at this Italian restaurant. Actually, who was you know?

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Speaker 1: Huge?

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Speaker 3: I say, you know, I say no, I say, Massimo

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Speaker 3: came here. I have to understand this really Italian cuisine.

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Speaker 3: I like to have a touch of carbonara, in a

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Speaker 3: touch of paper like this, I can understand really if

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Speaker 3: you make not like to be Massim was poor, but

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Speaker 3: the paper and carbonaro was very good.

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Speaker 2: In London they used to say that in and I

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Speaker 2: think probably in America as well, that a lot of

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Speaker 2: restaurants were opened not by chefs but by managers of

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Speaker 2: waiters who'd come over and so they cooked the kind

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Speaker 2: of food that we all had a vision of. You know,

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Speaker 2: quite heavy and certainly where I grew up in New York,

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Speaker 2: the the idea of Italian American food was very.

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Speaker 3: Too many, too many problems inside, many things, too many things.

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Speaker 4: Yeahonar is very easy, eggs, cheese or catcha pepper is

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Speaker 4: pepcorino and pepper. You know, you make it not much

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Speaker 4: in the last twenty years, but I used to cook

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Speaker 4: a lot. Now sometimes I love to cook vegetables, but

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Speaker 4: try to really copy the receipt from the South Italy,

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Speaker 4: you know, especially when you have egg plant with tomato

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Speaker 4: and salt, or fabe with onions. You know, this kind

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Speaker 4: of this kind of specially receipt from South Italy.

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Speaker 1: I like to cook.

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Speaker 2: And the lemons are so amazing, you.

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Speaker 1: Know another interesting things.

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Speaker 2: Yes, yeah, but you can get Southern Italian food here.

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Speaker 1: Do you wait till you go to You can have

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Speaker 1: rare you know.

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Speaker 3: There is a few plays that have daily delivery, but

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Speaker 3: mostly you have to go for me. Much better in

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Speaker 3: Naples than in Sicily and Ccils. They used to have

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Speaker 3: good food, I think now is in Naples, Apples and area.

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Speaker 3: You know, it's much better again in Siciies they too much,

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Speaker 3: you know, they put too many ingredients in every receipt,

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Speaker 3: I think, and Naples is the best.

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Speaker 2: I like capponata. Do you like capponata? But I like

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Speaker 2: it very with very little in it the other but

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Speaker 2: sometimes people put too much in the capponata. You just

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Speaker 2: want the egg plant and the raisins and few pinets.

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Speaker 3: I think caponata is good when it's the real Sicilian

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Speaker 3: number one, that is without pepper. Then I make to

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Speaker 3: make confusion, you know, I mean it's more simple, it is,

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Speaker 3: I think as well. The caponata is good, I.

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Speaker 2: Think, and tomato, so maybe what we should do is

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Speaker 2: read the recipe. As we're talking about tomatoes, tomatoes pomadori

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Speaker 2: from the south, shall we read the recipe that you chose.

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Speaker 3: To Yes, I think is this is a very simple

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Speaker 3: recipe that I like very much.

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Speaker 1: Because it's based on two ingredients. You know. But normally

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Speaker 1: when the.

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Speaker 3: Recip is so simple, it's very difficult to make it

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Speaker 3: is I always say, is like architecture, you know, you

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Speaker 3: feel the minimalism is easy to design. No, minimalim is

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Speaker 3: very difficult to design, you know, because it's only questions,

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Speaker 3: few details, and everybody can say the few details. So

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Speaker 3: I try to easy read my receipt because I think

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Speaker 3: it is interesting to understand. To make this very simple

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Speaker 3: low roasted tomato with basil, we have for six people.

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Speaker 3: Normally we have twelve tomatoes cut in two sea salt

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Speaker 3: and black pepper, extra vageen oil for sure, we suggest

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Speaker 3: see six tablespoons, two gloves garlics. Finally, slice and twenty

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Speaker 3: four basis leaps. Cooking this on very low it makes

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Speaker 3: the tomatoes sweetener and it adds more flower perhaps the

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Speaker 3: owen to be one hundred and ten degrees. Put the

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Speaker 3: tomato and banking try side by side. Season them with salt, pepper,

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Speaker 3: and add some olive oil. Top each tomato with a

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Speaker 3: piece of garlic in a basy left roasted for two

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Speaker 3: hours thirty minuts. That is quite a lot, but I think, yeah, I.

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Speaker 1: Think they need.

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Speaker 3: I think they need every thirty minutes, gently pressed the

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Speaker 3: tomato with a spoon, carefully remove from the oven, and

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Speaker 3: finish the dish with some olive oil on top and

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Speaker 3: serve at room temperature.

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Speaker 2: Good.

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Speaker 1: Yeah, you know, I.

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Speaker 3: Think it's a few things, but not difficult to make it,

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Speaker 3: you know, but you have to be very careful. The

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Speaker 3: most important thing here is the raw material.

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Speaker 2: So you would make this in the summer. It would

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Speaker 2: only make this. So we sometimes have people coming in

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Speaker 2: from New York or somewhere to the River Cafe in

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Speaker 2: January and they say, like a tomato salad, and we say,

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Speaker 2: we don't have tomatoes, and they go, come on, you know,

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Speaker 2: you're an Italian restaurant, we're the tomatoes, and we could

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Speaker 2: because you can get good tomatoes. Actually they have winter

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Speaker 2: tomatoes from Sicily. Have you had those, the very hard

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Speaker 2: ones that you get in the winter. But otherwise it's

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Speaker 2: good to wait till the And also with a basil,

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Speaker 2: I think, don't you that in the summer, when you

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Speaker 2: have the heat of the basil of the sun.

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Speaker 1: This is very live tomato.

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Speaker 2: And I'll tell Lorenzo. But also I think what I'm

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Speaker 2: reading this recipe and I haven't read it for a while,

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Speaker 2: is I think when I tell the chefs it's important

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Speaker 2: to press the water out of the tomato, because tomatoes,

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Speaker 2: I keep saying, tomato, tomato, it has a lot of

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Speaker 2: water in it, doesn't it. And you need to kind

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Speaker 2: of sort of just very gently flatten it so the

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Speaker 2: juice comes out and.

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Speaker 3: Then you're left with with the This is very ready

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Speaker 3: because I try an alternative in French they call tomat

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Speaker 3: provinceal that is more or less the same.

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Speaker 1: My gain.

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Speaker 3: They put a lot of fers, a lot of things

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Speaker 3: that is not.

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Speaker 1: As good as this. If you have a very good material,

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Speaker 1: do you cook yes? Sometimes sometimes yes, and you sell

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Speaker 1: on the south. I use the boat only weekend.

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Speaker 3: When I start from let's me say Portofino, I go

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Speaker 3: down to Corsica Sardinia. I love Punza. That is incredible approach,

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Speaker 3: that incredible place they love the call the Costira Malfitana.

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Speaker 3: Sty out there because not too much, because I increase weights,

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Speaker 3: I mean I eat too much.

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Speaker 2: When you travel? Do you think about what you're going

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Speaker 2: to eat? Do you think very often about when you

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Speaker 2: go to If you go to a country that you

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Speaker 2: don't know or a city you don't know, do you

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Speaker 2: research before you go?

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Speaker 1: I research. I really love to discover. You know.

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Speaker 3: When i'm the boat, I go every day morning to

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Speaker 3: make shopping. Just understand the producce, just understand the culture

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Speaker 3: and normally maybe it tells you a lot, Yes, very important.

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Speaker 3: Sometimes we're going special wrestaurant. Then I just understand the

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Speaker 3: local cuisine.

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Speaker 2: You know.

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Speaker 1: For example, last year I went in Turkey.

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Speaker 2: That's good.

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Speaker 3: Yes, the food was actually very good. You're going very simpletory.

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Speaker 3: They have this kind of meds. What did you do

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Speaker 3: you remember of many many things. Aubergine is very good.

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Speaker 3: Aubergine smoke of mergine is very very good. A lot

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Speaker 3: of vegetables started they called meds. I think they are

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Speaker 3: quite not all but a few there are quite quite interesting,

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Speaker 3: like much.

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Speaker 1: More, this kind of meds approach.

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Speaker 2: The River Cafe is excited. We're opening the River Cafe. Cafe.

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Speaker 2: Come from a morning briocean cappuccina, a plate of sea

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Speaker 2: an all antipasty on the terrace, or on ice cream,

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Speaker 2: or a paratibo in the sun. We can't wait to open,

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Speaker 2: and we cannot wait to welcome you. Growing up, Can

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Speaker 2: we talk about what it was like to grow up

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Speaker 2: in your household? Because you grew up here with your

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Speaker 2: mother and your brothers and sisters.

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Speaker 1: Do you have a big have one brother? Were born?

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Speaker 3: Everybody in Como on the lake, and I was there

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Speaker 3: since a few years ago, still back and forth and

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Speaker 3: mostly now I'm Milano.

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Speaker 1: I grew in Como.

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Speaker 3: My father and my mother was They have a clothing

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Speaker 3: company at that time, very similar to my job, different style,

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Speaker 3: very similar to my job.

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Speaker 1: Then I love Cooma. I don't want to move from Como,

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Speaker 1: no reason to move.

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Speaker 2: What was the food like in your house? Did your

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Speaker 2: mother and father cook or did you have not much?

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Speaker 1: Not much because they work a lot, you know, they

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Speaker 1: traveling lot.

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Speaker 2: Did you love food from an early age? Was it important?

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Speaker 1: Not much?

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Speaker 3: You know, because there is no We didn't have the

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Speaker 3: culture that time to you know, quality, to have the

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Speaker 3: best product was more when I was fifteen fourteen sixteen,

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Speaker 3: it was more what we call junk food, you know,

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Speaker 3: to go. We opened McDonald's in Milana. Everybody wants to

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Speaker 3: go to McDonald's in Milano. You know, this was the

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Speaker 3: approach of that time. But you know in Como the

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Speaker 3: food is not very interesting.

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Speaker 1: Do they But it's very well.

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Speaker 2: It's not Pimonte, No.

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Speaker 1: It's Lombard.

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Speaker 3: The region of Milano's forty five minutes from Milano. The

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Speaker 3: food is okay.

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Speaker 1: I would say the love the lake lakes fish that

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Speaker 1: I'm not a fine at all.

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Speaker 3: And there is persico I don't know in English, fried

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Speaker 3: with rice, you know that is specially don'nama. We have

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Speaker 3: like three four fish that today I don't eat at all.

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Speaker 3: When I was, it's especially on Friday. We used to

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Speaker 3: use this kind of missle teeny, this kind of fish.

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Speaker 2: What did your parents entertain? Would they have dinners and parties?

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Speaker 2: Did you we're growing up because.

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Speaker 3: There was more very fashion at that moment, you know,

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Speaker 3: because fashion was super important in Italy. It was the

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Speaker 3: beginning of fashion. Because we're talking about the seventies, you know.

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Speaker 3: Then my father moved to United States late.

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Speaker 1: Sixties, sixty eight or sixties.

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Speaker 3: Because you have a company in Italy and it was

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Speaker 3: much more successful in the United States. Actually, ninety percent

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Speaker 3: of the business was in the United States. The ten

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Speaker 3: percent was in Europe. He decided to move to New York.

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Speaker 2: With the family.

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Speaker 1: No, we stay, We stay with my mom.

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Speaker 2: And now I see he moved.

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Speaker 1: He moves, he moves alone.

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Speaker 3: Basically, I was living in Greenwich, Connecticut, very close to

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Speaker 3: New York.

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Speaker 1: Back and forth. The office was in New York and

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Speaker 1: this was in a come back.

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Speaker 2: Was it when you would visit him? Would you go

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Speaker 2: to eat American food? Did you?

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Speaker 1: In his house? Was Italian food? Yeah?

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Speaker 3: All the Italian food, yes, and a lot of vegetable

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Speaker 3: I remember very Italian and very Italian approach. And then

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Speaker 3: when when we go out, was a different restaurant, and

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Speaker 3: mostly we stay because I was visiting him in Greenwich.

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Speaker 3: I mostly staying Greenwich because he won't back and forth

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Speaker 3: to work and the Greens. It was a couple of

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Speaker 3: very small restaurants, very nice, very interesting, very very very coast.

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Speaker 1: Very you know, you know, yeah exactly. I love the

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Speaker 1: lot of the food.

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Speaker 2: Did you like it?

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Speaker 3: Yes, okay, very American. You know, in general, I love

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Speaker 3: the atmosphere more than the food. In all the West Coast,

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00:18:53,600 --> 00:18:57,840
Speaker 3: you can find someplace very nice. I love all the

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Speaker 3: New England area, you know, starting from Upper New York State,

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Speaker 3: go into Rhode Island.

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Speaker 2: You know that lobster did your lobsters main.

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Speaker 1: Is in very strong for lobsters.

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Speaker 3: I love all the area of Iena Sports, Martha's Vinian,

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Speaker 3: you know, Nintaketa Island. All this era I think is

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Speaker 3: super super interesting. Then when I I back from United States,

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Speaker 3: my first company I found when I was twenty years old,

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Speaker 3: the name was New England. Because I was so in

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Speaker 3: love with this area that I called my clothing company.

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Speaker 1: You know New England.

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Speaker 2: Does it still exist? No?

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Speaker 3: No, it's not exist because I sold the company in

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Speaker 3: two thousand. The people they bought was not They're not

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Speaker 3: very successful.

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Speaker 2: It's very young to form a company, yes, very young.

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Speaker 2: Did you have backing from you from your family? No?

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Speaker 1: No, honestly no.

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Speaker 3: I tried to make everything alone because my mother said,

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Speaker 3: you have to come work in my company. My father said,

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Speaker 3: you have to come work in my companies.

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00:20:00,640 --> 00:20:02,000
Speaker 1: And I want to. I want to make and I

360
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Speaker 1: want to make my own I want to make a startup,

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Speaker 1: you know.

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Speaker 3: I want to make a step by step, very very

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00:20:07,800 --> 00:20:10,040
Speaker 3: little step, especially at the beginning because I was a

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00:20:10,119 --> 00:20:13,840
Speaker 3: lonely company and the only employee was me. I didn't

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Speaker 3: have the money to towire other people. And then step

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Speaker 3: by step I build a company.

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Speaker 2: When you say that you dream of food or you

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00:20:21,480 --> 00:20:25,240
Speaker 2: go you're looking for food and other cultures. Was this

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00:20:25,359 --> 00:20:27,960
Speaker 2: something that came later or do you think you always.

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00:20:27,880 --> 00:20:30,880
Speaker 3: After a few years, as food become very very important,

371
00:20:31,040 --> 00:20:34,840
Speaker 3: you know, now is I'm all research all around the world.

372
00:20:35,200 --> 00:20:39,040
Speaker 3: I'm very curious about food, you know. I would research

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Speaker 3: something new, a new place to have a good experience.

374
00:20:43,320 --> 00:20:46,240
Speaker 3: I think it's a mix between food and experience, you know,

375
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Speaker 3: I think a good food in a sad place. I'm

376
00:20:51,119 --> 00:20:54,200
Speaker 3: not very interesting, you know. I think the balance between

377
00:20:54,280 --> 00:20:58,200
Speaker 3: experience and food, I think is super important. Also, I

378
00:20:58,240 --> 00:21:00,840
Speaker 3: think for the future will be not to have a

379
00:21:01,119 --> 00:21:04,600
Speaker 3: great experience in a place with a good food mixed

380
00:21:05,000 --> 00:21:06,240
Speaker 3: the two elements, you know.

381
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Speaker 2: So tell me about Langusteria. I had to tell you

382
00:21:09,560 --> 00:21:12,399
Speaker 2: that two years ago I was in miland to me,

383
00:21:12,560 --> 00:21:14,360
Speaker 2: I was on my way to Venice to the Vinale

384
00:21:15,080 --> 00:21:17,480
Speaker 2: and somebody said, there's only one restaurant to go to

385
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Speaker 2: in Milan, and it was a language to Ria. It

386
00:21:20,680 --> 00:21:22,639
Speaker 2: was the one. I think you have several, but it

387
00:21:22,680 --> 00:21:25,720
Speaker 2: was the one on the water there's a little canal. Yeah,

388
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Speaker 2: and it was the best meal I've had in a

389
00:21:27,760 --> 00:21:30,840
Speaker 2: very very long time. So tell me about how you started.

390
00:21:30,960 --> 00:21:33,879
Speaker 3: This was an acquisition. We'll not find Languasteria, you know.

391
00:21:33,920 --> 00:21:36,560
Speaker 3: It was an acquisition from our family office, because we

392
00:21:36,680 --> 00:21:40,800
Speaker 3: have a division when to invest in experience, more experienced food,

393
00:21:40,880 --> 00:21:44,119
Speaker 3: hospitality for them, beverage in this and I think this

394
00:21:44,280 --> 00:21:48,560
Speaker 3: actually was the first acquisition. Was only small restaurant, couple

395
00:21:48,600 --> 00:21:51,359
Speaker 3: of doors. They have a Milano, very very nice.

396
00:21:51,440 --> 00:21:52,040
Speaker 1: But I went.

397
00:21:52,200 --> 00:21:54,359
Speaker 3: I tried to win there. I was I was not

398
00:21:54,560 --> 00:21:58,879
Speaker 3: very familiar. Honestly, I went there a couple of times,

399
00:21:59,000 --> 00:22:01,320
Speaker 3: you know, and then start talking with the owner and

400
00:22:01,680 --> 00:22:04,720
Speaker 3: I think the food and the service and was very curated,

401
00:22:04,840 --> 00:22:08,560
Speaker 3: you know, the the raw material was imported from Maple Sicily,

402
00:22:08,680 --> 00:22:10,720
Speaker 3: you know, the best place to have this kind of

403
00:22:10,800 --> 00:22:13,640
Speaker 3: fish or the other fish. I think it was very courageous.

404
00:22:13,680 --> 00:22:17,520
Speaker 3: The culture they was very interesting. We buy a steak,

405
00:22:17,960 --> 00:22:21,639
Speaker 3: you know. And now we're partners since five six years

406
00:22:21,720 --> 00:22:25,480
Speaker 3: and we developed, we redesigned the restaurant in Milano.

407
00:22:25,600 --> 00:22:27,639
Speaker 1: We have in Milan. Now we have four restaurants.

408
00:22:28,160 --> 00:22:32,840
Speaker 2: Yes, are they different from each other, but different experience.

409
00:22:32,480 --> 00:22:37,560
Speaker 1: Different experience exactly. And the food is is on our

410
00:22:37,720 --> 00:22:39,240
Speaker 1: line more or less. This is the food.

411
00:22:39,280 --> 00:22:43,480
Speaker 3: But we have different produce, different different quality, always the

412
00:22:43,560 --> 00:22:48,760
Speaker 3: best quality to have. Sometimes in the bistroy you find

413
00:22:49,320 --> 00:22:53,639
Speaker 3: Polypo and in Langusteria you find Caribbin air or just

414
00:22:53,720 --> 00:22:57,160
Speaker 3: to give you an example, different different level of food

415
00:22:57,960 --> 00:23:00,600
Speaker 3: than we open in Porto Fino. Yes, into that one,

416
00:23:01,480 --> 00:23:05,000
Speaker 3: very very nice on the beach. Then we open on

417
00:23:05,119 --> 00:23:09,520
Speaker 3: the last floor of Blank in Paris. That is the

418
00:23:09,680 --> 00:23:12,960
Speaker 3: view is incredible, you know, there is the spinning is

419
00:23:13,080 --> 00:23:15,760
Speaker 3: very nice because we have this Terrance. You know, you

420
00:23:15,920 --> 00:23:19,359
Speaker 3: see all parries including toy fell in front of you.

421
00:23:19,480 --> 00:23:22,800
Speaker 3: I think it's super super nice. Then we're gonna we

422
00:23:22,880 --> 00:23:24,879
Speaker 3: have a couple of projec in the pipeline, you know,

423
00:23:25,000 --> 00:23:28,320
Speaker 3: one I think in London and one maybe in Miami.

424
00:23:28,760 --> 00:23:30,280
Speaker 3: But we don't want to rush, you know, we want

425
00:23:30,280 --> 00:23:32,879
Speaker 3: to go step by step, you know, because as you know,

426
00:23:33,080 --> 00:23:37,040
Speaker 3: it's not easy to run place far from your house.

427
00:23:37,680 --> 00:23:37,920
Speaker 1: Sorry.

428
00:23:38,000 --> 00:23:41,320
Speaker 3: We opened a fantastic place two years ago in Semurza

429
00:23:41,680 --> 00:23:46,600
Speaker 3: on the on the sloops. Fantastic really is the best

430
00:23:46,680 --> 00:23:51,000
Speaker 3: one for my for me because it's a small chalet,

431
00:23:51,640 --> 00:23:54,760
Speaker 3: you know, all in wood, and the difference of the

432
00:23:54,840 --> 00:23:58,760
Speaker 3: culture between mountain chalet and eating fish, you know, it's

433
00:23:58,800 --> 00:24:01,720
Speaker 3: the only fish restaurant in some more it. I think

434
00:24:01,760 --> 00:24:04,160
Speaker 3: it's very interesting. We have a couple of two tree

435
00:24:04,240 --> 00:24:06,480
Speaker 3: received very more mountain.

436
00:24:06,960 --> 00:24:07,080
Speaker 2: You know.

437
00:24:07,160 --> 00:24:11,040
Speaker 3: We have polaina with the seafood, we have soup with

438
00:24:11,119 --> 00:24:14,680
Speaker 3: the seafood. We try to have something special for for

439
00:24:15,040 --> 00:24:17,280
Speaker 3: for the mountain and mostly it's the same menu that

440
00:24:17,359 --> 00:24:20,040
Speaker 3: we have in Milano. But the experience that is very

441
00:24:20,440 --> 00:24:21,120
Speaker 3: very interesting.

442
00:24:21,240 --> 00:24:24,919
Speaker 2: It's interesting that you say polenta with fish because when

443
00:24:24,960 --> 00:24:27,639
Speaker 2: I went to Venice, they do you know, polenta with

444
00:24:28,680 --> 00:24:33,520
Speaker 2: scallops with cape. They do scalp with langustine, and it

445
00:24:33,640 --> 00:24:36,920
Speaker 2: was kind of a mindset to suddenly have polenta with fish.

446
00:24:37,040 --> 00:24:40,720
Speaker 3: But typical from from Venice. They used to have mostly

447
00:24:40,800 --> 00:24:47,520
Speaker 3: spolina with cold. Yes, they used to have polenta with coda.

448
00:24:48,240 --> 00:24:53,320
Speaker 3: Polenta bacala is the typical dish from will make totally different.

449
00:24:53,359 --> 00:25:00,679
Speaker 3: We make very soft polaina with fruit ma you know, clams, shrimp, gumbus,

450
00:25:00,800 --> 00:25:02,720
Speaker 3: and it's very very nice, very nice.

451
00:25:02,800 --> 00:25:05,680
Speaker 2: We went to in Padua or Verona, I can't remember

452
00:25:05,800 --> 00:25:07,639
Speaker 2: years ago when we were. I was there with Richard,

453
00:25:07,720 --> 00:25:11,080
Speaker 2: a restaurant that actually runs a recommended, and we discovered

454
00:25:11,119 --> 00:25:13,480
Speaker 2: a pasta which we now make in the River Cafe,

455
00:25:13,600 --> 00:25:17,560
Speaker 2: which is it's like carbonara, but it is with Langestine

456
00:25:18,040 --> 00:25:20,440
Speaker 2: and it's really breaking all the rules. We do it

457
00:25:20,600 --> 00:25:26,800
Speaker 2: with meta macrii, the kind of small rigatoni or you

458
00:25:26,920 --> 00:25:29,680
Speaker 2: can do with penne, and then we do the Langestine

459
00:25:29,840 --> 00:25:33,760
Speaker 2: pecorino and parmesan and butter and actually the sweetness of

460
00:25:33,840 --> 00:25:36,080
Speaker 2: the Langestine with a pecorina. It's very good.

461
00:25:37,119 --> 00:25:40,160
Speaker 1: Yeah's amazing, it is good.

462
00:25:40,800 --> 00:25:43,320
Speaker 2: So another thing that I'm interested, you know, we have

463
00:25:43,400 --> 00:25:48,160
Speaker 2: one restaurant, and Wolfgang Puck came to the restaurant. I said, Wolfgang,

464
00:25:48,480 --> 00:25:50,760
Speaker 2: I want to be like you and have forty restaurants,

465
00:25:51,119 --> 00:25:53,240
Speaker 2: And he said, Ruthie, I want to be like you

466
00:25:53,480 --> 00:25:57,320
Speaker 2: and have one. But I think the reason I tell

467
00:25:57,400 --> 00:26:00,600
Speaker 2: this is that how do you control I think there

468
00:26:00,640 --> 00:26:04,200
Speaker 2: are very few restaurants that have multiplied all over the

469
00:26:04,320 --> 00:26:06,800
Speaker 2: world that actually keep the control. And I think I've

470
00:26:06,840 --> 00:26:09,320
Speaker 2: been to the one you've done here, the one in

471
00:26:09,440 --> 00:26:13,399
Speaker 2: Paris I went to, and the one important now, and

472
00:26:13,520 --> 00:26:16,440
Speaker 2: all of them were excellent. But how do you control that?

473
00:26:16,600 --> 00:26:19,680
Speaker 3: It's a really question of organization. Don't have to you

474
00:26:19,800 --> 00:26:22,800
Speaker 3: need more organized? You cannot think about I go in

475
00:26:22,840 --> 00:26:24,760
Speaker 3: the morning and make a shopping what they very found

476
00:26:24,800 --> 00:26:27,399
Speaker 3: the market. I make my own there. You have to,

477
00:26:27,880 --> 00:26:30,320
Speaker 3: you know, to have like like a company, you know,

478
00:26:30,480 --> 00:26:32,720
Speaker 3: like my company. My company is more or less we

479
00:26:32,800 --> 00:26:37,000
Speaker 3: have two hundred and seventy stores. I have organized everything

480
00:26:37,160 --> 00:26:39,520
Speaker 3: because I'm not in China, I'm not in America, not

481
00:26:39,720 --> 00:26:42,000
Speaker 3: in in say ooh, I'm not in Tokyo.

482
00:26:42,080 --> 00:26:43,760
Speaker 1: Means all the store must.

483
00:26:43,600 --> 00:26:45,840
Speaker 3: Be exactly the same, with the same service, with the

484
00:26:45,920 --> 00:26:50,359
Speaker 3: same client telling, with the same customer relation, management, you

485
00:26:50,440 --> 00:26:53,240
Speaker 3: have organized, you know, step by step you have the

486
00:26:53,320 --> 00:26:56,560
Speaker 3: guys who runs people. The HRD is in Milano. We

487
00:26:56,640 --> 00:27:00,320
Speaker 3: have an HRITY in Milano. They take care about Milanos area.

488
00:27:00,440 --> 00:27:02,840
Speaker 3: Then have the guys report to him in Paris that

489
00:27:03,040 --> 00:27:04,120
Speaker 3: take care about Paris.

490
00:27:04,240 --> 00:27:05,199
Speaker 1: You know, it's all.

491
00:27:05,400 --> 00:27:08,360
Speaker 3: It's all, you know, all the organization must go down

492
00:27:08,480 --> 00:27:13,280
Speaker 3: to really the were the head of service that is

493
00:27:13,359 --> 00:27:16,600
Speaker 3: in Milan, and the corporate in the corporate office. But

494
00:27:17,240 --> 00:27:20,040
Speaker 3: as well we have in every in every restaurant, we

495
00:27:20,119 --> 00:27:23,520
Speaker 3: have head of service that report the guys in in

496
00:27:23,720 --> 00:27:26,639
Speaker 3: as well, like the chef and the guys there.

497
00:27:26,720 --> 00:27:28,919
Speaker 2: We teach the chefs here they all come to the.

498
00:27:29,320 --> 00:27:32,760
Speaker 3: First and then you know, all the chef we have

499
00:27:32,840 --> 00:27:35,679
Speaker 3: all around is the chef they started down or they

500
00:27:35,840 --> 00:27:38,520
Speaker 3: was here for like three four, five, six years. And

501
00:27:38,640 --> 00:27:41,560
Speaker 3: then after we decided to move when we think we

502
00:27:41,840 --> 00:27:45,400
Speaker 3: already we decided to move in Paris, in Samore, it's

503
00:27:45,480 --> 00:27:48,080
Speaker 3: in Portofino, in different locations in Milano.

504
00:27:48,320 --> 00:27:51,920
Speaker 2: How was it for you in COVID, because COVID really

505
00:27:52,000 --> 00:27:53,000
Speaker 2: started in Milan.

506
00:27:53,119 --> 00:27:59,040
Speaker 3: Milan, remember that it was the most destroyed city in Europe,

507
00:27:59,119 --> 00:28:03,080
Speaker 3: you know, and actually we close, we close, we make

508
00:28:04,040 --> 00:28:07,800
Speaker 3: Langustia Kaza. Yes, we make the sim service that we

509
00:28:07,880 --> 00:28:10,960
Speaker 3: have in the restaurant delivery there with a totally different

510
00:28:11,000 --> 00:28:15,520
Speaker 3: approjects delivery food. We have a small van, you know, refrigerator.

511
00:28:15,600 --> 00:28:20,240
Speaker 3: We delivery everything by our own you know, our own people.

512
00:28:20,800 --> 00:28:23,359
Speaker 3: We go into the house, we're prepared in the kitchen

513
00:28:23,480 --> 00:28:26,080
Speaker 3: everything you know, and then we back home.

514
00:28:26,800 --> 00:28:29,120
Speaker 2: You went to people's houses and there for them.

515
00:28:30,040 --> 00:28:35,520
Speaker 3: Yes, yes, we also cook if you want, if they want,

516
00:28:35,600 --> 00:28:38,680
Speaker 3: we also cook there or we only divide the product there.

517
00:28:38,880 --> 00:28:42,160
Speaker 3: We live on the on the buffet. Whatever is this

518
00:28:42,360 --> 00:28:44,200
Speaker 3: the past and not cook? You have to cook the

519
00:28:44,280 --> 00:28:47,000
Speaker 3: pasta for six minutes. This was the source for the past,

520
00:28:47,080 --> 00:28:50,120
Speaker 3: This source for what every tomato for the tuna and

521
00:28:50,280 --> 00:28:50,440
Speaker 3: so on.

522
00:28:51,240 --> 00:28:54,720
Speaker 2: Yes, very challenging time, very challenging.

523
00:29:01,800 --> 00:29:05,000
Speaker 5: If you like listening to Ruthy's Table four, would you

524
00:29:05,160 --> 00:29:09,120
Speaker 5: please make sure to rate and review the podcast on

525
00:29:09,240 --> 00:29:14,240
Speaker 5: the iHeartRadio app, Apple Podcasts, Spotify, o wherever you get

526
00:29:14,280 --> 00:29:15,000
Speaker 5: your podcasts.

527
00:29:15,840 --> 00:29:25,080
Speaker 2: Thank you. It's interesting. I used to think I have

528
00:29:25,440 --> 00:29:28,240
Speaker 2: ski jackets that come from your man, Claire, and I

529
00:29:28,320 --> 00:29:30,520
Speaker 2: think I was going to ask you if you designed

530
00:29:30,640 --> 00:29:34,360
Speaker 2: the logo? Was that did you inherit that or did

531
00:29:34,440 --> 00:29:37,000
Speaker 2: you design that you do it because it's so recognizable.

532
00:29:37,040 --> 00:29:38,200
Speaker 2: It's such a beautiful logo.

533
00:29:38,360 --> 00:29:40,400
Speaker 1: Of all, the original logo was already there.

534
00:29:40,440 --> 00:29:43,040
Speaker 3: You know, the company was founded in nineteen fifty two,

535
00:29:43,600 --> 00:29:46,760
Speaker 3: and the logo was this exactly that. Then we have

536
00:29:47,000 --> 00:29:50,800
Speaker 3: other interpretations like the jacket, you have tone on tone,

537
00:29:51,560 --> 00:29:53,960
Speaker 3: but the original logo when I bought the company was

538
00:29:54,040 --> 00:29:56,600
Speaker 3: already there. I have all the kai from the fifty

539
00:29:56,600 --> 00:29:58,960
Speaker 3: to sixty to seventy there. It was only this logo

540
00:29:59,080 --> 00:30:02,080
Speaker 3: that is quite quite a charming It's beautiful.

541
00:30:02,280 --> 00:30:05,480
Speaker 2: Yeah, it just tells you something about It tells you

542
00:30:05,520 --> 00:30:09,719
Speaker 2: about just adventure or paying outdoors. You bought Montclaire when

543
00:30:09,760 --> 00:30:10,280
Speaker 2: you were old.

544
00:30:10,920 --> 00:30:13,480
Speaker 1: I was two thousand and three.

545
00:30:13,880 --> 00:30:18,160
Speaker 3: The company was bankrupt and it was my dream because

546
00:30:18,200 --> 00:30:21,080
Speaker 3: when I was fourteen thirteen, fifteen years old, I was

547
00:30:21,280 --> 00:30:23,640
Speaker 3: I use I love skiing, I love the mountain. I

548
00:30:23,800 --> 00:30:27,280
Speaker 3: was living in Como with the motorbycle. Was very very

549
00:30:27,400 --> 00:30:29,240
Speaker 3: cold in the morning when I go was cool. I

550
00:30:29,400 --> 00:30:32,280
Speaker 3: used every day Montclair and then it was nice because

551
00:30:32,360 --> 00:30:35,760
Speaker 3: after thirty years, twenty years, they told me Montclair is

552
00:30:35,760 --> 00:30:38,440
Speaker 3: on the market. It was not successful at all, but

553
00:30:38,560 --> 00:30:40,440
Speaker 3: saying no, no, I love because I think, you know,

554
00:30:42,920 --> 00:30:45,959
Speaker 3: I could know to you know, to make it, make

555
00:30:46,040 --> 00:30:48,720
Speaker 3: it better. When I bought the company was very small,

556
00:30:49,480 --> 00:30:53,400
Speaker 3: was only sport jacket, you know, very commercial and very distributing,

557
00:30:53,760 --> 00:30:55,160
Speaker 3: very in the sport good stores.

558
00:30:55,440 --> 00:30:58,920
Speaker 2: Was it all still the look was the original look

559
00:30:59,080 --> 00:30:59,920
Speaker 2: like then.

560
00:31:00,240 --> 00:31:04,080
Speaker 3: They have three four models only you know, very very

561
00:31:04,160 --> 00:31:08,760
Speaker 3: big jacket, very heavy and you can use but really

562
00:31:08,840 --> 00:31:12,720
Speaker 3: when the weather was very very cold, you know, otherwise

563
00:31:12,920 --> 00:31:16,640
Speaker 3: was impossible because it was a jacket like this. So

564
00:31:16,920 --> 00:31:20,080
Speaker 3: I try to work on R and D, research and

565
00:31:20,200 --> 00:31:24,480
Speaker 3: develop and try to have something much more light, waterproof,

566
00:31:25,320 --> 00:31:27,760
Speaker 3: try to really have product that can go from the

567
00:31:27,880 --> 00:31:30,080
Speaker 3: mountain to the city, you know, because my idea at

568
00:31:30,120 --> 00:31:32,400
Speaker 3: the beginning say okay, I cannot sell it only in

569
00:31:32,480 --> 00:31:33,760
Speaker 3: the few store in the mountain.

570
00:31:34,120 --> 00:31:34,440
Speaker 2: I have to.

571
00:31:34,920 --> 00:31:37,320
Speaker 3: I think it was so comfort that you can use

572
00:31:37,400 --> 00:31:40,520
Speaker 3: a down jacket also every day in the city. Means

573
00:31:40,640 --> 00:31:42,520
Speaker 3: the first two three years I really work on the

574
00:31:42,600 --> 00:31:46,560
Speaker 3: industrial part, on our research and development part, really to

575
00:31:48,000 --> 00:31:51,000
Speaker 3: really to improve the quality. And then I start to

576
00:31:51,040 --> 00:31:55,320
Speaker 3: build a company like having my you know again unique.

577
00:31:56,120 --> 00:31:58,880
Speaker 1: I tried to make my own strategy, my own vision,

578
00:31:58,960 --> 00:31:59,680
Speaker 1: on my own.

579
00:32:00,200 --> 00:32:03,160
Speaker 2: Approach, and did you ever go to business school.

580
00:32:03,560 --> 00:32:08,280
Speaker 1: No, I started working like I was two months before

581
00:32:08,520 --> 00:32:09,720
Speaker 1: turn twenty.

582
00:32:10,560 --> 00:32:13,320
Speaker 2: And your family were in fashion fashion.

583
00:32:13,400 --> 00:32:16,880
Speaker 3: Yes, are your children yes, I have two children, Pietro Romeo.

584
00:32:17,800 --> 00:32:21,720
Speaker 3: Now it's thirty and thirty three. They're not children anymore.

585
00:32:21,960 --> 00:32:26,440
Speaker 2: They are start and they are a good friend of mine.

586
00:32:26,680 --> 00:32:28,000
Speaker 2: And are they working in the company.

587
00:32:28,520 --> 00:32:31,920
Speaker 3: One is working in the olden company and in my

588
00:32:32,040 --> 00:32:35,080
Speaker 3: olden company, and one is starting working a couple of

589
00:32:35,200 --> 00:32:37,960
Speaker 3: years ago we just make an acquisition. The brand is

590
00:32:38,040 --> 00:32:42,360
Speaker 3: called Stone Island. Yes, and you work on as a

591
00:32:42,560 --> 00:32:45,360
Speaker 3: chief commercial Business Development.

592
00:32:45,520 --> 00:32:48,200
Speaker 2: What was foold like in your home with your child.

593
00:32:48,040 --> 00:32:50,480
Speaker 3: Because my son they are very healthy in terms of food,

594
00:32:50,960 --> 00:32:55,360
Speaker 3: very very healthy. They like to have protein, only vegan protein.

595
00:32:55,760 --> 00:32:56,720
Speaker 3: Then they tried to have.

596
00:32:58,200 --> 00:33:02,200
Speaker 1: Fifty Grandma pasta with lean until you know, very very healthy.

597
00:33:02,640 --> 00:33:04,920
Speaker 4: When they were little, did you did you know when

598
00:33:04,960 --> 00:33:09,400
Speaker 4: there was there was little, there was disaster, disaster, they

599
00:33:09,520 --> 00:33:11,960
Speaker 4: used to have this big bottle of hotela.

600
00:33:12,600 --> 00:33:12,760
Speaker 2: You know.

601
00:33:14,040 --> 00:33:17,760
Speaker 1: I always try to Yeah, and now they are very

602
00:33:17,880 --> 00:33:18,320
Speaker 1: very healthy.

603
00:33:18,800 --> 00:33:21,520
Speaker 2: You always eat in your own restaurants or do you

604
00:33:21,640 --> 00:33:22,720
Speaker 2: go to other restaurants?

605
00:33:22,800 --> 00:33:26,360
Speaker 3: No, I don't go often. I go in some mode

606
00:33:26,480 --> 00:33:28,880
Speaker 3: is quite often because I like very much. My Milana,

607
00:33:29,000 --> 00:33:33,240
Speaker 3: not very often. I like to go around. I eat

608
00:33:33,320 --> 00:33:36,440
Speaker 3: mostly at home because when a MILANAM work and then

609
00:33:36,480 --> 00:33:38,440
Speaker 3: you say, when I work, I want to be fresh

610
00:33:38,480 --> 00:33:42,200
Speaker 3: in the morning. I don't go out too much because

611
00:33:42,240 --> 00:33:44,440
Speaker 3: when I travel, I always at the restaurant, you know,

612
00:33:44,560 --> 00:33:49,680
Speaker 3: and loan, you're now just come back from seven days

613
00:33:49,760 --> 00:33:54,120
Speaker 3: in United States, fifteen city and seven days quite drunk.

614
00:33:55,520 --> 00:33:59,720
Speaker 2: Yeah, that's a lot as someone who skis and sales

615
00:33:59,800 --> 00:34:02,000
Speaker 2: and so do you think there is to find a

616
00:34:02,080 --> 00:34:05,080
Speaker 2: relationship between health and food the kind of food?

617
00:34:05,600 --> 00:34:08,200
Speaker 3: Yes, I think it is, you know, I'm really I

618
00:34:08,360 --> 00:34:12,040
Speaker 3: love skiing. This is my first, my first port. I

619
00:34:12,160 --> 00:34:16,400
Speaker 3: try to ski at least every weekend. I'm free thirty

620
00:34:16,480 --> 00:34:23,880
Speaker 3: thirty five thirty eight some years skills of forty days.

621
00:34:24,160 --> 00:34:24,320
Speaker 2: You know.

622
00:34:24,480 --> 00:34:27,000
Speaker 3: That's very difficult because I have to work as well,

623
00:34:27,880 --> 00:34:33,680
Speaker 3: and I try to finish my ski days, you know,

624
00:34:33,800 --> 00:34:37,480
Speaker 3: and then avalunche. I don't like to have lunch stuff

625
00:34:37,520 --> 00:34:41,040
Speaker 3: in the middle. Ye to start early, like eight thirty

626
00:34:41,080 --> 00:34:44,399
Speaker 3: in the morning and finish skiing like one thirty two

627
00:34:44,440 --> 00:34:46,840
Speaker 3: o'clock or one thirty like this, and then go to

628
00:34:47,000 --> 00:34:50,760
Speaker 3: the different refugeo that we have differentially. That is around

629
00:34:50,800 --> 00:34:54,000
Speaker 3: the mountain to have lunch. Mostly they are very simple,

630
00:34:54,480 --> 00:34:57,879
Speaker 3: very very nice. You can eat the classic food from

631
00:34:58,800 --> 00:35:02,359
Speaker 3: the mount and the brad ushed to the roastya these

632
00:35:02,480 --> 00:35:03,040
Speaker 3: kind of things.

633
00:35:03,160 --> 00:35:05,160
Speaker 2: Before I ask you my last question, I just want

634
00:35:05,200 --> 00:35:06,440
Speaker 2: you to talk to me about pizza.

635
00:35:07,320 --> 00:35:09,839
Speaker 3: But this is the worst, the worst question that can

636
00:35:09,880 --> 00:35:11,880
Speaker 3: make it. Because I'm so crazy about pizza.

637
00:35:12,360 --> 00:35:15,400
Speaker 2: We just do a whole episode of pizza. Tell me about.

638
00:35:15,160 --> 00:35:16,640
Speaker 1: Pizza, really the worst.

639
00:35:17,680 --> 00:35:22,560
Speaker 3: I think pizza is part of my life, unfortunately, because

640
00:35:23,160 --> 00:35:26,120
Speaker 3: I really love pizza. We just bought a very special

641
00:35:26,200 --> 00:35:32,640
Speaker 3: place in Rihonnesan Itai Naples Conti, one of the oldest

642
00:35:32,640 --> 00:35:36,680
Speaker 3: pizzeria in Italy and they have a very good experience,

643
00:35:36,800 --> 00:35:40,120
Speaker 3: incredible good experience. These guys he ran the sun that

644
00:35:40,239 --> 00:35:42,480
Speaker 3: he ran the pizzeria because the father and mother they

645
00:35:42,520 --> 00:35:45,400
Speaker 3: have another's very small pizza, but they only to go

646
00:35:46,120 --> 00:35:49,480
Speaker 3: and he opened the real pizzeria just behind.

647
00:35:50,760 --> 00:35:53,839
Speaker 1: The energy is incredible. The food is incredible.

648
00:35:54,960 --> 00:35:55,719
Speaker 2: Tell me what it's not?

649
00:35:56,000 --> 00:35:56,120
Speaker 1: Is it?

650
00:35:56,280 --> 00:35:57,600
Speaker 2: The crust a thin crust.

651
00:35:58,000 --> 00:36:02,320
Speaker 3: No is a typical typical Naples, you know, typical Naples pizza.

652
00:36:02,400 --> 00:36:05,440
Speaker 1: But you know they have a really good recipt. They

653
00:36:05,560 --> 00:36:07,040
Speaker 1: used to have they have this.

654
00:36:07,280 --> 00:36:12,480
Speaker 3: Zucchini pizza that is incredible. They do it like you

655
00:36:12,600 --> 00:36:17,200
Speaker 3: know pasta and Erano. Rano's pasta zucchini with with the

656
00:36:17,360 --> 00:36:21,759
Speaker 3: eggs and it. Tried to try pizza very similar to

657
00:36:22,120 --> 00:36:24,560
Speaker 3: to to pasta and erano.

658
00:36:25,080 --> 00:36:27,120
Speaker 1: That is incredible. But they have like.

659
00:36:29,239 --> 00:36:31,400
Speaker 3: Not the normal pizza. No, they try to have the

660
00:36:31,480 --> 00:36:35,080
Speaker 3: pizza with the flower of zucchini. They have to trying

661
00:36:35,160 --> 00:36:38,919
Speaker 3: to try to then is in the sperience. They don't

662
00:36:38,920 --> 00:36:41,200
Speaker 3: give you a pizza like this, you know, they come

663
00:36:41,280 --> 00:36:44,120
Speaker 3: with the small pieces. They come with something like pizza,

664
00:36:44,200 --> 00:36:47,719
Speaker 3: but with inside you know, special mozzarella. They have this

665
00:36:48,760 --> 00:36:53,680
Speaker 3: lemon pizza, limo and mozzarella together. You know, don't talk

666
00:36:53,719 --> 00:36:54,440
Speaker 3: about pizza with.

667
00:36:54,480 --> 00:36:58,480
Speaker 2: Me because you bring them all over it the pizzas.

668
00:36:58,719 --> 00:37:01,759
Speaker 3: I think now we open, we try to open in

669
00:37:01,840 --> 00:37:05,640
Speaker 3: Capri the first location, but I think you want to

670
00:37:05,719 --> 00:37:09,480
Speaker 3: move all around, maybe not all litally, but you know

671
00:37:09,560 --> 00:37:15,400
Speaker 3: maybe Milani rom just just maybe in in Porto Finos area.

672
00:37:15,480 --> 00:37:19,360
Speaker 3: That is quite interesting for the food. The idea is

673
00:37:19,440 --> 00:37:22,200
Speaker 3: ready to develop this brend as well as Langusteria.

674
00:37:22,800 --> 00:37:25,360
Speaker 2: What do you do when you want food for comfort?

675
00:37:26,120 --> 00:37:28,879
Speaker 2: If you're feeling that you need food, not because you're

676
00:37:28,960 --> 00:37:33,839
Speaker 2: hungry or because, but sometimes food does make us give

677
00:37:33,920 --> 00:37:36,840
Speaker 2: you comfort. It's like to be something from your childhood

678
00:37:36,920 --> 00:37:39,160
Speaker 2: or something that you love. Is there a food that

679
00:37:39,280 --> 00:37:42,080
Speaker 2: you would turn to for comfort?

680
00:37:42,840 --> 00:37:47,239
Speaker 3: Many times when I need something, it's comfort. I love

681
00:37:47,360 --> 00:37:51,200
Speaker 3: Brazila that in northern Italy because linse is.

682
00:37:51,440 --> 00:37:52,840
Speaker 1: Brazila is big like this.

683
00:37:54,520 --> 00:38:02,520
Speaker 3: Brazila is dry Manzometer beef that is normally making north

684
00:38:03,160 --> 00:38:07,080
Speaker 3: north Italy very close to the mountain, you know, because

685
00:38:07,120 --> 00:38:09,840
Speaker 3: normally you have a huge braziala that I don't like

686
00:38:10,000 --> 00:38:14,080
Speaker 3: match in this part when you go to we call Valtellina.

687
00:38:14,200 --> 00:38:17,040
Speaker 1: This area they specialized to make this very small.

688
00:38:18,239 --> 00:38:22,120
Speaker 3: That in our language is called Slinsega's little bit dialect,

689
00:38:22,200 --> 00:38:28,719
Speaker 3: but slin Sega its very Itali. That is very It

690
00:38:28,800 --> 00:38:33,319
Speaker 3: is long, like twenty large, like five centimeter, quite dry,

691
00:38:34,239 --> 00:38:35,600
Speaker 3: and this is something I love.

692
00:38:36,200 --> 00:38:38,720
Speaker 1: Is retain a lot of salts.

693
00:38:39,080 --> 00:38:40,880
Speaker 2: So if I came to your house with there always

694
00:38:40,960 --> 00:38:44,480
Speaker 2: be away always is there anything else? You always keep

695
00:38:44,520 --> 00:38:45,239
Speaker 2: it the fridge.

696
00:38:46,760 --> 00:38:51,400
Speaker 3: From the fridge is I love? And other things is cornishon.

697
00:38:52,640 --> 00:38:55,840
Speaker 3: I love cornishon that they make this kind of Swiss

698
00:38:55,920 --> 00:39:00,360
Speaker 3: cornision that is very big and quite sweet and.

699
00:39:02,760 --> 00:39:05,319
Speaker 2: Thank you for you well, thank you so much.

700
00:39:05,360 --> 00:39:06,480
Speaker 1: We can go on for hours.

701
00:39:06,520 --> 00:39:08,799
Speaker 2: I told you we wouldn't have enough time, and there's

702
00:39:08,840 --> 00:39:11,560
Speaker 2: so much to talk about. Wonderful to see you and

703
00:39:11,719 --> 00:39:13,680
Speaker 2: continue the dreams. Yeah, thank you for

704
00:39:13,880 --> 00:39:22,879
Speaker 1: Sure, for sure, thank you for listening to Ruthie's Table

705
00:39:22,960 --> 00:39:25,040
Speaker 1: four in partnership with Montclair