Portraits > Chef

Alberto Basso - Restaurant 3Quarti, Grancona (VI)

June 15, 2015

I met Dario Loison through a pastry chef who worked at his workshop. Rather than a working relationship, Dario and I share a great friendship. We are both very open and frank. It’s a friendship based on great sincerity and mutual respect.

Behind good cuisine, there’s always a strong passion. The tight friendship between Alberto Basso and Stefano Leonardi, the two young chefs of Restaurant 3Quarti, is an example of that. They’ve known each other for over ten years: their paths met seven years ago when they decided to jointly run a farm-to-table restaurant in the Vicenza area. Then the desire to create something of their own became the driving force behind the decision to open Restaurant 3Quarti.

 

Along with Alberto and Stefano came Christian Danese, who was like a brother to Alberto. They both worked with the Portinari brothers at Restaurant La Peca in Lonigo. Christian is in charge of the dining room where he greets the guests and takes care of the wine cellar.

 

 

Restaurant 3Quarti

 

Piazza del Donatore, 3/4
Spiazzo di Grancona (VI)
Ph. +39 0444 889674
E-mail: info@3quarti.com
www.ristorante3quarti.com

 

Restaurant 3Quarti‘s style is neither artificial, nor complex. The menu draws from the products that the land offers and are then enhanced by innovative cooking techniques. The mousses, spherifications(1) and airs are creative elements that are added to elevate the ingredients in the dish.

 

Opened in the spring of 2010, Restaurant 3Quarti is an example of dedication and professionalism, which can be seen the moment you step into the stylish rooms. The well-spaced tables look like small islands, where one can dine in a peaceful ambiance skillfully created by the smart use of natural lighting and light fixtures. Throughout the restaurant are delightful spaces featuring special decorative elements added by an exceptional designer, namely Alberto’s mother.

 

In summertime, the restaurant turns into a more friendly and casual venue, when the dining room’s doors are opened onto the backyard, so to create an al fresco atmosphere!

 

 

I ♥ Loison

I met Dario Loison through a pastry chef who worked at his workshop. Rather than a working relationship, Dario and I share a great friendship. We are both very open and frank. It’s a friendship based on great sincerity and mutual respect.

 

Who is Dario Loison to you?

Dario is a man of great spontaneity. He has an "enlightened" and volcanic mind, as few others do. He can create anything out of nothing and, to be honest, I envy him, but in a healthy way. He’s a one-of-a-kind guy!

 

What’s the Loison product that impressed you the most?

Right now, it would have to be the Macaron. Loison deserves a big round of applause for creating that product. It was a brilliant idea! In addition to tasting great, I find it to be perfect both in shape and in its natural colors. Among the Panettone cakes, the ones that strike me the most are the so-called "foodie" varieties featuring innovative and daring flavors.

 

What’s a recipe of yours that features a Loison ingredient and best represents your cooking style?

It has to be the ‘Spaghettoni with Cantabrian anchovies, candied onion and Loison Fig Panettone’. This dish has it all: pasta, a reassuring element of Italian cuisine; technique, because each element is cooked differently; contrast and balance between the various flavors and textures; finally, innovation for the extraordinary use of a sweet ingredient such as Loison Panettone in a savory dish.

 

Any future project with Loison?

It’d be interesting to develop a project that could help disseminate Loison’s culture full circle. I can think of a dedicated venue or room, where people can taste Loison products and dishes made with Loison ingredients.

 

By Giulia Marruccelli

Alberto’s dishes dedicated to Loison

 

 

 

 

 

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