We use cookies to offer the best possible user experience on our website. We also use third-party cookies, to deliver personalised advertisement messages. By using our website you agree, that cookies can be saved on your device. Further information on the cookies used and on how to disable them can be found here.
Book now Request
it  .  de  .  en
Themes:     ‘Casa’ & LaPerla (86)    Super & Duper (43)  
Tags:    Activities     Celebrities     Food     Thoughts
Marco Friday, 3 July 2015

A lively bunch

A lively bunch, there’s no denying it. They manoeuvre casually and lightly among the stube’s rooms. They know what words such as discipline, respect, welcome and hospitality mean. It’s a young bunch moving over a palette spotted by the colors that paint the stube: white and pink, yellow and salmon pink, green and blue. The youngest among them is called Alberto.
A lively bunch
„People who lessen youngsters’ qualities, the ones who don’t appreciate them and describe them with pointless commonplaces, they don’t really know them.“
When he arrived in Casa he was nineteen years old, a boy. He’s from Bassano del Grappa, famous for its bridge, a town with the idea of the bunch running through its veins. He started as a commis and now, at the age of twenty-one and still the youngest, he is already chef de rang. The path wasn’t always a bed of roses, but it is normal: “nessuno nasce imparato” as they say in Rome (no one is born knowing everything). But now, anyone who touches the blue stube, or especially the green one, will be in trouble. He says he feels like it belongs to him in a special way. It’s not that he doesn’t like the others, but the green room, with that green stove, has something intimate. It instills a characteristic warmth. And so, everything must be in perfect order, nothing can be out of place. Alberto is almost jealous of the green stube. He looks after it with devotion and does the same with the guests, as if he wanted to convey the beauty about having dinner in such a context, through his polite manners.  In effect, the green stube might be the warmest, precisely because of its small dimensions. It still surprises me to become aware of such a sensitivity in a young person. I must admit that the commonplaces that describe today’s youngsters get a bit on my nerves. Alberto: three years here in Casa. Five seasons, winters and summers. He speaks three languages. He’s always warm, kind, attentive. He learnt to be on time, and to snowboard… If these are our youngsters, we certainly can be confident then! 
Alberto is always with his friend Nicolas, another young chef de rang. The fox and the cat, as we call them. Never arrogant, always ready. As if they weren’t afraid of finding themselves in front of guests that are usually much older than them. This means that these guys work well, that they know how to win confidence and respect and that they are able to make the most of the kitchen bunch work. Besides, it can not be a good good cuisine without a first-order service. Watching how these guys deal with the complicated rooms management in the Stube peculiar environment, makes me understand that a piece of future, not only in the Casa, is in good hands. And I am quite proud of it too.

Marco Pellegrini
Thoughts and reflections
to the top
Share your thoughts with us
comments powered by Disqus
to the top
Stories you might also be interested in...
Copia di Les Stües
There are many museums full of knickknacks but there is nothing like our stuben
Read on
Food     Ladin
Paolo Tuesday, 22 December 2015
A good glass of wine: pure bliss
Enjoy a wine journey, following both classic and unchartered paths
Read on
Activities     Wine
Paolo Saturday, 31 October 2015
The Postrivoro, shrine of the wandering gastro pilgrims
The last time it woke up it thought about calling Oswaldo Oliva and myself.
Read on

Col Alt 105 str. - I-39033 Corvara (BZ) Alta Badia - Italy      T. +39 0471 83 10 00      
Privacy policy     Credits     Cookies     Click to pay     VAT No. 01231580216     Zeppelin Group - Internet Marketing