Ep. 776 San Salvatore Part 4 Of 4 | On The Road Edition

Welcome to another installment of on the road edition hosted by Stevie Kim. Join her as she discovers La Zendagri Cola San Salatore in Campania, an organic winery that prides itself on its biodynamic methods, its traditions, vineyards, orchards, vegetables, olives, and its buffalo. Yes. You heard that right. Stay tuned. And remember, if you want to watch the interview and scenes from this fantastic winery English subtitles included, just visit our YouTube channel, mama jumbo shrimp. Now on to the show. We are in a special place. It's called Treioliti, and we are here with a chef who've just received two Michelin stores. So first of all, congratulations. Thank you. What is your name? Giovanni's full of friends. Jobani? Solofran. So tell me a little bit about the cuisine, the style. Yeah. Sure. Which means, of course, three olives. Is in a in a new way of the Mediterranean culture, about the food. So, we are open to traditional idea of food, but with the creativity. It just arrives on a new dimension of experience. Give me your signature dish. What is your signature dish? My oldest plate is the fontanai pomodoro. It's the It's my it's my reboot for the two artists because for for us, the the art is very important in, our logos create of creativity. So it's, you know, three boots to Lucio Fontana and Arnaud model. This plate is the spirit of a circular economy because of tomato. We use all parts of tomato. So it's the same for the scenes and skin, the water, the vegetable water, and what about the stem? Yeah. Sure. I said in the idea or that that finally played is like an, you know, Lucia Foltan artists. You are the same. You have an economist, red make with the tomato water. Right. And then you have an, in your head, you serve it with the seams and the skin that you utilize after the that you use for me, the the water of tomato. And you can cut just like Lucia fontana, your canvas. Okay. That's very interesting. And the start and then another, the, the rest of the plate is made with a different text or a tomato, and, it's on a plate all summertime. And, together, we have an, ecosystem to utilize of, red, tuna, made it run red, tuna. Okay. It's yeah. I'm getting hungry. Just listening to it. My mouth is watering. Thank you. And so Giovanni, when did you start working at RiolIVi? Since the beginning, or is it something more recent? The last year. You just started last year. Yeah. It's very few time in a particular moment, you know, because, in the day, we we come from the two lockdown. So, I think it is complete. We have nine months of, poverty. So it's very few time. Yeah. It's it's it's a very, very short period for you to get your two stars immediately like this. You know, I'm very wine centric. I I do want. Yeah. Sure. Okay. So first of all, who what kind of wines do you serve here? And who chooses the wines? When pairing in restaurant, you'll use all product of San Salvador. We have Richola, Bandemia. When Dema is the moment when, yeah. So in this plate, the the faculty of Richola, the presentation, is very similar at this over. Yeah. I have this one in particular. Gilodopoulos. Absolutely. We have a great team. Rob star. No. No. No. No. No. No. No. No. This is an an agreed group. It's an an agreed group. He's in a in a big family. All guys taking a very important parts of this dream. So you've had two stars in nine months. What is your next step? Yeah. In the first time, it's very important to to consolidate. Consolidate. This, this great moment. We wanna make more for this land for that all the world, you know, So well, that's it. Thank you so much for having us, and we are really excited. To try also this very special dish, with, San Sabatore wan. So congratulations again. Thank you. And that's a wrap for this episode of On The Road Edition, hosted by Stevie Kim. Thanks for joining her on this Southern Italy adventure. Discovering Blazien de Agri Cola San Salvador. For more information, About the winery, you can visit w w w dot san Salvador nineteen eighty eight dot I t. And for more amazing interviews in the world of wine, check out w w w dot italian wine podcast dot com. Hi, everybody. Italian wine podcast on the Breights its fourth anniversary this year, and we all love the great content they put out every day. Chinching with Italian wine people has become big part of our day, and the team in Verona needs to feel our love. Producing the show is not easy folks, hurting all those hosts, getting the interviews, dropping the clubhouse recordings, not to mention editing all the material. Let's give them a tangible fan hug with a contribution to all their costs, head to Italian wine podcast dot com, and click donate to show your love.