What's delicious, fun, and beautiful all over? If you've been following the post you may respond with life at the Bolsena Convent, here in Italy. Well, you're correct! More specifically I'm talking about the Tana Del Orso, and the two lovely owners Bruno and Rosella, who shared not only their restaurant experience with us, but also a few lovely sessions of pasta making and a heartfelt interview into the life and experience of a small restaurant owner here in Bolsena.After a lovely, albeit messy, afternoon of making potato gnocchi (pronounced, kneeyo-key), I was able to sit down with Bruno, to talk about their experience of opening, operating and thriving in a local business. I hope that this information is as exciting to ya'll as it to me :-)
Why open an osteria?
First and foremost, an osteria (pronounced, oh-stir-ee-ah) is a small inn, usually family owned that is known for its wine and simple family food. Having previously worked running a clothing store, Bruno and Rosella had the opportunity to take over a space that was occupied by a restaurant dedicated to a faster style of food. The couple decided that this was an great business opportunity and purchased the restauruant, after a brief amount of time the couple decided that this faster style of food, in terms of food prep, duration of the eating experience, and procurement of the food was not in line with their style of working or living. Bruno and Rosella decided to run their restaurant along their beliefs, and thus, we have a slow food restaurant.
Just what is Slow Food?
The l o n g:
"Slow Food is a non-profit, eco-gastronomic member-supported organization that was founded in 1989 to counteract fast food and fast life, the disappearance of local food traditions and people’s dwindling interest in the food they eat, where it comes from, how it tastes and how our food choices affect the rest of the world."
The short:
Local, delicious food, that allows you to take your time eating, drinking and being merry, and has you feeling good about maintaining a short food supply chain and the practices involved in raising and acquiring the food :-)
Bruno, interested in looking up and researching local vendors, took on the task of information gather and Rosella, gifted with the experience of growing up in the fishing community, brushed up on her amazing culinary skills. Together, we have what I would call " una coppia magnificente"!
Hows about them hills?
Unfortunately, I'm not talking about the beautiful hill from which the osteria boasts it's panoramic view. As with most businesses in this touch economic times, we spoke about the ways in which the ups and downs of the economy affect their local business, and the methods in which a small business here in Bolsena overcomes these obstacles. Maintaining advertising is always a means of bringing in new business, especially for those tourists that come into town. Their websitse . . . is in the process of updating, so keep your eyes peeled!
More importantly, the Parrino's understand that like everything else in their business mindset, it is integrity, quality and locality that makes the difference. By adhering to the slow food principles, the couple seeks to serve seasonal food, which should help to keep prices affordable and bring in the locals that seek the warmth and aromas that comes lingering from their kitchen. They also maintain traditional foods which brings up an intersting discussion on perhaps the most famous dish from Bolsena, La Sbroscia.
Say Cheese . . . errr I mean Fish!
Sbroscia is a traditional soup from Bolsena made with mullet, pike, corregone, potatoes, tomatoes, wine, onion and garlic. According to Bruno, this is a food inherant in the slow food process, almost to the point of being too slow. It is a delicious soup that is served with bones still in the fish, and over a piece of bread. The soup is to be savored, eaten slowly, and with your hand, deboning as your go along. The sentiment was shared that it's a shame, this favorite dish of his, while the flavor is liked by most, will not often be served as most people do not want to spend the time needed to really enjoy the soup and the labor intensive process of eating the soup.
In summary, for an amazing, quality-made dining experience, bursting with local freshness, made with the love and attention that only an Italian family can provide, the Tana del'Orso is a prime spot to linger over your food, spirits, and community that comes to share in all that is Bolsena. And yes, I'll take the Sbroscia.
Thanks Bruno and Rosella, for extending your kindness, patience, hospitality, and recipes with us. We appreciate it!
-Amanda
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