«I chose the kitchen. Not as you choose a pair of shoes, but how to choose the love of life »it presents itself like this Francesca Gervasichef of the Trattoria della Fortuna to Monterotondoless than half an hour from Rome in the Nomentum Natural Reserve. His voice is full of pride when he tells the family gastronomic history that began by the great -grandparents and then continued for the subsequent generations by the women of the family.
Francesca Gervasi He grew up in the kitchen of the Trattoria della Fortuna. The restaurant opened it in 1945 from the great -grandfather and the great -grandmother who reconstructed him after a bombing during the Second World War. It has been open for 80 years Only at noon, from Monday to Thursdayalso for the Dinner on Friday, and for Sunday lunch in the family.
A family story (and women)
“House women have always been the strength of the place – says Francesca – Another woman, the daughter, took over the great -grandfather Maria: «The grandmother Maria was a tireless womanvery independent, he worked for about 60 years alongside my grandfather, taking care of the room, where he presented himself in a simple way but always with the necklace and earrings. He also got well in the kitchen and Its tarts, donuts and tiramisu softened the client and family lunches, and when he pulled the pasta to make the fettuccine Everyone waited with trepidation of having them on the plate at the table ».
«The witness then passed to My mother Daniela, a dynamic and courageous woman, That even in the difficult moments of this work, has always given strength to everyone, and it is thanks to its resistance if the place has maintained the fame of a place to stop to eat as it once was. You are an important point of reference for me, and it is still fundamental in the management of the trattoria. Mom – on the contrary her sister Fabiola, my aunt, who is very good in the kitchen – has no culinary attitude, I think she understood how the oven turns around around the age of 50, but loves to eat well and encourages us to do better and better. My sister Sara, since she was a child she has passionate about catering, and while I went to school she was still at the side of my mother in the room for 15 years. But Sara once finished her studies, she graduated in work psychology, she chose to follow her passion and now comes to the restaurant for Sunday lunch with her family ».
«To close the” pink circle “of the family in Trattoria I then came. Born in 1988, with a passion for music and singing. At 10 I was at a crossroads between the Conservatory and Hotel, I chose the cooking school for lovebut for 15 years I also lived a singing school privately. The work does not leave me much free time to continue studying, and now I am satisfied with singing at the top of the lift while I guide. I love the adrenaline of a launch with the parachute (I made 6) and the motorcycle races, But my greatest love remains the cuisine, in the footsteps of the family women who preceded me, to maintain the Trattoria of Fortuna always at high level “.
The menu with the great classics, from erybit to gricia
“There my cuisine follows the traditionthe menu has been renewed and is constantly evolving, but I am careful not to “gourmetize” the dishes handed down by the grandparents and grandmothers, “says Francesca. The menu changes twice a yearbut some remain family dishes, like The roast that the grandfather was cooking in the oven for 3 hours, with white wine, rosemary and meat bottom, then the meatballs with tomato and basil, gricia, carbonara and amatriciana. However, there is no shortage of new dishes, designed by Francesca, to report The fresh pasta, like the folder a swivel of pasta Hand -pulled with 36 yolks and stuffed with ricotta, lemon, pesto, parmesan cream and semi -dry cherry tomatoes, or the shin agnolotto with saffron and cave blue, a goat milk cheese, embellished with blue veins, with an intense flavor. Now, the Trattoria della Fortuna, just outside the Antique village of Monterotondo (who deserves a visit), was inserted by the Michelin guide in the BIB Gourmand Guidebut success has not changed anything in the management of the restaurant: dedication, passion and art of welcome, in another world 30 minutes from the capital.
Source: Vanity Fair
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