跟我去特雷維索 - 02 Gellius 餐廳 (中/En)

ALMA畢業專題(中文/English)

跟我去特雷維索 Vieni in Treviso con me

Chapter 2 - Gellius 餐廳 Ristorante Gellius

Restaurant Gellius餐廳位於奧德爾佐（Oderzo）的中央廣場，在一座曾經是監獄的中世紀城堡中。內部環境充滿著羅馬貴族的文物，而今是一個考古遺跡，擁有千年的生命和古老的氛圍。地下室是Nyù小酒館的所在地，保留了遙遠而寶貴的歷史時代的美麗和價值。這是土地和千年文化起源的地方，歸功於Genesio Setten的沉思和果斷的意志，他對這個地方很著迷，並決定對其進行翻新，以讓熱愛歷史和美食的人們流連忘返。

@Gellius_ristorante_bar

主廚亞歷山德羅·布雷達（Alessandro Breda）於1968年出生於韋內利亞·威尼托（Conegliano Veneto），在歐洲各地的廚房中擁有豐富的經驗。自2000年以來，主廚亞歷山德羅·布雷達（Alessandro Breda）一直管理著ristorante Gellius，然後在2004年贏得了米其林星級。提供的是現代威尼斯菜餚，與傳統和當地美食文化有著高度的關聯。

像爸爸一樣的chef

“Cerco di concentrarmi molto sull’essenza del gusto, sulla ricerca delle materie prime e sulla stagionalità dei prodotti. Credo sia un patrimonio da salvaguardare, al pari delle ricette tipiche di un territorio.” -Chef ALESSANDRO BREDA

「我嘗試著重於味道的本質、原料的尋找和食材的季節性。我認為這是值得保護的遺產，就一片土地上道地的食譜一樣。」- 主廚亞歷山德羅·布雷達

 

Vieni in Treviso con me

Chapter 2 - Ristorante Gellius

Restaurant Gellius is located in the centro plaza of Oderzo, in a medieval castle where used to be a prison. Inside, the remains of a patrician-Roman dwelling dominate the environment, today an archaeological area, rich in millenary presences and ancient perfumes. The underground area, used to host the Nyù bistro, preserves the beauty and value of a distant and precious historical era, from which our land and our millenary culture originate, thanks to the meditated and decisive will of Genesio Setten who, infatuated with the place, he decided to renovate it to make it live and live by those who love history and good food. 

Chef Alessandro Breda was born in Conegliano Veneto in 1968 with a lots of experience in kitchen around Europe. Since 2000, chef Alessandro Breda has managed ristorante Gellius, then winning a Michelin star in 2004 till today. The cuisine that served is modern Venice dish with highly connections of traditional and local food culture.

“Cerco di concentrarmi molto sull’essenza del gusto, sulla ricerca delle materie prime e sulla stagionalità dei prodotti. Credo sia un patrimonio da salvaguardare, al pari delle ricette tipiche di un territorio.” -Chef ALESSANDRO BREDA

“I try to focus a lot on the essence of taste, on the search for raw materials and on the seasonality of products.  I believe it is a heritage to be safeguarded, like the typical recipes of a territory. "

「跟我去特雷維索 Vieni in Treviso con me」系列是我於義大利國際廚藝學院 ALMA La Scuola Internazionale di Cucina Italiana 的期末畢業專題全文。依照學校要求，國際畢業生必須深入研究實習地區的飲食文化（地理、歷史、風土、食材、食譜等等）完成英文為主、義大利文為輔的書面報告，並通過期末口頭面試，以及完成另一項菜單設計專題，方可畢業。此系列原始撰稿語言為英文，並以翻譯軟體翻譯成中文再做潤飾。文章中間我會穿插一些照片，搭配上我現在的想法以及一些基礎知識補充，讓大家更好閱讀！那你準備好了嗎？跟我一起去特雷維索吧！

 

The series "Follow me to Treviso / Vieni in Treviso con me" is the full text of my final graduation project at the ALMA La Scuola Internazionale di Cucina Italiana. According to school requirements, international graduates must conduct in-depth research on the food culture of the internship area (geography, history, terroir, ingredients, recipes, etc.), complete a written report in English, supplemented by Italian, and then pass an oral interview at the end of the term, as well as complete additional menu design topic, can be graduated. 

The original manuscript language of this series was English, and it was translated into Chinese with translation software and then embellished. I will intersperse some photos in the middle of the article, with my current thoughts and some basic knowledge supplements, so that everyone can read better! (But, sorry for the English reader, I will only write those in Chinese.) Are you ready then?  Come to Treviso with me!