Age: 58
Profession: Restaurant owner
Description of the environment where the production activity takes place:
Bruno Veneziano is a restaurant owner whose activity is located , during summer, in Marinella di Selinunte, near Castelvetrano ( Trapani ). This maritime small town enjoys the beauty of a sandy beach, close to the archeological Park of Selinunte. The fresh fish caught in the near sea can be found on the table of the “Africa” restaurant. The extra virgin olive oil of the near olive trees, Belice nocellara, is a very fine condiment of “Africa” restaurant food. The natural stone milled flours are the base of one of the most healthy and best pizza, made after a slow leavening of the dough, from 12 to 24 hours.
Description of the technique/method/practice implemented.
The cooking style is characterized by a large use of seasonal products, both vegetables and fish, as well as natural condiments.
List of products depending on the activity:
Sardines, pizza, pasta, seasonal fruits and vegetables.
How did he learn this activity?
Bruno has learnt from his father, Pino Veneziano, a restaurant owner already.
Is there something of your activity which is referred to the Mediterranean values?
Run-family cooking, warm welcome of the guests with entertaining tales and music.
Is this activity connected to the territory you live in? Is it strictly linked to the specificity of the environment?
Yes
Season (season this activity is specifically carried out)
Only from spring until late October.
