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49
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Jelovnik se menja svakih mesec dana, sa
menama prirode koje se najbolje ocrta-
vaju u vinogradu.
e
The menu changes
every month, in tune with the changes
in nature that are best reflected in the
vineyard.
Jelovnik se menja
svakih mesec dana,
s menama prirode,
koje se nigde tako
ne ocrtavaju kao u
vinogradu
e
The menu changes
every month, following
the changes in nature,
and nowhere are those
changes visible more
than in the vineyard
e
European Union, so as to dif-
ferentiate it from the Hungarian
type. Bastianich takes Friulano
and makes wine similar in taste
and complexity to the Alsace
Grand Cru white wines.
A year ago, Lidia and Joe
opened the Orsone Restaurant
alongside their vineyards and a
small hotel for American guests
who always follow Joe. Agrotourism
in the area between Istria, Slovenia
and Furlania (the Slovenian name
for Friuli) will never be the same
again. When Joe tarts something,
he does it with the persistence of a
big Istrian bull called “Boškarin”,
(his family is actually from Istria,
even though Americans know them
exclusively as Italians).
Along with the twenty or so
restaurants and wineries he runs in
New York, Las Vegas, Los Angeles,
Singapore and Hong Kong, he has
opened the largest food market for
Italian delicacies in Manhattan,
Eataly, which spans 4000 square
metres, and he joined the team
of Master Chef to create a reality
show about starting a restaurant.
The story of Joe Bastianich
could easily be used as a perfect
example of the American Dream:
his parents emigrated from Istria
to the United States at a time
when ethnic Italians had the op-
tion of leaving Yugoslavia and
humbly began to develop today’s
family-owned restaurant empire
in the working class Queens area
of New York.
It was a typical story: modest
beginnings and a great dream
come true for the family, having
their son leave the harsh business
by going to a good school.
After working on Wall Street,
Joe experienced enlightenment:
nobody knows as much about
Italian food and wines as I do, he
realised, especially if he joined
forces with his mother... His
grandmother loaned him the start-
up capital to open his first restau-
rant “from under her mattress”...
And that’s how it all started.
In his autobiography he ex-
plains what a “restaurant man” is:
much more than just the owner of
a restaurant, a man who runs his
restaurant as a control freak, like
any successful private business,
who controls daily entry and exit,
argues at the market to get the
best groceries for the lowest price,
pours salt in cooking wine so the
staff wouldn’t drink it, controls
what’s left of the cognac and other
expensive drinks in the bar bot-
tles. In short, a “restaurant man”,
in order to succeed, acts like the
‘cheap fuck’: “Most of those who
run restaurants won’t succeed, be-
cause they lack the fundamental
understanding of restaurant
