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Bon Ton and Restaurateurs ....

Grande Pass me this little outburst. I have just returned to base after a busy work day spent visiting the many restaurants Rieti to bring home their RistorantiItaliani.it the novelty of the web portal, which we presented at a press conference on September 10, 2007, at the presence of technological innovations dott.Daniele Smith, at the council chamber City of Rieti (see article and press releases on the home page of my site www.valeriomanco.com ). Well, I'm sorry to say, but some colleagues missing some sense of hospitality and friendliness that you should always be seen as that of a professional caterer. In short, it is true that the good name of a restaurant is the kitchen, but it is equally true that a good reception, good service, make the evening very pleasant. How often to eat well in a room but he had a good memory of that night, perhaps because those who served us was in a bad mood and not reserved the right attention. Well, I understand and justify the non-appearance on a date already set: our work is still very intense, you have to do the shopping, preparing the ground, face ull .. etc. .. etc. ... But to wait over an hour who had an appointment and then be denied sending out a poor waiter red with shame is really irritating. And I ask these people, who have treated me well and my colleague, how they behave in front of customers? I find it hard to believe that use different ways, more gentle, than they offered me. And unfortunately I have to say that in these two weeks of intensive visits (we have covered, only in Rieti and its surroundings, almost 1500 km!) I've seen some situations that will certainly not help the development wine tourism in our city: UK customers who demanded something to eat, sent away at 14:45 with the phrase "the kitchen is closed" (not even translated, poor things!), German customers who suffer, to face down and visibly uncomfortable, a fight in air, by screaming and profanity, including room and kitchen because no one knows quite how to translate "fettuccine with mushrooms, frozen (or from large retailers) sold as" grown in the garden of the house " and so on. Please understand that the customer is the true wealth of our local, we must do everything possible to spoil and make him feel at home. Finally we see some tourists around (only this morning I ran three buses, two Austrians and one English): Do not prepare food strange, with little detectable products (to say the least!): food and wine for tourists, even a simple bruschetta with a little olive oil Sabine is a delight. We must understand that the British or the Americans, are accustomed to eating hamburgers, or Fish and Chips ... because we give them something that is frozen in Venezuela when maybe they would pay for a simple plate of gold amatriciana, or for a good lamb local chops? E 'right to express in the kitchen, indeed, is a must: let's do it using good products and local re-evaluate the good that our land provides us (and it is, trust me) ...

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My new website

Hello everyone ....
The first post in this blog is to remind everyone that in a few days will be online on my new website at www.valeriomanco.com
Do not expect ultra-modern graphics or dramatic effects, the site let me be and only then is very simple, I tried to treat it in detail, giving a light and especially graphics easily readable.
in there a little bit of news regarding the first of my kitchen, with recipes, reviews, photographs, and that some projects that I am working on (as the book "The food and wine of the province of Rieti) in where everyone can participate, but also a section on my other passion, photography. Here of course there are some pictures taken during various trips I was lucky enough to take over the years, divided by theme, shows a kind of permanent basis. Then there is my personal photo gallery with some nice shots made with celebrities, cooking, or in some particular moments ..
The last two sections, contacts and links, are dedicated to those who want to get in touch with me (to ask for a recipe to prepare a special occasion, for example!) With all my numbers and email addresses. Links found in the websites of companies with whom I work now, other cooking sites, in magazines, associations, restaurants recommended by me.

I can not wait that numeretto that grow wildly in the bottom of the homepage!

soon

Valerio