Risto-Bar

Andrea’s vegetable garden is the result of a careful study of conscious and all-natural agriculture, with total respect for the environment and our health in the absence of chemicals.

Product quality control is a fundamental preamble to a demanding kitchen.

There will never be more scrupulous control than following the product from seed to harvest.

All the work produced in the garden is found in the incomparable taste of our vegetables and fruits, which we offer at retail or in convenient crates, after picking them from the ground or from the tree.

Andrea’s garden produce is available for purchase at the production site from May through September by calling two days in advance.

America can also be a green-painted kiosk where gourmet sandwiches are made. Pasquale Falanga’s today is at 13/2 Massarenti Street. Here the chef from Campania decided to embark on a new challenge and realize a dream of his born right on the roads of the States.

“For 15 years I worked first as a cook then as a chef for the Baglioni, cooking for the stars who came through there-think of even the Pavarotti & Friends performers. But I was 40 years old and in need of freedom, so I needed to get out of a reality that was certainly important (and to which I am still very attached) but that forced me into a certain kind of life. I wanted to see the world, not stay locked in the kitchen. So I took my motorcycle and with friends rode around the southern United States.”

I was 40 years old and needed freedom, so to get out of the kitchen where I spent all my days So I left for America. On that vacation, in addition to discovering the immensity of certain horizons, he experienced the pleasure of the American barbecue tradition. “They all grill and smoke over there.” To those cooking techniques, Falanga combined his experience as a chef and his roots in Campania to make quality street food to sell initially aboard his food truck Baba-Q, with which he toured central and northern Italy before returning under the Two Towers. Today, in addition to gourmet street food in his Kiosquet, the chef works in the mornings to make children’s lunches tastier by developing dishes and menus for school canteens in Baricella and Minerbio (Bologna Provence).

In the cast-iron kiosk, however, it serves customers of all ages. Panuozzo and Genovese are the aces up his sleeve, with which he also played the TV challenge (of which he was a finalist) “Street Food Battle.” Panuozzo is a Neapolitan sausage burger with friarielli, eggplant parmigiana, smoked scamorza cheese and basil mayonnaise. The Genovese, on the other hand, is stuffed with smoked pork neck with Jack Daniel’s logs, caramelized onion, and smokey barbecue sauce. Rounding out the menu are a mouth-watering chianina burger, a vegetarian sandwich, a hot dog, a piadina, a plate of Abruzzo arrosticini with rosemary-flavored bread, and a platter of cured meats from Emilia and parmesan cheese. Finally, there are the ice creams, artisanal. Space is not infinite, but it is enough for barbecue, signed Guizzardi.

Kiosquet these days is open from 10 a.m. to 6 p.m., however, when the temperatures become milder it will close at 10 p.m. “It would be nice to put in a dehor, so that we can work even in winter.” For now there are tables (seven) and chairs, umbrellas if desired, and a planned opening from March to October. Then it will be seen.

From an interview published in Corriere della Sera on 8/3/2019