{"id":18652,"date":"2024-03-18T18:04:50","date_gmt":"2024-03-18T18:04:50","guid":{"rendered":"https:\/\/www.chefemaitre.com\/blog\/?p=18652"},"modified":"2024-03-18T18:04:50","modified_gmt":"2024-03-18T18:04:50","slug":"classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri","status":"publish","type":"post","link":"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/","title":{"rendered":"Class\u00e9 Restaurant: a Lecce l\u2019alta cucina dello chef Ivan Tronci e Simone De Mitri"},"content":{"rendered":"<div class=\"5b9f9fcabed12e1b7386184972120b4d\" data-index=\"1\" style=\"float: none; margin:10px 0 10px 0; text-align:center;\">\n<script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js\"><\/script>\r\n<script>\r\n  (adsbygoogle = window.adsbygoogle || []).push({\r\n    google_ad_client: \"ca-pub-2794626404475357\",\r\n    enable_page_level_ads: true\r\n  });\r\n<\/script>\n<\/div>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"18655\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/inshot_20240311_183151303\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?fit=1920%2C1920&amp;ssl=1\" data-orig-size=\"1920,1920\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;0&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;0&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;0&quot;,&quot;iso&quot;:&quot;0&quot;,&quot;shutter_speed&quot;:&quot;0&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;0&quot;}\" data-image-title=\"InShot_20240311_183151303\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?fit=300%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?fit=640%2C640&amp;ssl=1\" class=\"size-medium wp-image-18655 aligncenter\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?resize=300%2C300&#038;ssl=1\" alt=\"\" width=\"300\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?resize=300%2C300&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?resize=1024%2C1024&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?resize=150%2C150&amp;ssl=1 150w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?resize=768%2C768&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?resize=1536%2C1536&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?w=1920&amp;ssl=1 1920w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/InShot_20240311_183151303.jpg?w=1280&amp;ssl=1 1280w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p>Class\u00e9 Restaurant: a Lecce l\u2019alta cucina si fonde con l\u2019arte dello chef Ivan Tronci e la passione di Simone De Mitri. Il racconto di un\u2019avventura di successo con le parole dei suoi protagonisti<\/p>\n<p>&nbsp;<\/p>\n<p>A Lecce, capitale del Barocco e della buona cucina, una delle arterie cittadine in cui si respira maggiormente l\u2019aria di una citt\u00e0 viva, in fermento, proiettata verso nuovo concetto di life style, Class\u00e9 Restaurant \u00e8 il perfetto connubio tra raffinatezza, eleganza, attenzione alle esigenze del cliente.<\/p>\n<p>Massima espressione di una cultura del mangiar bene che si traduce in un menu variegato, studiato nei minimi dettagli e rielaborato in piatti in cui il colore e i profumi delle materie prime esplodono in una festa per gli occhi e il palato, Class\u00e9 Restaurant a La Dogana, \u00e8 un progetto innovativo che accoglie una clientela accomunata dalla voglia di sperimentare nuovi sapori senza tradire la migliore tradizione salentina e che pu\u00f2 vantare una delle pi\u00f9 prestigiose carte dei vini di Puglia.<\/p>\n<p>Ed \u00e8 per soddisfare anche i palati pi\u00f9 esigenti, che a gennaio 2024 il menu porta la firma dello chef Ivan Tronci, rivoluzionario artista dei fornelli che porta in tavola una \u201ccucina del sole\u201d, nata in anni di viaggi ed esperienze in giro per il mondo che lo hanno portato a lavorare a Roma, Milano, Sardegna, Parigi, Marsiglia e Dubai, Sardegna e Portogallo e a studiare la cultura enogastronomica dell\u2019Asia, Sud America e Nord Europa.<\/p>\n<p>Ecco come Ivan Tronci, \u201cChef giramondo\u201d, tornato a Lecce per amore e per un progetto lavorativo in cui crede fermamente, si racconta:<\/p>\n<p><strong>Nelle tue vene scorre il sangue del sud e la salsedine del mare di Otranto, sei conosciuto come lo chef giramondo, hai lasciato questa terra giovanissimo. Quanto \u00e8 importante allontanarsi da casa per potersi appropriare di nuovi sapori e creare un proprio stile?<\/strong><\/p>\n<p>Sono partito da Otranto all\u2019et\u00e0 di 18 anni perch\u00e9 appena finita la scuola, avevo gi\u00e0 in mente di girare il mondo per diventare un grande chef. \u00a0Volevo viaggiare in tutti e cinque i continenti per esplorare e conoscere i diversi stili di cucina, i diversi sapori, le diverse cotture e i profumi delle varie cucine. Ho costruito il mio stile, che \u00e8 appunto, una fusione di culture, sapori, profumi e tecniche assemblate, diverse tra loro. Nei miei piatti si trova una mixologia di tutto il mondo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"18657\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/attachment\/02\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?fit=2560%2C1898&amp;ssl=1\" data-orig-size=\"2560,1898\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;9&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5DS R&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1709138667&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;100&quot;,&quot;iso&quot;:&quot;500&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"02\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?fit=300%2C222&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?fit=640%2C474&amp;ssl=1\" class=\"size-medium wp-image-18657 aligncenter\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02.jpg?resize=300%2C222&#038;ssl=1\" alt=\"\" width=\"300\" height=\"222\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=300%2C222&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=1024%2C759&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=768%2C569&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=1536%2C1139&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=2048%2C1518&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=283%2C210&amp;ssl=1 283w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?resize=100%2C75&amp;ssl=1 100w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/02-scaled.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Nella tua carriera hai collezionato stelle Michelin e riconoscimenti, hai lavorato nei migliori ristoranti. Eppure hai i modi di chi davanti a s\u00e9 vede una strada ancora tutta da percorrere. Cosa dici a te stesso ogni volta che raggiungi un nuovo traguardo?<\/strong><\/p>\n<p>Esplorare e fare gavetta \u00e8 fondamentale per un giovane. Io cambiavo nazione ogni sei mesi, tra i 18 e i 26 anni ho visitato dodici Stati. A 27 anni, mentre lavoravo per Heinz Beck come suo braccio destro nel ristorante romano La Pergola, fui promosso e mandato a Dubai dove feci la mia prima apertura da chef.<\/p>\n<p>Ho collezionato molti premi, una Stella Michelin in Portogallo, il premio Chef Rivelazione degli Emirati Arabi a Dubai, riconoscimenti dalla Regione e dai Lions, oltre che da parte di chef, ma\u00cetre, ambasciatori, ho collaborato con diverse aziende, ma la mia filosofia \u00e8 sempre <em>testa bassa e andare avanti<\/em>, cercare di migliorarsi e andare oltre le proprie possibilit\u00e0, non soffermarsi mai e non cullarsi dopo aver raggiunto un traguardo, quando poi magari nel proprio animo si percepisce di avere un motore che pu\u00f2 raggiungere risultati ancora migliori. Aver fatto qualcosa di grandioso non vuol dire nulla, la cosa pi\u00f9 difficile \u00e8 farlo e rifarlo ogni giorno. Ecco perch\u00e9 \u00e8 necessaria la concentrazione, il focus, sia mentale che spirituale verso un obiettivo che cambia giornalmente.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Possiamo dire che la tua cucina \u00e8 il racconto di tante storie che si mescolano con la tua?<\/strong><\/p>\n<p>I miei piatti sono una mixologia di tutto il mondo, ma con un occhio di riguardo per la nostra tradizione e le mie radici, anche se mi ritengo figlio del mondo perch\u00e9 sono cresciuto intorno al mondo per la velocit\u00e0 con cui ho viaggiato e per la quantit\u00e0 di posti che ho visto e in cui mi sono formato. Porto la tradizione nel cuore e la riporto nei miei piatti in simbiosi con i profumi e i sapori del mondo.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"18656\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/attachment\/01\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?fit=2560%2C1714&amp;ssl=1\" data-orig-size=\"2560,1714\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;3.2&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5DS R&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1709144937&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;100&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"01\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?fit=300%2C201&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?fit=640%2C429&amp;ssl=1\" class=\"aligncenter wp-image-18656 size-medium\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01.jpg?resize=300%2C201&#038;ssl=1\" alt=\"\" width=\"300\" height=\"201\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?resize=300%2C201&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?resize=1024%2C686&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?resize=768%2C514&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?resize=1536%2C1029&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?resize=2048%2C1371&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?resize=360%2C240&amp;ssl=1 360w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/01-scaled.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>I tuoi ingredienti preferiti?<\/strong><\/p>\n<p>Senza dubbio sono le verdure, la frutta, i cereali e tutto ci\u00f2 che viene dalla natura. Anche perch\u00e9 sono loro che ci danno i valori nutrizionali pi\u00f9 importanti. Quando ho iniziato a viaggiare ero molto affascinato dai profumi. In Thailandia rimasi estasiato dalle bacche di lemongrass o dalle foglie di limone thailandese, mi colp\u00ec molto anche l\u2019utilizzo del latte di cocco nella cucina. In Giappone invece rimasi estasiato dall\u2019utilizzo del pesce crudo e dalla delicatezza, dall\u2019amore e dall\u2019attenzione con cui viene trattato. Oppure penso ai profumi del Portogallo dove ho lavorato in una struttura che si chiama Villa Gioia, con la brigata internazionale dello chef Dieter\u00a0Koschina che essendo austriaco parlava tedesco. Erano 25 cuochi, ognuno o quasi di una nazionalit\u00e0 differente ed \u00e8 stata la cucina pi\u00f9 internazionale in cui ho lavorato.<\/p>\n<p>&nbsp;<\/p>\n<p><strong>La cucina che pi\u00f9 ti ha stupito?<\/strong><\/p>\n<p>Senza dubbio sono la cucina thailandese, giapponese e spagnola. Tuttavia non trascuro la cucina francese, quella portoghese e le tecniche che ho appreso in Sud America e in Africa perch\u00e9 da semplici gestualit\u00e0, da pochi ingredienti si pu\u00f2 prendere ispirazione per creare un piatto stallato.<\/p>\n<p>I miei piatti trasmettono grande tecnica, bellezza, infatti chiamo la cucina la <em>cucina del sole<\/em>, proprio perch\u00e9 i miei piatti sono molto colorati e mettono allegria. Molti sono frutto di accostamenti unici con ingredienti locali abbinati ad altri che vengono da altre culture. Ad esempio facciamo un piatto che \u00e8 un battuto di gambero viola di Gallipoli abbinato ad un dressing di bacche di lemongrass e succo di yuzu giapponese con crema di avocado, lamponi ghiacciati, cipolle in carpione. Un altro piatto molto particolare che facciamo sono gli spaghetti crudi di tonno servito con dadolini di mela verde e rapa rossa, con una zuppa allo zenzero e caviale al wasabi. Oppure faccio il fagottello ripieno di carbonara liquida, che \u00e8 un omaggio al mio maestro Hainz Beck. Tra le carni, facciamo la guancia di vitello, il secreto di maialino iberico, tutte carni cotte a bassa temperatura con tecniche che ho imparato in Francia e in Spagna per mantenerle morbide.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"18658\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/attachment\/03\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?fit=2560%2C2122&amp;ssl=1\" data-orig-size=\"2560,2122\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5DS R&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1709142084&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;100&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"03\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?fit=300%2C249&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?fit=640%2C531&amp;ssl=1\" class=\"size-medium wp-image-18658 aligncenter\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03.jpg?resize=300%2C249&#038;ssl=1\" alt=\"\" width=\"300\" height=\"249\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?resize=300%2C249&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?resize=1024%2C849&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?resize=768%2C637&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?resize=1536%2C1273&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?resize=2048%2C1698&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/03-scaled.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Cosa pu\u00f2 aspettarsi chi assaggia i tuoi piatti?<\/strong><\/p>\n<p>I sapori dei miei piatti sono floreali, sono molto attento al bilanciamento, ogni ingrediente deve rispettare ed esaltare l\u2019altro, quindi la mia cucina, oltre che molto colorata, \u00e8 anche molto salutare. A breve realizzeremo delle tabelle nutrizionali su alcuni piatti perch\u00e9 siamo ci\u00f2 che mangiamo. Ad esempio il rombo \u00e8 cotto a basse temperature all\u2019interno dell\u2019estrazione del cavolo cappuccio, oppure il risotto alla barbabietola, viene cotto con l\u2019estratto delle barbabietole crude per salvaguardare i valori nutrizionali e garantire una cucina leggera e gustosa allo stesso tempo perch\u00e9 \u00e8 importante mangiare con gusto, ma in modo sano.<\/p>\n<p>Il cliente che viene da noi, una volta finito di mangiare prover\u00e0 una sensazione di benessere, perch\u00e9 non ha mangiato per riempiersi la pancia, ma ha curato il corpo e lo spirito, il cibo \u00e8 energia, nutre l\u2019anima, non si mangia solo per nutrirsi, ma anche per risvegliare emozioni e ricordi e in tal senso la mixologia di sapori \u00e8 fondamentale.<\/p>\n<p>La mia cucina trasmette emozioni.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"18659\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/attachment\/04\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?fit=2500%2C2289&amp;ssl=1\" data-orig-size=\"2500,2289\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;5&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5DS R&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1709141220&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;100&quot;,&quot;iso&quot;:&quot;160&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"04\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?fit=300%2C275&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?fit=640%2C586&amp;ssl=1\" class=\"size-medium wp-image-18659 aligncenter\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?resize=300%2C275&#038;ssl=1\" alt=\"\" width=\"300\" height=\"275\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?resize=300%2C275&amp;ssl=1 300w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?resize=1024%2C938&amp;ssl=1 1024w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?resize=768%2C703&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?resize=1536%2C1406&amp;ssl=1 1536w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?resize=2048%2C1875&amp;ssl=1 2048w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/04.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 300px) 100vw, 300px\" data-recalc-dims=\"1\" \/><\/p>\n<p><strong>Il Director Manager Simone De Mitri<\/strong>, racconta Class\u00e9 Restaurant con l\u2019entusiasmo e la consapevolezza di chi ha davanti una strada che punta verso l\u2019eccellenza della ristorazione: \u201cRaffinatezza, attenzione alle materie prime, e libert\u00e0 di scelta.\u2028Espressioni che per noi racchiudono l\u2019anima di Class\u00e9 Restaurant a La Dogana, in cui abbiamo voluto essere i primi a proporre una nuova direzione di fine dining a Lecce &#8211; dice &#8211; L\u2019obiettivo dichiarato \u00e8 diventare presto punto di riferimento di una nuova generazione di ristoratori, affidando la nostra visione di sala e cucina nelle mani esperte dello Chef Ivan Tronci.\u201d<\/p>\n<p>Non solo un menu eccellente, ma anche una raffinata carta dei vini che porta a Lecce le migliori cantine e un\u2019attenzione al cliente frutto della competenza di \u00a0Simone De Mitri: \u201dLa personalit\u00e0 di Class\u00e9 Restaurant emerge in modo evidente nella mia passione per la cura del servizio di sala, e l\u2019attentissima selezione di etichette che ha reso la nostra carta vini una delle pi\u00f9 ampie e prestigiose della Puglia con interesse particolare per i prodotti \u2018signature\u2019 di alta gamma dalla Borgogna, dallo Champagne e da Bordeaux ma anche con i grandi produttori dal Piemonte, dalla Toscana e dal Veneto, vanto internazionale della produzione italiana. Competenza, grande presenza in sala e tecnica di servizio sono protagonisti a fianco del nuovo concept gastronomico di Ivan Tronci, espressione di una cucina innovativa che punta all\u2019uso di materie prime di grande livello, ma con grande attenzione al benessere fisico e spirituale.\u201d<\/p>\n<p>Il vino diventa quindi protagonista della tavola al fianco dei piatti dello chef Ivan Tronci: \u201cProprio la scelta del vino \u00e8 uno dei nostri fiori all\u2019occhiello, che definisce l\u2019esperienza gustativa degli ospiti con grande competenza nel descrivere non soltanto le caratteristiche delle bottiglie, ma arricchendone la storia con aneddoti poco conosciuti &#8211; prosegue Simone De Mitri -\u2028Non di meno, la scelta accurata del giusto calice, tra i molti presenti nella nostra selezione, ha per noi un valore essenziale per rispettare pienamente il carattere del vino e offrire una mise en place di grande livello.\u201d<\/p>\n<p>E a concludere nel miglior modo possibile il racconto di un\u2019avventura di successo, che attinge a piene mani dall\u2019energia di due giovani talenti, \u00e8 ancora Simone De Mitri: \u201cSiamo convinti che il bellissimo viaggio di Class\u00e9 sia appena iniziato, un percorso che punta ad andare oltre la semplice degustazione in chiave gourmet, ma ridefinendo in stile moderno gli standard della ristorazione in Salento, in modo coinvolgente ma leggero, con sobria eleganza racchiusa in ogni nostro piatto&#8221;.<\/p>\n<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" data-attachment-id=\"18660\" data-permalink=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/attachment\/05\/\" data-orig-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?fit=2000%2C2043&amp;ssl=1\" data-orig-size=\"2000,2043\" data-comments-opened=\"0\" data-image-meta=\"{&quot;aperture&quot;:&quot;9&quot;,&quot;credit&quot;:&quot;&quot;,&quot;camera&quot;:&quot;Canon EOS 5DS R&quot;,&quot;caption&quot;:&quot;&quot;,&quot;created_timestamp&quot;:&quot;1709136858&quot;,&quot;copyright&quot;:&quot;&quot;,&quot;focal_length&quot;:&quot;40&quot;,&quot;iso&quot;:&quot;500&quot;,&quot;shutter_speed&quot;:&quot;0.00625&quot;,&quot;title&quot;:&quot;&quot;,&quot;orientation&quot;:&quot;1&quot;}\" data-image-title=\"05\" data-image-description=\"\" data-image-caption=\"\" data-medium-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?fit=294%2C300&amp;ssl=1\" data-large-file=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?fit=640%2C654&amp;ssl=1\" class=\"size-medium wp-image-18660 aligncenter\" src=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?resize=294%2C300&#038;ssl=1\" alt=\"\" width=\"294\" height=\"300\" srcset=\"https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?resize=294%2C300&amp;ssl=1 294w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?resize=1002%2C1024&amp;ssl=1 1002w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?resize=768%2C785&amp;ssl=1 768w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?resize=1504%2C1536&amp;ssl=1 1504w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?w=2000&amp;ssl=1 2000w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?w=1280&amp;ssl=1 1280w, https:\/\/i0.wp.com\/www.chefemaitre.com\/blog\/wp-content\/uploads\/2024\/03\/05.jpg?w=1920&amp;ssl=1 1920w\" sizes=\"(max-width: 294px) 100vw, 294px\" data-recalc-dims=\"1\" \/><\/p>\n<!--CusAds0-->\n<div style=\"font-size: 0px; height: 0px; line-height: 0px; margin: 0; padding: 0; clear: both;\"><\/div>","protected":false},"excerpt":{"rendered":"<p>Class\u00e9 Restaurant: a Lecce l\u2019alta cucina si fonde con l\u2019arte dello chef Ivan Tronci e la passione di Simone De Mitri. Il racconto di un\u2019avventura di successo con le parole [&hellip;]<\/p>\n","protected":false},"author":20,"featured_media":18653,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","enabled":false}}},"categories":[53,73],"tags":[95,368,58],"jetpack_publicize_connections":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v22.2 - https:\/\/yoast.com\/wordpress\/plugins\/seo\/ -->\n<title>Class\u00e9 Restaurant: a Lecce l\u2019alta cucina dello chef Ivan Tronci e Simone De Mitri - Il Blog di chef&amp;ma\u00eetre<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.chefemaitre.com\/blog\/blog\/2024\/03\/18\/classe-restaurant-a-lecce-lalta-cucina-dello-chef-ivan-tronci-e-simone-de-mitri\/\" \/>\n<meta property=\"og:locale\" content=\"it_IT\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Class\u00e9 Restaurant: a Lecce l\u2019alta cucina dello chef Ivan Tronci e Simone De Mitri - Il Blog di chef&amp;ma\u00eetre\" \/>\n<meta property=\"og:description\" content=\"Class\u00e9 Restaurant: a Lecce l\u2019alta cucina si fonde con l\u2019arte dello chef Ivan Tronci e la passione di Simone De Mitri. 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