alfredo Magazine - Staff Meal [Season 1]

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alfredo - Staff Meal

Staff Meal is a video format created for alfredo, the food magazine powered by Rolling Stone Italia, which aims to unveil curiosities and behind the scenes related to the preparation of their own lunch by the staff of some well-known and particular restaurants (for this first season) in Milan. Switching from dynamic shots to short interviews with the chefs and the brigade members, we had a taste of the staff meals at JOIA, Motelombroso, Ristorante Berton and Remulass.

JOIA

The principles of vegetarian cuisine fused with spirituality and sharing: this is the essence of the Staff Meal at JOIA, the Michelin-starred vegetarian restaurant founded by Pietro Leeman with the aim of spreading plant-based cuisine with a relational approach, it considers other living beings, the environment and our relationship with the divine.

Motelombroso

The staff are the backbone of every restaurant and even more so at Motelombroso on the Naviglio Pavese, a former road worker’s house with a hedonistic flavor and contemporary aesthetic. A place of leisure and wellbeing, as owners Alessandra Straccamore and Matteo Mazza like to define it. And behind the gourmet menu, premium ingredients and elaborate preparation, is the kitchen gang: Nicola, Amir, Andrea and Igor.

Ristorante Berton

The Michelin star is a dress that fits Andrea Berton perfectly. A chef with a very clear mission: to live and work in excellence. This is what he conveys to his brigade even when he goes on his lunch break. Students and colleagues who have decided to take the same path as their mentor, to become someone in the world of caterings.

Remulass

In a restaurant very careful to the gastronomic offer that follows the seasonality of the products, such as Remulass Milano, it is necessary to add hours of study, elaboration and grounding of new dishes for the menu. In some cases these experiments find space in the Staff Meal. The Remulass team - headed by sommelier Federica Fabi and chef Francesco Vitale - takes advantage of the lunch break to discuss tastes and pairings, aligning the two worlds of dining room and kitchen and stimulating the synergy of the group, which in this case looks more like a family.