Chef Floriano Pellegrino
Baccalà, Bergamotto, Olive, Pane Recipe by Floriano Pellegrino
Introduction by TJ Forman
Photography courtesy of Bros’
Originally published in Issue No. 4
Floriano Pellegrino and Isabella Potì are proprietors of an ambitious contemporary restaurant in Lecce, Puglia; in the heart of the heel of Italy’s “boot” region. Earning its first Michelin star in November 2018, Bros’ is authentically Pugliese. It’s also correct to say that there is no tradition in the traditional sense of the word. The culture of the restaurant translates as a fast, modern and dynamic. In constant transformation of the new Mediterranean; it draws from a millennial norms that merge food with technology, best understood and created by these young culinarians. When you eat at Bros’, you taste the world through the Salento dialect. The vibe is a sparsely tabled Minimalist lounge where an international crowd speaks in moderately hushed tones. Observing the the staff, one sees a diversity of young faces staring back at you, as the whole team is under 30 with only a few of Italian origin. “The Bros’ team is multicultural, says Chef Floriano Pellegrino. It’s important for us to maintain an international air. On the one hand, it’s our mission to preserve the culinary traditions of Lecce, but on the other hand we alter them; making them new without losing their essence. We selected the land and location of the restaurant and we have accepted that every risk taken is worth it. We show up every day with our focus and commitment to realize our dream. To us this is so important, it is sacred.”
With less than 60 years between them, Floriano Pellegrino and Isabella Potì are young but not naive. Before opening Bros’ in December 2015, Floriano worked at 4-time best restaurant in the world, Noma under Rene Redzepi and both of them worked under Martin Berasategui at his namesake restaurant in Spain, as well as Claude Bosi in London. They have both been named on “Forbes 30 under 30″ list in the “The Arts – Europe” category; first Isabella in 2017 at 22 and then Floriano a year later at 28.
Baccalà with bergamot, olives and bread
– 200g seed oil
– 2 cloves of garlic
– 25g jerez vinegar
– 1 tablespoon of pimento de la vera dolce
– 1 tablespoon of pimento de la vera spicy
Slowly fry the garlic in the oil. Add vinegar and remaining ingredients. Continue to fry and strain through a fine mesh sieve.
2) Bread sauce
– 200g toasted bread
– 250g hazelnut butter
– 1 white onion
– 1 liter of milk
Toast the bread in the oven. Cook the onions in melted butter and once cooked, add the bread. Then add the milk and cook slowly under medium low heat. Finally, filter sauce carefully with a fine mesh sieve or cheesecloth. Finish by adding pitted black olives.
Place Baccalà on top of the bread sauce, and the olive and bergamotto gel placed next to the fish.
Visit Pellegrino Brothers