{"id":5806,"date":"2023-05-22T09:00:00","date_gmt":"2023-05-22T07:00:00","guid":{"rendered":"https:\/\/baronprofessional.com\/?p=5806"},"modified":"2023-11-03T11:28:44","modified_gmt":"2023-11-03T10:28:44","slug":"new-things-are-created-by-the-artists","status":"publish","type":"post","link":"https:\/\/baronprofessional.com\/en\/new-things-are-created-by-the-artists\/","title":{"rendered":"New things are created by the artists"},"content":{"rendered":"\t\t
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Carmela Straniero, a young and talented chef of Apulian origins, born in Trani, the \u201cPearl of the Adriatic Sea<\/strong>\u201d.<\/p>

Passionate about cooking from a young age, inebriated by the scents of her mother\u2019s homemade pasta and by the countless flavours of the rich Apulian land, she was inspired to experiment with catering for fun.<\/p>

Grown up, Carmela attended catering management school and started her training with her first work experiences, initially in her native region, then for short periods in Tuscany.<\/p>

At 19, after graduating, Carmela\u2019s ideas were already very clear: her world is and will be\u00a0Professional Cooking<\/strong>.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carmela Straniero<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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Her goal is to learn from the best\u00a0chefs<\/strong>\u00a0from all over the world: this is why she decided to pack a full of dreams suitcase and fly to\u00a0London<\/strong>.<\/p>

Here, she joined\u00a0<\/strong>Alain Ducasse<\/a>\u2019s 3-Michelin-star team, where she was assigned to the bakery and pastry sector. When, after two years of dedication, she decided to return to Italy, her manager complimented her, saying:\u00a0\u201cyou arrived here as a frightened fish and now you leaves as a shark, ready to face to the most difficult challenges that this world will throw at you.\u201d<\/em><\/p>

Back to Italy, she continued her varied and stimulating journey, always oriented to learn by the best chefs and aimed at learning and deepening the techniques for preparing typical Italian products. Therefore, she alternated experiences in different Italian regions, including Piemonte, Liguria and Tuscany, working in prestigious Michelin-starred kitchens such as that of\u00a0Fratelli Trovato<\/strong>,\u00a0Famiglia Vivalda<\/strong>\u00a0and next to\u00a0Ricchebuono<\/strong>\u00a0starred chef, with whom she established a relationship of mutual respect.<\/p>

At 30 years old, Carmela looked at herself in the mirror and realised what her new ambitious project would be.<\/p>

\u201cI want to open a place where my customers feel good when eating and with a breathtaking view, a view that will give me energy to prepare my dishes every day\u201d.<\/em><\/p>

The place is clear:\u00a0\u00a0Piemonte<\/strong>\u00a0region.<\/p>

The search for the right location was certainly not easy and immediate, and when the project seemed to have reached an impasse, she met Mr. Priola and Mr. Mascarello.<\/p>

With a great vision in mind, they gave her free rein to build the whole restaurant from scratch.<\/p>

La\u00a0Sbornia<\/strong>\u00a0is perfect, located on the top of a hill with a breathtaking landscape view.<\/p>

For Carmela, it has been love at first sight.<\/strong><\/p>

It was born from an ambitious project of the owners; to create an innovative place that distinguishes itself from the historic locations of the Langhe, being the result of a modern construction that started from scratch. Their vision is building something that will leave its mark. Creating a refreshment point in the province that offers a new culinary, enological and territorial experience.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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New from old: the Langa, once a poor land (represented by the right side of the room, in dove grey colour, which recalls the brick), becomes wealthy (the left side of the building, in white) through the wine that brings well-being (represented by the bottle, structural and load-bearing element of the building thanks to the imposing pillars which, in the \u201cneck\u201d, branch out to represent the tree of life).<\/p>

The connecting stairs are shaped like DNA, with the intrinsic concept of evolution, from poor to rich.<\/p>

Finally, the roof, which recalls the skyline of the\u00a0King of Stone<\/a>, the Monvisio, behind.<\/p>

In short, nothing is left to chance, and Carmela chooses to rely on professional partners who can guarantee reliability, flexibility and innovation, such as the group of\u00a0Teknica<\/a><\/strong>\u00a0that leads her to discover the elegance and solidity of the queen of professional kitchens, the\u00a0<\/strong>Queen 70<\/strong>\u00a0<\/a>and the\u00a0Queen<\/strong> 90<\/strong><\/a>\u00a0<\/strong>by\u00a0Baron Professional.<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Her first professional kitchen entirely designed according to her ideas and needs represents a great satisfaction for Carmela, who immediately enters into symbiosis with the\u00a0Baron cooking line<\/a>, which will allow her to work in total comfort and safety.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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The space reserved for clients will be divided into two restaurants.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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La Sbornia<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t
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The upper floor will be the \u201cAntipodi\u201d gourmet restaurant, where guests will be able to choose between three menus, including the ANTIPODI menu; a menu that will reflect the chef\u2019s personality, five opposing courses that will transversely touch the chef\u2019s work experiences from the northern regions to the southern regions.<\/p>

The ground floor will host the \u201cLounge food\u201d with dishes linked to the Piedmontese tradition and just outside the region.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Guests will be able to admire the chef in her bright and luminous\u00a0Baron Professional<\/strong>\u00a0kitchen the moment they enter the restaurant, thanks to the large windows placed immediately after the entrance.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\u201cFeeling like at home\u201d<\/strong>\u00a0a familiar, warm and welcoming environment. Innovation and tradition. Perfect synthesis of La Sbornia and the Baron Professional concept. Professionalism of the people and high-performance equipment that will make the experience of this new location unique in the hereca world.<\/p>

Thanks to\u00a0Carmela Straniero<\/strong>\u00a0for her availability.<\/p>

Thanks to the\u00a0Teknica group<\/strong>\u00a0for the professionalism and many years of trust reserved to Baron Professional.<\/p>

Enjoy your work with Baron, the choice of every day!<\/strong><\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Carmela Straniero, a young and talented chef of Apulian origins, born in Trani, the \u201cPearl of the Adriatic Sea\u201d. Passionate about cooking from a young age, inebriated by the scents of her mother\u2019s homemade pasta and by the countless flavours of the rich Apulian land, she was inspired to experiment with catering for fun. Grown […]<\/p>\n","protected":false},"author":1,"featured_media":5642,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"content-type":"","footnotes":""},"categories":[1],"tags":[],"class_list":["post-5806","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news-en"],"_links":{"self":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts\/5806","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/comments?post=5806"}],"version-history":[{"count":7,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts\/5806\/revisions"}],"predecessor-version":[{"id":5813,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/posts\/5806\/revisions\/5813"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/media\/5642"}],"wp:attachment":[{"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/media?parent=5806"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/categories?post=5806"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/baronprofessional.com\/en\/wp-json\/wp\/v2\/tags?post=5806"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}