In Italy, where the density of restaurants is unparalleled in the world, there is a particular type of restaurant called trattoria.
A trattoria is essentially a family-run or family-derived restaurant, which often offers the possibility of having dishes served in sharing mode.
Unlike a classic restaurant that serves the diners each with his own individual dish, in a trattoria, when more than one portion of a specific dish is ordered, the diners are served with large serving dishes from which they can draw personally by managing the desired quantity .
Another key aspect of the trattoria and its working method lies in the fact that the dishes offered are almost exclusively regional dishes, i.e. dishes of the local tradition, where local in Italy often means an area of the territory enclosed within a few miles.
It is interesting to know that in Italy, for example in Emilia Romagna, Lombardy and Veneto, a very few miles are enough to find very different preparations of similar dishes.
Quite often stuffed pasta dishes change names and details in preparation from one city to another and there are also heated debates about who invented a certain dish first or which is the “true” or “correct” recipe.
The trattoria way and the sharing of regional dishes of the Italian tradition are the basis of the Personal Chef services and courses offered by Minnesitaly.
Minnesitaly 