{"id":4752,"date":"2018-08-03T14:24:14","date_gmt":"2018-08-03T14:24:14","guid":{"rendered":"https:\/\/www.rivazanelli.it\/un-gioco-di-squadra\/"},"modified":"2025-11-28T13:17:47","modified_gmt":"2025-11-28T13:17:47","slug":"ein-eingespieltes-team","status":"publish","type":"page","link":"https:\/\/www.rivazanelli.it\/de\/ein-eingespieltes-team\/","title":{"rendered":"Ein eingespieltes Team"},"content":{"rendered":"

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\n\t\t\t\tChefkoch
Edoardo Zanelli\t\t\t<\/h2>\n\t\t <\/span>\n
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Nach Erfahrungen in der Mail\u00e4nder K\u00fcche von K\u00fcchenchef Daniel Canzian und in angesehenen Restaurants der Region erf\u00fclle ich mir nun mit dem Riva Zanelli einen Traum: einen Ort, an dem ich meine Vorstellung von einer umweltfreundlichen K\u00fcche vermitteln kann, indem ich Men\u00fcs vorschlage, die die Authentizit\u00e4t der Zutaten respektieren und die Kultur des Landstrichs mit einem modernen Touch zum Ausdruck bringen.<\/p>\n

Letzte wichtige Erfahrung? Im Oktober habe ich zusammen mit meinem Sous Chef Elia Zanon die Farben von Friaul bei der Italienischen Regionalen Kochwoche in S\u00e3o Paulo, Brasilien, vertreten. Diese wurde von der Italienischen Akademie der Kochkunst organisiert. Meine pers\u00f6nliche Einladung bekam ich vom Sternekoch Bobo Cerea.\u201d<\/p>\n <\/div>\n\t<\/div>\n<\/div>[vc_empty_space height=“50px“]

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\n\t\t\t\tSous Chef
Elia Zanon\t\t\t<\/h4>\n\t\t <\/span>\n
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Er ist meine rechte Hand in der K\u00fcche. Er organisiert die Vorbereitungen und unterst\u00fctzt mich bei der Zusammenstellung der Men\u00fcs. Noch sehr jung, nachdem er Erfahrungen in der K\u00fcche des renommierten Restaurants Al Ferarut in Rivignano gesammelt hatte, besuchte er einen Meisterkurs bei dem Sternekoch Massimiliano Alajmo, wo er seine Leidenschaft f\u00fcr die Kunst der Konditorei und der Brotherstellung entdeckte und vertiefte. Er hatte die Idee den ersten handgemachten Panettone von Riva Zanelli mit selbst ausgesuchten Zutaten zu kreieren.<\/p>\n <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_row css=“.vc_custom_1737532585576{padding-top: 50px !important;padding-bottom: 100px !important;}“][vc_column][vc_row_inner row_content_width=“grid“ enable_parallax_background_elements=“yes“ parallax_background_elements_vertical_alignment=“middle“ enable_parallax_effect=“no“ left_parallax_background_element=“3552″][vc_column_inner width=“1\/12″ offset=“vc_hidden-md vc_hidden-sm vc_hidden-xs“][\/vc_column_inner][vc_column_inner offset=“vc_col-lg-4 vc_col-md-5 vc_col-xs-12″]

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\n\t\t\t\tMa\u00eetre di sala
Elisa Barbara Di Benedetto\t\t\t<\/h4>\n\t\t <\/span>\n
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„Wenn ich im Speisesaal bin, stelle ich mir vor, dass ich bei den G\u00e4sten sitze. Nur so kann ich die Details des Services perfektionieren und versuchen, W\u00fcnsche auf nat\u00fcrliche Weise vorausschauend zu erf\u00fcllen. Ich glaube, dass der Schl\u00fcssel zu einem guten Service im Speisesaal darin liegt, mit Herz und Leidenschaft zu arbeiten“.<\/i><\/p>\n

Sie empf\u00e4ngt Sie, begleitet Sie zu Ihrem Tisch, stellt Ihnen das Men\u00fc vor und empfiehlt Ihnen die passenden Weine zu den verschiedenen G\u00e4ngen. Elisa Barbara, die in verschiedenen Restaurants Erfahrungen gesammelt hat, ist mit uns um Ihnen ein Erlebnis zu erm\u00f6glichen, das auch von Aufmerksamkeit spricht, das mit einem freundlichen Empfang und mit einem L\u00e4cheln beginnt.<\/p>\n <\/div>\n\t<\/div>\n<\/div>[\/vc_column_inner][\/vc_row_inner][\/vc_column][\/vc_row][vc_column css=“.vc_custom_1534769891217{margin-left: -50px !important;}“ offset=“vc_col-lg-6 vc_col-md-6 vc_col-xs-12″][\/vc_column]<\/p>\n<\/section>","protected":false},"excerpt":{"rendered":"

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