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CASE DI PIACERE

WHY A BLOG ABOUT HOUSES OF PLEASURE?

All over the world especially in the western affluent world, eating out at restaurants has found a large and continuously growing popularity.

The social and economic reasons that push this phenomenon are many and extremely complex and perhaps this is not the place to analyze them. However, in the production of our EVOO’s, we at I&P have made the search for knowing how to live a central point of our mission.

 

mission of I&P

  • TO DESIGN, PRODUCE, BOTTLE AND PACKAGE EXTRA VIRGIN OLIVE OIL FOR PROFESSIONAL USERS: INCLUDING CHEFS, RESTURANTS AND GOURMETS.
  • TO OFFER THEM ALL THE VARIETY AND VARIABILITY OF OLIVE OIL BY PRODUCING MONO-VARIETIES.
  • MAXIMIZE THE TERRITORY AND THE INTANGIBLE COMPONENTS OF OIL AND GOURMET CUISINE IN THEIR RELATIONSHIP WITH THE KNOW-HOW OF LIVING.
  • GIVING COMPLETE TRACEABILITY OF OUR OILS.
  • BE A COMPANY THAT BRINGS ECONOMIC AND SOCIAL WEALTH ITS TERRITORY.

Consequently, the understanding of such an epochal phenomenon, which leads millions of people to spend a lot of their life sitting at a restaurant table to eat, is very relevant to us.

We, as a philosophy in general and in the production of our oils in particular, want people to learn and have the opportunity to enjoy, feel pleasure and be satisfied when they eat, thus obtaining perhaps a piece of happiness.

We are reminded that eating satisfies us for:

Satiety: physical satisfaction

Taste: satisfaction generated by “good” flavors

Aesthetics: satisfaction generated by the beauty of the dish

Intellect: satisfaction generated by the particularities of the dish

Curiosity or Surprise: satisfaction generated by very innovative and amazing elements

Inner peace: satisfaction generated by a perfection (imperfect) and naturalness of the dish

To reach this level of satisfaction, we believe that it is necessary to go beyond the search for surprise and novelty, to instead give into deep sensations, here and now, which allow you to experience at least for a moment, the profound and simple pleasure of living.

The ability to give these satisfactions in cooking is not easily codified and is essentially invisible. The invisibility in cooking is the momentary resonance of the infinite factors that contribute to the complete enjoyment of a meal that is not just the sum of the dishes that are presented and the wines and raw materials that are used.

Not all restaurants (whatever their level) have developed this ability to satisfy their customers.

Leaving aside the low quality restaurants (which is not related to the level), we think that restaurants can essentially be classified into two broad categories.

 

HOUSES OF WONDERS

Restaurants where the chef, often of the highest level (modern progenitor: Ferran Adrià), strives to amaze and surprise the customer with innovative, curious, strange dishes, etc. Obviously the dishes are pleasing and give interesting and amazing sensations.

Usually in this type of restaurant you return to be amazed another time (or to amaze your friends who often you want to make wonder). You don’t go home with the “Pleasure of having lived”.

 

HOUSES OF PLEASURE

Restaurants where the chef and everything else combine to give a great feeling of pleasure:

  • The food and raw materials are very well cared of.
  • The cooking technique (innovative or not) is impeccable.
  • Of every single dish, “a little more” is desired.
  • Everything contributes to giving pleasure.

You go home with the feeling of the “pleasure of living”.

We therefore consider it useful to start reviewing the restaurants that we gradually get to know by analyzing their “House of Pleasure” component.

HOW WE REVIEW THE RESTAURANTS ON THIS BLOG

The restaurants will be chosen randomly by the I&P staff and Ambassadors.

It will not be revealed before or after the meal that you are studying the quality of the food, the service and the general philosophy of the restaurant and then review it for this blog. The meal will be paid regularly.

The text of the review will be sent to the restaurateur upon publication. Any comments will be indicated in the blog.

The basic evaluation of the restaurant will be made on the following dimensions:

      1. Cleanliness and decor.

      2. Environment.

      3. Quality of raw materials.

      4. Level of service and customer care.

      5. Evaluation of the dishes.

      6. Cooking technique

      7. Menu and its philosophy

      8. Wine

For restaurants that will have a very high rating, the grade of House of Pleasure will be assessed.

  1. 100% House of Wonders: all dishes and everything combine to astonish and amaze (in a pleasant and masterful way).
  2. 50% House of Wonders and 50% House of Pleasure: some dishes and some characteristics of the restaurant aim to give pleasure to the diner and make them go home feeling good.
  3. 100% Casa di Piacere: everything (dishes, service, environment, wine, details, etc.) contributes to giving pleasure to the diner and makes them go home feeling that he has lived well, is satisfied and with the desire to eat those dishes again.
  1.  

The evaluation will also be summarized in the following graphic indicator:

IL RISTORANTE --> THE RESTAURANT
CASA DELLE MERAVIGLIE --> HOUSE OF WONDERS
CASA DI PIACERE --> HOUSE OF PLEASURE

The brand of oil or oils used will NOT be considered in the evaluation.