The “Tre Olivi” is an idea before then a Restaurant. An ideal marriage between the concept of perfection expressed by the number three and the olive tree, the plant so dear to the ancient Greeks that it was considered sacred.
And it is precisely this holy perfection that is the pivotal point around which the restaurant’s universe revolves, where you can breathe the Mediterranean air starting from the choice of furnishings, made entirely of olive wood.
A concept so full of inspirations and visions could only meet the talent of Giovanni Solofra, who made a lifestyle out of the cuisine permeated with study and meaning. Galeotto was the meeting with the hotel entrepreneur Giuseppe Pagano, of Vesuvian origin like him, and the whole universe of value that the entrepreneur from Pesaro brings with him. A meeting from which ideas and projects were born, which today take shape in the new Tre Olivi.
Solofra, who has great experience in the kitchens of Heinz Beck, Quique Dacosta and Ciccio Sultano, is joined by his life and work partner Roberta Merolli, chef patissier at the Tre Olivi and historic collaborator of Heinz Beck. This passion for life and work led them to the most coveted award in 2018: the first Michelin star.
Once they arrived in Paestum, Cilento, Solofra and Morelli decided to study the culinary excellence of this land, the Slow Food presidia and the many excellences that have made this area and its national park the cradle of the Mediterranean Diet.
Cilento is, in fact, a unique place for lovers of culinary excellence. In this strip of land, home of Parmenides and Zeno, diet, eating well, has always been a philosophy. Here, where Western philosophical thought was born, people have ever thought about the importance of eating well to feel good, mentally and physically. So it is no coincidence that the world-famous cardiologist Ancel Keys decided to settle in this very land to study the eating habits of its inhabitants and learn the secrets of their longevity. The results of these studies had a revolutionary scope and led the scientist to coin the expression Mediterranean Diet.
And it is precisely the Mediterranean diet that is the reference point for the concept of the restaurant, where the clear objective is to offer an immersive experience within the colours and scents of the Mediterranean. This vocation is already revealed in the restaurant’s furnishings, made entirely of olive wood.
The kitchen is characterized by a balance of tastes and flavours in which excess is banned, dishes that do not require interpretative filters to be appreciated because they speak directly to the heart and palate. Even behind the raw materials, there is a great attention. All are organic and are made internally in the vegetable garden behind or come from the family farm, San Salvatore 1988.
Today the new Tre Olivi has remained the intimate and welcoming space it has always been, with many small and significant changes, in the firm conviction that “many small, subtle differences make the difference”.
Enjoy even more @ Ristorante Tre Olivi
by Massimo Basile