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Seneca Journeys

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Seneca Journeys HOLIDAYS AND CURIOSITY BY BIANCONI OSPITALITÀ 2019/2020 SENECA JOURNEYS PALAZZO SENECA, VIRTUOSO AWARD A SEQUENCE OF WELL-DESERVED AWARDS. The Relais&Châteaux Palazzo Seneca of who shared passion for delectable travel, Norcia was awarded with the “Hotel of featuring experiences that go beyond the Year” in 2017. The hotel, owned and traditional dining with deliciously run by the Bianconi family, hoteliers and interactive experiences. And in 2020, restaurateurs since 1850, has received Palazzo Seneca will improve its long- the ambitious international recognition lasting commitment in one of the most during the 29th edition of the “Virtuoso relevant subject in the tourism industry Travel Week” held in Las Vegas. Virtuoso nowadays, sustainability. With Virtuoso, is a World leader luxury tourism network it will continue to focus on protecting with 15.200 travel agents, 1.700 special natural and cultural heritage for future partners such as top hotels, luxury cruise generations. Sustainability is not a trend lines in more than 100 different nations, but rather an evolution of travel and all meticulously selected. The Hotel a core value that influences everyday of the Year Award recognizes a model business decisions. which includes the top aspects of luxury hospitality being a model for a positive change in the hotel community. In 2018 came the “Chad Clark Certification” as the best Italian Gourmet Food and Wine Journey, assigned by the prestigious Chad Clark Travel Ventures luxury travel agency of Phoenix, Arizona. The founder and owner, Chad Clark, has been travelling for as long as he can remember, always looking for the world’s most interesting and exciting experiences. This award led consequently to the participation at the “Culinary Travel Community” in 2019. The perfect pairing of advisors and partners THE BIANCONI FAMILY HOTELIERS SINCE 1850 In 1850 a guest house called ‘Grotta Azzurra’ characterized it in its 16th century room, and was born in Norcia, a resting place loved by a more contemporary one which looks at the merchants crossing the Apennine Mountains main street with kitchen in view. We wish under the Bourbon sovereign. The early to re-open it by the end of 2020. These are years of the 1900s marked the first major the solid foundations and roots to count on corporate expansion with the acquisition to build the future. For the other projects it of the neighbour ‘Granaro del Monte della will be slightly longer due to their complexity Pietà’. After almost two hundred years of and the size that the projects will have. We hospitality, following the 30th October 2016 can however tell you in advance that they earthquake, some of our historic facilities will concern health, comfort and attention to had to close for an undefined period. This peoples both mental and physical well-being. inevitable pause allowed us to keep analysing The new facility will rise where you would all the development projects that we had currently find Hotel Salicone and the 5 already started to study in the weeks before hectares of adjacent land. We build the future the earthquake. Our company has always of our territory following some guidelines: planned investments considering the impacts sustainability, solidarity, safety, innovation they will have on the following thirty years, and ethics. We wish to be a model, a virtuous strongly conditioning the economy within example of reconstruction and a safe place our community. Relais&Châteaux Palazzo for all the guests to come. The new project is Seneca and the Vespasia Restaurant were an additional act of love for Norcia. This will the first hospitality oriented attractions to be our contribution to the wonderful place open in the city centre of Norcia after the in which we live, where the quality of life is earthquake, winning the prestigious ‘Hotel of unique. Our newest adventure is truly a new the Year’ 2017 award in Las Vegas. “We have in one, even for us. We opened the restaurant front of us a very stimulating and ambitious Vuciata Kitchen Market in collaboration path that will keep us busy in the near with the Timpanaro family in the colourful future. Those who love Norcia are welcome Catania, near the Pescheria, the famous city at our side”. We managed to re-open some fish market. It is an achievement we are the rooms in Les Dependances, and we are definitely thrilled about. working for re-opening the others soon. The rooms will be joined by a young, fresh and dynamic F&B format in Corso Sertorio, the “Salsiccia Bar” opening its doors in Autumn. As for the Hotel Grotta Azzurra, we will aim high moving from three to four stars with SPA, with a relevant restyling of all the rooms. For our restaurant Granaro del Monte, which has kept its Michelin Bib Gourmand status in its “new” temporary location, we are thinking about a traditional cuisine with two souls. The historic one that has always VESPASIA RESTAURANT COME TO ENJOY A TRUE GOURMET EXPERIENCE The ‘Vespasia’ project was created and is Mountains. The scent of aromatic herbs operated by the brothers Vincenzo and from the garden completes a top- Federico Bianconi, the latest generation quality location. But it is at night that of a family of enthusiast restaurateurs, our restaurant Vespasia expresses all with a tradition that began in the 1850 of its charm. Candles are lit, lights are and continues in the present days, dimmed, our staff consistently checks without interruption. This is a tribute that everything is perfect – it’s time for to Norcia and its immense culinary the show. The silverware, the crystal treasure. The restaurant Vespasia is glasses and the spotless table linen are located in the Relais & Châteaux overshadowed as the dishes prepared by Palazzo Seneca, a noble palace dating Chef Valentino Palmisano and his staff back to the 1500s in the artistic heart are set on the table. Born in Naples, of Norcia, a few steps from the main self-described “citizen of the world”, square of St. Benedict. The restaurant chef Palmisano’s culinary history spans Vespasia gives a sense of harmony and continents. He has worked at a host of peace. Here tradition and innovation Michelin-starred restaurants – 12 étoiles meet, in a father and son relationship. in total – in locations as diverse as Everything at the Vespasia tells the story Paris, Milan, St Moritz, Naples, Amalfi, of this land: style, colours and flavours, Shanghai, and even Kyoto. Listed among simple but at the same time elegant. the top 10 best Italian chefs abroad by Details always make the difference and ‘Arbiter’ magazine, in Asia Palmisano this is why they were treated with great became one of the greatest interpreters love and attention. Here the guests of Italian cuisine, authentic, creative can even choose their seat, between and at the same time tradition-bound. comfortable padded chairs and large Trained in the school of Alfonso leather armchairs, both created by Iaccarino, Bruno Barbieri, Pino Lavarra master Umbrian craftsmen. The table and Oliver Glowig, over the years he has can be set in the more intimate ‘black’ worked with professionals like Riccardo fireplace room and including wine, La Perna, Massimo Bottura, Domenico candles and wooden furniture, or in the Iavarone and Gaetano Trovato, devising place where the lemon grove and the a program of gourmet events of old stables were, overlooking the inner international appeal called ‘Dining with courtyard. When the weather permits, Valentino’. guests can eat outside where, in addition to peace and tranquillity, they can enjoy the view, in the distance, of the Sibillini THE ART OF THE NORCINO A BRIEF ARTICLE ABOUT THE NORCINERIA AND ITS CHIEF PRODUCT According to oral tradition, the Jews curing and salting pork has become a arrived in Valnerina after the destruction speciality of Norcia citizens. “Norcino” of Jerusalem and adopted the technique became synonym of pork-butcher, while of dry curing pork. However, unable to “Norcineria” became officially the name consume it for religious reasons, they of the craft. Even today in Norcia there preserved the meat in order to trade are many stores where is possible to buy it. From the 12th to the 17th century, capocolli, sausages, salami, and many cuts following the natural evolution of the of pork. Chief product of the tradition materials and skills used in the craft, in the Prosciutto of Norcia. It is an aged and with the increase of the professions dry-cured ham. To be recognized as PGI it related to the processing of pork, the must be produced in one of the following figure of the “Norcino” stood out. Over towns: Norcia, Cascia, Preci, Poggiodomo time, these professionals began to organize or Monteleone di Spoleto, all above an themselves into guilds, their role in society altitude of five hundred meters as the improving with their craft. Pope Paul climatic conditions are an integral part of V, with the Seal of 1615, recognised the the cycle of production. The pigs are sent Norcina Brotherhood dedicated to Saints to the slaughter between 9 and 15 months Benedict and Scholastica. Eight years later of age. The average weight of a single lot his successor, Pope Gregory XV, promoted (live weight) selected for slaughter must this association to confraternity, joined be between 144 kg and 176 kg. The ageing later by the University of Pizzicaroli and period must exceed 12 months, in fact a the University of the Empirical Physicians minimum of 18 months is recommended. of Norcia in 1677. Graduated, blessed and patented, the “Norcini” saw their fame CHARACTERISTICS increase in various parts of the Peninsula. Shape: “pear”. Their activity was only seasonal, for Weight: no less than 8,5 kg.
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  • Relazione Descrittiva
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