The Gratitude of the President of the Republic
Opening the mailbox and finding the Thanksgiving of the President of the Republic in manuscript is a great and special emotion
Our Chef Vincenzo Butticè, has been living by and in the kitchen for 37 years, from a very young age he cooked, with his Chef Salvatore Schifano for His Holiness John Paul II, and then for the President of the Republic Oscar Luigi Scalfaro, Consuls and Ambassadors during the experience at the Norman Palace in Palermo, Cook of the General of the Army Corps Paolo Cavanenchi, during which he received rigorous teachings on etiquette directly from Mrs. Cavanenchi, two Presidents of the Council, President of the Senate and Vice President, 3 Ministers and other High Offices of the State and in 2019 and 2023 for The President of the Republic Sergio Mattarella.
Bitterness and disappointment
Upon hearing the news of President Lula’s disappointment at the lunch at the Quirinale, he could not help but make this consideration: I personally know the executive chef Fabrizio Boca together with Massimo Sprega, and the Chief Master of Ceremonies Domenico Santamaria, I recognize in them a great professional and technical competence, a continuous gastronomic research that comes closest to innovative gastronomic contents and proposals, the spirit of service, precision, accuracy, obsessive attention to detail so much so that I am disappointed by President Lula’s statements”
The founding concept of the Quirinale cuisine and therefore of the proposals, is strongly anchored to Italian biodiversity, with meticulous and careful research both in the selection of ingredients and in the formulation of gastronomic proposals, in the organoleptic balances and in the sensory experience to be perceived by guests.
Hospitality and etiquette
In hosting at the table, a basic rule is to offer the best that your land, your sea, your sky produces, to share with the Guest the best delicacies and refinements of your world in an anthropological sense.
Hosting at the table is not just a matter of ingredients and food because transformation is a fundamental aspect of the host’s culture, the artifact lies in the way of being of the host.
The Italian food and wine culture, far from being provincial and ethnocentric, is an important pillar of world gastronomy and deserves jealous custody and the greatest possible diffusion, as has always been done historically.
The thanks of the President of the Republic
A beautiful morning, receiving thanks from the First Citizen of Italy, from our President of the Republic moved me very much.
Thanks received from the President of the Republic S. Mattarella
” Dear President Sergio Mattarella,
I will always be grateful to you for the example you are giving to us citizens during your mandates, I thank you on behalf of the students who have had the opportunity to have unforgettable experiences at the Quirinale, students who are the future of Italy and will be the future cooks, waiters and hospitality workers.
Thank you for confirming how important cooking and the table are, simple, linear, healthy, good and tasty dishes that represent the basket of Italian biodiversity on a daily basis.
I thank you for your humility and simplicity, for your availability, for your concreteness and for banishing by example how useless and superfluous pomp is”
Thank you President I consider myself a very lucky man
(open letter from Chef Vincenzo Butticè to the President of the Republic)
