20 March 2024
Juventus supports the candidacy of Italian cuisine as a World Heritage Site, alongside leading figures in Italian cuisine, who are guests and protagonists in the Allianz Stadium's Legends Club during Serie A matches.
On the occasion of the match against Atalanta on 10 March, Floriano Pellegrino Jr and Isabella Potí, founders of the Pellegrino Brothers holding company and owners of Bros', an avant-garde restaurant in Lecce with deep local roots that won its first Michelin star in Salento in 2018, and Bros' Trattoria in Scorrano, were guests at the Allianz Stadium. Floriano and Isabella are also a couple and, for the occasion, they came to Turin with their two children: "It had been two years since we had worked together. We wanted to do it in this case because Juventus is home. Juventus always makes us feel like family and we said let's all go, let's bring the children too. It was doubly special because we are starting to do events again, and experiencing this together was a great pleasure."
A passion for Juventus
"As a Juventus fan," Floriano says, "being here is overwhelming. We are incredibly happy to be here, and since most of our staff are Juventus supporters, we're all buzzing. I grew up on Juventus, so I'm very excited. Our team closely aligns with Juventus' mentality. We love their serious approach to things, and I see a lot of myself in that."
The service in the Allianz Stadium
"We have a fairly aggressive approach to taste, but this time we've opted for a slightly softer touch. The context is important: we've tried to bring our signature dishes, which are always up-to-date and highly representative of our culinary style, such as the 'Timballo, duck, wine spur' dish, which is our signature dish. And then there's the 'Olive, rocket' dish: we're interested in showcasing the distinctive flavors of our region, which is ultimately what should entice you to come and visit our restaurant."All of this is served at an "unusual" time for a meal:
"We'll be serving the first course during halftime and the dessert before... There will be a lot of Bros' fans dining, so it's like being at home for us. It's fantastic for our international approach to cuisine. Many of our customers are from Turin, so they can combine their passions: Juventus and Bros'. Turin is the city that follows us the most after Milan and Rome, so we were expecting this kind of affection."
The Bros' project and its connection to the territory
"The project was born out of our desire to create something more than just a restaurant. We go beyond that, starting with the relationship we have with our team. We strive for consistency and have a clear vision of how we want things to be. Not everyone can play for Juventus, just as not everyone can work at Bros'. Being strong and having ideals to pursue is wonderful. You have to believe in the process. I, for one," Floriano says, "don't have a favorite part of my life. The process has led me to be a rugby player first and now a 'coach' of the brigade. You shouldn't be afraid to move out of your comfort zone, but rather to stay in it. The important thing is to have a clear goal: if you fall, you get back up and you know why you're doing it. I didn't make a mistake; I had an opportunity to become better. The revolution, the strength comes from within ourselves. We always say to our customers when we greet them, 'Thank you for investing your time and money in what we do.' We get excited as if it were the first day, and that's something we should never lose."
And then there's the connection to the territory:
"There's a strong connection to our territory in terms of taste, even technically. Many flavors: bitter, sour, rancid. And then the macro-flavors: salty, smoked. So many little nuances that make up the identity of our territory and make what we do with Bros' unique. We've worked hard both nationally and internationally. So we feel like we're part of the new global generation, representing an Italy that is very strong gastronomically. We are the leaders of this new generation that is moving forward."
Sports in their veins
"Much of our attitude is linked to sport," Floriano explained. "I, for one, am who I am thanks to rugby: order, discipline. I was a winger, the idea of falling to the ground and getting back up, of passing the ball back to move forward, scoring a try together: beautiful. Passing these things on to the team, having the idea of a team... The approach we have is very similar to high-level sports. You're never too young to take things seriously: always be humble, even when you think you're strong. How many people are on our team? In high season, we're about forty between the two restaurants, then we have a marketing and communication department and a rugby team as well."
