QUB? Yes, QUB: the new container of pleasures and flavors that Carlo, Nicola and Massimiliano made to gather and express their passion for cooking and food and wine entertainment. The origin of the three partners is strikingly at odds with their new adventure, but what can actually do a mechanical engineer, an accountant and an electrician in the total management of a venue materialized in QUB? But it must be said, basically, that they all have a family incipit linked to the food sector in the province of Vicenza. Who does not remember Trattoria Zamboni, where Nicola took his first steps in the kitchen with his uncle Severino, or the Lo Storione restaurant, where Carlo made experience? After various work experiences and other areas, the three men convinced themselves that the lure of food and entertainment was too strong and got together in their first adventure. As good blood does not lie, the results came immediately: The Cirkus cocktail bar became in a very short time the venue of reference of the center of Vicenza and continues still today in the wake of a reputation that has not died even after the change of management. Since six months, the three friends have launched this new experience that has significantly expanded the narrow areas of the bar, widening them towards a cuisine made of refined raw material research and patient transformation. Chef Nicola Donatello can finally express his concept of gastronomy, while Carlo Gasparin and Massimiliano Scarpa manage the room and the bar of this venue which changes during the day going from breakfast to appetizers, to brunch and shifting towards night with the pre–dinner and after–dinner, proposing itself at dinner as a minimalist restaurant of about sixty seats distributed in the wide room on the first floor. The revisiting of pizza expresses fully their food concept: a mixture of two organic flours mixed by a rising of forty hours in several stages. The subsequent filling occurs after you cut the cake into wedges with raw foods to preserve the flavors and scents that stand out on top of a very light hot slice of pizza.
In this way we obtain delicious varieties of land and sea, for example with Sicilian red shrimp, carrots, zucchini and basil oil with Fior di Latte Mozzarella, or with Luppi ham twenty–four months and burrata from Puglia. For those wishing to eat classic dishes, there are high quality first and second courses. Pasta of Kamut Pinton with ragout of rabbit, S.Marzano and Taggiasche olives, Thay rice: white, wild, basmati with Sicilian red prawn and chicken curry or rabbit flavored with lemon with mashed potatoes. To complete the menu, a list of desserts, rigorously homemade, including the curious almond shortbread with passion fruit cream and pear cips. A fairly extensive wine list and fully usable by the glass accompanies the selection of craft beers ranging from blonde, red, amber and white, or multigrain ones. This Cube, pardon, QUB, in addition to being a venue of high level, represents the entrepreneurial will of three young people who believe in their passions and in the quality of work beyond any economic situation. A great example of how you can deal with the crisis through commercial innovation in an often stale industry.
