Home Negocios y Empresas Cocina antigua en tiempos modernos: Uovo Cucina Restaurante

Cocina antigua en tiempos modernos: Uovo Cucina Restaurante

La cocina es un arte. Y así lo vive Patricio Odicino, dueño de Uovo y de “Odicino” rotisería. Cartas especiales por temporada, platos con decoraciones únicas… Te invitamos a conocer su historia.

Alimentarnos es una las actividades que debemos realizar de por vida. Hay muchas formas de hacerlo, muchos platos creados y otros por descubrir. Es un arte, y hay quienes viven de ello – y para ello – buscando deleitar a los demás. Es el caso de Patricio Odicino, quien estudió Cocina Internacional en el Instituto Gato Dumas y actualmente es dueño de Uovo Cucina Restaurante y Rotisería Odicino.

Aggionarse a los tiempos que corren

El entrevistado opinó acerca de la situación actual que viven los comercios relacionados a la gastronomía en la provincia: “No hubo mucho para reinventarnos, nosotros lo único que pudimos hacer fue delivery”. De esta forma han transitado estos meses de aislamiento social y obligatorio, gracias a la rotisería, ya que el restaurante ha permanecido cerrado. “La pandemia ha sido un golpe muy fuerte, porque la entrada económica principal es el restaurante. Pero gracias a la rotisería hemos podido salir adelante.”, comentó Patricio. Las comidas por kilo, con la modalidad de delivery, es la manera en que han podido trabajar y pagar los sueldos, ya que no recibieron ayuda del Gobierno. Pizzas, milanesas, costillas y todo lo considerado “comida en casa”, de ellos se compone el menú de Rotisería Odicino.

Gracias a las aperturas que se están realizando en el país, a partir del domingo pasado, pudieron abrir sus puertas. Atienden de martes a sábado a partir de las 20.30hs. y los domingos desde las 12.30h. Es necesario reservar previamente.

La esencia de la comida

La gastronomía está presente en todas las ciudades. Los bares, restaurantes y cafés son lugares habituales de juntadas, charlas y eventos. Patricio volvió a la provincia – luego de vivir 7 años en Palma de Mallorca, España – con ganas de instalar un restaurante moderno, con un sistema de carta distinta y una decoración en plato fuera de lo común: “La idea fue cambiar el estilo típico de los restaurantes, las cartas eternas, las minutas y eso”, comentó. Buscaron darle al restaurante una identidad que, por ese momento, no estaba presente en San Luis. Junto a Laura Calderón, su esposa, diseñaron el local. “Sacamos la mantelería, cambiamos sillas por sillones, cartas largas por cartas con guarniciones específicas a cada menú y usamos copones, no copas”, agregó Patricio. 

Pero tuvieron que cambiar algunas cosas: “El ciudadano de San Luis es muy clásico, así que tuvimos que reveer algunos platos y su decoración”. Todo lo que cocinan es casero, nada enlatado ni congelado. Junto a su equipo, realizan las pastas: amasan, rellenan y cortan. Acompañan con salsas frescas, servidas en los platos con mucho esmero y cuidado. “Volvemos un poco a como cocinaban nuestras abuelas, todo fresco y listo para servir”, dijo, rescatando que ésa misma es la esencial de Uovo: “Partimos de Uovo – huevo en italiano – porque es el ingrediente esencial de todo cocinero”. Desde la cocina salada, pasando por el mascarpone y las vainillas que forman el famoso tiramisú, todo es de elaboración propia.

Protocolos: un tema a discutir

El dueño de Uovo y Odicino se mostró de acuerdo con las medidas de higiene que, tal como lo explicó en la entrevista, ellos tienen desde siempre: “Tenemos un lavavajillas industrial que limpia los utensilios a más de noventa grados”, comentó, por lo que no les significa un cambio rotundo en sus rondas de limpieza. Lo que si deberán agregar es alcohol en gel en todas las mesas y cambiarán las clásicas servilletas de tela por servilletas de papel, como así también dispondrán de una pizarra con el menú del día, cartas descartables y servicio online.

Respecto al espacio, Patricio contó que cuenta con 3 salones amplios, donde hay espacio suficiente: “Las mesas son grandes y no creo que tengamos problemas con la distancia, porque desde siempre hemos mantenido así el local, para mayor comodidad de los comensales”. Señaló que existen algunas falencias en cuanto a los protocolos: “No está muy bien dada la información respecto a los protocolos. Hay ciertas cosas que nos hacen ruido, como dueños de un local”, en referencia a que lo que aparece en la práctica es una cosa – es decir, en el protocolo por escrito – pero en la práctica es otra. 

Entrevista: Cecilia Torres Perino/ Escrita por Leiza Videla

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