by Pierpaolo De Natale - It was 1977 when Enzo Lanzadoro chose to pack up and go to the discovery of the United States, leaving behind the reality of Toritto, where he had lived until then. Bringing with him the knowledge of the Apulian tradition, Enzo arrived in the United States and began to learn about the American world. Travelling around the globe, he knew many other traditions, refining his techniques and growing his culinary culture. Enzo also went in Vietnam, where he met Linh, his future wife.
The real turning point came in 2009, when Enzo moved to Oregon. Here, in Portland, he opens the Enzo's Caffe Italiano, a restaurant where the Apulian cuisine is the real star. At 2592 NE Alberta Street, Enzo is well known by many customers who enjoy his food and not miss a chance to taste his specialties, which every day conquer American palates with the flavors of our land, Apulia.
(READ THE INTERVIEW IN ITALIAN LANGUAGE)
Enzo, do you still remember when you decided to change your life and bet on United States?
Of course. I remember it like it was yesterday. Travelling around the world and trying various cuisines of many countries, I realized how the Italian gastronomic culture was incomparable. I was aware that the Apulian cuisine, made by the same flavors that I had grown up with, could fascinate the American palates. So, since I've always loved cooking and because the American customer go crazy for the Italian food, I chose USA.
Why someone should choose to open restaurants in US and not in Italy?
In the United States, as in Italy, there are licenses, permits and laws that people have to respect. But I sadly admit that in Italy there is no law at the counter. Italian officials are not enough controlled by the law. Here instead there is much more security and so much simplicity in having the necessary files to open a restaurant. Business is protected and the abuse of power does not exist. Life is good here!
Which foods does never miss in your kitchen?
The Enzo's Caffe can’t stay without the typical products of the tradition of my homeland, Apulia. From my home region I periodically import salami, cheese and wines, whose quality is immediately recognized and appreciated by customers. In the kitchen I always work in the name of freshness, I prefer that people wait few more minutes, in order that they can taste fresh dishes. In addition, and this is one of the most loved thing among our customers, everybody has the opportunity to choose the type of pasta he wants to eat directly from fresh pasta. Fish is also important in our restaurant. Many people come to try recipes from the Apulian seacoast and we offer a wide selection of fresh fish to choose from when ordering.
Do you miss your land?
As I said before, here it is really good. Of course, there are moments of nostalgia. Fortunately, I often return in Apulia and, at least once a year, I fly to Italy, where I still have some relatives.
What are the dishes of Enzo's menu?
There are many specialties. The most popular are certainly sugo barese, braciole, orecchiette con cime di rapa, calamari Santo Spirito and mussels au gratin. The most loved dish it's my Quasanella: cervellata (typical Apulian sausage) served with pappardelle and cardoncelli.
Enzo, do you still remember when you decided to change your life and bet on United States?
Of course. I remember it like it was yesterday. Travelling around the world and trying various cuisines of many countries, I realized how the Italian gastronomic culture was incomparable. I was aware that the Apulian cuisine, made by the same flavors that I had grown up with, could fascinate the American palates. So, since I've always loved cooking and because the American customer go crazy for the Italian food, I chose USA.
Why someone should choose to open restaurants in US and not in Italy?
In the United States, as in Italy, there are licenses, permits and laws that people have to respect. But I sadly admit that in Italy there is no law at the counter. Italian officials are not enough controlled by the law. Here instead there is much more security and so much simplicity in having the necessary files to open a restaurant. Business is protected and the abuse of power does not exist. Life is good here!
Which foods does never miss in your kitchen?
The Enzo's Caffe can’t stay without the typical products of the tradition of my homeland, Apulia. From my home region I periodically import salami, cheese and wines, whose quality is immediately recognized and appreciated by customers. In the kitchen I always work in the name of freshness, I prefer that people wait few more minutes, in order that they can taste fresh dishes. In addition, and this is one of the most loved thing among our customers, everybody has the opportunity to choose the type of pasta he wants to eat directly from fresh pasta. Fish is also important in our restaurant. Many people come to try recipes from the Apulian seacoast and we offer a wide selection of fresh fish to choose from when ordering.
Do you miss your land?
As I said before, here it is really good. Of course, there are moments of nostalgia. Fortunately, I often return in Apulia and, at least once a year, I fly to Italy, where I still have some relatives.
What are the dishes of Enzo's menu?
There are many specialties. The most popular are certainly sugo barese, braciole, orecchiette con cime di rapa, calamari Santo Spirito and mussels au gratin. The most loved dish it's my Quasanella: cervellata (typical Apulian sausage) served with pappardelle and cardoncelli.
