"Everyone is used to having a plate of olive oil served with their bread. We want to serve Giardiniera. You can utilize vegetables that are in season, it's super easy to make, and by doing it yourself, you can control what goes in."Mantuano stressed the importance of stellar service to a dining experience, quoting James Beard in the process.
"To me, the most important thing in a restaurant is the service. James Beard said, 'The best restaurant is the one that knows who I am when I sit down.' "Lastly, Mantuano talked about how sustainability will factor into Terralina's operations. Table scraps can be repurposed as feed for local farmers, and they have a unique idea on how to put their abundance of bread waste to good use.
"We go through so much bread, it all can't be consumed. So, instead of just throwing it away, we're working with a local brewer to make a beer, just for us, from that bread."One thing Mantuano didn't do was give a set date for the restaurant's opening, although we know it will be sometime next year. Until then, the chef said they were, "taking the time to develop new dishes and create a memorable experience." Source: Orlando Business Journal Image: Terralina Crafted Italian concept art courtesy of Disney Parks Blog