(Pochi giorni fa c'era un articolo piuttosto interessante nel giornale sardo 'La Nuova Sardegna' su 'I Grani', uno dei posti qui a Nuoro che ci piace frequentare, io e Maria Rita. Qui abbiammo festeggiato un anniversario, abbiamo mangiato e bevuto con i nostri amici, e abbiamo portato qui la nostra amica canadese, Claire, a mangiare quando lei festeggiava il suo cinquantesimo compleanno in vacanza in Italia. Comunque, non appena ho letto l'articolo volevo traddurlo in inglese. Tristemente, grazie al covid e alla Brexit, ci sono pochissimi turisti britannici che vengono in centro Sardegna questi giorni ma ci sono ancora i turisti olandesi, scandinavi e tedeschi che vengono qui durante la stagione, e di solito vogliono comunicare in inglese. E quindi, spero che questa traduzione possa aiutare questo ristorante e bar unico.)
English translation (traduzione in inglese):-
I Grani
Enjoy eco-friendly menus to the rhythm of jazz (by Luca Urgu)
It's a place that you find immediately captivating. It entices you with its range of beverages and dishes, and then warms the cockles of your heart. You are guaranteed a warm and courteous welcome and a patient explanation, if needed, of the various drinks and dishes available. The soothing sound of soft jazz music in the background is no hindrance to those who may choose to bring their laptops along and use the venue as an office for a while. 'I Grani' has a spirit and identity that belongs to the territory of Sardinia and yet, at the same time, it has something which is cosmopolitan, colourful and it thrives on being environmentally friendly. The restaurant bar is in Nuoro's Via Corso Garibaldi but could just as easily be in Florence, London, Berlin or Porto. Their approach cuts across different styles and if it were a dress suit it might seem a little casual, perhaps already used, but once worn you find it fits perfectly and makes you feel at ease. The atmosphere is informal but the spirit of 'I Grani' was conceived with great care and a particular philosophy: inclusive (vegans and vegetarians will find their needs catered to) and with an eye on the world of food and drink that differs from the usual. For example, you find no coco cola here or any other multinational products. Instead, should you find something of a similar nature, it will be eco-friendly, a reminder that there is always an alternative way should you wish to follow it. There is no need to mince words about the fact that a focus on diversity, and the richness of the Sardinian territory, is the core belief of the owners, Elisa Pisanu and Stefano Mongillo, who have managed 'I Grani' for five years. They took over the business, with a minimum of fuss, from the previous owners, Paolo Bianchi and Daniela Chironi, who created 'I Grani' in the first place and who believed that their alternative approach could prove to be a winner. "They were brave enough to have the foresight to create something new for Nuoro. We wanted to continue in the same vein but, at the same time, make some personal adjustments with particular attention to the needs of our customers."
Elisa is originally from Nuoro, and after several years of study and work in Genova, where she met Stefano, she found that she was still suffering from the "disease of Sardinia" and her companion was happy for her to pass the disease on to him. In Nuoro the couple decided to open a place of their own in order to give expression to a sector that they were already familiar with. 'I Grani', already well established at that point, provided the ideal opportunity for their project. "We had already seen something that didn't convince us, but we took to this place immediately," said both Stefano and Elisa, who have really put their personal mark on the restaurant bar. It comes alive early in the morning with a selection of fresh pastries, whipped drinks, herbal teas and coffee for breakfast. Then there is the popular craft beer from Irgoli. Later in the day you can enjoy something from the lunch and dinner menus, renewed every day and with local products providing freshness (vegetables from Baronia, fish from the east coast of Sardinia). As far as is possible, they use 'zero kilometres' produce so that an absolute minimum of waste is involved. The chef reworks many traditional recipes and every day it is possible to choose between at least two first courses and a number of starters and second courses. The menus are written in chalk on to old-fashioned blackboards both inside and outside the bar. "We have to say that this hasn't been an easy period but things are moving forward. It has also been a period of great satisfaction because of the prompt and positive feedback we've had from our regular and loyal customers as well as from so many tourists who like to come here. We insist on the concept of 'being inclusive', which means people's pet dogs are welcome, we offer children something different, and we allow those with food allergies or who are vegetarians to find something which is to their liking."
For now, in the era of covid, also at 'I Grani' (where in the summer season it is also possible to be served in the small square opposite the bar) they have to play it by ear. However, in the future, and one hopes as soon as possible, there are plans for some new initiatives involving music (Stefano has a past as a DJ), reading and book presentation.
(Translation by Geoff Davis)
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