History and Accolades

BACKGROUND

G.Carlo Pasin and his wife, Teresa (Pasina) opened their premises in 1977, having decided to take over an old osteria or wine tavern in Dosson di Casier, a short distance from Trevisa, calling their venture Osteria alla Pasina (the name derives from the nickname given to Teresa taken from her surname). At the start, the fare was still very tavern based with so-called "ombrette" (small glasses of wine) and "drops-of the-hard-stuff" being sold. This area was also the home of the late G.Maffioli (actor, gourmet and writer) who was both friend and advisor to Carlo and who defined his cooking in one of his books as "Cuisine of love for those who know how to love cooking". Pasin made good this precious friendship, which also convinced him to remain faithful to the typical traditions of the Treviso area; his love of cooking knows no limits - a kind of mystic love affair that leads him to create and reinvent traditional recipes with an almost religious zeal. His dedication and modesty has made him a celebrity and leading light for the cuisine of the Treviso region both nationally and internationally, as testified by his numerous trips abroad. In September 2000, with the help of his son Simone (restaurant and cellar mâitre), his daughter, Nicoletta (Chef) and the ever present Pasina, he moved the restaurant to newly acquired premises - a completely refurbished 19th century building in the same municipality - dedicating his efforts full time to his first love - cooking.

Trips and Cultural Exchanges:

Luxembourg (InterContinental Hotel, Royal Hotel, Casino' 2000), Slovenia (Zagabria), Switzerland (Lugano, Zurich), Germany (Munich, Berlin, Düssendorlf), Sweden (Stockholm), Austria (Lienz, Salzburg, Altenmarkt, Vienna), Russia (Moscow, Leningrad) Ukraine (Kiev), Malaysia (Sheraton Hotel, Holiday Inn, Regent Hotel, Shangri-La Hotel), Singapore (Sheraton Hotel), Saudi Arabia (The Sheraton Hotel - Hamman).

Acknowledgements and Awards:

Cucina Eccellente 1986, cuoco d'oro Internazionale 1987, Premio di Radicchio d'argento 1991, Les Disciples d'Auguste Escoffier 1991, Fogher d'argento 1993, Fogher d'oro 1994. In 1999, he was awarded the Gran Cordon D'Or De La Cuisine Francaise at Montecarlo by the "Conseil Magistral De Monaco"; nominated "Cavaliere al Merito Della Repubblica Italiana" in 1990 by the President of the Italian Republic; in 1993 his first book was published "Le cento facili ricette col Radicchio rosso di Treviso" (100 easy recipes with Treviso red Chicory", now at its third reprinting (available at bookstores or at the Restaurant).

Association Memberships:

Gruppo Ristoratori della Marca Trevigiana (Treviso Region Restaurateurs), Gruppo Ristoratori del Radicchio di Treviso, O.R.P.I. (Ordine Ristoratori Professionisti Italiani - Order of Italian Professional Restaurateurs), F.I.C. (Federazione Italiana Cuochi - Italian Federation of Chefs), Italcuochi (Associazione italiana ristorazione e pasticceria di qualità- Italian Catering and Confectionery Association), Chaine De Rottisseurs (French Culinary Association), Euro-Toques (European Community Chefs).