L’Olivo Restaurant: 14 years of applauses

Bruno Pezzuolo (Photo: Margarita Persico)

By Bruno Pezzuolo

(Para Español, presione aquí.)

Our philosophy allows us to compare the restaurant with a theater, a place where people go for pleasure, not obligation. The theater needs of the “opera,” which are “the delights of the kitchen”; of the “set,” which is “a friendly atmosphere”; of the “actors” who are the “waiters”; and of “the director” who oversees the work of everyone so that at the end the people will applause and leave satisfied.

Thus began the adventure at Restaurante L’Olivo in 1996 in Costa Rica. Gradually L’Olivo established itself as a true Italian restaurant. We do not sell “pizza.” L’Olivo’s menu includes many Italian regional recipes, ranging from pasta to meats and especially fish, seafood and desserts—all dishes made respecting the original recipes. Nowadays, our customers know well the Italian cuisine, the wines and know what they want to eat. For that reason we cannot fail on the quality of products, all strictly original and imported from Italy. And finally we have to give all the possible attention to a youngster, Restaurante L’Olivo, of just 14 years to continue to grow in harmony and be able to transmit joy.

Congratulations for choosing us. … And “Buon Appetito” ie ENJOY!

Eggplant Parmesan Recipe

Berenjenas a la Parmesana. Foto: Cortesía de Bruno Pezzuolo

It’s one of those basic Italian dishes that can also be considered a good dish for vegetarians since it keeps its loyalty to its original ingredients: eggplant, tomato, mozzarella and Parmesan cheese.

There is no agreement on the origin of eggplant parmesan, as some sources say the name comes from the use of the Parmesan cheese and others point that it has to do with its origin: Parma. But it seems that it derives from the term “parmiciana,” which are the blinds for windows and doors made with wooden slats and remind us of the eggplant slices overlapping in this recipe.

Ingredients for 4 servings:

• 2 large eggplants (ripe, cut into slices and put to drain with salt to remove bitterness.)
• 100 grams (3.75 ounces) mozzarella cheese,
• 1 ½ cup tomato sauce or passata,
• extra virgin olive oil,
• oregano (amount to taste)
• Basil (amount to taste)
• salt (amount to taste)

Preparation:

1. First we will wash the eggplants and cut into thin slices.
2. For a lighter recipe, placed the slices on a baking tray, sprinkled with oregano, salt and a drizzle of oil.
3. Roast for 20 minutes in preheated oven at 180 º C [356 Fahrenheit] until the eggplant is golden brown. Meanwhile, cut the mozzarella and sliced the tomatoes.
4. In a baking dish layer first the eggplant, then the tomato sauce, or passata, and mozzarella.
5. Alternate layers in the same order, ending with a layer of tomato sauce and sprinkled with grated Parmesan cheese and basil.
6. Place in preheated oven at 180 º C [356 Fahrenheit] for 20 minutes—grilling the last 5 minutes.

7. De-mold in a dish being careful not to burn yourself, and
8. Serve hot.

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About Bruno Pezzuolo

By Margarita Persico

Bruno Pezzuolo is co-owner of Restaurante L’Olivo. He was born in Rome and has lived in Costa Rica during the past 20 years. He opened the restaurant in 1996. Before opening L’Olivo, he lived in Jaco. One of his first careers was as a physical education teacher in Italy (he is also the owner of Gimnasio Body Line, a gym in Santa Ana). He worked for 6 years as a 2nd skipper in a tourism boat where he was in charge of the night crew. It was there when his love for the culinary arts began, though as a “hobby”—his passion—now L’Olivo. Previously he was a submarine sailor working for the Italian Military Marine. Pezzuolo says that he still loves the sea, diving and sport fishing for consumption.

Pezzuolo shared with TheHealthyDish.com that he had never heard of Costa Rica until 1987 when Oscar Arias won the Nobel Peace Prize. Pezzuolo had been in Africa starting a business. A few years later he made the trip to Costa Rica with his wife and their one-year old child. Ever since he has stayed anchored in Central America. He says it has been of great pride having Oscar Arias, President Laura Chinchilla and many other Costa Rican and foreigners who have honored him with their presence at L’Olivo.

This father of two daughters says proudly that he has been happily married for 24 years.

To visit Restaurant L’Olivo

Restaurante L'Olivo (Photo: Margarita Persico)

Address: North Sabana 300 meters north of ICE, Sabana, San José. In the building of Cristina Hotel
Phone: 2232-9440
Food: Italian
Hours: M-S 12:00 to 3:00 p.m. and 6:30 p.m. to 10:30 p.m.