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The Story Behind Alloro
 Salvatore
and Gina have always dreamed of having an old-fashioned
family-run business. In June of 2008, Salvatore and Gina
together with their
friends and family celebrated the opening of Alloro.
“Alloro” is Italian for Laurel as in laurel bay leaves. Gina and
Salvatore chose this name because Salvatore loves to cook with
it, because it carries centuries of symbolism and because it is
a perennial green herb (many of you know green is a favorite
color of the Corea family).
In the summer, one can enjoy an Alloro sorbet while in the
winter it accompanies meat dishes in a jus lie reduction.
“Alloro” is not to be confused with “Allora” which translates to
“well then…” One may of course use them in the same sentence as
in “Allora, andiamo ad Alloro!”
Chef
Salvatore Corea was born in Albi, a small town of about 800
inhabitants, in the province of
Catanzaro
in the
Calabria
region of
Italy.
Calabria is
known for its homegrown vegetables, fruits and especially for
its homemade olive oil and wine. Salvatore grew up on freshly
grown foods all his life and was surrounded by women who
harvested and cooked delicious, labor-intensive food. Chef Corea
discovered his passion for home-style cooking at a young age in
his mother’s kitchen.
At 20, Salvatore enrolled in a local hotel
management school where he would study to be a waiter. After
noting he was too anxiety ridden to even carry a tray to a
table, he quit. He began to think back to cooking with his
mother and to his time in the service. While serving his
mandatory one-year in the military, Salvatore quickly moved from
the firing range to the kitchen. He was such a poor shot; his
superior traded his rifle for a vegetable peeler. He knew the
kitchen was his place.
At 22, Salvatore moved north to Le
Marche to work
for his older brother where he was again handed the vegetable
peeler. Here he confirmed two things: the kitchen is where he
belongs and brothers are better off working separately. He moved
to Rome in search of a cooking job.
While cooking Roman dishes in an Irish pub,
he met an American English teacher named Gina. Melissa was
Gina’s roommate and worked in the pub as a waitress. She
insisted on a blind date for Gina and Salvatore. Gina declined
claiming she was done with Italian men! However, one night Gina
ate Salvatore’s food. It was love at first bite! She was hooked
after her first dish of Stracchetti con Rucola e Parmigiano.
Soon after their first date, Salvatore was
offered the position of Executive Chef at La Torre, renowned
restaurant on the exclusive
Island
of Giannutri
in Tuscany. Salvatore
bargained for an agreement that would include Gina coming along
to learn to wait tables. The two worked side by side for two
consecutive summers.
After living in Rome together for 4 years, in 1998 the two
decided to move to
New
York, Gina’s hometown. Chef Corea held
the Executive Chef position at Va Tutto!, La Gioconda, La Giara,
and Baraonda.
Chef Corea has opened several successful
restaurants since coming to NYC as chef/partner: Cacio e Pepe in
the
East Village, Spiga on the
Upper West Side and Bocca in Gramercy. When
Salvatore realized that the best partner is a life partner, he
sold his shares. He remains a partner in Cacio e Pepe and is the
co-owner of Alloro with his wife, Gina.
Salvatore and Gina have always dreamed of
having an old-fashioned family-run business. In June of 2008,
Salvatore and Gina together with their friends and family
celebrated the opening of Alloro.
Salvatore and Gina live one block away from
Alloro, on
77th
Street with their two girls, Giada
and Maila. They spend their days with the girls and their nights
at Alloro where they are always looking forward to welcoming you
to their cozy restaurant. Go where you will be sure to enjoy a
delicious meal prepared only with the freshest in-season
ingredients set in a chic and adventurous dining space
accompanied by your favorite cocktail or a glass of fine Italian
wine.
Benvenuti e Buon Appetito!
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