At Alla Prossima, we believe food tastes best when prepared slowly with care using locally sourced, seasonal ingredients.
While our approach aligns with the international slow food movement (as evidenced by the inaugural 2021 Slow Food Auckland Snail of Approval Award), we like to think we bring our own unique differences.
Slow Food Movement
The Slow Food Movement began in Italy, in 1986, as a response to the rise of fast food, championing traditional, thoughtful preparation of meals. In addition, we honour the distinctive practices of the Emilia Romagna region.
Slow eating in Emilia Romagna
For centuries, the region’s cuisine has embraced ‘slow eating’ through time-honoured traditions, offering rich, authentic flavours that stand in stark contrast to fast food. Its culinary specialties are rooted in small-scale farms and regional markets, which produce deeper and more distinctive tastes. Meals are occasions to share with family, celebrating produce and preserving culinary traditions passed down through generations.
The region’s most celebrated slow food dishes — prosciutto di Parma, Parmigiano Reggiano, balsamic vinegar from Modena — all employ traditional methods and require time. The flavours resulting from this meticulous ageing are deep, complex and balanced.
Slow Food and Fast Cars
Emilia Romagna is known as the land of slow food and fast cars, each evoking a strong emotional response. Both inspire passion and both require the authenticity of personal commitment. For example, we make our pasta by hand daily, in small batches, using fresh ingredients. Every sheet of tagliatelle is hand-cut, often in the restaurant, allowing people to see the hand of the chef behind the dish.
Cooking with Fire, Not Inside Plastic Bags
The same thinking applies to the way we make beef cheeks. Over fire. Sous vide may offer consistency, but cooking beef inside a plastic bag strips the dish of its flavour and soul. Fire is key. We spend hours with fire and pot, gently caramelising and rendering beef cheeks. It takes time, but it's worth it, because you can taste the difference.
We take all the time we need to prepare food for you; we’d like you to take your time enjoying it, savouring the hours of patience and centuries of tradition that go into each. Pictured with the executive chef is Nigel McKenna, founder of Templeton Group.
Alla Prossima, Abstract Hotel, 8 Upper Queen Street, T: 09 320 1671, www.allaprossima.co.nz
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