The meetings among people with a natural affinity can result in great things.
What has happened between Ferruccio Villalta from Fiume Veneto and Jodi Parsons from Queensland in Australia is the proof.
Jody began his experience as a cook in restaurants in Southeast Asia, France, England, to come to London in 2000, where he had the role of Pastry Chef at the Real Greek Fodd, which won the award for Best New Restaurant in London.
They met in The Mansion of Amsterdam and began their professional journey together, which led them to Zanta Beach in Curacao as Bar Manager and Chef Manager. Their path continued to Formentera at the Las Banderas restaurant and went on to Ibiza, where they founded a catering company, Haiku Cocktail & Catering providing to stars of international fame their support for Parties and Events, also global.
They decided to attain Pordenone where they opened WEEST (West+Est Cooking) which contains a summary of all their international experiences, creating a fusion of the Italian tradition with its natural products, and spices from around the world. A practical example may be the Colonnata lard wrapped around a pan–fried Sicilian prawns and dipped in a Thai–style pumpkin soup with Lemongras, Galangal, Kaffir and Lime Leaves.
Their attention to menus is maniacal and, given the size of the restaurant (30 seats), every client feels pampered and served with perfect timing between a dish and the other. Ferruccio has devoted particular attention to wine. Over time he has created in his wine cellar a fine wine list, while maintaining attention to products that are native Friulian, it offers wines from around the world.
Italian wines are, however, the priority of the wine cellar.
The restaurant has also become an important meeting point for happy hours, and in this case the bubbles are its point of strength with the Italian Brut that are represented by all the most important brands of both classical method or Charmat method.
Among the red wines stand out: Barolo of Perusso, Cabernet Sauvignon of Masut da Rive, Refosco of Fossamala and Chateau Pey La Tour. Among the white wines there are: Tocai of Doro Princic, Ribolla Gialla extreme of Renato Keber and Pinot Bianco of Figel.
Periodically, the restaurant organizes events that are related to culture during the international event “Pordenonelegge”, setting up on the restaurant”s walls the paintings of young Italian as well as international artists, such as the American Dillon.
The theme nights offer tastings of the best wines that Ferruccio combines expertly to prepared dishes.
Now, consolidated events are the Japanese Tuesdays, where on Tuesdays, Jodi prepares Japanese cuisine including sushi, shashimi in all their variations.
The menu of Weest is strictly seasonal and respectful of the products of the country that each dish represents, with the additional quality of a fusion of Italian products and cooking methods from other culinary cultures.
With no doubt, Weest represents the new generation of restaurants that have a global vision of the restoration, keeping Italian identity intact in all its quality.
