Some philosophy

Boy, we really didn't realize how long it had been since we'd posted. It has been a busy Spring here at Nostrana. As the weather has warmed our produce deliveries have become numerous. We are now using cardoons, peas, pea shoots, fava beans and strawberries in the restaurant.

We also have hired a Dining Room manager. That is a big step for us that is sure to cure some of the problems we have heard about from our customers. We know our attention has been so focused on the food that we have made some slips on the floor. Alison Blythe comes to us with a long background in Portland restaurants. She has already made some positive changes that we are very happy about. We are bringing her up to speed on Nostrana's cuisine.
Last weekend we had an employee meeting. This was mainly to introduce Alison to the front of the house and talk about some new procedures. But we also wanted to refresh old staff and make sure some of the newer staff really knew how passionately we in the kitchen feel about our food.
Today I was thinking that this is also a good venue to post some of this as well.
Here is a page in the Nostrana handbook:

Pizza for me is one the perfect dishes in Italian cuisine. In its simplest form, e.g. the Margherita, there are a few great ingredients on a delicious crust, cooked at high heat in less than three minutes.

It is also a dish that brings people together in fun, social gatherings for the purpose of sharing food. I have always thought of it as the perfect date food and that is one of my fondest memories growing up.

The impetus behind Nostrana was to make great pizza in a wood fired oven in a space that would attract all kinds of people. When I traveled I Naples it was so enjoyable to see how democratic a dish it is with people of all ages and incomes gathered in simply decorated spaces sharing a common love for pizza. At Nostrana we try to replicate a return to old world cooking with flavors driven by the wood fire and ingredients that haven’t traveled far.--Cathy Whims

WHAT IS NOSTRANA?

Nostrana literally means ours. It is most commonly seen spelled “Nostrano”, but as both the chefs are female we spell it using the Italian feminine form of the word. Nostrana also means local. It is used in Italian markets to designate produce that is from that specific town or village. It is more prized and therefore more expensive.

At Nostrana we are striving to provide an Italian dining experience with Oregon’s local bounty. There are certain ingredients that aren’t naturally made here (olive oil, Parmigiano, prosciutto) that we do bring in from Italy or other areas of the US. But what really makes Italian food special is that it is fresh and local. In Italy and here at Nostrana food is prepared to show off the ingredients in their purest form. If you have excellent ingredients you have excellent food!

The majority of our entrees are Tuscan in origin (as is the “Road House” interior). You will find dishes that represent many other areas of Italy however. Piedmonte is a favorite area of all four owners and we have kitchen staff who are trained in cuisines of different regions.