For Paolo Cognolato and Adriano
Inspired by their two home countries, Chef Usini has taken traditional Italian dishes and mixed them with local flair for a mouthwatering Italian-Caribbean fusion unique to Le Vele. Take their breadfruit gnocchi, for example. “Gnocchi is traditionally made with potatoes,” Chef Usini explains, “but for this dish I make it using local breadfruit.” Guests can also look forward to soursop cocktails, another local fruit, as well as the incorporation of local produce like callaloo, zucchini, eggplant and tomatoes when in season.
When asked about being the “Culinary Capital of the Caribbean,” Cognolato stated, “It is a well-earned title for Cayman. The quality and variety of food available is astounding, and all top notch.” When not at the restaurant, Cognolato stays up to date on the local culinary scene by visiting other restaurants. His competitive spirit keeps Le Vele on trend and on point. Chef Usini is a self-described family man. When not at the restaurant, he spends time with his wife and children. Raising his family on Grand Cayman has allowed him to experience the culture through their eyes.
When asked if there was anything else Cognolato and Usini wanted to share, they both raved about the addition of their Master Pizza Maker. Already known for their delicious fire-oven pizza, the master maker will elevate their offerings to the next level. They also added that they can accommodate any dietary restriction. They make homemade gluten-free pizza crust fresh in house, and vegan and vegetarian dishes are plentiful. There is simply no restriction these two cannot accommodate. So what are you waiting for? Experience and taste Italy at Le Vele.
Author: Author: Stacie Sybersma