Italian food is well-known and loved by Israelis, and recently opened the Clata 15 restaurant, which originates in Italy. • We went to the boot country to experience the flavors and smells brought by the couple Rachel and Andrea Maggie.

• Pizza of the Klata 15 // Photo: Daniel Lila

In an age when the discourse on the restaurant industry in Israel focuses on difficulties, wars, constraints and complexities, a new Italian restaurant has recently opened in Herzliya. "Clatta 15" is not a restaurant serving Italian food, but an Italian restaurant based in Italy.
The mother restaurant, of the same name, has been operating successfully in the coastal city of Pesaro, in the northeast of the boot. The owners of the restaurant, Rachel and Andrea Maggie, are veteran and international restaurateurs who hold Italian restaurants throughout Europe: Calata 15 in Pesaro, Italy, two Italian restaurants in London, La Pappardella, and two branches of the Mascalzone restaurant, as well as Made in Italy restaurant in Manchester and Italian restaurant In the US.

Rachel grew up in Jerusalem as a British mother and Israeli father, while Andrea is an Italian born in Pesaro, and in the past he was also an Olympic boxer who was widely recognized and successful in the 1980s. Andrea's boxing career took place alongside his roots in gastronomy, as he is a member of a particularly culinary family. His grandfather was a chef in the Italian Navy, his father a cheese merchant, his brother a breeder of mussels in Pesaro while Andrea studied cooking.

After years of living with their family in England, Italy and the United States, they decided to establish themselves in Herzliya and try their luck in the local restaurant industry. Even before the doors of the carefully designed Herzlian restaurant, it was clear that it was another restaurant, one that aims to bring Italy to Israeli provinces. .

Pasta production at Clatta 15 // Photo: Self

While the restaurant is getting a final touch and another update to the menu, we joined the pair on a culinary journey in the Pesaro region to understand in depth what the two driving forces are, what their Italian sources of inspiration are, and what unique character they are seeking to bring to the table and the success in Herzliya.

Pesaro and the fishing port

The region of Pesaro Ah Urbino is located on the Adriatic coast and its capital (together with its Urbino) is Pesaro. It is a quiet little harbor town during the winter months, while in the summer it lures local tourists on vacation that overflows the wide seashores along the city. It's not like touristy and picturesque Italian cities, it's a bit drab and simple and doesn't boast impressive antiques or a spectacular historic downtown, but it has a captivating local charm thanks to the wide seaside, and especially the enchanting countryside surrounding it.

The local geography is the one that dictates the culinary affinity of the Maggie couple in their making. The port of Pesaro is not large, but rich and generous. Every morning, local fishermen offer their fresh produce for sale in a small bustling fish market. Among the ranks of shoppers are the following restaurants to examine the goods, and of course the townspeople who buy the family fish.
The Israeli restaurant, "Klata 15", also relies on the sea breeze every day, hence the definition of the mother restaurant. It is an Italian fish restaurant that is fresh, seasonal and local.

The truffle of Aquilonia

Unlike the white truffle mushrooms of Piedmont, which oil longingly carried far away, the white truffles of Aquilonia I had just known for the first time. On the beautiful hills about an hour's drive are discovered oak forests, whose land is rich in truffles. The trained hunters take the mushroom treasure out of the ground with the help of dogs and bring them to the small truffle fair in the center of the town of Aquilonia. Visitors will enjoy fine white mushrooms. Nearby is the truffle museum, which has great information on the wonderful mushroom.

As befits an area boasting one of the most sought after raw materials in the world, Aquilonia has small restaurants serving white truffle items: soft egg served with truffle carvings; Ragu mushrooms and cubes of zucchini are remarkably accurate; A local pasta called passatelli served with butter and truffle sauce; The dessert, a soft and airy citrus cream, is also served in combination with white truffles, of course.
The brasserie of the "Brasserie Flink" restaurant from Aquilonia has already accepted Rachel and Andrea's invitation to come to Herzliya and cook a special menu that is all praise to the white truffles. There is what to expect.

For good Italian food it is important to add a glass of wine to complete the meal. Graery Winery, located in the Piaga countryside, is a family winery that has been living on these lands since 1800. Five generations have been working this fertile land, and it is giving them back a lot.
The winery is a boutique winery that produces 2,500 bottles and specializes in white and red wines, on which a complete poetics was written by the regional press's wine expert.

Wheat, olives and grapes are grown on grainy land and produce wine, olive oil, pasta and honey.
The second generation of the family of farmers left behind as a testament to yellowish handwritten written handwriting detailing how to work and respect the land. The winery's wines also found their way into the hearts of Andrea and Rachel, and it is hoped that they will be imported soon.

Cheese in artisanal production

In the old town of Cartocchetto, also nestled among the hills and tides of Pesaro, there is one cheese maker. Facing the breathtaking landscape and in ancient stone cellars, the old vine produces and matures its special cheeses. He even grazes his herds in the open areas surrounding the town and collects the seasonal weeds that will coat the special cheeses. He goes out into the fields early in the morning, while the weeds are still covered with dew, and mixes what he collected with weeds collected in the evening and dried during the day. This is how the cheeses get the most local and rooted aroma.

The powerful meetings with farmers and local producers yield a great idea, and Rachel and Andrea promise to have a festival of artisan producers who come from Andrea's hometown and present their wares at the new restaurant.

Italian cheeses from Cantocento // Photo: Self

And back in the Holy Land, the "Clata 15" restaurant brings to Herzliya the classics of traditional Italian cuisine. The establishment of the foundations of the kitchen, the construction of the menu and the training of the Israeli team was done by an Italian team, especially flown from the boot country for the mission.
Among the star ingredients that are an integral part of the dishes, there are some made and grown in Italy and imported specifically for the restaurant.
Kitchen equipment is also Italian Italian, such as Marana's tabun, which is considered the forefront in the field, and will be the first tabun of its kind in Israel.

Like the Italian mother restaurant, in Herzliya, an impressive space for pasta production will also be dedicated, which you can watch and watch the fresh pasta preparation process every day.

The menu at the Israeli restaurant ranges from traditional to modern. Alongside the local pizza, which has a variety of flavors: Margarita, Fungi, Naples and Quatro Formazzi, traditional pasta dishes, starters and main courses are also offered.
You will be able to taste a classic Piedmont Vitalo Tonato, Sorrentina gnocchi in tomato sauce, olives, mozzarella and pesto, lightning ravioli and salicornia, tliatella in bolognese sauce, pepardella braguo chicken, pepardella with mutton sauce in long cooking, pumpkin risotto and more. On the sweet side is Italian confectioner Oriella, who sweetened all the Cletta 15 desserts in Pesaro and came to Herzliya to continue her legacy in Israel as well.