Tenant Spotlight: Marco Butturini’s Journey & Upcoming Specials
Tenant Spotlight: Marco Butturini’s Journey & Upcoming Specials
Marco Butturini’s journey is as rich and diverse as the dishes he serves. Born and raised in Italy’s northern Lake Region, specifically from Lake Garda, Marco spent his first 30 years surrounded by the serene beauty of this lakeside area, located just south of the Austrian border. “I come from Lake Garda, a lake next to Verona,” Marco recalls. “Born and raised, I was there for 30 years.”
In 1999, Marco decided it was time for a change. He left Lake Garda and embarked on a journey that took him to London. However, after just three months in the city, he found himself on the small island of Bermuda. Unfortunately, Bermuda didn’t quite suit him, and after a week, Marco was ready to move on. His chef in Italy gave him a choice of four new locations, with the final option being Birmingham. “At first, I thought I was going to England,” Marco laughs. “I figured out the next day I was coming to Alabama. This happened 25 years ago.”
What is the food culture like in Italy?
When it comes to food, Marco is passionate about his roots. “Most people misunderstand northern Italian food,” he explains. “I’m from a lake, so the cultivation around where I’m from is olive oil. Most of my food is olive oil-based.” The region’s proximity to the mountains also means a diverse range of meats, from pig and boar to lamb. “We have a lot of seafood and a really large variety of meat. It’s a combination of pure meat, traditionally made from that part of Italy.”
Is the culture incorporated into Lé Fresca?
At his restaurant, Lé Fresca, Marco infuses every dish with the essence of his homeland. “Oh absolutely. We’re seasonal,” he says. One standout dish was the strawberry risotto, which many initially thought would be sweet, but was actually savory. “Whatever is seasonal, I try to incorporate that in my traditional Italian food.”
Where did the name Lé Fresca originate?
Even the name of the restaurant has deep personal significance. “Even Italian people don’t understand it if they are not from where I’m from, next to Verona,” Marco explains. “Lé Fresca is a slang that my mom used to say, meaning ‘Yes, it’s fresh’. It’s an exclamation point that means ‘Is Fresh’. So that’s what we try to do.”
The greatest satisfaction of running Lé Fresca?
For Marco, the true joy of running Lé Fresca comes from seeing his customers enjoy the food and return for more. “I really want people to enjoy my food and appreciate the different types of food that that I create that’s from the North,” he shares. “That is the gratifying part.”
What is the secret sauce of your success?
Marco credits his success to his dedicated team. “My front of the house. The people that represent me every day. That is the secret,” he says. “These people put their heart, their education, and the time to learn my food, my drink, and my wine. So, my success is because my people represent me the best.”
Why did you renew your lease with IronVest?
Working with IronVest has been a positive experience. “I’m not perfect. I’m a one-man army, and it’s really important when you work with someone that they also appreciate what you do,” he reflects. “IronVest has been very understanding, helping me keep going forward and maintaining a solid relationship.” He continues, “At the end of the day, having a really solid relationship is what’s important. With IronVest, I cannot ask any better.”
Are you introducing anything new?
Excitement is happening at Lé Fresca with the introduction of new dishes. One of Marco’s favorites is a unique pasta dish featuring cantaloupe, mozzarella, radicchio (red cabbage), and shrimp. “Soon the cherry tomato season will start, and I’m very excited to change,” he says. “The restaurant business leads the change for the seasons. New dishes, new color, new flavor. I’m ready!”
Marco Butturini’s journey from Lake Garda to Birmingham is a testament to his resilience and passion for Italian cuisine. At Lé Fresca, he continues to delight his customers with authentic and innovative dishes, always staying true to his roots while embracing the seasonal offerings of his new home.