HEERA ALAYA

ARTERIES

“Respect is important.
And then, when people are good, they must enjoy their time.”

ALESSIA
Bar manager, IT

March 8th, 2023

Heera Alaya: [With folded hands, I express my appreciation] Molto bene. Molto bene.

Alessia: Prego.

I cannot thank you enough for your graciousness in accommodating me. You had a busy afternoon and could have easily turned me away: “We are closed.”

You arrived here—and I had never met you before—but you showed me respect. You didn’t simply take a seat or start ordering; instead, you approached me courteously. When I guided you to a table, you insisted on waiting until I finished clearing tables before placing the order. Respect is important. And then, when people are good, they must enjoy their time. I am truly pleased that you are happy.

How refreshing. Your approach emphasises consideration and integrity rather than merely onboarding another client.

I wolfed down layers of eggplant, garlic, olive oil, and tomatoes. What is this dish called?

The dish is known as melanzane alla parmigiana (you can add parmigiano on the side if you wish).

Was your melanzane alla parmigiana yummy, or was it yummy!

[Emphasises] It is delicious.

[Admiring the bread placed in a paper bag] How delightful is this? The bread had a distinct flavor; could it be Pane Toscano [Tuscan bread]?

Sì. In Florence, bread is made without salt.

The story goes that Pane Toscano originates from a feud with Pisa.

Sì. Sì. When the ships carrying salt arrived in Pisa, they blocked the salt from entering the port. The Florentines decided not to buy salt and make bread without salt. [Alessia bursts into laughter]. And there was born a tradition of saltless bread.

Do all Florentines bake unsalted bread?

Ninety percent of Florentines make bread without salt; it’s our culture.

I chomped through most of the bread, dipping it in the rich sauce and olive oil.

Scarpetta!

Scarpetta?

It means soaking up and gathering all the sauce from the bowl.

Your cook will be pleased, and your dishwasher will be more pleased—I performed a scarpetta of scarpetta’s! You are lucky to have the bowl still intact.

[Laughter]

When it comes to cooks, how many do you have?

I have one [cook]. My colleague is a woman, and I occasionally assist her.

How do you manage if your cook has pressing matters to attend to or falls ill?

[[Laughs] Then I cook everything. And if we both happen to be sick, the bar is closed; there is no food.

[Alessia roars with laughter].

Impressive. Do you prepare all the delicacies?

Sì.Sì. My mother was a good cook; I learned from her. People come to the bar and often request a platter to accompany their drinks, so it’s essential for me to know how to cook.

Could you explain what “fiaschetteria” means?

Long ago, wine was poured [gestures with her hands] into a bottle, a fiaschetta, and sold.

The term fiaschetta translated to flask, and Fantappié is the owner’s family name, so the bar’s name, Fiaschetteria Fantappié, translates to ‘wine in Fantappié flasks.’

Sì.Sì. Perfect.

How long has Fiaschetteria Fantappié been in operation?

The bar, owned by the Fantappié family, has been in the exact location since 1947.

Have you known the Fantappié’s for a long time?

Sì. I have known them [Fantappié family] since I was very young. I live here [points out the adjacent building].

Next door to the fiaschetteria?

Sì. The owner’s parents live in the same building [as the wine bar].

Have you always worked here?

Sì.

The fiaschetteria is like your own property, which speaks to your attitude of ownership and involvement. When you feel something belongs to you, your approach is different, and this is what I experienced when I set foot on your property and interacted with you.

Grazie. As a child, I often found myself alone after school. My working parents would leave me with the owner’s mother and uncle at the wine shop. We were a very poor family and couldn’t afford to go for a summer holiday, so the owner’s mother would take me along with her family to the sea. The Fantappié family has always felt like my family [Alessia’s voice melts as she expresses her gratitude]. The owner’s mother, who passed away on February 8, 2019, was very close friends with my mother, who also died just 12 days later on February 20, 2019—both in the same year.

Alessia, thank you for sharing your story. Learning about your journey makes this moment even more meaningful.

If I had arrived 10 minutes late, your shop would have been closed for siesta.

Sì.Sì. Siesta is important for Florentine people. We open the bar at half past nine [morning], close around 1:30 pm, and open from half past five till half past nine [night], but usually it’s ten or half past ten by the time we close.

How do you spend your siesta?

I go home to have a meal and read a book.

I assume the kitchen closes as well?

Sì.

Are most of your customers locals or tourists?

They are mostly locals [customers]. This side of the Arno [river in Tuscany] is true Florentine and is not touristy. I love it here and rarely venture to the other side [of Arno].

I couldn’t agree more with you [preferring Oltrano].

I look forward to returning soon to experience an evening. You can choose my wine and nibbles.

Buono. Call me; I will reserve a table for you (The weekend gets busy.).

I will [call for a reservation]. It was lovely speaking with you, Alessia. Thank you for your hospitality.

Welcome. You are very carina.

[I politely correct Alessia] My name is Heera.

Sì. But you are carina.

Alessia, I believe you are confusing me with someone else. My name is not Karina; it is Heera Alaya.

I know you are Heera. In Italy, you are considered a carina woman—you are beautiful, feminine, and dear with a soft voice For me, you are a very carina woman.

[Peels of Laughter]

Amo questo! Amo questo! I don’t need dolce after this compliment. I will relish every drop of your compliment.

[Laughter]

A presto. Grazie mille, Alessia.

Grazie Heera. Ciao.

Learn about Fiaschetteria Fantappie.

President, Farm Sanctuary, USA