14 Marzo 2016
The enterprising and creative chef Andrea Ribaldone, of the renowned I Due Buoi in Alessandria, will be the guest chef at the Academic Tables this week.
Andrea is both the head and the heart behind the Michelin-starred restaurant, where he serves modern yet evocative dishes. His cooking at the restaurant is inspired by Alessandrian tradition, but his food is presented in an entirely new and unusual way. Alongside the restaurant is a bistro, open at lunch, with a typically Piedmontese menu.
Milanese by birth, but with Piedmontese parents, he began working in kitchens in the 1990s. From 2000 he was at La Fermata in Spinetta Marengo, where he earned his first Michelin star. After he left to work for himself, he became a consultant and spent some time in Japan, whose influences can be seen in his current cooking, before launching his own personal adventure at I Due Buoi in 2014.
At Pollenzo, Andrea will be serving golden onions with star anise; the classic panada, a humble Piedmontese dish made with bread, oil, thyme, onion, shallot, egg, pepper and cauliflower with white and black sesame; tarte tatin; then risotto with beetroot and fonduta; chicken and chicory; bunet and turnip foam; pasta and beans; 62°C egg with artichokes and anchovies; tiramisù with white celery and sweet potatoes; and lastly cream of celeriac and puffed pasta; orzotto with burnt turnip and celeriac and panna cotta with citrus.
