19 Settembre 2017
From September 19 to 21, two UNISG alumni will be showcasing the fruits of their gastronomic research
Ben Reade, from Scotland, and Sashana Souza Zanella, from Brazil and Canada, first met in Pollenzo when he was attending the three-year undergraduate degree in Gastronomic Sciences and she was taking the Master in Food Culture, Communication & Marketing.
Their romantic relationship has now developed into a professional one as they have combined their skills to create the Edinburgh Food Studio, a place for gastronomic research, innovation and experimentation.
After graduating from UNISG, Ben worked at the Nordic Food Lab in Copenhagen before returning to his native country to develop a new way of cooking together with Sashana. As well as offering a gastronomy without preconceptions, their venue also hosts international guest chefs and researchers as well as events, classes and experiments.
They will be cooking together at the Academic Tables from Tuesday September 19 to Friday September 21, inspiring the palates of the new students who will have just started the academic year.
Here is their menu:
The first day will start with a caldinho de feijão (bean soup), followed by the traditional Scottish dish of haggis, neeps and tatties with a creamy mushroom sauce, then for dessert apple crumble and custard.
The following day features a classic Scotch broth with lamb and barley, then fish and chips with tartar sauce and mushy peas, with a sticky toffee pudding with vanilla ice cream to finish.
On the third day they will be preparing a caldo verde (cabbage and chorizo soup) and cottage pie with garlic broccoli followed by coconut pudding with prunes and caramel.
+ Learn more about the Academic Tables
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