28 Aprile 2017
Nestled on the splendid balcony of the Langhe is the small village of Benevello, home to the restaurant and hotel Villa d’Amelia, where Damiano Nigro is the chef.
The restaurant has earned a Michelin star thanks to Damiano’s talented cooking, which is marked by a respect for Piedmontese culinary tradition that goes hand-in-hand with innovation.
His journey began in his native region of Puglia, where he was inspired by a strong passion for food from an early age. His career has been marked by humble dedication and determination, which has led him to work his way up through some of the most prestigious kitchens in Italy and beyond, learning from Gualtiero Marchesi, Michel Roux, Marco Pierre White, Alain Ducasse, Alain Soliveres and Paola Budel before becoming a sous-chef for Enrico Crippa in Alba.
Damiano has been in the Langhe ever since, starting at Villa d’Amelia in 2006. Here he has gone from triumph to triumph, culminating in the Michelin star awarded in 2010.
He will be cooking at the Academic Tables in Pollenzo on Tuesday May 2 and Wednesday May 3, preparing two menus of refined simplicity.
On May 2 the menu opens with potato gnocchi with broccoli and anchovies, followed by polenta frappa with asparagus, then cheesecake with strawberries.
On May 3, he will be serving a pea cream with a soft-cooked egg, followed by a rabbit roulade with glazed carrots and, to finish, hazelnut gelato with mascarpone cream and coffee gelée.
Calendar & Chefs 2017 >
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