15 Giugno 2017
After growing up in his parents’ restaurant in Piedmont and studying at catering school, Valerio Angelino Catella began his career by working in kitchens around Europe. He specialized in pastry, winning prizes and awards at a European level.
He has chosen not to be tied down to a specific physical place, but makes his culinary skills available at his "Ristorante che non c'è" (“restaurant that doesn’t exist”). As a freelance chef, he takes his cooking wherever it is requested.
A great expert in the gastronomic traditions of the Valle d’Aosta, between Monday June 19 and Wednesday June 21 he will be preparing three menus in Pollenzo based on ingredients from the valley, in order to share with the students the cultural and historical value of the region’s cuisine.
The first menu, on Monday June 19, starts with a salad of Renette apples, walnuts, lardo, Bosses prosciutto and fontina with apple vinegar and olive oil from the lower part of the valley, followed by a frittata with sorrel and potato salami, then finishing with small vineyard pears and apples cooked in red wine with toasted bread.
On Tuesday June 20, the menu will feature a spring Valpellinentze soup with wild herbs and Valle d’Aosta cheese baked in the oven, followed by a baked soca (beef cooked with potatoes, turnips and cabbage then layered in a dish with Valle d’Aosta cheese) and for dessert a blancmange with almond milk.
The last menu on Wednesday June 21 will start with a rice, milk and chestnut soup, followed by a “grey” corn and millet polenta with sausages and to finish a Cogne chocolate cream.
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