15 Maggio 2017
The fourth generation of a great family of Roman restaurateurs, chef Arcangelo Dandini of L’Arcangelo restaurant will be the guest chef at the Academic Tables in Pollenzo on Tuesday May 16 and Wednesday May 17.
His restaurant is widely recognized as one of the top destinations in the Italian capital for anyone with an interest in contemporary Roman cuisine: Ingredients of the highest quality, defined by freshness and seasonality, and a close eye for the gastronomic heritage of the Lazio region underpin his menus.
You would be wrong to expect a list of the usual classics, however: Arcangelo’s style is very distinctive, and while his locally sourced ingredients might be traditional, his pairings and preparations are anything but. Indeed, his deep understanding of tradition is exactly what allows him to rethink and reassemble Roman culinary history.
At Pollenzo, on Tuesday May 16 Arcangelo will be preparing a soup he calls “Cipollata rinascimentale” (Renaissance onion stew), made with onions, almond milk, hazelnuts and pecorino, followed by “Carbonara dei pascoli estivi” (summer-pasture carbonara) with a short pasta from Gragnano, eggs, lemon and pecorino, then a timbale of mackerel and Roman greens, followed by a dessert based on sheep’s milk ricotta with sour cherries, chocolate and chestnut honey.
On Tuesday May 17, the starter will be bread and tomato, followed by Gragnano mezzemaniche pasta with garlic, oil, parsley juice and sharp provolone. The main is vegetable ciambotta (a typical stew from central-south Italy) and followed by a caponata of peaches in syrup.
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