11 Ottobre 2017
From Denmark to Pollenzo: Talented Italian-Norwegian Chef Christian Puglisi cooking at the Academic Tables on Thursday October 12 and Friday October 13
Northern Europe is leading the way in the world gastronomic scene. René Redzepi’s Noma, recipient of two Michelin stars and named “Best Restaurant in the World” for several years in a row, has been the birthplace of a new Nordic Cuisine and has mapped the way for a new interpretation of northern gastronomy. It was here, in this temple of food, that Italian-Norwegian chef Christian Puglisi took his first steps in his career, before going on to launch his own personal projects.
The first was the Michelin-starred Relae, followed by Manfreds, a wine bar dedicated to natural wines with a primarily vegetarian menu, then Baest, where everything, from the flour and mozzarella used for pizzas to the charcuterie and meat, is produced by Puglisi and his staff.
All these projects have been united by a commitment to sustainability. Relae and Manfreds have been certified by the Sustainable Restaurant Association as having a 97% sustainable cycle, taking into consideration factors like ingredient supply, social aspects (staff welfare, community involvement) and respect for the environment.
Puglisi is a chef-producer, who has great respect for food. His style is free of frills, but focuses on quality and substance above all. His latest project is “Farm of Ideas,” located in a small village in the municipality of Lejre, close to Copenhagen. This place, Puglisi, says, will become an open experimental laboratory, where producers, farmers and chefs can exchange ideas, receive training and expand their knowledge about new concepts. The farm will also host a cooking school that will operate in direct contact with the farm’s agricultural activities, as well as a café and a bakery.
This dynamic and brilliant young chef will be cooking at the Academic Tables in Pollenzo on Thursday October 12 and Friday October 13. UNISG students will be able to meet him and hear more about his multi-faceted experiences, rich in inspiration for the future gastronomes.
Here are his menus:
On Thursday October 12 lunch will start with cauliflower risotto with chive oil and breadcrumbs, followed by whole baked pumpkin with elderflower sauce, then spelt with pumpkin-seed praline and pumpkin seeds, with a goat cheese mousse with parsley granita to finish.
On Friday October 13, eggplant with rapeseed and hazelnut cream will be followed by lentil and chickpea soup with söl and smoked butter, concluding with kelp ice cream with polenta cake and pears.
The Academic Tables
