Sunday 29 September - 1 p.m.
at Fuori Tempo in Chieri (To)
(Altreconomia)
(Monsu Barachin)
Chef of Fuori Tempo
Bakery chef & pizza chef 3 slices Gambero Rosso / 50TopPizza
(Bangius OR)
Cost: 45 € per person
(40€ for Slow Food members)
Contact us by e-mail: eventi@fuoritempo.com
The menu
Product legend:
** Slow Food Presidium
* Ark of Taste
ENTRÉE
Small traditional Oschiri panada stuffed with seasonal vegetables, casizolu** liquid, capers and pompia**
FIRST DISH
Risotto fregola with pumpkin, ricotta mustia* cheese, wild fennel and Cabras* mullet roe
SECOND DISH
Piglet of Sardinian pig breed* fondant, potato millefeuille and Sardinian Shepherd's Flower**, myrtle
SWEET
Sebada my way, with thistle honey*, almonds and orange peel
MATCHING BREADS:
Pa punyat: typical bread from Alghero, made with karalis variety durum wheat semolina and mother yeast, high hydration
Pane coccoi: decorated bread of ancient Sardinian tradition, prepared as a good omen for weddings. Made with only durum wheat semolina and hydration from 40 to 50%
PAIRED WINES:
- Vermentino di Sardegna DOC 'Un Anno Dopo' (One Year Later)
- Isola dei Nuraghi IGT Cagnulari CGN 'Memorie di Vite' (Memories of Vine)
(Cantina Quartomoro di Sardegna)
Guests of the evening
Luca Martinelli
Journalist
Luca Martinelli (Pescia, PT, 1980) is a professional journalist who worked from 2006 to 2017 for Altreconomia magazine, with which he still collaborates. He writes for Cook_inc., FQ Millennium, Gambero Rosso, L'Altramontagna and il Manifesto. As a book author, he has dealt with soil consumption, public water and natural wine. For Altreconomia edizioni he wrote "The consequences of cement", "Save the landscape"(preface by Carlin Petrini), "The Stakes", "Water (not) a commodity"(introduction by Roberto Burdese), "Italy from wine to wine", "Italy is beautiful inside“, “Good bread"(with Laura Filios). From May 2017 to June 2019, he was part of the working group of the "National Strategy Internal Areas", dealing with communication. Since February 2020 she has been collaborating with OpenCoesione. He coordinates the secretariat of the association of Urban Agricultural Bakers (PAU).
Giorgio Pugnetti
Monsu Barachin
Giorgio Pugnetti, known as Monsu Barachin, is an all-round cooking and gastronomy enthusiast. After an education in foreign languages and design, which allowed him to develop a strong aesthetic sense and passion for photography, he made his curiosity for the culinary world a true mission. Through his blog and articles in various newspapers (such as Torino Sette), he shares his explorations of restaurants and venues, focusing on lunch breaks, snacks and relaxed dinners in Turin, with particular attention to both the quality of the food and the context in which it is consumed. Together with Sarah Scaparone and Federica Giuliani, he wrote the book "From bagna càuda to sushi. History of gastronomic Turin“.
Info and reservations
Cost: 45 € per person (including wines)
(40€ for Slow Food members)
Reception from 12.30 p.m.
Lunch starts at 13.00
(possibility of convivial tables, depending on bookings)
The lunch will be held at Fuori Tempo in Chieri
Via Principe Amedeo 30 - 10023 Chieri (To)