The 2016 program of guests at Pollenzo’s Academic Tables will start with a bang, with Chef Alfio Ghezzi from Trentino. Ghezzi is the much-lauded chef at the Lunelli family’s Michelin-starred Locanda Margon in Trento. His many years of experience include stints at some of Italy’s best kitchens, and he can count Gualtiero Marchesi and Andrea Berton from Trussardi at Milan’s La Scala among his teachers.
At the Locanda Margon, Ghezzi combines local, seasonal and what some might consider humble ingredients with a creative flair in preparation and composition, earning him a remarkable reputation in just a short time.
Ghezzi will be serving two creative menus at Pollenzo, each marked by intense, evocative flavors. The first will feature cauliflower with beet cream, Bra Tenero fondue and black trumpet mushroom powder; soft-cooked egg with rösti with speck and amaranth; and chickpea and chestnut soup with rosemary focaccia followed by roast veal belly served with celeriac, marinated radishes and cress. The second menu will offer carrots, almonds and oranges with a passion fruit and tarragon sauce; stuffed artichokes with anchovy sauce and potato gnocchi with Vezzena fondue, Pinot Nero grappa and cinnamon; and finally trout cooked on rosemary with cumin-stewed cabbage, leek cream and potatoes.
