Chef Paolo Lopriore, born in 1973 in Como, will be bringing his impressive experience to the Academic Tables next week. One of Gualtiero Marchesi’s favorite protégés, he worked at the renowned French restaurants Ledoyen and Troigros before winning his own Michelin star at Il Canto at Certosa di Maggiano in Siena.
An anticonformist, faithful to himself and his desire for experimentation, Lopriore then consulted in Como and Milan before settling on his latest project, in his native Appiano Gentile (Como): Il Portico, which will open in May.
His own personal revolution is a vision of a convivial table enlivened by a new figure, a specially trained waiter who serves as an extension of the chef in the dining room, describing the dishes to the diners. In an interview given to Identità Golose, Lopriore declared:
“I see for example the Unisg students: They read and they’re informed. Cultured. […] able to explain to a customer not just the dish, its genesis, the chef’s thought, but also the local area, its culture, maybe that Romanesque or baroque church opposite the restaurant.”
After such an expression of esteem for our students, we are all the more thrilled to host this dynamic and brilliant chef at Pollenzo. He envisages a highly convivial atmosphere, with serving dishes brought to the table for sharing.
The menu will feature boiled chicken, sfoglia lorda pasta with goat’s cheese and bitter herbs in broth, braised Savoy cabbage, green sauce, mayonnaise and fruit mostarda, followed by spiced meringues, whipped cream, chocolate sauce, amarena cherries in syrup, honey and a salad of lemon rind and pulp. He will also be serving boiled asparagus, hard-boiled eggs, ricotta and nettle crêpes, Parmesan cream and tomato sauce, followed by crème caramel, toasted almonds, white chocolate sauce, mint and rum, as well as roasted tench, pilaf rice, glazed turnips, béarnaise sauce, beurre blanc and cloves, followed by cream gelato, coffee, lingue di gatto cookies, amaretto and dark chocolate shavings.
