The Cooks’ Alliance: Sardinian fusion

Matteo Cambuli is a professional chef, orignally from Cagliari, who shares his knowledge, experience and emotions through healthy food, with influences from various world cuisines. As such he’s part of the new wave of Italian fusion chefs, and he also gives cooking classes that mix his Sardiian roots with other gastronomic traditions. His research regards both the sensory and nutritional aspects of food, as well as its social, environmental and ethical implications. He only uses local, seasonal, organic products, including Slow Food Presidia products. He favors quick cooking methods that preserve the flavors, colors and nutritional qualities of the raw ingredients, and uses lots of herbs and spices. He’s the manager of the Sardinian Association in Turin, and its restaurant, Piola Gramsci, where he offers typical Sardinian recipes in a familial environment.

We’ll eat:

A first dish of mixed fried food including zucchini flowers filled with mint mousse and Fiore Sardo cheese; chicory and Fiore Sardo patties with tomato confit; San Gavino Monreale Saffron Fondue (Slow Food Presidium).

A second dish of Carasua bread, Coscia pears, Crunchy guanciale, Fiore Sardo cheese and chopped almonds.

Buy your Taste Workshop ticket now and prepare to experience all the goodness that cheese can offer! Come and discover the multiple connections between the animal kingdom and the work of herders, cheesemakers and affineurs. Tickets are on sale online until September 16. During the days of the event any free places will be on sale at the Event Reception.

In line with current regulations, the events at Cheese 20201 are reserved exclusively for visitors in possession of an EU Digital COVID Certificate (also known as a Green Pass).

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