22 September

Tradition is innovation: cheese and pasta with Eugenio Boer

Pollenzo-Albergo dell'Agenzia

It’s written Boer, pronounced [b:ur], and this phonetic spelling has become the trademark of his new adventure.

Half-Italian, half-Dutch, Eugenio Boer has always been on the move. He discovered his passion for cooking at three years old, together with his grandmother, a professional chef. At 12 he started his first apprenticeship in a restaurant, and has since learnt from some of the best: Alberto Rizzo in Palermo, Kolja Kleeberg in Berlin, Gaetano Trovato in Colle Val d’Elsa, Norbert Niederkofler in Badia. Settling down in Milan, he gained his first Michelin star at the Essenza, and now continues his journey in his eponymous restaurant.

With his balanced, sophisticated and elegant cuisine, Eugenio Boer offers a dinner based on the forms of milk and pasta, from amuse-bouche to dessert.

The dinner will be paired with a selection of Franciacorta wines by Guido Berlucchi.

Menu:

  • Spaghetti with liquid tomatoes
  • Cold Italian pasta
  • Trottole quattro formaggi
  • Scaloppine of raw Fassona beef, with Fontina from the Aosta Valley and raw prosciutto paste
  • A Sicilian-style cannolo in homage to the Maestro Corrado Assenza

In collaboration with Pastificio di Martino.

Pollenzo, six kilometers from Bra, is the other main hub of Cheese 2019. A special shuttle service will take you from Bra to Pollenzo and back, so you can create your own program and move around easily without using a car.

The event can be booked online until 12 p.m. on September 19. During the days of Cheese you can buy any remaining tickets for this and other events at the Event Reception.

22 September

20:30 - 23:00

Stand:
Ristorante Garden
Total of seats
65
Seats available:
44
Price:
90 €
Price for members
80 €
Code:
CH19EVE003
Theme:
Slow Cheese
Location:
Ristorante Garden
Event languages:
it, en
Organized by:
Slow Food