Gabriele Bastianoni

Interview by T&C with Professor. Gabriele Bastianoni of the Santa Marta Hotel Institute in Pesaro.

On the occasion of the cooking contest at the Santa Marta Institute in Pesaro, we interviewed Prof. Bastianoni, head of the Cooking department, who told us about the importance of training students and the importance of inviting them to work following the principles of quality , typicality, sustainability and fight against food waste.

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STORY TO BE TOLD

Boscaiola fettuccine, summer sliced truffle
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Mortadella And Ricotta Croquette On Cheese And White Truffle Cream
I love Emilia. A region that smells like balsamic vinegar, Parmisan cheese, mortadella and authenticity. I love Emilian people too. Their hospitality and their inborn frankness. Emilians choose the efficency, the practicality, they are pragmatic souls, but they use their…
Salty tiramisù with truffle
What I like about happiness is its power to be replicable. Even if it would appear impossible, illogical and irrational, our memory has the power to renew the eco of an happy moment. That’s the reason why I see me…
Pumpkin cream with white truffle sauce
If you think about fall, your mind runs to warm colours, amazing orange mantle of leaves on the ground, roasted chestnut, new wine and to pumpkin, of course. Pumpkin is the great protagonist of this season, it celebrates the colours…
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