Personally, one of the things that excited me the most about going to class in the University of Gastronomic Sciences was, you guessed it, lunch time! The cafeteria, also called Academic Tables (or Tavole Accademiche in Italian) is an innovative project aiming to educate and offer the UNISG community haute cuisine (like fine dining) with local produce and fair prices to students.
These were some of my favorite dishes throughout my master program:
🍙 Veggie Onigirazu
🍔 Pulled Pork with cabbage and carrot cole slaw, fresh salad, and mayo in between house-made buns
🍚 Beetroot Risotto with Gorgonzola & Eggplant Babaganoush
🎃 Roasted Pumpkin Curry over sushi rice garnished with fresh cilantro and chili paste
💣 Bombette, or little bomb, is an Italian street food traditionally from Puglia. It consists of coppa or lonza (pork neck) stuffed with cheese, then rolled up in bacon, and fried until brown.
🫑 Yemista was made in collaboration with Chef Alexandros Alexandrou which consists of rice stuffed Bell Peppers with garlic yogurt and potato wedges
🥑 The Colombian Bandeja Paisa, a rice bowl topped with a kidney bean stew, ground beef and fried plantains (just missed the extremely unsustainable avocado🥲 )🍲 Vietnamese Veal Pho & Poached Egg over Asparragi with shaved Parmigiano Reggiano
🥦 Gorgonzola Polenta topped with roasted seasonal veggies, like the alien looking broccoli
🍚 Ginger Pumpkin Risotto finished with cream and chopped hazelnuts
🍖 Tender Roast Beef over a fresh tomato salad with a vegetable faro salad
🍲 Asian Chicken Noodle Soup