Chef Fulvio Pierangelini has no need of introductions. His historic Gambero Rosso in San Vincenzo, in the Tuscan province of Livorno, was one of Italy’s iconic restaurants, its fame stretching far beyond the country’s borders.
The highly cultured chef is responsible for a cuisine that places skill at the forefront, Pierangelini has been compared to the French Michel Bras, another luminary of international gastronomy, for his similarly passionate approach to food.
Some of the dishes he created at Gambero Rosso have become textbook classics, entering Italy’s collective gastronomic imagination. Pierangelini’s cooking has always distanced itself from exaggerations and provocations, not shying away from innovation but always remembering the value of simplicity. His unique style has led to recognition as one of the great chefs of the world.
At the Academic Tables on Tuesday May 31, he’ll be preparing three dishes that convey his legendary creativity, making magic with everyday ingredients: salt cod with peas, rice and asparagus and carrots with spice ice cream. Don’t let yourself be fooled by conciseness of the names: often the best things come in small packages!