Peppe Zullo will be the ambassador of Apulian food and wine culture in one of the temples in which they shape the future leaders of Canada.
The chef of the “simple food for intelligent people” will arrive in Canada Saturday, April 26 and he will stay until Saturday, May 3. Gian Lorenzo Cornado, Italy’s ambassador to Canada, will be the special guest at the evening gala, an event organized by the Academy of Italian Cuisine at the George Brown College in Toronto.
Sunday, April 27, the Orsara chef will be interviewed by a national TV. On Monday 28 he will be welcomed at the Italian Institute of Culture where he will participate in a conference entitled “Scopriamo insieme la Puglia” with professor Vincenzo Rizzi, representative of Accademia Italiana della Cucina in Bari.
Tuesday, April 29, Peppe Zullo will be the protagonist of the Italian dinner at George Brown College. The dinner will be held at “The chefs’ house” restaurant of the George Brown College, and also students of the cooking school will attend the event. In the kitchen, Peppe Zullo will be supported by chef Oliver Li, manager of the restaurant “The chefs’ house.” The dinner will offer raw materials, fragrance and taste all “made in Puglia” in front of an audience of admirers of our cuisine and our products. Before returning to Italy Peppe Zullo will meet with entrepreneurs, chefs, restaurateurs, intellectuals and representatives of the Apulian community in Canada.
Peppe Zullo is one of the most established Italian chefs. He left his native Orsara di Puglia for distant Mexico and USA, he returned to open a restaurant, a farm and an international chef school. “From the earth to the table”, this is chef Zullo’s philosophy who defines himself a chef-farmer, meaning to provide dishes which respect tradition with an original twist. Zullo skilfully uses vegetables and spontaneous flowers, he recovers products abandoned time ago and antique cooking techniques, like hard grain bread baked in hay burning ovens. He cultivates vegetables, herbs, olives and grapes with a food-happiness philosophy. He looks both at the past and the future. “ The fruits of the Earth feed us, nothing else. The virtuous circle of food which nourishes the world begins from the garden, from the possibility and the capability of cultivating and respecting the earth, its rhythms, the seasons of the products, regional products which allow to discover native agricultures and cultures. To rediscover and respect all these elements is one of the principle ingredients in order to bring back to the table the happiness in feeling authentic emotions and tastes”, he declares.
For this Canadian trip Chef Zullo will prepare typical Apulian dishes, such as fava bean purée with dandelions, toasted grain orecchiette pasta with chick peas and borage, salted cod with anise. Many products will arrive directly from Apulia, among which lampascioni (wild onions), podolica cow cheeses, and wines paired to each dish, offered by Rivera di Andria.
Menu by Peppe Zullo
The Pugliese with goat cheese and arugola
The “Bella di Cerignola”
Fried Lampascione with reduction of mosto cotto
Salted Cod and Fannel
Pugliese Cream of Broad Beans from Carpino, chicory with Apulia evo oil
Orecchiette with chick-peas and borage
Ontario lamb, mixed Vegetable and potatoes “Al sale”
Podolica cow caciocavallo
Pasticciotto – A typical dessert from Apulia
Coffee and Tea