The chef: "Myrtle? No, strawberry tree. And let's put the jam on the game."
From Santadi to the world's great restaurants, Sergio Mei will be in Arzana for the Porcino d'Oro.Per restare aggiornato entra nel nostro canale Whatsapp
Woodcutter Father, long days spent together amidst the silence and tall trees, on the slopes of Mount Arcosu. The hard work is interspersed with moments of happiness: a roaring fire, eggs with onions, tomatoes, and pecorino cheese. "It's still my favorite dish today; it's a reminder of my childhood."
Sergio Mei from Santadi, born in 1952, has spent his life as executive chef at the Four Seasons in Milan . This is the latest achievement in a long career spanning Prague, Miami, Chicago, and Canary Wharf, from the Grand Hotel Helio Cabala in Rome to the kitchens of the Ciga Hotels in Sardinia. Among his accolades is a professorship at the École Lenôtre, France's most prestigious catering institute. And then there are the books and awards. But not television. Indigestible.
Next weekend, Mei will be the jury president at the Porcino d'Oro, a historic event organized by the Pro Loco Siccaderba of Arzana, led by Raffaele Sestu. One of his mushroom creations won a prestigious award a few years ago.