Co-sponsored by the Center for European Studies and the Department of French and Italian.
Martino Beria is a chef, baker, gastronomy innovator, specialized in plant-based cuisine, sourdough and fermentations. He holds a degree in Science and Culture of Gastronomy and Catering from the University of Padua, where he taught Food Design. His career in the restaurant industry began at age 16, starting as an assistant chef and working his way up to directing large events. He specialized in plant-based cuisine and combines his training in the classic restaurant world with the ever-increasing need for ethical practices in fine dining. He is the author of the books Wild – Pane Selvaggio (Wild – Wild Bread), The Home Bakery, Giro del mondo in 60 piatti (Around the World in 60Dishes), and Vegano Gourmand (Vegan Gourmand). He teaches food design at the University of Padua and is CEOof his brand “The Home Bakery”, which promotes food technologies and produces innovative plant-based fine products.
This event is free.