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Bocconi is a candidate for the title of the most gourmet university in Italy – Italian Cuisine

On the one hand, the inauguration of the new GūD Milano, on the other hand the choice of chef Daniel Canzian for the Sda Bocconi School of Management campus: this is how Bocconi has decided to revolutionize its gastronomic offer

Not just international excellence on the economy and finance front: the Bocconi of Milan is also officially a candidate for the title of the most gourmet university in Italy. Despite the certainly not easy period – with Italy, the Lombardy and the academic world itself struggling with the management of the new peak of the epidemic – the famous university campus has in fact presented the evolution of its gastronomic proposal in recent weeks. On the one hand, Bocconi University has decided to open its doors to GūD Milan, the format dedicated to healthy and tasty food already extensively tested in the Lombard capital by Ugo Fava, Marco Giorgi and chef Stefano Cerveni. On the other hand, he entrusted to Compass Group Italy and to the chef Daniel Canzian the catering of the SDA Bocconi School of Management Campus.

GūD Bocconi.

GūD, not just a student café

First the openings of CityLife, Eustachi, Darsena, Stazione Centrale and Idroscalo; and now the new Bocconi adventure, at number 1 in via Guglielmo Röntgen. GūD Milan inaugurates its sixth venue at the Milanese university: open from Monday to Saturday, it is proposed as a meeting place and gastronomic recreation for students and teachers, in which to spend the free intervals between one lesson and another, but also as a point of reference for the external public that gravitates or works in the neighborhood. The menu proposal, designed by the chef Stefano Cerveni with the support of a nutritionist, it includes a number of stuffed buns (kneaded with organic and long leavening flours) and the special Italian Cirashi Bowl, or rice bowls (Carnaroli and Basmati) prepared mostly with raw materials typical of Italian and Mediterranean cuisine. Without forgetting extracts and healthy fruit drinks, calibrated according to the different needs of customers: from the detox juice, with apple, celery and cucumber, to the energizing one, with carrot, ginger, orange and lemon. "It is the place I always wanted when I was a boy at university, the university bar to have a healthy and nutritious breakfast, to be able to spend the lunch break with classmates, share moments of study, launch ideas and create projects , but also spend the evening doing something different, ”he comments Ugo Fava, one of the founding members of GūD Milano. All of this, of course, seasoned with a wifi network and sitting areas perfect for a chat with friends or a pre-exam review.

Daniel Canzian. (photo Lorenzo Rui).

Daniel Canzian's cuisine arrives at the university

The official announcement was made in mid-September: Daniel Canzian was chosen by Compass Group Italia – Ad Arte Food to take care of the gastronomic proposal of the new campus of Sda Bocconi School of Management. In the architectural complex designed by the Japanese studio Sanaa we thus find three environments in which it is possible to taste the proposals developed by the chef: The Central, a café inspired by the historic Centrale del Latte in Milan, open all day – even to external visitors – with ad hoc proposals for a quick lunch break; the Literary Cafe, which at the cry of with one hand I read, with the other I eat offers SDA Bocconi students a highly versatile place to relax; is Matter, a restaurant specifically dedicated to school users, with a seasonally updated menu inspired by the great classics of Italian cuisine. "It will be a stimulating path, to enhance the made in Italy in a contemporary way, to feed the leaders of the future", commented Canzian himself. «Biodiversity and the food supply chain are the main wealth of our country, and I hope to be able to transfer their importance through my dishes, made together with the partners who have believed in my cooking philosophy for years. This is the perfect mix which, in synergy with Ad Arte, will make it possible to bring quality and innovation to the table in one of the most important Italian and international universities .

The Central.

here's who won the title – Italian Cuisine

here's who won the title

In the final aired last night, Michele Cannistraro, former site manager nicknamed "Il Cannibale", convinced the judges with his menu. Here's what happened in the episode

In the end it was triumphing Michele Cannistraro. It is he, surnamed the "Cannibal", the winner of the first title of Masterchef All Stars, a special edition of the culinary talent show that saw the participation of 16 former competitors of the program.

How was the final

Last episode, aired Thursday 10 January on Sky One, they arrived in 5 competitors who have faced the first Mystery Box (in which they had to present a dish composed of 6 ingredients cooked with 6 different cooking methods), then theInvention Test (where each had to replicate a plate of one of the winners of previous Masterchef editions).

After the elimination of Maradona Youssef and Danny D'Annibale, the three finalists, Michele Cannistraro, Rubina Rovini is Simone Finetti, they had two and a half hours of time to submit to the judges Bruno Barbieri is Antonino Cannavacciuolo – joined by the special guest Giorgio Locatelli a menu invented and created totally by them.

And to definitively conquer the chefs it was Michele who, with clarity and support from his wife (while none of the former competitors on the balcony – with the exception of Maurizio Rosazza, Prin- diatava for him) has served: l'entrée "Places of my life", king crab in Catalan style with yellow tomatoes and Tropea onion; the "Precise!" starter, mullet with amaranth popcorn on coconut milk fondue, turmeric and artichoke chips; the first "Come a casa", cold linguine with red prawns, lemon, basil cress and emulsion of stracciatella di bufala; the second called with his own nickname, "The cannibal"smoked tomahawk meat with ossobuco sauce, salad roll and pinzimonio served with salmoriglio; finally, the dessert "Finiamo col mojito", milk mousse with lime, rhum and mint on coconut biscuit.

Who is Michele Cannistraro

Forty years old, originally from the province of Milan, before participating in the third edition of Masterchef Italia, Michele was construction site manager: after being ranked eighth, he changed his life, becoming an entrepreneur and taking care of one kitchen atelier in which cooking classes, counseling and team building are organized. Before joining the MasterChef All Stars Masterclass, he said: "I feel much better prepared at the stove than before: my kitchen was a housewife, while today it is professional. Now I really understood what crunchiness, acidity, verticality … even opening the fridge, if I first thought "and mo 'that I do", today I know how to move . When asked if he was inspired by some chef, Michele replied: "No, but I have Cannavacciuolo in my taste buds e Salt Bae as a business man .

And now, it's time for Materchef 8!

From the 17 January the new edition of MasterChef Italy, every Thursday at 9.15 pm on Sky Uno. In the jury there will be Bruno Barbieri, Joe Bastianich, Antonino Cannavacciuolo and the new judge Giorgio Locatelli.

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