Meet the Chef - Franco Putzulu, L’UVA Vino e Cucina, York
PUBLISHED: 09:15 30 August 2019
We pull up a chair with Franco Putzulu, executive chef of L’UVA Vino e Cucina in York
Originally from Terralba in Sardinia, Franco has recently started working in York with the team at L'UVA Vino e Cucina. A self taught chef, he started in the family restaurant in Italy and then spent time experimenting with different styles of cooking to enhance his skills. He enjoys sitting down wth L'UVA's owners, Georgia and Joe over a bottle of wine and creating menus together. They share the same values regarding quality ingredients and an innovative approach to dishes.
What's exciting in food now?
The Slow Food movement, the philosophy of working with healthy and clean food, farm to table, grown using organic and sustainable methods.
A food memory
The best is my mother's cooking and the scent of traditional Sardinian dishes.
An inspirational chef
Antonino Canavacciuolo, for his simple cuisine with great raw materials. His dishes are simply perfect in my opinion.
An inspiring Yorkshire ingredient
The Yorkshire ingredients I enjoy the most are the excellent meats, special cheeses and excellent craft beers.
Popular on your menu now?
Our menu changes every couple of weeks to keep it fresh and interesting. On the current menu the most requested dish is Fregula with a pecorino and saffron sauce, topped with crushed pistachios and goats cheese.
An indulgent meal
A simple fresh pasta with white winter truffle. We are lucky to work directly with truffle hunters in Tuscany who send us this special ingredient. Right now, we are working with the black summer truffle but, for me, the winter truffle is the most indulgent.
A go-to snack
My favourite snack is mixed meats and cheeses. We are working with some small artisanal salami producers so we are always trying new things which make a great snack while you work.
A food 'guilty pleasure'.
Hot sandwich at 5am with roast sausage, onions, eggs and mayonnaise.
A favourite tipple
Good red wine or an artisan gin and tonic.
A last meal
I would have a great deal of seafood. Scampi, fresh raw prawns, lobster and good vermentino DOCG of Sardinia. u