Buongiorno Berlino!

It was by chance that Paolo Bertocchi and Tyler Hanse found each other in the German capital. Both alumni of the University of Gastronomic Sciences – from Pollenzo to Berlin, so to speak – they started working together, running the European flagship store of the Japanese coffee brand % Arabica in Berlin Kreuzberg for a year, before embarking on a new project of their own, focussing entirely on fresh pasta. Bardele it was to be called and the cooks went all out, learning about flour production, the use of whole animals and concentrating on traditional dishes from “the boot”.

Though an Italian concept at its core, Bardele is using predominantly German ingredients. Incorporating local and responsibly sourced products into their food, Paolo and Tyler are making use of the principles learned at university. Therefore, on-site milled German Hartweizen flour, Sattelschwein pigs from Brandenburg, and a plethora of flora from the surrounding regions can be found on the menu of the pop-ups they have started hosting in Berlin. Together with yet another alumni, Yoni Nimrod, they have managed to capture a bit of the magic that’s been happening on these events, inside the kitchen and – most importantly – on the plate, presenting tradition with a modern visual look and a persona that seems to be saying: “Ciao! Buongiorno Berlino!”

About the author

Yoni Nimrod

He is a visual gastronome and food culture photographer, originally from Israel and now living in Berlin. His work includes documenting the culinary industry, sustainability, people, and products around the world, aiming to expose the general public to better food ethics through his stories. His studies at the University of Gastronomic Sciences exposed him to different concepts of our food chain and to how important it is to document and preserve rural environments and traditions alongside modern aspects of our food systems.

About the author

Tyler Hanse

He is an American cook from Malvern, Pennsylvania. Starting at the ripe age of 15, Tyler had a passion for working in kitchens, which led him to work in places like Philadelphia, Bergamo, Copenhagen and New York. Attending the Triennale program at the University of Gastronomic Sciences, his horizons were widened even further with the insight gained by studying food production systems around the world. He now works on a new project in Berlin Mitte called Bardele.

About the author

Paolo Bertocchi

He is an Italian restaurant manager with a strong passion for kitchen work that led him to work as a cook. After his studies at the University of Gastronomic Sciences, he had the opportunity to run a restaurant following Slow Food principles and helped to create a “Valorize Group” of local producers and farmers from that area. New challenges brought him to Berlin where he is working on a new food project: Bardele - Pasta Manufacture and Eatery.