The New Gastronome
Buongiorno Berlino!
by Yoni Nimrod, Tyler Hanse, Paolo Bertocchi
by Yoni Nimrod, Tyler Hanse, Paolo Bertocchi
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!”