UWindsor executive chef Paolo Vasapolli is the subject of a profile in the Toronto Star newspaper, one in a series of 16 featuring Canada’s top college and university chefs sharing their recipes.

“Vasapolli has become a campus celebrity with meals like his Chianti-stained pappardelle,” writes Owen Roberts.

His article goes on to trace Vasapolli’s career from a childhood in the Sicilian city of Palermo to Caesars Windsor to the campus kitchen. Roberts notes that the team from Food and Catering Services visits local farms to source fresh ingredients, leading him to interview beef producer Jack Chaffe.

Read the full article, including Vasapolli’s recipe for Chianti-stained pappardelle with beef ragù.