10-06-2014
Federica Frattini, owner of Podere San Giuliano, came up with the idea of dedicating part of her land to some special clients. The chefs collaborating with her have thus the chance to have very fresh and more intact vegetables for their dishes. Here, together with Claudio Sordi of La Piazzetta, one of the first to participate in the project, she shows a beautiful salad
The restaurant industry in Bologna pours into the deep earth, between the clay with a record level of potassium at Podere San Giuliano, in San Lazzaro. This is where this spring Federica Frattini, owner of a prosperous farm with agritourism and gourmet restaurant, made hectares of land and her know how available to a small group of lucky chefs: at the moment, there are 3 fields 15 metres long cultivated for commission for Claudio Sordi of La Piazzetta, Mario Ferrara of Scacco Matto and Massimiliano Poggi of Cambio; soon there will also be Irina Steccanella of osteria Vini d’Italia. By paying a symbolic amount of money for the rent, the chefs can choose which vegetables eighty-year-old house-farmer Fernando will cultivated for them. After assessing the point of maturation, the vegetables are bought at an agreed price, the products being delivered a couple of times a week. As for the chefs, they drop by every 15 days to verify the situation and start the necessary process for the future (starting from the seed, one should count at least 3 months).
Does someone want some purple artichokes from San Luca?
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Umbra di Perugia con residenza a Bologna, è giornalista e scrittrice di cucina. Tra i numeri volumi tradotti e curati, spicca "6, autoritratto della Cucina Italiana d’Avanguardia" per Cucina & Vini