Some chefs don’t just do a good job. Some are deeply human, they question themselves, they look for answers. This research is for them, if not a political act, at least a cultural one. Pietro Leemann is one of them. He’s Swiss and trained with great masters of cuisine, philosophy and life. The culinary traditions of China, Japan and France and an innate austerity find their place in his vegetarian dishes which have been surprising people thanks to their beauty, goodness and evolution for decades now. Since 1996 Joia is the first and only vegetarian starred restaurant in Italy. It spreads its creed with new ideas, renewing itself to safeguard good food and good agriculture.
giornalista con un fortissimo accento toscano, possibilista all'infinito, soprattutto in cucina. Colleziona non (più) scarpe e vestiti, ma vini e formaggi: la vita è fatta di priorità. Fa la spola fra Lombardia e val di Cornia e nel frattempo scrive per La Repubblica
