(foto Emanuele De Marco)
After the dish by chef Federica Scolta from Abruzzo, we present the pupils and the recipes of vegan chef Simone Salvini, who, among other things, is at work at Ops!, in Rome. New natural cuisine arms.
My name is Gabriele Pompei, I’m 40 years old and I’m from Rome. I’ve been a chef for 20 years. I attended catering school in Rome, fulfilling my great passion for food and good cuisine straight away. After a first period when I worked in hotels and traditional local restaurants, in 1997/98 I came to meet macrobiotic and vegetarian cuisine, a world that up to that moment had been almost unknown.
One year later, together with other researchers of what’s healthy, I opened the first macrobiotic restaurant that also sold organic products, called Un Punto Macrobiotico, in Rome. After six intense years, both from a professional and personal point of view, in 2005 I opened Zenzero BioRestaurant with other brave partners, a mainly vegetarian restaurant serving fish and certified gluten free cuisine. In March, this year, Zenzero BioRestaurant doubled. I also work at Ops!, in via Bergamo 65 in Rome. In Salvini’s lessons I found new inspiration, great experience and humanity. And a deeper knowledge of vegan cuisine, in particular of vegetal proteins.
Gabriele Pompei (foto Emanuele De Marco)
Healthy, natural and vegetarian cuisine