Riccardo Camanini
Gorgonzola cassata with saffron spicy fruitby Davide Oldani
IG2021: il lavoro Alberto Quadrio di Cucine Nervi si racconta: «In cucina nessuna piramide, siamo tutti raggi di una ruota»
Delicacies from Australia and New Zealand told by Cinzia Piatti
An entire edible city: it’s not a dream that could never come true but Pam Warhurst’s ambitious project called Incredible Edible. In Todmorden, in England, she managed to get local authorities and citizens involved in the creation of many spaces for shared cultivation
Even in New Zealand, farmers’ market are spreading: they don’t just offer the opportunity to buy products in places that are alternative to mass market distribution, but they are also aggregation places, where people can share their knowledge of agriculture which can then be put into practice by the consumer itself
In order to reach it, you need to follow picturesque small roads that are perhaps a little winding: upon arriving, however, one is repaid by the discreet beauty of the bay of Moeraki. Here, there’s Fleur's Place (+64.3.4394480), run by New Zealander chef Fleur Sullivan, who with her local fish based dishes has conquered even English chef Rick Stein (Photo credits christchurchdailyphoto.com)
Jim O' Gorman, New Zealander from Kakabui, South Island, (photo credits ooooby.ning.com), is the founder of the sustainable organization Dirt Doctor and one of the main protagonists in the 'Earth Whisperers' documentary. His products are largely requested by restaurateurs and authorities
A view of Hawke's Bay, one of New Zealand’s 16 regions, on the East Coast of North Island. In this area, wine orders around and restaurants aren’t joking either. The region’s capital is Napier (photo credits www.capesouth.co.nz)
The entrance to Restaurant 1024 (Ten Twenty Four) in Pakowhai, North Island, New Zealand, right outside Hastings, tel. +64.(0)6.8706440. 40 people seating, with everything controlled by chef-patron Kent Baddeley previously working at the renowned Petit Lyon restaurant in Wellington
The entrance to Saffron, in Arrowtown, in Central Otago’s Strand. The restaurant, which seems to have come out of a 19th century postcard, has its strong point in desserts: goat cheese sorbet with dates soaked in amaretto, tel. +64.(0)3.4420131
