Simone Salvini on the stage of the latest edition of Identità Naturali, presented by Lisa Casali who in this piece presents the programme of the day dedicated to a cuisine that is sustainable both for the environment and the health. Identità Naturali will take place on Sunday 8th February, from 10.15 am to 6.30 pm, and here you can find the programme
What is “natural cuisine”? If you search online, you will find the most different definitions, some identify it as vegetarian cuisine, others as macrobiotic cuisine, others as one that only uses organic products. Truth is, there is no unique definition, which is why year after year the name of this day remains unchanged. Indeed, we like the idea of putting on the same stage, for a whole day, chefs that have the most interesting things to say and show about their research, tied to a cuisine that is sustainable both for our health and for the planet.
In these years, on the stage of Identità Naturali there have been chefs with very different interpretations of “natural”, “healthy” or “sustainable”, there were some who considered it a matter of balance between ingredients, others of little processed raw materials, of cooking techniques and some who have been capable of surprising us more then once with (apparently) simple legumes.
I believe that in these cuisines based on the simplest, and in some way “poorest”, that is to say cheapest ingredients, as legumes, cereals, vegetables, we can find the most interesting culinary avantgarde of the last years, which is why this year too Identità Naturali will be a day that deserves the highest attention.
Vegan chef Daniela Cicioni will present two special recipes at Identità Milano
Spanish Sergio Bastard will be among the international guests at Identità Naturali
Tecniche, ingredienti e iniziative della ristorazione attenta all'ambiente e agli ideali di Expo 2015, viste da Lisa Casali
Environmental scientist and sustainable cooking expert, she's the author of blog Ecocucina on D di Repubblica and of 5 books including “Tutto fa brodo”, "Autoproduzione in cucina" and "Cucinare in lavastoviglie"