21-02-2015
This photo of Massimo Bottura is now a “classic”: on the stage of Identità Milano 2015 he spoke about recycling culture and the fight against waste. With this article in two episodes, we retrace some of the most significant “green” moments in the Congress dedicated to a "healthy intelligence"
Is Milan only about fashion and design? Do people in Milan only speak about sustainable nutrition because of the approaching Expo? Those who, like me, live in this city and participate in the Identità Golose Congress since its early editions know that both statements are false. Vegetal food and food with a low environmental impact is, indeed, increasingly central both in the culinary offer of our territory, which year after year sees more and more chefs offering menus that pay attention to these themes, and in international events, already before the one coming up in 2015. For 5 years Identità Golose has presented a day entirely dedicated to Identità Naturali, the so called natural identities, and it is starting from this stage, which I’m lucky enough to animate, that I have collected the ideas that during the entire event emerged on sustainable cooking. I’ve chosen three green topics to tell you what I liked the most: from fighting waste to vegetal and sustainable cuisine, to the maximum valorisation of local products, including the most unknown and difficult. Recycling and fighting waste The masterful and unforgettable speech given by Massimo Bottura (Osteria Francescana, Modena) who literally brought on the stage a bin full of waste to tell about his recycling philosophy, so ancient yet so contemporary. Stale bread became a “Bread and milk soup” pudding, he created an ice cream with the skins of the blackened bananas and a cider with their fermented pulp. Sharing his intent, I can only wish for his speech to influence as many people as possible and be virally contagious with the rest of the restaurant scene.
Roberto Flore’s lesson at Identità Estreme was a source of very interesting discoveries
Lisa Casali on the stage of Identità Naturali, here with Loretta Fanella
Tecniche, ingredienti e iniziative della ristorazione attenta all'ambiente e agli ideali di Expo 2015, viste da Lisa Casali
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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"