Maicol Izzo
Tortelli dei Farnese by Filippo Chiappini Dattilo
Carlo Mangio Anteprima di Arieddas, il nuovo ristorante "firmato" da Piergiorgio Parini: «Cuciniamo l'autenticità sarda»
Raw diet is the new frontier
A dish at Make Out, "raw food café", one of Matthew Kenney’s restaurants: it is located in Culver City, California. Thanks to Kenney, Cristina Bowerman has rediscovered her raw diet inclination, and tells us how it happened and why
It’s no mystery I love to travel, yet every trip is different from the other. The last two opened culinary and human horizons for me that were so peculiar and different that, as often the case, I cannot sleep at night while I’m trying to keep together all the things I’ve seen and learnt. So for now, I’ll tell you about the first trip.
In the United States I had the pleasure to meet Matthew Kenney, who’s considered a raw diet guru. I came across this cuisine for the first time thanks to Roxanne Klein when I was living in South California, in the late ’90s, but I considered it to be just a fashion, and in fact a very questionable one, as it was accessible to few people. Being so health oriented and elitist, it had more moderate vegetarians and vegans turn up their noses.
Matthew Kenney at work
Of course, I could never follow such a strict diet, based on ingredients that can be brought only to a temperature that is slightly higher than body temperature (and if you cook raw food, you need to follow the rules in all aspects of your everyday life, of this I have no doubt. Raw diet goes beyond food, it’s a lifestyle). This even though I was in fact tempted to “convert” when I met a group of people of my same age following the raw diet: they looked like kids!
Already during my return trip I began to think about raw diet dishes and techniques I could include in my menu at Glass Hostaria in Rome. Some, as mushroom “cooking” or aubergine pickling, had excellent results. Matthew Kenney makes raw materials stand out: the flavour of vegetables and fruit becomes crucial. The curd made with milk produced from nuts can truly determine the success of a dish. I found everything very engaging from an emotional point of view.
Glass Hostaria's chef (one Michelin star), located in Rome. President in charge of the Ambasciatori del Gusto association
Women who, for a moment, leave pots and pans to tell us their experience and point of view
I discovered gourmet Finland
Loide, Tricase and Farmacia Balboa
Order and cleanliness, Claudia guards
The alliance of women in the food sector