Claudio Sadler is a master, an international point of reference for fine dining, an entrepreneur capable of reproducing the success of his restaurant and export the best products our cuisine has to offer. His sound foundations and his expertise with regards to techniques and ingredients are at the service of a contemporary cuisine that surprises in multiple ways, with exotic pairings and flavours in familiar and seemingly traditional dishes. Ethics, taste and seasonality guide the chef in choosing the raw materials, inspired by new dishes and new perspectives.
scienziata ambientale esperta di sostenibilità, in particolare rispetto a cibo e cucina, è responsabile del Pool Inquinamento, autrice del blog Ecocucina e di 6 volumi tra cui "Quanto Basta", "Autoproduzione in cucina" e "Cucinare in lavastoviglie". Da più di un anno conduce la rubrica quotidiana su RDS "Esercizi di Ecostile" per diffondere stili di vita green e antispreco
