Luigi Buonansegna
Kamut tagliatelle ice-cream, butter, cardamom and speltby Alessandro Gilmozzi
Dal Mondo Massimo Bottura, un vulcano alle Canarie
Care’s, “the ethical chef days”, a new (sustainable) fine dining event wanted by Norbert Niederkofler, of St Hubertus at Rosa Alpina in San Cassiano, ended on 20th January. As reported by Carlo Passera (here and here), it was born with the goal of offering a new perspective on cuisine
Sustainability in the kitchen is a theme I hold very dear. And from this interest, this passion, the idea of Care's was born, the first edition of which took place this year, only a few days ago. It was a sort of pilot edition. When I think about the concept of sustainability, I immediately recall an experience that was very significant and formative for me. I was lucky enough to be able to live for some time in an Indian reserve. In that very special, unique context, I could see with my own eyes, every day, the respect for Mother Earth that these people have always had. This convinced me that it is important to return to one’s foundations, to one’s origins. It is therefore essential, for each one of us, to find a balance. With ourselves, first of all, and with nature too. Only after managing to find this balance of ours, we’ll be able to continue our journey, our growth, and to create some truly sustainable dishes through culture and experience.
Norbert Niederkofler
Born in 1961, he's the chef at restaurant St Hubertus at Rosa Alpina in San Cassiano, in val Badia (Bolzano), three Michelin stars
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