From the kitchens of some of the most renowned Roman chefs come some recipes that promote the philosophy ‘Zero waste‘against food waste and the crisis of raw materials.
THE tips for the dishes sustainable and cheap they come from some of the chief most renowned Romans who embraced, in their kitchens, the philosophy ‘Zero waste‘. A durable and economical style that seeks to stem the crisis raw materials and to oppose waste food.
Andrea Pasqualucci of the Mama Restaurant, Giuseppe D’Alessio of Seventh, Daniele Roppo of Marquis, Simone Maddaleni of Magdalene And Matteo Militello of Aventine they provide some advice based on practices adopted in their own kitchens.
Advice from Andrea Pasqualucci
Receipts creative, empty and tasty fridge to fight against food waste and survive the raw materials crisis. From reusing cheese skins to vegetable stalks, from meat to leftover charcuterie, but still good to eat. Andrea Pasqualucci in his restaurant, he employs a philosophy based on production line short, ethics And certain. The supply comes from small producers and is particularly sustainable. As the chef explains:Thinking about ethical, sustainable and zero-waste cuisine in a restaurant means above all making a very careful choice of suppliers who can guarantee a short supply chain as much as possible, as well as rigorous management of raw materials.Obviously, as Pasqualucci points out, a different argument can be made for the food storage residence. Thus the chef’s advice refers to dishes from our tradition with adequate nutritional values.
“A combination of pasta and legumes like beans, chickpeas or lentils, to bring steaming to life soups that warm the cold winter evenings. You can add all the leftover vegetables that are in the refrigerator as well as the leftover cold meats.“. For carbohydrate intake you can think of cereals such as barley or spelled. The cook of the Restaurant Mom still offers the polenta, to be seasoned with leftover meat and flavored with vegetables and a mixture of cheeses. Here too bread pizza it’s an anti-waste idea. It can be made with stale bread as a base for a dough to garnish at will with everything from the fridge and the pantry.
Against waste in the kitchens of Daniele Roppo and Giuseppe D’Alessio
Daniele Roppocook of The Marquis Roma (which has just inaugurated The Marquis Milan) chooses products for his kitchen seasonal. And from his advice emerge some ‘tricks’ to work on it vegetables avoiding waste. For example, a small pickle and pickle pantry can be a great way to store leftovers. “Learning to work with vegetables, especially those with large leaves, becomes a fundamental foresight in the zero waste philosophy.“. In this sense, the chef of the Capitoline restaurant suggests also using the stems of the vegetables and not only the leaves. These, in fact, can be used for the realization of a broth which, mixed and filtered, can also become an excellent condiment for a dry paste: “This – Roppo suggests again – with the addition of anchovies and a pinch of pecorino cheese it becomes a delicious first course“. If the broth yes freezes in individual portions, moreover, it can also be reused later. Stale bread, however, the cook of Marquis propose the Pomodoro Dad.
From the kitchen of Seventh, placed on the roof of the Sofitel Rome Villa Borghese, the chef Giuseppe D’Alessio offers dishes linked to tradition and the territory. Also in this case seasonal raw materials And Locals. “Entering people’s homes to imagine their pantry is not easy – D’Alessio confesses – but definitely a tip for a dish that takes me back in time when i was a kid is there bread soup“. Bread still protagonists of the anti-waste recipes of Roman chefs. “From my experience acquired in many starred kitchens, bread soup was a dish that I often found. It is a base that can be enriched according to the most diverse tastes. There are gourmet versions enriched with truffles or foie gras. But a certainly tasty and satisfying family version can be the soup enriched with a cheese fondue that we have in the fridge or slices of sautéed ham. Just let go a little there fancy“.
Seasonal products from Madeleine and Aventine and use of waste
Even the head of Magdalene, Simone Maddaleniadopted the philosophy ‘Zero waste‘in his restaurant. In its choice of raw materials coming mainly from stores and suppliers Locals. In addition, it is important for the chef to know that seasonal products, in addition to providing health benefits, help to avoid waste and save money. “For me, it is unacceptable to throw away old bread, because it is a symbol of work and effort; it is not by chance that they say “to win a loaf”. So rather than throwing it away, I’d rather give it a new life“. And in this context the chef proposes the Panzanella classic or to season to your taste and the Pomodoro Dad.
And give it again Roman sitesat Aventine and the Meat one of the great protagonists carved with precision by the chef Matteo Militello. Processing that generates the waste but which can still be used as products of excellence in the kitchen. “Trimming meat is not only about having a product that is pleasing to the eye, but about achieving perfection from a cooking point of view, which is what interests me the most.“. But from what is defined as “waste”, chef Aventina always creates a new dish. Matteo Militello, in fact, has decided to create one with the leftover meat sausage with balanced fat parts and meat parts, perfect for using the surplus created when processing meat for grilling Aventine. All Aventina butcher’s products follow the same philosophy; so any type of meat can be part of the famous Court stew of the cook. Does not generate waste and always keep food from quality: this is the philosophy that all chefs want to spread.