Out of shape, crooked, bruised, stained: the fruit and vegetables they sell Luca and Camilla with theirs bee car it is not perfect and polished like that of the supermarket; indeed, according to the common aesthetic canons, it would be defined as "ugly".

But if you try to taste it, the taste is good: i kiwi farfalloni (twins), the giant cabbage and the apples "with the navel"(Small dimples, photos on the side) are of excellent quality and it would be a pity to discard them. It may seem like a simple matter of common sense (it is no coincidence that Bella Dentro's claim is "The taste of common sense"), But in reality it is a huge problem: that of the food waste, harmful to farmers but also to the environment and health (according to the FAO, one third of the food product in the world he is thrown away).

Without getting to rummage in the bins like the English Tristram Stuart, guru of the fight to the food waste and author of the best seller Waste (Bruno Mondadori), the two young people in a few months managed to "save" 18 thousand kg of fruit and vegetables. Ugly but really good, as evidenced by the delicious recipes with savoy cabbage and custard apples chef Adrea Rottigni he prepared us.

Andrea Rottigni prepares rolls of char and cabbage on timbale of Roman cabbage and mountain potatoes
Video by Diego Stadiotti

Luca Bolognesi and Camilla Archi (in the picture together with the chef Andrea Rottigni) have the clear ideas. With enthusiasm (and a little bit of unconsciousness) of the 30 years, have left two "safe" jobs (she in communication, he in a multinational) to launch the "Bella Dentro" project a few months ago.

That is a distribution chain alternative to the traditional one, which recovers the imperfect fruit and vegetables but discarded by farmers, and sells it directly to consumers or restaurant owners participating in the project.

Ape car against waste
Go around Milan covered with fake grass and one can not fail to notice it. It's the bee car Beautiful Inside, which sells vegetables and fruit "bacate" but with added value: that of fight waste of food. The products are bought directly from the farmers is they cost about 20% less of the supermarket (with expensive varieties the salt savings). On the site every week the price list and the stages of the open car are published (from Thursday to Saturday), which also supplies one restaurant network is locals and of gas.

Andrea Rottigni is patron and chef of Nudo & Crudo Bistrò in Milan (piazza Po 10). The restaurant offers Lombard cuisine in key healthy and young and adheres to Bella Dentro project.

Texts by Marina Cella

Andrea Rottigni prepares small apple crumbles
Video by Diego Stadiotti