Tag: Green

Trentino-Altoadige is green: here are the sustainable restaurants to keep an eye on – Italian Cuisine

195050


The greenest and most sustainable region of Italy, according to Michelin, is Trentino-Altoadige, which this year received the highest number of green stars. Green? Yes, because since last year the Rossa, as the Michelin guide is defined, has assigned a new star color that establishes the restaurants that take charge ofconsequences ethical and environmental of their business and who they work with "sustainable" producers and suppliers to avoid waste and reduce, or better still reset, the plastic and other non-recyclable materials from their supply chain.

What are the characteristics that make the green star conquer?
According to the Michelin guide, here are the prerogatives that a "green" restaurant must have:
1) theuse of local and seasonal ingredients;
2) the selection and the
quality of the products used, including biological, biodynamic and ethical origin;
3) the
low energy impact in the use of resources;
4) the
composition of the menus, which must be respectful of seasonality and the territory;
5) the enhancement of
initiatives for waste reduction, including zero waste policies, that is the age-old theme of disposal, namely the reuse and recycling of waste;
6) the initiatives of
communication and passion shown by the chef and staff on the topic of "sustainability";
7) the
creative initiatives in the environmental field implemented;
8) the
collaboration with the local community, in particular small and micro producers.
So many chefs work directly with growers, farmers and fishermen, who are respectful of nature, they grow plants and raise animals, use regenerative methods such as no-dig gardens and catch crop rotation. They care about their impact on the planet and show passion and awareness of an issue that has grown to be a movement towards positive change. In addition to environmental considerations, they are concerned with the quality of life of their staff and support social projects at local, national and global levels.

195050Why is Trentino-Altoadige so "green"?
The concentration of green stars is mainly in the north but in particular in Trentino-Altoadige, where most of them are found. Of course, being on a plateau, next to the Dolomites and being able to go and get milk and butter directly from the mountain huts helps more than being in a metropolitan city like Milan and Rome. But in reality this region stands out for the attention it has always had towards this issue. First of all, the chef could only see it assigned in 2020 Norbert Niederkofler of St. Hubertus of San Cassiano (Bz) with its "Cook the mountain" philosophy, the first to have cleared through customs, thanks also to the power of its three Michelin stars, the world of cuisine local, seasonal and sustainable and to have involved international chefs in his ambitious project.

What are the "green" restaurants to visit in Trentino-Altoadige?

EARTH. In Sarentino, Gisela and Heinrich Schneider, respectively in the dining room and in the kitchen, have created an evocative, eco-friendly and plastic free environment from a mountain hut: Land, "the magic place", as they like to call it, also boasts a Michelin star. "The careful use of resources, respect for food and for those who produce it, recycle as much as possible, use the abundantly laid table of nature. All these are points that go hand in hand with nature, in our daily lives, accustomed to a mountain life "tell the Schneiders." The wild herbs and mushrooms come exclusively from the woods directly in front of our house. All the other ingredients such as meat, flour, milk, cheese, bacon, butter and much more come from the surrounding farms of our valley ".
ANCIENT INN AT THE DEER. In San Genesio theAntica Locanda al Cervo it bases all its vegetable supply on its own vegetable garden and the pantry is contributed by organic farmers and small local producers. The menu is based on all local specialties, in 2008 the restaurant joined the Pact for Climate Neutrality and keeps the ecological footprint under control.
LERCHNER'S IN RUGGEN. In San Lorenzo di Sebato we find a restaurant that has been committed to sustainability on many fronts for years. 100% South Tyrolean products and the property runs a cattle farm, whose meat is produced exclusively for the restaurant. Also, you won't find any exotic or ethically questionable products on the menu here.
1908. In Soprabolzano, on the Renon Plateau, chef Stephan Zippl this year received a double award: star and green star. The dishes are eco-sustainable and boast a strong creativity, there is a continuous and direct dialogue with the small local producers, who often condition the menus and dictate the law, like nature, on what to find on the menu.
AGRITUR EL MAS. Finally, we would like to point out a farmhouse, where most of the products come from the stable and from the private garden. Here cows, goats, donkeys, pigs are raised and the cheeses are made in the own dairy. We are in Moena in Trentino and Agritur El Mas is also an educational farm where children can be taught the importance of environmental sustainability.

January 2022
Camilla Rocca

Recipe Green gnocchi, fondue and mushrooms – Italian Cuisine


  • 550 g taleggio cheese
  • 500 g potatoes
  • 400 g porcini mushrooms
  • 180 g flour
  • 50 g parsley
  • 50 g milk
  • 2 small eggs
  • Parmigiano Reggiano DOP
  • extra virgin olive oil
  • butter
  • thyme
  • salt
  • pepper

FOR GNOCCHI
Boil the potatoes and mash them, hot, on the flour; begin to knead with 30 g of butter into small pieces; then add the eggs, a handful of grated Parmesan, salt, pepper and parsley, blanched and blended.

FOR THE STUFFING
Blend vigorously 350 g diced taleggio cheese with hot milk, poured slowly. Transfer to a pastry bag.
Roll out the potato mixture in strips; in the center arrange a loaf of filling. Close by getting some rolls; cut them into spools, sealing the ends well.

FOR FONDUE AND PORCINI
Merge 200 g of taleggio cheese with a knob of butter, diluting, if needed, with a drop of water.
Clean the porcini mushrooms, cut them into wedges and brown them in a pan in a veil of oil with thyme sprigs. Salt at the end.
Boil the gnocchi in salted water, drain as soon as they come to the surface.
Serve them on the fondue, completing with the porcini mushrooms.

Recipe: Valeria Nozari, Texts: Sara Tieni; Styling: Beatrice Pilotto

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Green sauce: the original recipe and its variants – Italian Cuisine

Green sauce: the original recipe and its variants


Green sauce is a very easy condiment to prepare, you just need a lot of parsley, oil and a clove of garlic. But do you know all the variants?

The green sauce is a delicious, tasty and fragrant sauce that usually accompanies cold fish salads and boiled meat. It can be prepared in different ways to make it more or less light.
Here are our proposals.

Original green sauce recipe

To make the salsa verde, as if it were grandma's recipe, blend two bunches of parsley well washed, dried and deprived of the stems, with extra virgin olive oil, add two cloves of garlic and a pinch of salt.
The oil, as for the mayonnaise, should be added gradually while continuing to blend.
You can decide the consistency of the sauce which can be super creamy or a little more rustic.

Green sauce with anchovies

Many recipes include the addition of some anchovies in salt or oil to give flavor.
They must be blended with the rest and obviously the salt must be adjusted according to the flavor of the anchovies.
Anchovies and sardines in oil are also great.

Green sauce with almonds

In some sauces you will also find the addition of almonds peel to give a little extra sweetness and make the sauce creamier. In fact, almonds must first be toasted and then added to the rest in order to release their oils once blended.
In this case, less extra virgin olive oil will have to be added.

Green sauce with boiled egg

If you want to try this variant, know that you can blend only the yolk of a hard-boiled egg with parsley, or yolk and egg white together. For two bunches of parsley, consider about half a hard-boiled egg or the yolk of a whole egg.
The sauce is more velvety and full-bodied and tastier.

Green sauce with mayonnaise

Still on the subject of eggs, someone adds mayonnaise.
In this case, use the oil to avoid making the sauce excessively greasy and heavy.
Some anchovies are fine in addition to eggs. So try to prepare sandwiches with shrimp.

Green sauce with capers

The salted capers are desalted and then added to the parsley and garlic.
This is a very fragrant and tasty variant that also goes well simply on toasted bread with oil.

Green sauce with a mix of ingredients

Finally, if you love green sauce more than anything else in the world, try to make it as rich as possible by adding everything we have suggested and then egg, capers, almonds and anchovies.
It will become a sort of pate perfect to accompany many preparations, especially grilled meat, fish and vegetables.

Bagn├Ęt vert, the typical Piedmontese recipe

If you want to try the traditional recipe of Piedmontese green sauce, called Bagnet vert or Bagnet verd, in addition to the parsley you will need to add: hard-boiled egg yolks (someone also adds a few pieces of egg white), anchovies, capers, garlic and stale bread soaked in vinegar.

The Tuscan green sauce

Even Tuscany this sauce is widely used for toast or accompany grilled meat dishes. The ingredients are parsley, extra virgin olive oil, hard-boiled egg, garlic, lemon juice and even a grate of its zest.

Discover many other useful tips in the photo gallery!

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