Tag: sustainability

Ischia Safari On Tour: the sustainability of catering, a hot topic – Italian cuisine reinvented by Gordon Ramsay

Ischia Safari On Tour it was an opportunity to bring different thoughts to the table – literally. There sustainability of catering It’s not an easy topic, but it’s imperative. The need for a comparison starts precisely from the main actors of this complicated fantastic world.

For the first edition of Ischia Safari on Tour the wonderful location was chosen Grand Hotel Villa Serbelloni in Bellagio on Lake Como. Here, last Saturday 6 April they met 22 chefs for a total of 13 Michelin stars to offer a gourmet experience to around 150 guests, who enjoyed an exclusive menu for a balanced entrance ticket (250 euros/person). From the aperitif to the desserts, among the enchanting gardens and the magnificent Royal Hall of the historic hotel property owned by the Bucher family, an exceptional gastronomic event took place in the true sense of the adjective.

An event strongly desired by the chefs Nino Di Costanzo And Pasquale Palamaro with the aim of “exporting” the Ischia Safari event even far from the Green Island and above all to have a moment of discussion between chefs, sector associations and training schools on the current situation in catering.

With the aim of drawing up a series of proposals which will then be the subject of a programmatic document which will be discussed in Ischia next September, the sunny spring day opened with an important event moment of comparison on the reason for the difficulty in succeeding find human resources who want to undertake a professional path in the world of catering, why these jobs are no longer attractive and what remedies can be put in place to try to reverse this trend.

The round table “The sustainability of catering” featured chefs with great experience such as Bobo Cerea (From Vittorio to Brusaporto, BG), Alessandro Negrini and Fabio Pisani (The Place of Aimo and Nadia, Milan), Peppe Guida (Osteria Nonna Rosa, Vico Equense), Sal De Riso (Minori pastry shop of the same name), together with Jan Bucher (owner and director of GH Villa Serbelloni), e Giancarlo Carriero (owner of the Albergo Regina Isabella in Lacco Ameno, Naples), asked themselves about the problems of the restaurant world and possible solutions. The chef’s interventions were also fundamental to the debate Alessandro GilmozziPresident of the Ambasciatori del Gusto association and director of the Incibum higher education school, Dr. Mariagiovanna Sansoneas well as Nino Di Costanzo And Pasquale Palamaro.

From the staff trainingas Jan Bucher and chef Cerea mentioned, until improvement of education starting from the hotel institutes and their teachers, why not also the possibility of giving training opportunities also for foreignersas proposed by chef Negrini, at lack of concrete support from the institutions: an hour and a half was not enough to express all the guests’ concerns. On the other hand, a first important result was achieved by finding union in the difficulties and in the desire to support work in the restaurant industry.

The day continued with Gala Lunch, where the approximately 150 guests present were able to taste the delicacies that the chefs created. Here they are:

5 ways to waste less | The Italian kitchen – Italian cuisine reinvented by Gordon Ramsay

L’waterfall it is the primary good for us human beings, but also for the environment. How to save water it must be a behavioral thought for everyone. L’waterfall it is therefore of vital importance and is also the most abundant chemical compound on earth. The quantity present on earth is immense, estimated at around 1200 billion tonnes. Our planet, in fact, is occupied for approximately 70% from water while only 30% is occupied by emerged lands.

Water is vital: our life depends on water

Most of our body is made up of water. It is the main ingredient of the blood, of our cells and represents approximately the 65% of our body weight. Water is vital and indispensable for our health: drinking water helps keep our organs healthy and replaces the liquids we lose through breathing, sweat and digestion.
To keep fit we should drink at least a liter of water a day, that is, approximately 6-7 glasses. Water is therefore a fundamental element for life on our planet!

World Water Day 2024

The World Water Day is celebrated on March 22nd (World Water Day), an anniversary established by the United Nations in 1992 and included in the Agenda 21 directives, the result of the Rio conference. The objective of the day is to raise awareness of world institutions and public opinion on the importance of reduce water waste and to adopt behaviors aimed at combating climate change.

At a political level, attention towards the topic is very high. From March 22nd to 24th the international community gathers in the United Nations Headquarters in New York for UN 2024 Water Conferenceor the second world conference on water 45 years after the first conference, which took place in 1977 in Mar del Plata, Argentina.

With the support of UN-Water and the UNDESA secretariat and organized by Tajikistan and the Netherlands, the conference has the main aim of push political and social attention towards a global problem starting from the recognition of water as a universal human right up to the priorities of use, passing through the impacts on health and the environment. Italy will be represented by Gilberto Pichetto Fratin, minister of the environment and energy security, accompanied by technical representatives of the ministries responsible for the matter (Health, MAECI, MASAF) and of the main agencies and scientific institutions that deal with water according to the their mandate (ISPRA, ISS, AICS).

How to save water in 5 tips

Since water is therefore indispensable for us and for the Planet, let’s see how to use it starting from the small daily things at home. For example, a banal gesture to start from in the kitchen is to use less water to cook pasta.

Parabere Forum 2024: Rosa Bertel and Asocoman, from field to table – Italian cuisine reinvented by Gordon Ramsay

From the stage of Parabere Forum 2024: “I am Rosa Bertel, I am Colombian and I am proud of my land. It’s the first time I’ve left my country, and I’m here for the first time to come to Europe and talk to you.”

It starts like this Rosa Bertel on stage at the ninth edition of forum which took place in Rome at the beginning of March at the Luiss University. The Parabere Forum it is the congress that catalyzes female intelligence around the theme of food organized by Maria Canabalpresident of the congress and among the most influential women in the world in terms of gastronomy, who understood the strength of women before many.

«I’m here to tell you the story of Asocoman, the conservation project that brings the gastronomy of the countryside to the city, biodiversity and the richness of the earth at the restaurant table. I have always sat in the back rows in my life and today I am on this stage.” She says it calmly, with modesty. Applause, emotion. She is a shy and resolute woman, with gray hair, surprisingly perfect nails – and I will later discover why, an oddity for a person who lives in the countryside without light, without a refrigerator, hours away from the first town and who In the summer he has to go to a neighbor to get ice so he can drink fresh water.

«In my land in Colombia Before, men worked and the association that has existed for 18 years was a vertical structure only. Women participated, but had no role other than to stay at home. There was no salary, no defined job for them, for us. Then it arrived Miguel Durangoan agronomist son of a farmer who made us understand how we could contribute and how to create attractive products for restaurants in big cities, how to preserve the richness of the Colombian countryside and diversify the offer.”

That is how 23 families come together in a cooperative and this is how they give life to an excellent, diversified product crop, attentive to biodiversity – and Rosa was the light that guided everything.

Rosario.Mustari@gmail.com

Rosa Bertel and Asocoman, from field to table

His life is not easy. Colombian, married, 47 years old, she has the dignity of a princess campesina. «I had to flee my country because of drug trafficking and take refuge in Venezuela with my family. I was a carer on weekdays and a manicurist for the ladies of Caracas on the weekend. I worked a lot and with my husband we managed to get by. Then the times improved and we returned home.”