Tag: sustainable

Sustainable pasta is based on recycling. that's how – Italian Cuisine

Sustainable pasta is based on recycling. that's how

A paste made with waste materials from food production. It is not only environmentally sustainable, but a real delight. Here are two recipes for cooking it at home

"My dream is a field of wheat and a vine, which then find themselves recycled together in my pasta".
Roberto Franzin he's not a cook like the others, he's really special. He worked for years in the kitchen, then decided, for various reasons, including health, to leave everything and devote himself mainly to three activities: the teaching of issues related to sustainability; advice on recycling projects; full-time production of its products Macino, like pasta with Ribolla Gialla marc or with apple, lemon and recently even cocoa beans. In short, with everything that unfortunately we are used to discard and throw away.

How the idea of ​​a paste with pomace is born

The idea of ​​preparing a pasta with pomace and the consequent creation of the creative brand Macino ("grind" and "berry") was born one day by chance, as unexpected as all the most beautiful things. Roberto was visiting one of the producers of Ribolla Gialla di Oslavia, Il Carpino, when a special gesture was enough with the pomace in his hands, which he still remembers to perfection. "You know, the mind of a cook is twisted, he always makes one more one …". From this moment, in fact, Roberto, has done nothing but research and inquire about the possible reuse of the pomace, discovering that it was already recycled for the mines of pencils and for cosmetics, but that no one had ever dared in the food field. Thus, during the lessons with his students, he begins the first experiments to create a pasta with vinaccia flour from Ribolla Gialla (dried), eggs and flour. Within a short time, he began to use it in his restaurant at the time, and to sell it in the formats of tagliolini and tagliatelle, with packaging always in a sustainable spirit: only corn scraps and cellulose, as well as beautiful decorations in watercolor.

What makes it unique

After years of experimentation, we can affirm that Roberto Franzin's pasta is really perfect, so much so that today there are few cooks to choose it, from Alessandro Breda to Claudio Melis, to the Tavernetta di Udine. Over time, Ribolla's vinaccia flour has added a Sicilian durum wheat mixture to give consistency it's a good seal in cooking. Furthermore, Ribolla Gialla is the only "white" wine to produce particular oxidizing enzymes (usually present only in reds) that make this pasta healthy, light it's a lot more digestible. Finally, it has carried out numerous studies to increase the conservation period, which currently reaches two years. For all these reasons, his pasta with Ribolla Gialla pomace flour has also become the subject of a thesis by a student in Food, Giorgia Ingento.

Other pastes with waste

Unstoppable and deeply passionate, Roberto has also created other pastas with waste, such as the one with le apple peels local, which is characterized by a natural, unobtrusive sweetness, which makes it perfect with savory fish sauces. In this case the idea was born after discovering that to produce an apple juice more than 50% of the fruit is discarded, as well as the use of alarge amount of water. The same applies to the pasta with the crush of Gjulia beer, a local brewery in Cividale del Friuli, always to honor the area continuously, excellent with pork sauces. Then there are Thirty-two – I Tajerin, with 32 egg yolks for a kilo of dough and Trentadue – I Gigli for celiacs, with chickpea flour. Furthermore, there are also two limited edition: the pasta with sea ​​fennel dried and the one with lemons from Sorrento, from which it even makes a jam, both with rosemary (an excellent antioxidant). Finally the last news: he is preparing a pasta with cocoa bean peels, for which there is a great expectation in the air. In addition to pasta, Roberto also offers only the flour (both 0 and 00 and maize), to prepare desserts, bread and pizzas. And then his product of the heart: i Bisiach, which means breadsticks in the border dialect between Friuli and Veneto which, let us not forget, as he does not forget, to be his homeland.

Pasta with Gusti di Frontiera

All these delights Roberto presented to Gusti di Frontiera, the most awaited event during the year in Gorizia, as the only one able to animate the city like never before, with food, events, tastings, music and much more until late at night. For the occasion, in fact, they usually open closed spaces, also to host chefs who come from everywhere, united in a moment where theencounter between diversity, starting from the kitchen, with a view on food as a 360 ° culture. During Gusti, chefs, bakers and producers who share this sensibility are invited and called, just like Roberto Franzin who for this edition (in the previous one he was awarded with the special Ettori Romoli award) prepared his pasta with Ribolla vinaccia flour Yellow in one of the best and simplest combinations, that is with sea ​​fennel pesto always produced by him, also ideal for vegetarians. For lovers of meat and fish, instead, here are two of his recipes.

Macino Pasta Recipe with offal ragù


1 kg of chicken livers and giblets
1/2 mt of sausage
1 chicken breast (about 1/2 kg)
3 shallots
1 leek
1 stalk of celery
1 carrot
aromatic bunch (2 bay leaves, 3 sprigs of rosemary, 3 sprigs of thyme)
salt to taste
pepper to taste
to taste broth
dry Marsala
qb brandy
4/5 tablespoons of tomato sauce
100 g of butter (half in the sauce and half in the meat)
2 tablespoons extra virgin olive oil


In a heavy-bottomed pan, melt 3 walnuts of butter and 6 tablespoons of oil, dry the shallots, carrots, celery and leek. In another pan, sauté the giblets and the liver previously cut clean of excess fat and cut into small pieces, add salt and pepper and add to the bottom of the shallot, mix repeatedly, sprinkle with marsala and brandy, flame and evaporate, add the sauce. of tomato, the sausage (previously degreased with a little white wine) and a ladle of broth, cook for about 20 minutes. Cook the tagliatelle with Ribolla Gialla pomace, drained when they are al dente. Cook the last few minutes in a pan with the ragù.

Macino Pasta Recipe with small squid, rosemary and black pepper


300 g Macino tagliolini
500 g squid
fresh rosemary
extra virgin olive oil
1 clove of garlic
salt to taste
pepper to taste


Clean the baby squid thoroughly, removing the black bag and keeping aside what usually tends to be thrown away, or the entrails. Prepare a pan with garlic, oil, a few sprigs of rosemary and fry the entrails with the baby squid for a few minutes. Cook the pasta in abundant water; drain and pour the pasta into the sauce and stir. Be careful not to dry too much, if necessary add some pasta cooking water. Serve immediately with grated black pepper.

The sustainable lightness of rice – Italian Cuisine

The sustainable lightness of rice

With the project Cultivate the future Riso Gallo, presented the first rice from sustainable agriculture: certified and … very good.

Intensive cultivations, few guarantees for the growers and poor transparency along the supply chain for products that "seem" Italian, thanks to a winking packaging, perhaps dotted with tricolor flags, but that of the Belpaese have seen only the packaging phase. We read frequently, but fortunately there are also those who, proudly, do the opposite to offer products "in accordance with the law" 100% made in Italy of high quality and certified sustainability. Riso Gallo, a family-run company, first took to the field (in the true sense of the term) industry leader for six generations, which since 1856 cultivates, selects and sells quality rice.

The company of the Preve family, born in Genoa and since 1926 stationed at Robbio Lomellina (PV) is present in 80 countries, employs 134 people and managed to marry environmental and social responsibility to economic sustainability. In three years it has reduced by 17% in energy consumption, using 100% electricity from renewable sources and cutting CO2 emissions by 60%. But he also has decreased the waste produced and the use of cardboard for packaging.

Given the more than positive results of the "Cultivate the Future" project, monitored by the University of Milan and certified by Friend of the Earth, the goal now is to double sustainable rice production (currently 2%) with the next harvest. So it will reach 4% by further reducing the greenhouse gases, sowing other flowers along the banks to attract pollinating insects and enhance biodiversity.

Tangible result for consumers? A "rustic rice" for risotto and a second for side dishes and salads, from the grain large, full-bodied and worked in stone. Thanks to abrasion kind the grain remains slightly amber, preserving more fibers and aromas than white rice. On the Riso Gallo site it is possible to follow the stages of cultivation (www.risogallo.it/azienda/sostenibilita/) with the interview to the agronomist of a farm where sustainable rice is born, only 3.4 km from the control plant quality and packaging and video on flooded fields where, in an oasis of productive tranquility, coexist migratory birds and tasty beans. Indeed, chicchiricchi!

Silvia Bombelli
May 2019


Alaskan Salmon: good and sustainable – Italian Cuisine


Salmon is increasingly a widespread product, not exclusively relegated to party tables, but very present in daily menus. More accessible economically than in the past, it is favored by those who want to follow a healthy diet rich in precious nutrients. Because, you know, fish is good for health, but it must also do well at sea. Therefore, the choice must be made in respect of the cycles and seasons of the product.

As for the salmon, it is better to prefer the specimens than they go up the rivers and those who live in the open sea. The Alaskan Wild Salmon it is a fish that moves continuously through rivers and seas, it feeds exclusively on what its territory offers and for this it has compact and less fatty meats than the farmed fish. A high quality product, which also respects the ecosystem and for this reason is excellent, both for its taste and its healthy appearance.

All properties
Wild salmon caught in the waters of Alaska, among the cleanest in the world, is rich in nutrients and provides high quality proteins, with all the amino acids necessary for the body. Its meat is a source of "good" fats Omega 3 and important vitamins, such as D, which plays a fundamental role in bone health, and B vitamins (B6 and B12). Furthermore, it contains selenium, a valuable ally for its antioxidant properties.

1748835 types of salmon
I'm five wild salmon species that are born in the waters of the rivers of Alaska and then spend their adult life in the North of the Pacific Ocean. Alaskan salmon is anadromous, that is, it is born in fresh waters, it goes up the currents towards the ocean and then returns to the rivers where it was born to lay eggs. It belongs to the genus Oncorhynchus, from the Greek "onco", which means hook or chin and "rhyno", which means nose.

The five species are known as: the real salmon, the largest species in Alaska, thanks to its size and the intense flavor of the meat, it is very popular in the kitchens of the best restaurants. The red salmon it has medium dimensions and a thinner shape than the other species and is characterized by the intense red color of its flesh. Ideal for cold smoking. The silver salmon is the species most similar to psalm roomr of the Atlantic and is the most popular wild salmon among European smokers. The keta salmon medium in size, it has a perfect balance between compact consistency, delicate flavor and affordable price. From the Keta we get the salmon caviar known by the Japanese name Ikura. Finally, the pink salmon, the smallest and most abundant species in Alaska and therefore also the cheapest one.

Fishing and its rules
The rules for wild salmon fishing are very strict: the areas where fishing is allowed are monitored day by day during the capture season (between May and September / October). It is not allowed to fish nor too far from the coast, where there is the risk of intercepting salmon directed to the rivers, nor too close, where there are large gatherings of fish.

Even the use of fishing equipment is strictly controlled, all networks have predetermined dimensions and well-defined periods of use. For example, fishing with trawl nets is not allowed, so all this eliminates the accidental capture of marine mammals or birds, avoiding undesirable effects on the survival of the species.

Fisheries management, regulated byAlaska Department of Fish and Game, is considered a real model, which manages to ensure appropriate escape routes for adult breeding salmon, during capture in fishing areas, so as to allow the reproduction areas to be reached in fresh water.

Worked by small communities
Even today, as in the past, fishing in the open sea and the processing of wild salmon on land represents an important source of income for the economy of the small communities that inhabit the coasts of Alaska.

Much of the commercially fished salmon, before moving on to the distribution between retailers and restaurants, to then reach the final consumer, is processed in processing plants in coastal villages, which have every interest in maintaining fisheries management and related activities as sustainable as possible and respectful of nature.
On our tables, wild salmon is available fresh in the months in which the fishing takes place, while it is found frozen or smoked in other periods of the year, thanks to techniques that do not penalize quality and flavor at all.

Mariacristina Coppeto
May 2019


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