Tag: years

30 years of Joia with Pietro Leemann, the first starred vegetarian in Italy – Italian Cuisine

Turns 30 years old Joia, the vegetarian restaurant of Pietro Leemann, the first vegetarian chef in the world to receive the Michelin star in 1996 and, still today, the only one of its kind to show off the coveted recognition in our country.

Three decades have passed since Leemann, already established after working in some of the most important kitchens in Italy, decided to embark on his journey back from a trip to the East.
"It was the beginning of a great adventure," recalls the chef. But also a big bet in the Milan of the eighties: "Back then, there were almost only Tuscan restaurants in the city. There was only one Japanese in my street (Panfilo Castaldi, behind Porta Venezia, ed) just a couple of places: today, at least 30 ".

In these years the Milanese gastronomic panorama has definitely changed, as has the sensitivity of customers. "Once upon a time, traditional vegetarian dishes were for those who could not afford meat. Today they become a choice. If at the beginning the public approached the green world in search of healthier food, now conscious choices are dominating made of environment and sustainability. And ordinary people are revealed later than restaurateurs, still slow to incorporate this philosophy, with the fine exception of gourmet venues ".

THE DECALOGUE
From these considerations was born one of the many projects that sees Pietro Leemann at the forefront in spreading what is a real philosophy of life: it is his "Decalogue for a healthy and sustainable cuisine" which, together with two young athletes, Oliviero Alotto and Alessandro Ippolito, is taking around the great restaurants in Italy.
First, Pietro (in an electric car), Oliviero and Alessandro reached Enrico Crippa at the Piazza Duomo in Alba, Norbert Niederkofler at the Rosa Alpina of San Cassiano, in Alta Badia, e Massimiliano Alajmo in Le Calandre di Rubano (PD): "traditional" restaurateurs but among the most attentive to the plant world.

With them, they shared the set of rules that goes from having always on the menu at least four vegetarian and / or vegetable proposals, with attention to seasonality and territory, to favoring the organic (all the ingredients in Joia's kitchen are organic) and small producers, from respecting animals and fish, opposing the logic of intensive farming, reducing plastic and energy consumption: a set of good practices that everyone should follow.

"It is important that change also takes place in the restaurant world: the kitchen is a formidable tool". This is demonstrated by the many young chefs who came out of his brigade to open new realities in very obvious contexts. The last two examples, which Leemann likes to remember, are Fabrizio Marino of the Maggese restaurant in San Miniato, in the heart of the most "carnivorous" Tuscany, e Rie Otsuka of Orterie, tavern in the small town of Stazzona, in the province of Sondrio.

DO SCHOOL
What comes out of the Joia is an articulated system that makes the training one of his hinges. With this spirit the was born Joia Academy in via Felice Casati, an institute for the dissemination of vegetarian culture open to professionals and amateurs alike.
And, above all, his most ambitious project, the "Code of vegetarian cuisine" (Giunti, 90 euro), a volume of almost 700 pages which is much more than a recipe book: an essential tool to create a "green" cuisine of the highest quality, respectful of living beings and the planet, which addresses every aspect: from techniques to equipment, from ingredients to scientific and philosophical insights, with 40 dishes signed by the chef and an appendix that brings together traditional Italian and oriental recipes.
"Because the kitchen can be theorized, but then it is also necessary to know how to put it into practice", says Leemann. "To make it become a source of happiness".

Francesca Romana Mezzadri
Photo Lucio Elio
October 2019

Bangkok, the soup that has been cooking continuously for 45 years – Italian Cuisine

Every evening the broth is filtered, then used to prepare the soup that will be served the next day at the Wattana Panich restaurant

A soup that has been boiling continuously – in the same pot – for 45 years, and which is not only still edible, but also very popular with customers, and which owes its pleasantness to the special, infinity cooking. It is served in a historic restaurant in the Ekkamai district of Bangkok, the Wattana Panich, which strictly follows the rules of preparation of the neua tune. It is a soup made with different cuts of meat, meatballs, tripe and offal, as well as the classic noodles, rice noodles, and a handful of coriander. Nattapong Kaweenuntawong, the owner of the restaurant, third generation of the family of restaurateurs, is really proud of his specialty, which has "a unique flavor and aroma" thanks to this unconventional cooking method.

Every night, for over four decades, the broth is filtered, then reused to prepare the soup that will be served the next day. This base is theingredient more important, the one that gives taste to the dish. The concept of a soup infinity it is not new: the ancient technique of the perpetual stew or stew of the hunter plans to let a pot of soup boil slowly and add, gradually, new ingredients without throwing the broth, which continues to become flavored.

A pot-au-feu of 300 years

An article in the "New York Times" of 1981 spoke of a French beef soup that had lasted 21 years: the journalist Arthur Prager recommended to refrigerate it during the night, then to skim the fat from the upper part, the one where the bacteria tend to accumulate, and to simmer again for at least 20 minutes before serving it again. And while vegetables and meat are discarded after two cooking cycles, the broth, he explained, "will never deteriorate".

In the article, Prager also told of a pot-au-feu who, in Normandy, had been cooking for 300 years, and another, in Perpignan which began to boil in the 1400s, but which did not survive the Second World War.

The soup of the Wattana Panichtherefore it is not the oldest nor the most enduring. But the restaurant owner hopes that one day it can become one. "We have three children: I hope that the fourth generation of our family will continue to manage the company".

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«I haven't had water for 2 years Chiara Nasti and her secret against cellulite – Italian Cuisine

Don't drink water and keep fit: the (wrong) advice from Chiara Nasti to combat cellulite

«I haven't had water for 2 years

He stated it on social media Chiara Nasti, following requests for followers (1.7 million on Instagram) regarding its beauty secrets. In particular, the faithful followers had asked her how to fight cellulite in view of the summer.

The influencer responded like this: "The simplest thing is to drink lots of water and eat healthy. I have focused on healthy eating (not too much) since I don't like water and haven't been drinking it for 1-2 years. I drink coconut water or coca-cola! We are what we eat ".

The controversy they were immediately unleashed, given the influence that Chiara Nasti has on social media, particularly on young girls. Not drinking water and abusing carbonated and sugary drinks can cause serious adverse health effects.

Besides being of vital importance for the survival, drinking the right amount of water also helps fight cellulite. Summer is also the ideal time to start drinking more than usual: two liters a day is the recommended dose, to be increased by at least half a liter more, in the case in which intense physical activity is practiced.

It is also important to avoid eating often to fight cellulite cured meat and to use a lot salt, to avoid alcohol and superalcohol. Some recommended foods: blueberries, apples, cucumbers, onions, lettuce and dandelion.

Following the heavy criticism and at ironies on the web, the Campania influencer then tried to justify himself: "I do not hold training courses, I share in my life".

But how can Viva Chiara Nasti be if she hasn't been drinking water for two years?

– Sarinski (@Sarinski_) 2 July 2019

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