April 15, 2021

In an increasingly green perspective, many chefs choose to cultivate the vegetable garden to eliminate waste and prepare dishes with fresh and seasonal raw materials Sustainability, biodiversity and zero km are the terms most served on the table of contemporary cuisine. The army of Chefs who engage in the Green battle to fight food waste and to offer dishes with a unique flavor is increasingly numerous, with the freshest and seasonal raw materials picked a few steps from their restaurants. Flat land In Polesine Parmense (PR), the starred Chef Massimo Spigaroli enchants with his vegetable garden, at the entrance to...