On the opening day of the 14th Salon of Taste, September 22, Lavazza gathered coffee advocates in Turin, a community of conscious baristas who spread the culture of good, sustainable coffee. Together with them, to set an example of how sustainable and ethical holistic nutrition can exist, Chefs Gloria Klama and Tracey Aboigbodin they provided themselves for the cooking show and answered some of our questions.
During the meeting, Lavazza invited many coffee lovers think about sustainability, deepening the philosophy of “change hands” or the transfer of experience and knowledge, aimed at spreading an ethical culture in the environment and in the food and beverage supply chain. The brand also announced the release of a new blend from the Lavazza La Reserva de ¡Tierra! range, born in Cuba, where the Lavazza Foundation supports local communities.
Territory support can also come, the chef explains Gloria Clama, due to the use of only raw materials from small local producers for your own restaurant. Do you know what’s in your restaurant? Idinio in Raveo (UD) he puts the forest of Carnia on his plate, leaving aside the most common foods and making room for pine needles and lichens. Who better than her to tell us what it means to be sustainable during the daily work in a restaurant: “Sustainability in my restaurant is zero waste, finding products with zero impact that I collect right in the forest or in the meadows.”
The list is getting longer: “Fundamental for me is cooperation with small producers who care about the environment, follow the lumberjacks as they work to collect materials in its raw form without damaging trees not intended for felling (for example, for collecting lichens, pine cones and needles) and be able to bring the territory where I live to the customer, letting him know how important it is to preserve it. Make him discover my memories and my passion.”
If you could describe a place that represents for you “uncontaminated” across the plateGloria Clama has no doubts: “A dish that has no impact on the environment is the result of research and knowledge of the territory. “simple” spring salad with over 26 herbs all different from each other, each of them is assembled by me. Here, each serving is different in taste and emotion, and then seasoned with a vinaigrette made from elderberry syrup, hay varnish, lemon balsamic salt, and apple balsamic vinegar from a small Friulian producer.” granite, lichen ice cream or pumpkin in ravioli.
Also for Tracey Eboigbodin, Masterchef 11 winner, it is very important to be able to convey your ethical and sustainable values in a dish, starting with the choice of raw materials and the way it is processed. “In my kitchen, I try not to process raw materials too much in order to preserve the taste and natural properties. Then I follow the seasons of what nature has to offer and I prefer to use all parts of vegetables and vegetables, limiting the amount of waste and leftovers,” says the chef. We can also add a dash of sustainability to our homemade recipes by using coffee in unusual combinations, even savory combinations. Tracy Aboigbodin recommends: “For example, coffee goes well with pork.. Filet of mangalica or Iberian plum in a coffee crust, sautéed spinach or stewed radicchio with carrot cream – a rather simple dish, but it becomes unforgettable thanks to coffee.
Source: Elle