November 2019 - Francesco Zoppi

29 November 2019 by Francesco Zoppi

Cascina Barban meets il Balcone

A special dinner prepared by chef Ruben Bresciani at the restaurant Il Balcone to celebrate the new natural wines produced by Cascina Barban from Val Borbera Italy. Here the menù…

Brandacujun con insalatina di cavolo cappuccio combined with Baffalora 2018

Lasagnette integrali Barban con pesto di cavolo nero e pancetta nostrana combined with Pian del re 2018

Verza ripiena ed il suo brodino combined with Albera 2018

La cheesecake di Ruben con noci e marmellata alle prugne “Barban” combined with Mostarino 2018

The staff of the Il Balcone restaurant together with Cascina Barban

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22 November 2019 by Francesco Zoppi

Ventresca basilico e radicchio

In the picture: ventresca basilico e radicchio for the project Tempi di recupero.
Chef: Marco Visciola
Restaurant: Il Marin – Genova
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

19 November 2019 by Francesco Zoppi

Il Merluzzo dalla testa alla coda

Il Merluzzo dalla testa alla coda.

Il Merluzzo dalla testa alla coda. In the picture “Spaghetto,cipolle alla brace,trippe e fegato affumicato”
We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

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18 November 2019 by Francesco Zoppi

Tempi di recupero cod parts

Tempi di recupero cod parts.

In the picture: Tempi di recupero cod parts

We are writing to share our project, Tempi di Recupero, with you. Born in Italy 6 years ago, Tempi di Recupero aims to increase awareness around food waste with an original and enjoyable approach. This year we decided to broaden our horizons and celebrate with a worldwide event – Tempi di Recupero Week. During this week, participants around the world will have the opportunity to share their visions of food upcycling. Tempi di Recupero Week also has a charity objective: part of the proceeds will be donated to two non-profit projects that are share our values.
Ready to learn more? From November 16 – 24 you have the opportunity to share with the world your own interpretation of food upcycling by creating a thematic menu item.We have attached additional information with further details about the week and the participation form.
https://www.tempidirecupero.it/

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13 November 2019 by Francesco Zoppi