Qualitaly_113

OCT. NOV. 2019 XI The story of the Bio Hotel was ‘born’ in a small vegetable garden that Sergio (father of the owner of the NatureBio Hotel) had created in the garden of the old hotel. From there, the idea of creating 2 gardens to produce 100% organic and local vegetables and transform the structure into a hotel as a byword for bio. From this year, a third vegetable garden was created, not far from the structure, where aromatic herbs, flowers and micro vegetables are grown. The menu of the NatureBio Hotel Elite is completely based on this network of gardens that is growing over time. Depending on the availability of the harvest, the menu is created. Beyond the place where you work, you have a strong focus on healthy cooking. Since when did you develop this attention to wellness? My attention to organic products and healthy cooking began when I met a girl a few years ago, who has now become my wife, with a strong sensitivity to the environment and waste. Because organic cooking is not only about the ingredient, but also about everything that surrounds us. What qualities does a chef need to reach your level? This is a very difficult question. I think that all cooks are good; clearly the main ingredients are needed: passion, spirit of sacrifice and humility. Finally, as my grandmother used to say, I think that a chef should understand that “you’ve never finished learning”. In fact, this is the part I love most about my work: the fact that every day there is something to discover about products, cooking methods, processing... How’s your brigade organized? We can’t talk about a real brigade because we are a few people; but we all work hard and everyone has specific tasks. How does your daily work in the kitchen work? It starts very early in the morning, when, even before going to the kitchen, I move to the aromatic garden to collect herbs. When I get to the kitchen, I find my little brigade already at work to store the vegetables and products; then we fine-tune the menu of the day and everyone starts with their tasks. At 12:30 we open the restaurant for hotel guests and start our first “exam”, because for me every service is an exam. Once the lunch service is over, we take a short break and commence again around 4.30 pm for the evening menu and our second “exam” of the day. You work a lot with the hotel’s guests and also do various events. Do you miss the walk-in customer? I miss the walk-in customer a lot, even if the satisfactions and challenges are similar with the hotel customers, who are more and more attentive to a more ethical diet. Where do you see yourself in the future? I see myself in Trentino, in my own region, hoping to never stop learning. Give us your recipe... For a quick aperitif... POTATO TACO WITH GUACAMOLE OF HERBS FROM THE GARDEN for 4 people Guacamole of herbs: 100 g of broccoli 10 ml of lime juice 5 g mint (peppermint) 5 g marjoram (origanum majorana) 5 g of oregano (origanum vulgare) 5 g tarragon (artemisia dracunculus) 5 g of untreated lime peel Salt Potato taco: 100 g boiled potatoes 60 ml of cooking water for the potatoes 20 g of potato starch For the herb guacamole: Cook the broccoli in boiling salted water until tender. Cool in water and ice. Blend the lime juice and rind with the herbs. Adjust the salt. Potato tacos: Blend the potatoes with the starch and the cooking water until you get a thick and even cream. Spread the mixture on baking paper and dry in a ventilated dryer for 12 hours at 35°C. Cut out discs with a diameter of about 7 cm. Heat them in a non- stick pan until they take on a golden colour, fold the crescent disks to form tacos. Store in a dry place. AT PAGE 44 IN THE PANTRY Is there ink on the plate? An investigation by Altroconsumo raised the problem of the passage of substances present in the inks used to print paper materials in contact with food. Restaurateurs can take some precautions to reduce possible risks By Elena Consonni At the beginning of the summer, Altroconsumo magazine conducted an investigation to test the possible risk of the passage of substances