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Februar y/March 202 2 V MAGAZINE used previously. That’s a saving of more than 45,000 kilos of plastic per year”. Molino Spadoni is following the same line: “Our focus on sustainability is becoming increasingly strong,” says marketing manager Katia Borrini . “For many years now we have been trying to choose 100% recyclable paper packaging as far as possible in order to reduce the use of plastic to a minimum. And we have employed dedicated and qualified staff to monitor CO2 emissions, packaging optimisation and the circular economy more and more closely”. __________________________________ AT PAGE 18-21 FOCUS ON Vegetable dishes: more than just side dishes ADDING VEGGIE DISHES TO THE MENU MAKES FOR ENVIRONMENTALLY AND ECONOMICALLY SUSTAINABLE COOKING. HERE ARE THE MUST-HAVE INGREDIENTS AND SOME IDEAS FOR TASTY DISHES By Elena Consonni A cuisine based predominantly on animal protein is unsustainable from both an environmental and an economic point of view. The consumption choices of Generation Z are shifting to products with a reduced environmental impact, and the rising costs of meat and fish make enriching menus with vegetable dishes almost a must for restaurants of all levels. It’s not just a matter of satisfying vegans, but of showing consideration for a style of consumption pursued by a public that includes those who do not totally reject the consumption of meat and fish but want to reduce it for ethical and economic reasons. All this without penalising taste. It is much more than a trend. It has been defined by experts as a real ‘megatrend’: a trend capable of bringing about long- term changes in the global economy. At the moment, there are two ‘Veggie’ restaurants in Italy in the Michelin guide, but there are now many excellent restaurants focusing on this sector. We asked Marzia Riva - cook and teacher of vegetable cuisine, owner of “La Taverna degli Arna” in Milan - for some suggestions on how to integrate veggie dishes into the menu, with an eye on the wallet and without penalising the palate or the look. Vegetarian cuisine is thought to be poor and deprived,” she explains. “Instead, it is a cuisine that is very rich in taste, because all that’s missing is animal origin”. THE ‘NEVER WITHOUT’ INGREDIENTS First of all, the vegetables, all of them, are chosen according to the principle of seasonality. “Out-of-season cultivation,” says the chef, “requires more energy to grow the vegetables or transport them over long distances. This cannot be sustainable from both an environmental and an economic point of view: out-of-season vegetables cost more, are less tasty and less valid from a nutritional point of view”. berries and germ shoots can also be used to enrich dishes. Vegetables go perfectly with grains. There is not only durum wheat pasta or rice, but also a much wider choice, such as spelt, barley, sorghum... With these basic ingredients, seasoned with vegetables, a wide variety of first courses can be created. Pulses are a must. Although they are rich in carbohydrates, they also contain protein. Soya is the basic ingredient in some typical vegetable dishes, but chickpeas, lentils, beans, lupins... can also be used with great success. Oil seeds - such as almonds, hazelnuts, pumpkin seeds - can be added to many recipes, giving them flavour and crunch. They are a source of good fats and help support the protein content. Aromatic herbs from the Mediterranean tradition can be widely used for their essential oils, which give flavour to dishes, together with spices. Mushrooms are another interesting ingredient: they have a distinct umami taste and a bite reminiscent of chewy meat, giving a sense of satisfaction in this respect too. Both wild and cultivated mushrooms can be used. “The use of cultivated produce,’ says Riva, ‘makes it easier to plan the menu and keeps prices down. Since they are very perishable, I either dry or freeze the fresh ones. Dried mushrooms, made into powder, can be added to broths and cooking juices. Other ingredients that can enrich dishes with umami taste are tamari soy sauce, miso and capers. PROPOSALS INSPIRED BY THE MEDITERRANEAN TRADITION To create a good veggie offering on the menu, you don’t need to include exotic dishes, you just need to draw heavily from the Italian regional tradition, made up of poor, easily available and cheap ingredients. “You don’t need to invent anything. Pasta with tomato sauce,’ says Marzia Riva, ‘is a vegan dish as long as it is not whipped with butter. And then there’s ribollita, farinata, broad beans with chicory, just to mention a few dishes”. It is not complicated to include vegetable suggestions in every part of the menu. For example, for the starter a solution Marzia Riva