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to admit that I often thought it would
be nice to get involved in it. Although
I don’t think I’m at the levels of chefs
like Barbieri, Cracco... and again, I don’t
have enough restaurants to compare
myself to Bastianich... for now...
If you could choose to cook on 4
Mani, who would you like to do with
this experience with?
They taught me to dream big, so if
I had to choose one to cook with, I
would choose Bottura, which would
mean for him not having to go too far...
Instead I’d have to do so much to arrive
where he’s at, in every sense!
______________________________
BOX
GRAMIGNA CREAM AND
SAUSAGE RECIPE
The recipe I want to give you is very
simple, a typical express dish of
our area that goes very well before
gnocco and tigelle.
– Preparation time 15 minutes
– Easy
Ingredients for 4 people:
– 1 small onion, better if from Tropea
– 280 gr of Gramigna preferably egg-
based
– 300 gr of sausage but not too spicy
– 100 ml of cream
– 4 tablespoons of tomato purée
– Parmigiano Reggiano QB
– Pepper to taste
Brown the onion that you had
previously finely cut in olive oil.
Open the sausages from the casing
and mix with the fried onion, (add
a little oil to mix better); leave
everything to brown, then add cream
and tomato.
Lower the heat and let the cream
reduce.
Drain the pasta in the sauce,
sauté everything and stir with the
Parmigiano Reggiano cheese.
Add a sprinkling of black pepper to
taste.
Recommended pairing, Lambrusco
Cantina Bassoli “Borgofortino”
______________________________
AT PAGE 38
Don’t call them
leftovers!
The Gadda law has regulated
a practice already partially
widespread in restaurants,
facilitating both charitable donation
and the possibility of removing what
remains on the plate
By Elena Consonni
In Italy last September, Law No.
166/2016 - better known as the Gadda
Law, entered into force - aimed at
reducing waste and encouraging and
promoting as much as possible the
donation, the transformation, the
redistribution of surpluses, not only
of foodstuffs, throughout the supply
chain. A law aimed at counteracting
the growing phenomenon of poverty
also through the fight against food
waste, which in Italy amounts to
about 16 billion Euros per year, which
corresponds to 1% of GDP.
The act outlines the mechanism of ‘free
disposal’ of food surpluses in favour of
public and private entities that pursue,
without profit, a civic and cohesive
purpose. These are in turn obliged to
allocate for free the surpluses received,
as a priority, to deprived persons or, in
the case of ineligibility for human use,
animal feed or composting.
Food trade operators and the
administration of food and beverages
may donate different categories of food
as long as they guarantee until the
actual time of the transfer the hygienic
and sanitary safety of the products to
be donated, through the adoption of
correct operation. The food to be
donated must be selected on the basis
of compliance with the hygiene-
sanitary requirements and those
suitable for human consumption must
be kept well separated from those
which are not.
The law also provides rewarding
measures for restaurateurs who
decide to adopt this good (even in
a humanitarian sense) practice: for
operators making donations, tax
reductions are expected, while the
municipalities are encouraged to apply
reductions on the refuse tax, since
donating any surplus reduces the
volume of refusal collected.
TAKE HOME WHAT REMAINS
The measure also promotes the
practice of the doggy bag (the name for
the container for restaurant leftovers) in
order to increase the public’s awareness
and encourage good consumer
practices.
In a research conducted by Last Minute
Market, it emerges that Italians are
very sensitive to the theme of waste
while eating out: 92% of customers
altogether believe that the food
wastage within restaurants is due to the
fact that people do not eat everything
they order and a very high percentage
consider the doggy bag positively to
avoid wasting food already paid for,
to contain leftovers; they consider it
useful and easy to implement. As for
restaurateurs, on the basis of their own
experience, it emerges that about 60%
are more or less regularly inclined to
prepare the doggy bag.
Despite all this, customers show some
reservations about requesting it: 41%
claim embarrassment, while 24% feel
arbitrarily that restaurateurs are not
equipped to do so;
a further 15% state not knowing
where to store and keep food, and
12% leaving food because it wasn’t
appreciated.
On this issue, the Italian Federation
of Public exercises and the Consorzio
Comieco (Consortium for the recovery
and recycling of cellulose-based
packaging) have organized, as part of
Tuttofood, a talk show to highlight the
strategic role of the doggy bag in the
fight against food wastage when eating
out and to find ways to transform
it into a habit. “The doggy bag is a
virtuous practice, environmentally
friendly and to be requested without
shame. – comments Lino Enrico
Stoppani, president of Fipe - on this
point we need a mutual evolution: as
Fipe we are starting a process with the
purpose of putting into practice above
all a cultural operation, so that taking
home unfinished food and drink in
the restaurant is not an embarrassment