The “green” example comes from above: from Antonino Cannavacciuolo, a well-known face of Italian cuisine, and from Lagostina, the prestigious name of the Italian home made in Cusio, even if today it belongs to the multinational Seb.
Two leaders in the world of Italian culinary art together for a common battle: eco-sustainability in the kitchen. Thus was born the “conscious menu” project, a value that has always been in the DNA of the Omegnese company and also rooted in the chef from Campania, Cusian by adoption. For example, already at the beginning of the twentieth century Lagostina produced cutlery by recovering tinned iron and since then also in the new range of high-tech products the recycling of material has become a normal and consolidated fact. Attention to green issues that led Lagostina to go further, to leave the factory by engaging more and more in initiatives in favor of the environment.
Good practices
So it is not surprising that the company has decided to develop its commitment to the environment by providing resources and its knowledge to spread the best practices of sustainability even when in the kitchen. And it does so together with chef Antonino Cannavacciuolo with whom a project has been prepared which aims to promote, through various activities and the creation of recipes that can be replicated by all, the possibility of reducing consumption and any waste in the kitchen.
«Every small gesture, even an informed menu, can help improve our common good, the environment. Each of us can contribute to developing a culture that is attentive to reducing waste »explains Cannavacciuolo. Stéphane Bonny, general manager of Lagostina, echoes him: «For us, creativity in the kitchen can also be expressed through a unique and special ingredient: sustainability. It is for this reason that we have decided to launch “Menu aware”, a project that begins in 2022 to spread and promote sustainable practices, not only in the company, but also in the kitchens ».
Recipes to be judged
Cannavacciuolo has launched, through the company’s social media and digital channels, a video message in which it invites you to try your hand at making dishes that use little water and little energy or that are anti-waste with zero-kilometer ingredients. A sort of challenge open to all.
The recipes created will thus have the task of providing information on the right quantities of ingredients used, as well as revealing preparation tricks and ideal tools for a kitchen with a low environmental impact without sacrificing taste. An example above all, the use of the pressure cooker which, with low water consumption and reduced cooking times, saves resources and preserves the quality of the products.
To support the project there are also other characters such as the sailor Giovanni Soldini, the writer and blogger Tessa Gelisio and the entrepreneur Sonia Peronaci. The recipes can be sent to Lagostina’s Facebook or Instagram pages.