Sustainable and Convivial Brunch

Cooking and sustainability are not a trend to follow but a way of being that must belong to us.

Sustainable brunch as an opportunity for informal conviviality is taken as a focus to translate it into a sustainable logic.

The table and food can be two interesting starting points to start reducing polluting impacts, which is why we are thinking of a :

Sustainable and Convivial Brunch: Creative Ideations

Sustainability is a value that has fortunately become more sensitive and attracts the attention of the media and the public.

Human nutrition is one of the most important factors in the pollution of the land system, both for activities intended for cultivation, for livestock and for transformations.

Another element conditioning sustainability is the transport of goods, and in Italy 90% is by road and therefore with a high polluting impact.

APCI, Brunch and sustainability

As is now customary, APCI-Italia, during HostMilano, organizes a schedule of contemporary content related to gastronomy and its immense corollary, this year the theme declined by APCI Italia is: Smart Food – Smart Chef – Smart Future: The sustainable horizon of conscious cooking, capable of responding to the goals of the UN 2030 Agenda.

The director Sonia Re, invited Vincenzo Butticè Vice President of APCI North Italy and Salvatore Butticè , chef of Il Moro Ristorante and Il Moro Eventi.

The theme is the translation of sustainability in a concrete and real way in the creation and implementation of gastronomic content on the occasion of the Brunch.

The Brunch

Brunch is found in Victorian England, the noble English hunters who were dedicated to the hobby of hunting on Sundays, after the hunting trip loved to delight their palates with a rich breakfast at a time closer to lunch.

The term comes from the composition of breakfast and lunch, i.e. a breakfast much closer in time to lunch. So the term identifies a new opportunity for consumption at a time outside the orthodox catalogs, for a more informal representation and transforms them, into a much wider time slot.

This hourly transversality in the kitchen is translated into interaction at the same time of the savory department and the sweet department, and in this case the sweet/savory barriers are broken because the choice and the decision are left to the customer, to the Guest.

In brunch we find a precedent to Ferran Adria’s manifesto in overcoming the sweet and salty barrier daughter of the Enlightenment gastronomic era.

Sustainable and Convivial Brunch: Creative Ideations de IButtice, let’s find out

IButticè, Brunch and sustainability

The Butticè chefs have translated concretely by resorting to two classic ingredients of the Italian gastronomic and agri-food traction.

The dish made: as if it were a carbonara.

Our chefs have put the egg at the base of this course as an emblem of sustainability, in the non-massive sense, as a highly transversal ingredient in the Brunch being declined in both sweet and savory and as a complete food for the diet.

The pecorino romano DOP, and the smoked bacon, in this case following the line of the recipe on the occasion of “the Americans arrive”, and a grind of pepper.

The course was completed with the Gramigna soffiata.