When speaking about food systems, one of the most discussed elements of the debate nowadays regards food waste, to which numerous campaigns are now dedicated. Fortunately there are ways of reducing waste not just in terms of how we store and cook what we buy, but even in what we choose to buy in the first place. There are numerous recipes that make use of offal, the “less noble” parts of the animal which are all too often simply thrown out.
We confront this theme with Carlo Catani, founder of the wonderful project Tempi di recupero (literally “Recovery time”, which is the Italian for th stoppage time or injury time added at the end of a soccer game), and Simone Circella, a member of the Slow Food Cook’s Alliance who, together with his family, runs the restaurant La Brinca near Genoa. They show us how to make a “recovered dish”, the ravioli, using offal and wild herbs.
The use of cows’ brains as food is normal in much of Western Europe, Central America and South Asia, and gives us a dish that’s both tasty and which follows a core principle of Slow Meat: that if we are to kill animals for food than we must eat the whole animal, and not just a few prime cuts.
How It’s Made is a new format for Terra Madre Salone del Gusto 2020. They are accessible for free on this site!
Event languages: IT, EN