No longer a fake imitation of meat, vegetarian cuisine today is an expression of needs and instincts that range from the search for an intercultural and ancestral link, to the need for a profound reconnection with nature. Discussing this at the Trentodoc Festival were Pietro Leemann, chef of Joia, the first vegetarian restaurant in Italy to obtain a Michelin star, and Alessandro Gilmozzi, himself a Michelin-starred chef at El Molin in Cavalese, known for the experimentation of raw materials in his menu. Alongside them, two exceptional women from the panorama that links mountains and food: Eleonora Cunaccia, owner of Primitivizia, a farm that collects, packages and sells wild herbs, and Elena Paternoster, owner of Mieli Thun. "Eating a dish prepared with the products of nature, we feel something vibrate within it," explains Leemann, summarising a philosophy shared by the guests. "It is the same thing we feel vibrating within us: it is a reconnection with the world.
Publication date: 08/10/2022
