By now in Italy they represent almost 9 percent of the population, they are almost seven million Italians who have taken the vegetarian or vegan diet, a silent army that has swelled its troops over time by abandoning omnivorous roads. He did it for health reasons, of well-being, for intolerances or for reasons ethical and moral concerning the environment: according to authoritative studies, in fact, the intensive animal breeding, would contribute to the production of greenhouse gases, the consumption of drinking water and the exploitation of the soil throwing heavy mortgages for a future of the planet that will no longer be able to respond to food demand. Finally, it should not be underestimated that being overweight in Italy affects about one in three children. Italy _ according to a Eurispes research – is in fact in second place in Europe for the diffusion of male childhood obesity (21%) and fourth for female childhood obesity (14%).
For the people of vegetarians the latest good news comes from Turin where at the Central Market a new format has landed, the Vegetal Trattoria signed by chef Antonio Chiodi Latini.
A household name for vegetarian folk. The Chiodi Latini family who had already started the restaurant in via Bertola 20/B, the heart of Antonio Chiodi Latini's philosophy and experimentation in the field of vegetables (creative vegetable cuisine, inspired by the products of the earth and "in the earth"), given life to GiveMeVeg, offshoot of that idea carried forward by Giorgia, Antonio's daughter.
Un more pop project, from an economic and conceptual point of view, but in any case, inspired by the same objective: to put the vegetable raw material back at the center, making it the absolute and only protagonist of good dishes.
Il GiveMeVeg counter at Mercato Centrale Turin embraces a new evolution, that of the Trattoria Vegetale. A place to sit down and rediscover the flavors of the past, the simple ones, made of good things, farm products, traditional recipes. The Trattoria Vegetale wants to re-propose to the public a genuine and tasty proposal with all the most familiar variations of the vegetable world.
A restaurant that speaks to vegetarians but also wants to lead to the discovery of the heart of vegetables
The raw materials of the menus are, as always in the kitchen of Antonio Chiodi Latini, 100% vegetable. seasonal, from selected suppliers, good and substantial. Once again, the goal is to lead the customer to discover the heart of the vegetable, in an "easier", more convivial and familiar version.
Popular, in content as in form: four menus are offered daily at the Trattoria Vegetale. Four formulas whose names pay homage to the Central Market project, in a journey that wants to head towards the future, but remains linked to the past, because originally there was the Trattoria. The menus are therefore dedicated to the four cities that host the Central Market in Italy (Florence, Turin, Rome, Milan) and are offered at polar prices. Three courses that make up each menu, with bread, a vegetable drink and a potato – symbol of the earth, a vegetable raw material loved by chef Antonio Chiodi Latini – with an additional price. At the heart of Antonio Chiodi Latini's plant philosophy has always been the taste, that of once upon a time. The chef's imperative is to give dignity to vegetables, too often considered with a negative, punitive gazeof sacrifice. Also in the Trattoria Vegetale the centrality is given to the flavors of the earth and to the rediscovery of the spontaneous and intrinsic goodness of the raw materials that arrive from there. The reference is to the trattorias of the past, to the good home cooking of the past. Popular dishes but prepared with care and love, simple tablecloths and tavern wine (available to customers will be the wine - white and red - "bulk of the house", exactly as in the more classic trattorias, or a more detailed wine list created in collaboration with Cantina Social).
Bulk red wine, in particular, is the one produced by the "Masseria la Cattiva" in Puglia, a project of a group of young friends who, sharing a passion for the world of fermentation and natural wine, took over an old farm in province of Bari, historically used for the breeding of dairy cows, and has made it a place of production and experimentation on local wine.
Vegetable restaurant
Turin Central Market
Piazza della Repubblica 25, Turin
