Rich weekend menu for First&Food, the FIRSTonline magazine dedicated to the world of Italian Food and Made in Italy in the agri-food sector. Like every week, there is a starred chef in the window: this time it's the turn of Stefano Baiocco, from Ancona, two Michelin stars and boss of the Villa Feltrinelli restaurant in Gragnano on Lake Garda, in the province of Brescia. Baiocco offers a salad of 120 tree and floral essences on the menu, his calling card of a kitchen that is an artistic-gastronomic happening that dialogues with the customer involving the senses and reason.
But this was also the weekend of the Global Strike for Future, i.e. demonstrations all over the world, wanted by the young Swedish activist Greta Thunberg in favor of the protection of the planet. Even the food and wine environment could only respond presently: 200 great world chefs have joined the initiative promoted by Slow Food and Relais&Chateaux to promote menus with seasonal, local, organic ingredients sourced within a radius of 50 km. Proposals also with waste elements in imaginative presentations. Food, after all, and above all the production and consumption of red meat, it is responsible for 30 percent of gas emissions causing the greenhouse effect and global warming.
