Minister Lollobrigida: “A disciplinary for Italian restaurants in the world”
Establish clear rules to identify and protect authentic Italian catering around the world. The minister of Agriculture and Food Sovereignty Francesco Lollobrigida anticipates it exclusively to Il Gusto, who says «enough with restaurants that claim to be Italian and use products that aren’t, enough with chefs who don’t know how to cook Italian and often become of joke”.
The minister’s assist shakes the global crisis of haute cuisine with a fixed point: starting again from the defense of the Italian model in the world. «We can do this by recognizing, even through a disciplinary, what are the real Italian restaurants abroad. The government is working on a new project that we will be launching shortly.”
Lollobrigida had just come off the stage of Norbert Niederkofler’s Care’s on Tour at the AlpiNN at Plan de Coronesa few kilometers south of Brunico, where the South Tyrolean chef has gathered his students who, today, carry the banner of an ethical cuisine anchored to the territory around the world: an event that breathes strength and reaction, where no one evokes the coming destinies of St Hubertus, but which follows an intense day in which the chef clearly reiterated that his future «will always be in the kitchen, where I will continue to do my job but will also experiment with other approaches».
The star to follow remains ethical sustainability, i.e. the Cook the Mountain principle, the Niederkoflerian philosophy that started the revolution of an Alpine cuisine anchored to the territory but projected towards a contemporary vision. The cornerstones come from what in Alto Adige is a shared basis of thought, as Artur Costabei (Idm Sudtirol) explained in the afternoon session of Care’s: «Innovation, quality and sustainability. South Tyrol wants to become the most sustainable habitat in Europe, preserving cultures and traditions in all their forms, therefore also in the kitchen».
Agriculture, of course, is an essential ally because, as the minister wanted to point out, «quality is the backbone of our supply chains: it is above all farmers who transmit it, but also those who tell their products through the kitchen. We will not give up on Norbert just as we will not give up on our chefs: and we will fight everywhere that Italian sounding which, even in restaurants, steals resources and damages both businesses and citizens themselves».
