In this episode, Chef Federica Continanza delighted viewers with a delicious leftover recipe that skillfully combines sustainability and respect for tradition.
The chef prepared meatballs using a mix of leftover soup from the previous day (Versiliese, Garfagnana and Valdarno-style) made with all kinds of grains and legumes: a wonderful way to make the most of local ingredients and reduce food waste.
The episode's guest was Marzia Frascatani, president of the international confraternity of fine dining "Chaîne des Rôtisseurs", who shared fascinating stories about good food amid tales of ladies and knights.
During the program, the chef elegantly wore our Bistrot apron in denim-colored cotton, enhanced with faux-leather trim.
A touch of style that perfectly complements the focus on sustainability demonstrated in the preparation of her delicious recipes.
The recipe is soup meatballs on a delicate bell pepper cream... hurry to discover it!
Click HERE to watch the episode.