In this episode Chef Federica Continanza delighted viewers with a tasty reuse recipe that expertly combines sustainability and respect for tradition.
The chef prepared some meatballs using a mix of leftover soup from the day before ( Versilia, Garfagnina and Valdarnese ) made up of all cereals and legumes: a wonderful way to enhance local ingredients and reduce food waste.
Guest of the episode was Marzia Frascatani, president of the international good eating fraternity " Chaîne des Rôtisseurs", who, among stories of ladies and knights, shared exciting stories about good food.
During the broadcast, the chef elegantly wore our denim-colored cotton Bistrot apron, embellished with eco-leather finishes.
A touch of style that goes perfectly with the attention to sustainability demonstrated in the preparation of its delicious recipes.
The recipe is soup balls on delicate pepper cream ... run and discover it!
C lick HERE to watch the episode.