Man'oushe in the USA

After so many years of yearning to have Man'oushe in the USA, the dream is finally becoming a reality
(November 2013). To all my US friends, please make sure you get a copy. This could be an awesome holiday gift for your loved ones! Help me and others perpetuate our rich culinary heritage around the world!

Edition 2013 Interlink Publishers

The Messenger

Today I received this message from Kathy Freston's daily quotes / recipes. I want to share this with you my readers because I've had messengers in my life who have showed me the way a few times... because I was receptive to their message too...I want to thank them.

The Messenger (Kathy Freston)

Every once in a while you come upon someone who says that exact thing that changes the course of your life forever. You don’t know why you listen, or shift, at that moment but you do. It’s something about that person that has you in awe; perhaps it’s an inner strength or conviction you feel in their body language, or maybe it’s a light in their eyes that speaks of a courage you want for yourself. That person you happen to meet or hear or see is the messenger you needed to show you your next step. (This is unbeknownst and unplanned on their part). That person may stay for a while or disappear as quickly as they happened on your path, but if you’re wise, you’ll receive what’s offered. You’ll know this is happening when your imagination gets fired up, when the energy moving through you feels clear and good and creative. You’ll know it’s happening when your mind is suddenly expansive and ideas and meaning begin to flow effortlessly through you. There’s no need to attach yourself to this person, but inwardly thank them for bringing you to your next step. You were ready. You called for it.

Do What you Can

photo found in Pinterest

To build or not to build in a country that feels like a dormant volcano waiting to erupt...

I asked my friend and business consultant about this.

He said, "If you are not convinced leave the country forever.  If it's not someone like you who will build in Lebanon— who will?"

That said, I write these words with Israeli planes flying over our heads on a daily basis.

I choose to continue building, until further escalations... day by day...

Trust that little voice that tells you: "It can work, you have to try"

Becoming a Vegetarian... Becoming a Vegan

I woke up early this morning. It's Sunday ... The man who brings me my brown bread for the children's weekly sandwiches can only come on Sunday morning at 8:00!!! It's hard but what can I do? For now, and for years, this has been my only choice. I do bake bread at home but it's not enough to feed the children the whole week. I take bread very seriously and bread coming from the Bekaa Valley made with wholesome ingredients produced for a good cause (to help needy children) is definitely worthwhile.

So folks, I've decided to become a vegetarian. It's been two weeks that I have not eaten meat or chicken. I feel good about this choice. I have more energy and I feel better as a person.

Looking into the matter carefully. I searched the internet to see the difference between a vegetarian and a vegan.

Here is what I found:

The difference between a vegan and a vegetarian is that vegans eliminate all animal products from their diet, including dairy and eggs. (It will come, I'm sure!)

Those following a vegan lifestyle generally do not wear leather and avoid products made from animals such as wool, silk and down. Vegans' tremendous compassion for animals is an abiding, overriding conviction in their lives. (I never wear leather, and have been sensitive to this issue for a long time).

Vegetarians do not eat meat, fish or poultry but they tend to consume dairy products and eggs. Lacto-vegetarians consume dairy products but not eggs, ovo-vegetarians eat eggs but not dairy products and lacto-ovo-vegetarians eat eggs as well as dairy products. Vegetarians also do not eat products that contain gelatine or other meat-based products.

The vegan point of view is that animals are not here to be exploited by man, and that commercialization of animals necessarily involves a fundamental, inhumane component and lack of respect for basic life.

From a nutrition standpoint, the only difference is that vegans need to take a B12 and amino acid supplement, since they have no dietary source of these nutrients. You can get all the nutrients you need on a lacto-ovo (eggs and milk) vegetarian diet without supplements.

Luckily for me, the Lebanese diet is very vegetarian. In fact, I can eat almost everything without meat, except of course kebbeh made with meat. Vegetarian kebbeh substitutes are as flavorful.

I'm convinced for the animals,  for the planet, for my health, always knew it would made perfect sense...

I read a book which just made everything so right ( Kathy Freston's, Veganist).

It's an important book, everyone should read it.

Lebanese cow in spring....she's a vegetarian and look how strong she looks!

To recap:

Veganism is a philosophy and lifestyle whose adherents seek to exclude the use of animals for food, clothing, or any other purpose. Vegans endeavor not to use or consume animal products of any kind. Vegans do not consume meat, eggs, milk or any food that is derived from animals.

Vegetarianism is the practice of a diet that excludes meat (including game and slaughter by-products; fish, shellfish and other sea animals; and poultry). There are several variants of the diet, some of which also exclude eggs. Vegetarians do not eat meat or fish. Some do consume dairy and some vegetarians consume eggs. Lacto-vegetarian: eating dairy products. Ovo-vegetarian: eating eggs. Do not eat gelatin or other animal by products.

Wish me luck on my new diet, a diet for life full of empathy for my fellow friends (animal kingdom) for I know that they feel everything and understand all...

It takes one person at a time to make a difference.

Thank you God for showing me the way...

Thank you mom for leading me there with your books and food philosophy.

Into the Wild Quote

“Make a radical change in your lifestyle & begin to boldly do things which you may previously never have thought of doing, or been too hesitant to attempt. So many people live within unhappy circumstances & yet will not take the initiative to change their situation because they are conditioned to a life of security, conformity, & conservation, all of which may appear to give one peace of mind, but in reality nothing is more damaging to the adventurous spirit within a man than a secure future. The very basic core of a man’s living spirit is his passion for adventure. The joy of life comes from our encounters with new experiences, & hence there is no greater joy than to have an endlessly changing horizon, for each day to have a new & different sun. If you want to get more out of life, you must lose your inclination for monotonous security & adopt a helter-skelter style of life that will at first appear to you to be crazy. But once you become accustomed to such a life you will see its full meaning & its incredible beauty.” — Jon Krakauer, Into the Wild.

How To Cook Mloukhiyeh - ملوخية

Very cute initiative, thank you!

Khebz w Meleh ma3 Barbara - Bread & Salt with Barbara

A video clip made by Independent Productions for a new show we are working on called Khebz w Meleh ma3 Barbara (Bread and Salt with Barbara). The basic idea is breaking bread, sharing food and friendship with people from Lebanon from all communities alike, while keeping our Lebanese culinary heritage alive. Toufic Trabulsi, the director of the video, was able to capture the essence of what I cherish the most in an artistic visual that makes me dream. I am very grateful. I hope one day to be able to find a suitable TV station, sponsor who will be interested to pursue this project. This is where my job stops!... too much of a dreamer to think about something called money and sales ...

NB: We borrowed the song from singer Feyrouz (one of the most prominent Lebanese singer), as this is a "pilot". We will not use it on the show, as it is not ours to keep. We will be working on a single later.

A Time for Change

"You must be the change you wish to see in the world."
Gandhi

I'm Ginger

Leaving a Trace

“The only thing of importance, when we depart, will be the traces of love we have left behind.” ~Albert Schweitzer.

Barbara Meats the Fish

Ruby red beetroot infused salmon

A few days ago I was invited by founder of Meat the Fish, Karim Arakji and Reem Azoury (chef consultant) with a very interesting group of people.  Reem and Chef Mohamad Naccache, better known as Chef Mood cooked for us a very delicious meal that I simply could not resist to share with you my beloved readers. Carlos Khachan took care of the wine. We started with a French wine (Saveur de Midi, Corbiere, 2011 made with carignen, and black grenache grapes then we continued with a Lebanese wine (Domaine de Baal) produced in Zahleh from cabernet sauvignon, merlot and syrah grapes. Last but not least, champagne was served - Charles Weiss. Perfect!

Ruby red, beetroot infused salmon, crudo
Organic salmon sashimi with ginger teriyaki dressing
Mini crab cakes with wasabi mayo
Ginger & garlic stir-fried kale
Oven-roasted brill in wine & lemon Sauce
Squid ink freekeh risotto with mushrooms
Cod fillets, rolled with pine nuts and watercress
Jumbo shrimp, in ginger and peanut sauce over citrus basmati rice
Lemon cauliflower mash
Cinnamon & Brown Sugar Apple Cake

Ingredients:

• 1 Box fresh crab meat 450 Gr. picked free of shells
• 2 Tbsp. Mayo
• 1 Tbsp mustard
• 1 lightly beaten egg
• 1 small finely chopped red onion
• 3 Tbsp. previously sauteed yellow onion, cooled
• 1/4 cups finely chopped parsley & cilantro
• Chives, if you find any, add around 4 Tbsp.
• Panko 1/4 cup
• Black pepper to taste
• Canola oil for sauteing

Method:

1. Pick through crabmeat to make sure all shells are out, and keep refrigerated.
2. Saute finely diced yellow onion, till deep caramel color is reached, set aside, till cool or at least at room-temperature
3. Finely chop red onion
4. Finely chop all herbs you are using
5.  Whisk egg
6. Place crabmeat in a bowl, add all ingredients except egg & panko. Mix gently with a fork until well incorporated. Taste and adjust seasoning now. This is how your crabcakes will taste when you cook them.
7. Add egg & panko, mix well
8. Have a sheet pan ready, and start shaping them by placing mixture inside ring. You decide whether you want them mini for an appetizer size, or larger for a nice dinner portion.
9. Place tray covered with plastic in fridge for at least 2 hours, or overnight. When you take them out to cook, gently take each crabcake and dust it with extra panko so when you cook them, you develop a nice crust.
10. When you are ready to cook them, place a large non-stick skillet on the heat and add enough oil to cover the base. Once the oil is hot, slide them gently and make sure not to overcrowd your pan, they should not touch each other. After a couple of minutes, flip them with a narrow steel spatula. Let them cook another minute. You need to cook them on medium heat to get a nice brown crust.
11. Slide tray into pre- heated oven, let them cook for another 6-8 minutes.

A good way to hold the crabcakes until you are ready to serve them, is to keep them in the oven at the lowest temperature. Do not hold for more than 30 mins. or they risk getting dry.

To serve:

Serve with your favourite greens and a wasabi mayo or, on a soft hamburger bun with MarieRose sauce & lettuce. A good accompaniment is to make cole slaw or a potato salad.

Serving: If you are making mini crab cakes, 1 box will serve 6.
If you are making larger ones, you will get around 4 cakes.
If you are making more than amount provided, double or triple.

Horeca 2013 - Atelier Gourmand

It's that time of year again HORECA 2013. Come and join me at Atelier Gourmand where I will host some amazing people. We'll simply cook, talk and eat!!!!

James Beard on Bread

"If you can read and have an oven and a work space, there is no reason why you can’t make a decent loaf of bread." —James Beard

This is what I have been preaching all along. I would even say you don't need to read. Everything lies in our little brain (stubborn). We have to battle our fears and just try. Success is eminent when you give it a chance and bake until you succeed.

Good luck!

Cooking by the Numbers ... Man'oushe

Looking into the bestselling cookbooks of 2012

By Mark Rotella |

Feb 08, 2013

One name comes up over and over again in discussions of the future of cookbooks: Ottolenghi. Israeli chef Yotam Ottolenghi’s Jerusalem (Ten Speed, 2012) is drawing attention to Middle Eastern cooking both here and in the U.K. (where Ottolenghi has four restaurants).

Kate Heddings, deputy food editor of Food & Wine and executive editor of the magazine’s cookbooks, such as America’s Greatest New Cooks (Feb.), says Middle Eastern seems to be the hot new cuisine. She foresees growing popularity for Jewish and Persian food and points to the success of Clarkson Potter’s The Mile End Cookbook (2012) and anticipation for Russ & Daughters: Reflections and Recipes from the House That Herring Built (Schocken, Mar.) by Mark Russ Federman, former owner of the eponymous appetizer store on New York’s Lower East Side. In May, Interlink hopes to capitalize on the burgeoning Middle Eastern trend with Barbara Abdeni Massaad’s Man’oushé: Inside the Street Corner Lebanese Bakery, about the pizza-like national pie of Lebanon.

Messages from Lebanon: The Food Manifesto

This woman is wonderful. She is preaching the Slow Food philosophy without even knowing about Slow Food. It's common sense. Eat local foods, women cook for your family, preserve traditional recipes.
God bless you ya hajjeh!

Seeds

Plant seeds folks, that's all we have left!

Sheep in Zahleh

Photo copyright Tony Batty

A Table

photo by 5ftinf.

I found my dream table.

www.barbaramassaad.com

Mashrou' Leila - Lebanese Band and Controversy

Bravo, keep going... continue. We need more like you! The music rocks and the lyrics are authentic, true to the actual culture and ideologies the young are living through. Sometimes that bothers some people, who cares!

IMC at Biofach 2013

I wish I was going...

IMC at Biofach 2013

The annual appointment at Biofach gets renewed, the international exposition of organic products that is going to be held from 13th February to 16th February in Nuremberg, Germany.
IMC will participate in the fair with an info stand in which IMC will present its certification services for agriculture, aquaculture, agro food and restaurants.
 

At the IMC stand it will be also possible to meet certified companies and find the best products of the Italian and Mediterranean culinary tradition.

IMC will also present to the press and visitors Conosci il tuo pasto Restaurants & Food 2013, the first circuit of certified restaurants in Italy and Lebanon that promotes organic, bio-dynamic, and local products, fair trade commerce and quality Mediterranean agriculture. The Guide is available online in an English and Italian version on the blog www.conosciiltuopasto.it. On the guide are also indicated the certified organic shops and the ice cream parlors where to find an organic ice cream.
 

Visit us at the Hall 4 Stand 316!!


The illustrated catalogue of the companies that participate at the Biofach 2013 (here)


read all at ww.imcert.it 

Veronica and I (she's going!)

---

Vintage Gas Station

Thanks Cherine! Love this place, my blog... my world.

Mike Massy - مايك ماسي "Ghayyer Lawn Ouyounak" - غير لون عيونك

I love Mike Massy's voice and his songs are really lovely. I listen to them all the time. Once I saw him at Virgin Megastore, I practically jumped on him to kiss him. I think I scared the heck out of him. Of course, he didn't know who I was, I simply took it for granted that he knew I was listening to him. Crazy! Anyway, listen to his songs - they will bring you back to a time, somewhere nice. Keep going Mike!

Mamnoon's Heavenly Hospitality

Mamnoon's sweeping, clean-lined room minimally furnished with track lighting, black tables, black chairs and a freestanding black wall between the dining area and kitchen has a jangly disco energy. But if you're going out with a group or craving more vivid flavors, Mamnoon's the better restaurant. Hannah Raskin.

 
Read the review of Mamnoon in the Seattle Weekly by Hannah Raskin. You can watch the slide show of the food and location too. It's amazing really how a dream became a reality. So proud to have been part of the building block. The Harouns and Chef Garrett really worked hard to make the food taste great and look authentic. The design of the place is modern with a sense of Middle Eastern roots. Very classy! Now there is a whole team working hard to make the food scene happen every night. If only Seattle was not so far away! I'm dying to go and see it live. Yalla soon...

Ma'noushe isn't as familiar to American eaters as hummus or falafel, so Mamnoon's trying to stoke the preparation's local reputation by serving it at dinnertime, neatly rolled and quartered. (Other concessions to western expectations include ma'amoul, customarily a filled blimp of a cookie, remade as a tart.) Ma'noushe is very much a street snack, so the tactic is tantamount to putting croque monsieurs on a menu dominated by duck a l'orange and sole meuniere. But the restaurant is hereby permitted to do whatever it takes to sell more of its wonderfully satisfying man'oushe at its glassed-in takeout counter, which occupies the front half of the restaurant. Hannah Raskin

Exectuive chef Garrett Melkonian platting up the Kebab. Hannah Raskin

Radio Open Source with Christopher Lydon

Listen to this radio interview with Christopher Lydon on Radio Open Source with Mark Rendeiro.

Here is an introduction he wrote .... "So, what if man’oushé, lentil soup and good music are the basic program?" I love that Christopher... You read my mind.


BEIRUT — Barbara Massaad, writer and chef, in her kitchen, is telling us a terrific story about the all-conquering cult of food in Lebanon. And I am asking her: no kidding, what if we demanded that cooks and musicians run this ugly world, starting here in Beirut and, by all means, next door in Syria.

When you talk about food to a Lebanese, you bring them back to their childhood with a big smile. Once I was in Nabatiyeh, deep in the south of Lebanon, and I was taking pictures of a sign that said “Garlic” or something. And this guy from Hezbollah comes up to me and starts screaming! Like, ‘Yaaaah! You’re not allowed to photograph that! What do you think you’re doing?’ And I said: Look, food! This is what I am doing. And I started showing him my book on Man’oushé — about local varieties of ‘thyme pie’ in Lebanon. And suddenly this ferocious guy became like a little boy. ‘Aaah,’ he said, ‘you’ve got to come and visit my mom. She makes the best food in the world.’ And then it was like: ‘I promise I will come back and visit your mom.’ And he said: ‘take as many pictures as you want. I’m really sorry.’ This is the effect that food has on Lebanese people. It’s a maternal thing. It’s childhood. It’s the root of everything.

Barbara Abdeni Massaad in conversation with Chris Lydon and Mark Rendeiro in Beirut, December 2012.

At the ragged edge of the Arab upheaval, Beirut is enjoying yet another construction boom. Gracious old Ottoman-era houses are disappearing fast near the ever-bustling Hamra Street. New luxury apartments are sprouting up next to shot-up shells of 1960s hotels, described as too big to tear down, too damaged to repair…

Talking about food is, of course, a way of not talking about everything else on Lebanon’s mind. Thousands of refugees are turning up from Syria. There’s a palpable dread that Syria’s civil war could run as long as Lebanon’s (1975 to 1990). And there’s a real danger that Lebanon’s politics — aligned for and against the Assad regime in Damascus — could go haywire again. Then again, food talk reflects and connects with everything else — village cheeses match local and tribal loyalties in this dense mosaic of minorities.

Barbara Massaad has published two handsome books of slow-food lore, both rich with social implications. Mouneh is the old Lebanese folk science of preserving food — drying and pickling, for example — to survive war and other disasters. Man’oushé used to be every Lebanese person’s daily bread, in infinite local varieties, dressed with onions, olives, tomatoes, spiced with zaatar, or not. Man’oushé is her dream remedy for almost everything that ails the Arab world. “It’s a poor man’s food, but you see the richest people eating it,” she is telling us. Man’oushé is the work of magnetic, gossipy local bakeries where, as in England’s “local” pubs, “you find out who’s going out with whom, what the president said, and what Hassan Nasrallah spoke about last night.” If she could summon the energy, Barbara Massaad says, she’d open a place with food for everyone. “It wouldn’t be that expensive — food for all walks of life. Something with lentils — but this divine lentil soup!”

TV Again...

Oum Ali mixes different flavors as the cheese is finished cooking

 I'm starting my culinary journey segments again on Helweh el Hayat on LBC again (3rd round) ... Yesterday, we visited Mona El Dorr (Oum Ali). We learned how to make cheese at home, simply using yogurt as a starter or lemon juice. She makes different variations flavored with red pepper paste, rosemary, freshly ground pepper, basil, and nigella seeds. We finished our shooting with a session of bread-baking on the saj while devouring hot cheese wraps. Awesome!

Oum Ali is a food producer who showcases her art at Souk el Tayeb and at the Slow Food Earth Market every week (rain or shine). She works a lot to make ends meet, raising 4 children with dignity, love and values. I admire her and love her food. One of my favorite place to be in life is next to her while she bakes bread. She has a way of handling the dough and making the bread which relaxes you completely. We have shared many food adventures together, along with her partner Nelly Chemaly both in Lebanon and abroad. They are the founder of a small-scale company called Earth & Co.

Here is a glimpse:

Coffee is so much better when you share it with a friend

Cooking bread the old fashion way

Fresh cheese at Oum Ali's

A Happy Customer

Every once in a while, I get a message through my website of a happy customer who writes about reading my books. Sometimes they come from far away lands, sometimes they are local readers. These messages touch me profoundly and make my work all worth while. I was especially touched last week by this particular message and asked the reader / customer if I could post it on my blog. She agreed and added more to her comment. Thanks Rudaina for taking the time to share your thoughts. I think she comes from the USA. Her words are very precious.

This is what she had to say:

"I have just ordered your 2 books and I cannot thank you enough. For many years , I have been interested in how to make our man'oushe and mouneh; but there were no resources and finally your book was a dream come true. I can see the tremendous effort and time it has taken to publish both of your books but it is worth every minute. In our region you rarely find books and resources that talk about the old fashion way of making things. Now and because of you , we have a remarkable book that has helped in preserving this nearly lost art. Your book not only shows Lebanese mouneh but the mouneh of neighboring countries like Syria,Jordan and Palestine since they are very similar in many things. It is also a friendly book that any housewife can understand and apply. You have taken great care for details and the pictures are so beautiful. To be honest,I only find Lebanese people to take the lead in many things and I hope you continue. Since both of your books are a gem I shall order another copy of each book . I only order 2 copies of a book when I see the book rare and hard to find. I look forward to other books you are going to publish. Do you have in mind publishing more books or a continuation of mouneh?"

I wrote her back and this is what she had to add:

"Oh yes you can use my message in any way you please but it won't be enough. Both of your books are fabulous. The Manoushe book I also had been looking for , for so many years. I always wondered how they made some foods that are sold on streets. Although the ingredients are all available in any house but when we –housewives- tried to make them , they had a different taste.You have written books about subjects that are rare and valuable. Not only have you shown us that but you also included beautiful pictures in your books that really capture the essence of the atmosphere and environment of the Lebanese and Middle Eastern culture. Every photo is so vivid and untouched. They are so powerful that they are capable of reflecting the actual lifestyle of the local people and by that it helps the reader feel what it is like to be in Lebanon and the Middle east without actually being there ( I say Lebanon and the Middle east meaning Jordan ,Syria and Palestine and even turkey especially the east part ) because they have lots of similarities in food and lifestyle). I have a friend who lives in Ohio and I am going to send her both of your books as a gift. She is close friend of mine who is interested in cooking and in the cultures of the world. Your books will be like 2 in 1 because they not only have recipes of a nearly lost art which thank to you, is revived again but she will also have a clear picture of our society and way of life in the rural parts of the land. When I do I shall write to you to tell you what she thinks about them. I am sure that I am going to love your next book, no doubt about that. I checked your blog and I saw that you have showed variations of hummus which I found very interesting and refreshing. You not only show the traditional way but other ways too and what is even more important is that they are delicious. I mean why have a variation of something if it is not going to yummy . It clear to everyone who reads your books that you have done lots of investigation, experimentation and documentation therefore it should be in the library of every culinary school and any organization that is interested in Heritage.Happy Cooking!"

Man'oushe's New Look

The book Man'oushe is going to be published very soon in the US, on the 15th of April to be precise.

About Soup

"It breathes reassurance, it offers consolation; after a weary day it promotes sociability...There is nothing like a bowl of hot soup..." The Soup Book, Louis Degory.

Growing up, I would always tell my parents that soup warms my heart. I still believe that. Now I love to make peasant soups with beans and fresh vegetables, sometimes adding pieces of meat to make a rich stock. As you grow older and wiser, your soups reflect your wisdom.

"Soup is good food", a brilliant advertising slogan done for Campbell Soup ages ago. Too bad the content inside the cans don't reflect the slogan.

Pinterest

 When I invite people to my house, I always start with a bowl of soup (rain or shine). I remember once a guest who retorted, "soup in summer!", I bluntly blurted out in Arabic, "if it doesn't please you, just leave!". You can guess my diplomacy level (quite low). Anyway, the guest in question turned out to be very kind and appreciated the soup finally.

I will finish my thought on soup with this: " To invite a person into your house is to take charge of his happiness for as long as he is under your roof". A. Brillat-Savarin

 So true... so true...

Found in Pinterest

Conosci Il Tuo Pasto Guide 2013

Just received my copy, check it out! Lebanese restaurants and producers are included.

My friend Veronica is a passionate person about food who is working on this project, she sent me this piece of information that I wanted to share with you all... We often joke to each other that she is the Italian Barbara and that I am the Lebanese Veronica... One thing for sure we love FOOD!

Restaurants & Food, Conosci il tuo pasto the Guide 2013

Completely free, online and optimised for I-Phone, available both in Italian and English. On the blog www.conosciiltuopasto.it has just been published the third edition of the Guide Conosci il tuo pasto “Restaurants & Food 2013”, a guide to quality Mediterranean, certified and guarantee restaurants and food.

In the Guide is possible to find all those restaurants that reached the Cockerels and the Green Leaves for the year 2013 thanks to the ingredients of their menus: organic and local products, Slow Food presidia, Geographical Indications and products from the Fair Trade Commerce, and also a selection of new restaurants directly nominated by the public and candidate for the certification. More than this: all the addresses of the ice creams parlours certified by IMC – Istituto Mediterraneo di Certificazione and of all the certified shops wherein is possible to buy organic, quality and local products.

“This year we decided to refresh the Guide concept to consent a faster consultation and to make it available for I Phone so that it would be at one’s fingertips all the time, even while travelling. We created a wider map; in fact, besides all the certified restaurants of the circuit Conosci il tuo pasto, ice cream parlours where to taste an organic ice cream and shops for those who like to buy organic and local products will be included – affirmed Veronica Pecorella, Guide and blog editor – Nowadays people are getting more and more careful and conscious: consolidating a circuit connected by a guarantee system, by a manifesto that expresses the idea of a new restaurant industry that should restart from agriculture and from a common willing to promote the territory is the real heart of Conosci il tuo pasto project. A project in which PARTICIPATION is the keyword and consumers, either adults or kids, comments are fundamental. I leave you with my best wishes, hoping that during these coming holidays we all would give to ourselves the possibilities of tasting and sustainable moments in the restaurants with the cockerels!”

Support Local Farmers

The message is simple, eat food that is grown locally. Meet the person who grows your fruit and vegetables. Create a direct link between the one who is in touch with the earth to feed your mouth. Got it? I love this drawing.