Actions speak louder than words
A new location, Brunico-Bruneck and Kronplatz, and a new time of year, the start of spring. But just as enthusiastic as ever, Monograno Felicetti returned for the fifth time to CARE's - The ethical Chef Days from 28 to 31 March.
The event conceived by three-star Michelin chef Norbert Niederkofler and Paolo Ferretti gathers chefs from all over the world to "take care" of the local area, nature and production, both in and out of the kitchen. And this year its message is all about "doing", the most practical act of commitment to all aspects of sustainability.
Pastificio Felicetti has had, from day one, a profound sense of respect for the nature all around it, which gives it the best raw materials anyone could ever wish for: natural spring water and pure mountain air. For this reason and with utmost consideration for all players involved in the pasta production cycle, we keep environmental impact to a minimum and foster direct relations with the growers of organic single grain varieties.
Once again this year, through our experience at CARE's, we have been able to highlight the versatility of Monograno Felicetti pasta, prepared by the clever hands of international chefs.
For the lunch on Saturday 30 March at the Brunico-Bruneck Hotel Trade Training School, organised in partnership with the school's students, Giancarlo Morelli* (Morelli, Milan) presented Monograno Felicetti spelt ditalini, birch, Arctic char and smoked butter.
Spelt, in all its purity, was also the chief ingredient of the dish served by Alfio Ghezzi** (Locanda Margon, Trento) for the At the Top CARE's Dinner on Saturday evening at AlpiNN – Food Space & Restaurant, a new restaurant at an altitude of 2,275 metres, owned by Norbert Niederkofler himself and whose official partner is Monograno Felicetti: TRITICUM – warm Monograno Felicetti pasta with water pepper.
We continued supporting the younger generations again this year, with CARE's and Monograno Felicetti awarding the Young Ethical Chef Award to Evi Oberlechner, student at the Brunico-Bruneck Hotel Trade Training School. The commitment and passion she has demonstrated both in her education and during the experience on Saturday morning alongside the chefs is a very promising sign for the future of ethical cooking.