Terramadre by Marco Sacco: a culinary journey through biodiversity in 56 ingredients

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Fiera Milano, Rho
08-11.05.2023

Terramadre by Marco Sacco: a culinary journey through biodiversity in 56 ingredients

05/08/23 h 13:30 - 14:30

An appetizer composed of no less than 56 ingredients, or vegetables from the underground: such as smoked potato, onion in carpione, beet with cinnamon and cumin, and then what pops up: raw asparagus and baby carrots. 

The earth is bread dust with black truffle and porcini mushrooms. The dish is served with live herbs to be pulled off with tweezers and planted to go with the dish. The seedlings can be of different species and come from Agricooltur in Carignano (Turin), which specializes in aeroponic cultivation, one of the most modern and environmentally friendly methods of growing above ground. This technique makes it possible to drastically increase the density of cultivation per surface area and to reduce water consumption by 95 percent compared to traditional cultivation because the water and the nutrients dissolved in it are sprayed directly onto the roots of the plants.

 

To sip along with the dish, a cocktail with seedlip (a nonalcoholic distillate made from peas), gentian liqueur, vodka, orange bitters and lime juice.