Presentation
The trattoria linked to sustainability
Rewriting the principles of the Italian trattoria with the utmost respect for tradition and produce is the gastronomic path Rossi is travelling.
Diego Rossi’s cuisine is sound and popular, designed to make diners feel at home. He’ll tell us the steps he has taken to achieve a balance between modernity and tradition with the aim of highlighting each and every one of the ingredients used in a dish.
Rossi’s discourse, based on seasonal produce and respect for it, will also show us that we need to rethink cooking in such a way so that waste is minimal or zero. Using every part of an ingredient, using seasonal produce and using varieties or species that perhaps aren’t very popular. Pillars for a new cuisine at whose heart is the recovery of Italy’s rural tradition.
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