After the previous editions, 'Add a legume to the table', a campaign by Slow Food Italia and its youth network on the occasion of World Legume Day, scheduled for 10 February, is back.
The initiative, with the chefs of the Slow Food Alliance, is organized for a whole week, starting from 10th to 17th February, with legumes protagonists of the culinary proposals of the network's restaurants and pizzerias.
Celebrating the biodiversity of presidia and local varieties of legumes will be over 140 chefs throughout Italy.
"The Slow Food Alliance - informs a note - is an international network of over 1300 chefs who every day in their kitchens use good, clean and fair foods from those who produce with passion and respect for biodiversity, the land and animals The chefs undertake - underlines Slow Food - to report the names of the producers from which they source, to give prominence and visibility to their work" Attention towards legumes, explains Roberta Billitteri, vice-president of Slow Food Italia "is a part fundamental to our declaration of love towards nature.
Broad beans, lupins, beans, peas, grass peas, legume seeds contain within themselves and tell stories of territories and communities and are a symbol of balance and social and environmental justice.
Every recipe that has them as protagonists is a good, clean and fair way to give meaning to conscious choices, take care of ourselves, the soil and nature, rediscover and give value to that wonderful biodiversity that we must protect". Only if you are aware of belonging to an interconnected world and that our health depends on that of the planet, we can really change things starting from the table: one legume at a time or many together, precious allies for all of us, he concludes.
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