It’s now officially Christmas in our house as we’ve opened the first panettone of the year! As always, I like to use any leftovers of anything I use, so I’ve been thinking of ways to use any leftover panettone that might be lurking around after Christmas.
I am a fan of “nose to tail” eating, which means that you use as much of an animal as possible, so that nothing goes to waste. The amount of food that is wasted in restaurants and homes around the world is estimated at a third of all the food bought, and the majority of this food can be used to create delicious meals. This is a scandal when you think about the amount of people in the world that do not have enough food to eat each day. Italians are masters of using everything that people would consider as leftovers, and I will be sharing some of these recipes in future posts.
Massimo Bottura believes the same. He is an Italian restaurateur and the chef patron of Osteria Francescana, a three-Michelin-star restaurant based in Modena, Italy which has been listed in the top 5 at The World’s 50 Best Restaurants Awards since 2010. He is so passionate about this that he set up the “Food For Soul” project to tackle food waste, and to feed the needy and vulnerable in all parts of the world, which so far have been in Italy, England and Rio.