A dessert can help save the planet

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Sunday, March 3, the Euro-Toques Italia gala dinner at the Hotel Gallia in Milan highlighted a wonderful teamplay between five chefs who took turns preparing one course each. Last in order of appearance, our Franco Aliberti has bewitched guests with the dessert-masterpiece * It’s not chocolate *: a small ecosystem composed of fernet, white chocolate, pear and pepper. At the microphone, the chef explained the symbolic meaning of this dessert as a tribute to biodiversity. The latest FAO report warns of the progressive disappearance of species and varieties of living beings that future generations will experience. This is why Aliberti has felt the need to raise awareness among the audience (and among the guests of Tre Cristi Milano who can savour this jewel of creativity) on the issue of protecting this universal heritage of inestimable value.
For Franco, being a chef goes beyond the mere search for recognition and embraces an ethical and sustainable dimension that starts from becoming the ambassador of a territory.