Deep raw. La filosofia delle frollature. Ediz. italiana e inglese
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For the first time, many of the themes that the chef and author has studied over the years, central to his culinary philosophy, are presented and showcased here to consolidate his findings and share them with a broader audience. Text in English and Italian. This book, published by Maretti Editore and curated by Sara Favilla, with photographs by Lido Vannucchi, delves into some of the key pillars of chef Edoardo Tilli’s philosophy. These principles are developed and practiced daily in the kitchen of his restaurant, Podere Belvedere, in the province of Florence. Tilli goes beyond discussing in...
For the first time, many of the themes that the chef and author has studied over the years, central to his culinary philosophy, are presented and showcased here to consolidate his findings and share them with a broader audience. Text in English and Italian. This book, published by Maretti Editore and curated by Sara Favilla, with photographs by Lido Vannucchi, delves into some of the key pillars of chef Edoardo Tilli’s philosophy. These principles are developed and practiced daily in the kitchen of his restaurant, Podere Belvedere, in the province of Florence. Tilli goes beyond discussing ingredients like meat; he deeply explores pressing contemporary issues such as animal breeding and feeding, the concept of respecting a healthy life that adheres to standards of wholesomeness, and justifying the sacrifice of animals to obtain better quality meat, processed without waste. Tilli’s vision is forward-looking while rooted in the past, seeking answers and examples to revive social and cultural practices, beginning with the pleasures of eating. Text in English and Italian.
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