The prestigious Forbes Italia magazine chooses Caterina Ceraudo as a starred chef who shows particular care and attention for the environment. The Calabrian chef, originally from Strongoli (Crotone) is in good company. In addition to her, Forbes has identified other starred chefs who, again according to the editors of the magazine, are the best for the attention they pay to nature and for the genuineness they present in the dishes. In practice, a 'green brigade' made up of Pietro Leemann, Giuseppe D'Errico and Riccardo Gaspari.
Caterina Ceraudo on Forbes Italia
The only woman in the group is the Calabrian chef, Michelin green star for two consecutive years, champion of good food without waste. Forbes points out the fact that Ceraudo's menus “enhance not only vegetables, but also local meat and fish, such as grazing veal, and blue fish such as mackerel”. Furthermore, there is “the vegetable garden on the table, lettuce and cedar, an explosion of authentic and primary flavors that leaves no room for interpretation. Pure and authentic freshness. The reference point of the entire narrative - underlines Forbes - is the ravioli with ricotta, milk and juniper, the chef's iconic dish. Dishes that reveal the gastronomic soul of his Calabria. Caterina loves to use pure elements keeping in mind the combination of sustainability and taste ".
The kitchen without waste
After the publication of the article in the famous magazine, Caterina Ceraudo wrote a greeting and thank you post on his Facebook page. “I thank the prestigious Forbes magazine for placing me among the best four Italian chefs who show particular attention to the environment. It is truly a great honor, just as the motivation with which what has always been our philosophy emerges is a huge satisfaction. And that is 'careful supporter of good food without waste'. No point of arrival, just a stimulus to continue on the path taken, with the same passion and love as always ".
Passionate chef
Caterina Ceraudo graduated in oenology in Pisa in 2011, has a tenacious character and a very strong passion for the culinary art. He is at the helm of the family restaurant, the Dattilo di Strongoli, built in an old farmhouse with an adjoining old oil mill. All around are vineyards, olive groves, citrus groves and vegetable cultivation of the Ceraudo farm. The star chef has always pursued her own particular policy in the art of gastronomy and catering. She first of all emphasized respect for food and favored foods from natural sources. Her preparations are balanced and light, as Forbes also recognizes; dishes that are the emblem of good and healthy cuisine, served at the table with due hospitality, an ancient custom that distinguishes the Calabrian land.
(Photo Facebook page Caterina Ceraudo chef)
