Texts and photographs: Guido Cozzi
Illustrations: Monica Parussolo
Format: Hardcover, 16.5 x 24 cm, 240 pages
Never well done. Tales and recipes from Farm to Fork Toscana
Language: English
Translation: Richard Sadleir
ISBN: 9788831403078
Co-publisher: Tethys Books
With 40 recipes by Stefano Bencistà Falorni.
In this book, we talk about Tuscany. But we will not speak of landscapes, cypresses and olive trees, art cities, and medieval villages: we will talk about meat, meat cuisine, and the culture of meat cuisine. In Tuscany. It is a peculiarity of this region to place such high value and quality on this diet and – at the same time – to know how to dose it with common sense. This is why we believe it is right to talk about it.
What interested us most of all was to express a concept of sustainability and culture: the two things go together, and a topic as delicate as daily food, which must be in harmony with respect for animal welfare and the fragility of the environment, needs an advanced laboratory to understand how to evolve in a balanced way. Here: within the Tuscan farming tradition, we have found a trace, an idea of that laboratory. The idea is that maybe – probably – if we raise animals according to nature, if we respect the cycle of the seasons, if we use the land better, if we eat less meat, maybe we save ourselves. And we also live better.
These are simple, solid things, easy to do as well. Trying to interpret them, to make them yours, is the most sincere invitation we can make. A bit like sitting at the table in Tuscany.
