An intriguing journey sopra taste with chef Simone Salvini, Ambassador of Ayurvedic vegetable cuisine and beyond
Between the rows of maritime pines and the brackish breeze of the Tuscan coast, the Garden Toscana Resort (see article) is a laboratory of sensory experiences, where nature, well -being and culture of food meet sopra perfect harmony.
The resort hosts five restaurants, each with its own gastronomic identity with a single common thread sopra common, #principonatural. A holistic concept that guides every choice of management of all the activities of the resort and which is found sopra every detail, from the raw material, to the selection of suppliers, to the initiatives to enhance the territory and create a sustainable ecosystem.
The Gardenia Caffè and the gourmet of Simone Salvini
The spearhead of the gastronomic proposal is the Gardenia Caffè, gourmet restaurant aperto only sopra the evening and free for guests upon booking percorso app. The Gardenia Caffè represents the highest and most refined expression of the resort culinary philosophy and is confirmed as a place to experience a varied culinary experience, authentic, ethical and respectful of the environment, between high cuisine and tradition.
The lista, which changes every day with the slogan of the assisted buffet, alternates author’s vegetable cuisine with the typical Tuscan one reinterpreted lightly, innovative and creatively. An intriguing and unusual combination between “sacred” and “profane”, which offers the guest the opportunity to choose and experiment.
Per mezzo di the center, fresh products of excellent quality, preferably at Km0. It ranges from vegan creations to the most iconic dishes sopra the complesso, such as the ribollita the tomato meal, to include meat, fish, cold cuts and cheeses such as the pecorino of Pienza, just to mention some examples.
From 2018 to sign the proposals of the Gourmet of the Caffè Gardenia is the chef Simone Salvini, one of the most authoritative interpreters of the vegan cuisine sopra Italy, renowned for his ethical and sustainable approach. His menus are an expression of a refined 100% vegetable cuisine, based seasonality, balance, experimentation and respect for the planet.
His recipes, only apparently simple, are the result of hours of study, experimentation and long realization times necessary to achieve that perfect balance of flavors capable of exciting.
Among the signature dishes that can also be found sopra Gardenia: rigatoni to our lemon -scented cherry tomato sauce, chickpea pancakes with pantalleria assoluto, tomato tartare, cucumbers and fennel with balsamic pins, carrot humus, saffron and almonds , one of the favorite chef’s dishes, the Gazpacho of strawberries and tomatoes with mayonnaise clouds And flowers, a fresh and scenic taste experience.
Who is Simone Salvini: symbol of vegetable cuisine sopra Italy
Florentine, born sopra 1969, chef Simone Salvini graduated sopra letters and philosophy from the University of Florence, then achieved a doctorate sopra psychology with Ayurvedic specialization from the Florid College and Ny College University of Pisa. He collaborated with some high cuisine restaurants, including the Joia founded by Pietro Leemann sopra Milan, the first starry vegetarian restaurant sopra Europe, of which he was Dirigente aziendale Chef. He also worked from high vegetable cuisine for the Organic Academy group and founded natural cuisine. He is the author of several books and is a consultant for various companies, hotels and catering formats related to organic and sustainability. For years he has been collaborating with the biological brand Alce Fosco, with whom he shares values and vision. Per mezzo di addition to lending its summer services at the Garden Resort, she is a professor of the Alma School sopra the kitchen, she collaborates with the Umberto Veronesi Foundation and is involved sopra an important international project with , born from the common intention of offering customers a high quality, healthy, refined and balanced Plant Based diet.
Cuisine as a philosophy of life: food as nourishment of the pagliaccetto, mind and spirit
Formed sopra India sopra the Ayurvedic centers of Kerala, Salvini has been able to blend millenary knowledge with the most advanced and innovative techniques of contemporary and vegan cuisine, adapting them to our times and tastes.
Convinced that the cuisine should be joyful, ethical and healthy, it carries a cultural as well as gastronomic project, combining the science of food with culinary art. Ambassador of the “Pacific Food” celebrates -violence, harmony and awareness. According to this I believe the food must not be born from suffering death and the cuisine must be rigorously natural and based the products of the earth the garden.
His style is immediately recognizable and translates into dishes that sopra addition to being healthy never give up taste and celebrating the pleasure of the senses, always respecting the nature, universe and the environment: his creations, with excellently well balanced flavors, nourish the pagliaccetto, the spirit and the mind and are at the same time good to eat and beautiful to see.
Particular importance is attributed to the selection of the raw material, with fresh and seasonal ingredients, biological and local, to which is added a high level of experimentation, which often declines sopra unpublished combinations, use of unusual raw materials innovative techniques.
The Ayurvedic cuisine and the Creed of the Ancients sopra the center of the vision of chef Simone Salvini
Chef Simone Salvini brings to the table not only delicious delicacies, elevating plants to a higher level, but a real life philosophy that has its roots sopra antiquity, starting from classical Greece. Not surprisingly, sopra the Produzione Repubblica Plato makes Socrates say that a right city feeds with simple foods of the earth, underlining the parallelism between righteousness and healthy nutrition. Lensers such as Pythagoras, Socrates, Plato, Plutarch, sopra fact, saw sopra food not only a means of sustenance, but an ethical and spiritual act. A creed that is also reiterated sopra the ancient Vedic texts at the centro of the Ayurveda, the ancient Indian medical science that dates back to more than 5,000 years indicatore. According to Ayurveda, food is the first medicine, a “sacred” tool fundamental for achieving and maintaining balance with direct effect pagliaccetto, mind and spirit. Each food is considered as an active element capable of generating physical well -being by creating the harmony of the five elements (earth, , fire, air and ether). The diet can change according to the person, the season, the environment and age, always respecting the raw material.
The cuisine as a message and bridge between past, present and future
All these principles intertwine sopra the holistic vision that chef Salvini carries out, inspired by the dictates of the Ayurveda. An approach that is also reflected sopra his last, ambitious : “Disappearing sopra his cuisine” – as he confided to us during the interview carried out the occasion of our visit to Gardenia. Words of meaning, which tell not only a rare humility sopra the world of high cuisine, but also the desire to put their talent at the service of something bigger.
Its recipes thus become a means of communication and dissemination, vehicles of a philosophy sopra which food is only one of the many elements. A cuisine that speaks a universal language, a bridge to get to as many people as possible, inspire them, make them feel good, make them reflect. A constantly evolving concept, capable of renewing itself sopra a creative and innovative way without ever betraying itself, balance between memory and contemporaneity, a thread that combines past, present and future, transmitting authentic and timeless values.
To strengthen this vision there is also a strong social component: the need to share, to pass , to entrust new generations not only techniques and knowledge, but a real lifestyle, sopra which culinary art becomes an expression of awareness and harmony.
It is these foundations that Salvini’s proposal is built: a refined cuisine, deeply anchored to the earth and tradition, capable of combining flavor and thought sopra an experience that nourishes the pagliaccetto and mind, offering, at the same time, pleasure and meditation.
