It represents a revolution in the gastronomic world, a necessary approach that goes beyond mere trends and addresses one of the most critical challenges of our time: the sustainability. La Circular Kitchen is the answer to the reduction of waste, a culinary style that, by optimizing resources, creates a more equitable and sustainable food system. In the current context, in which the environmental awareness is growing, this type of cooking takes on a key role, not only in reducing environmental impact, but also in promoting a more conscious and responsible lifestyle.
Among the main exponents of circular cuisine in Italy, Franco Aliberti stands out for its dedication to sustainability and its commitment to reduce food waste. His career is a journey through some of the world's most prestigious cuisines, but always with a keen eye on the land and its fruits.
The circular kitchen, as promoted by Franco Aliberti, is not just a passing trend, but a necessity for a sustainable future. His dedication to reducing the waste and optimization of resources represents an example to follow in a world that needs to rethink its relationship with food and the environment. With his commitment and passion, Aliberti inspires a more ethical and sustainable cuisine.
He began cultivating his passion for cooking as a boy, inspired by his mother who passed on to him a love for the land and its products. "Cultivating the land, enjoying its freshly picked fruits, preparing preserves are childhood memories that I treasure," tells Aliberti, who, only 14 years old, started working in small rotisseries and pastry shops, then moved to Salsomaggiore Terme to attend the Istituto Alberghiero.
Chef franco Aliberti: an outstanding lecturer for a path of excellence
Aliberti's career path is studded with significant experiences: from working with Alain Ducasse in Paris to collaborating with Massimo Spigaroli at Antica Corte Pallavicina, to the important experience with Massimiliano Alajmo at Le Calandre in Padua. He has also worked with Gualtiero Marchesi in both Erbusco and Milan.
Another milestone was his collaboration with Massimo Bottura at Osteria Francescana, where he further refined his art in pastry and matured the desire to open his own restaurant. Thus, in 2014, the following was born "Hurray - zero-waste desserts and cooking." in Riccione, a project that fully embodied his philosophy of circular cooking.
Aliberti has always believed in the need for a kitchen that minimizes waste and optimizes resources. Its ethical and sustainable philosophy joined the Tre Cristi restaurant in Milan, where she carried out a project that combines high cuisine and sustainability.
"Sustainability has always been at the center of my cooking and my life because I am convinced that those who do sustainability must do it in an all-round way. In my daily life, I try to use it by harnessing and improving my sensibility, slowing down in a society where everything is faster. It also allows me to better observe what is happening. It also stimulates sensitivity in the search for the ingredient, for the seasonality of the small producer; and not only that, in daily life at home, it helps in the management of shopping, in planning, in activating also those senses, such as smell, sight, touch, which allow you to use, first, an ingredient that perishes and, therefore, to improve more and more the sensitivity to everything outside of our lives respecting it 100%."
2021, Aliberti followed the opening of the gourmet restaurant Anima and the osteria Contemporanea and Urban Garden Bar Vertigo signed Enrico Bartolini. However, personal events, such as the birth of his son Filippo, led him to reflect on a more sustainable working model for himself and his family. "Today I dream even more, my passion for cooking and baking is growing stronger," says Aliberti, who is now dedicated to raising awareness about the importance of zeroing food waste and adopting healthy habits for the planet. Franco Aliberti's work has been recognized with numerous awards: in 2010 he was named Best Pastry Chef for the Identità Golose Guide and in 2011 for Il Sole 24 Ore's Guida ai Ristoranti d'Italia. In 2012 he was awarded Best Chef Under 30 by the Identità Golose Guide. In 2019 he was awarded Best Table in Milan during the Golosaria event and at the 2019 Awards of Food & Travel Italia he was named Emerging Chef of the Year. The restaurant Tre Cristi Milano was mentioned in the Michelin 2020 guide as Quality Cuisine.
Franco Aliberti is the lecturer of the Circular Cooking Course organized by Italian food Academy, an innovative initiative that aims to promote sustainability in the kitchen. This course, aimed at professional and passionate chefs, focuses on the integral use of ingredients to reduce food waste. Participants will learn advanced techniques to transform every part of food into delicious and nutritious dishes, enhancing both traditional Italian cuisine and new culinary trends. The program includes practical lessons, workshops and theoretical insights on sustainability and the circular economy. A unique opportunity to acquire cutting-edge skills and contribute to a more sustainable future.
