Alessandro Biavati, chef. Quite by chance, I booked a brief cycling holiday at an agriturismo based on a farm that is home to Quin Italia, an enterprise that aims to be the first supply chain for certified organic quinoa grown in Italy. The food at the agriturismo was excellent, as it usually is, but there were only two items on the menu that featured quinoa: a beer and a plate of deep fried croquettes that owed more to chickpeas than to quinoa. That was just one of the points I raised with Alessandro Biavati, chef and part-owner of Agrilocanda val Campotto.
Eat This Podcast has been going since March 2013. That’s a long time in podcast world. In that time, it has twice been nominated for a James Beard Award, although it remains a labour of love rather than a search for glory.
I am a biologist with a keen interest in food and agriculture. Eat This Podcast allows me to pursue my interests and share what I find.
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Bridgy Response
Bridgy Response
Bridgy Response