{"id":2722,"date":"2020-06-10T00:00:00","date_gmt":"2020-06-10T00:00:00","guid":{"rendered":"https:\/\/dev.gigadesignstudio.com\/shop.wildenherbals.com\/natura-ricerca-ed-equilibrio-nella-cucina-al-naturale-di-franco-montaldo\/"},"modified":"2025-05-30T15:47:16","modified_gmt":"2025-05-30T13:47:16","slug":"natura-ricerca-ed-equilibrio-nella-cucina-al-naturale-di-franco-montaldo","status":"publish","type":"post","link":"https:\/\/wildenherbals.com\/en\/natura-ricerca-ed-equilibrio-nella-cucina-al-naturale-di-franco-montaldo\/","title":{"rendered":"Nature, research and balance in Franco Montaldo’s au naturel cuisine"},"content":{"rendered":"\n

Where did your career as a chef come from?<\/strong><\/h3>\n\n

Originally\nfrom Milan, half from Puglia and half from Campania, I live in Bologna<\/strong>\nwhere I cook as a chef\nat home<\/strong>\nin private homes, organize amateur \ncooking classes<\/strong>\nand work as a private chef\n<\/strong>\n for\nCasa Bertagni<\/strong>,\nguest\nhouse<\/em>\nin the heart of Bologna. \n<\/p>\n\n

Plants and Nature: an anecdote in your life\/profession.<\/strong><\/h3>\n\n

When\nI can I forage<\/em>.\nI am a huge lover of nature, which really offers us\neverything. I like to go to parks, somewhat wild<\/em>\nexpanses away from dwellings and collect the plants I know, from\naromatic herbs to herbs like pimpinella, parietaria, Venus’s navel.\nI like the idea of being able to retrieve herbs that you don’t\nfind in the classic trade, from the greengrocer or in supermarkets.\nI see foraging<\/em>\nas a way to procure what nature spontaneously\noffers us. \n<\/p>\n

\n
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A home chef, Franco Montaldo loves to educate about the beautiful and the good in the kitchen. With courses and experience-\u00e0-porter, the young nomadic chef never stops playing around by using ingredients spontaneously in his recipes.<\/figcaption><\/figure>\n<\/div>\n

When do you feel \u201chealthy and wild\u201d?<\/strong><\/h3>\n\n

The\nfirst thing that pops into my mind? Rolling in the grass in the meadows\ndownhill. It’s something I still do because it’s wonderful, it\nreminds me of childhood, when I used to go to the mountains with my family and\nroll over meadows, with very high grass, and then lie down \u201ca\nstar\u201d creating the silhouette within the meadow.<\/p>\n\n

If I said \u201cShare Your Nature,\u201d what would you say to me? <\/strong> <\/h3>\n\n

Sincerity,\npurity, transparency. \n<\/p>\n\n

Being\nnatural to me means being pure, essential, sincere. Maybe\nnot for everyone it is easy to show yourself for who you really are,\nwithout heeding other people’s judgment of your way of being and\nbehaving, but that is what I constantly try to do. \n<\/p>\n\n

Nature is pure. I feel close to nature and try to imitate it in its purity. Even in Pure&Food<\/strong> ‘s kitchen, there is nothing hyper-processed. We have an exceptional raw material, just a little processing is enough to make you feel the purity of the taste and flavors of that ingredient, without being there too much processing. Food is something pure. Pure understood as purity, but also as simplicity. True, sometimes you look for contrasts in flavors and textures, but at the same time I try to leave each ingredient in its being, as it is. <\/p>\n\n

Can you tell us your recipe? <\/strong><\/h3>\n\n

Reading the ingredients of your Remedies<\/em>, some pairings came to me: in the Remedium Boost, used in this recipe, there is lemongrass, which in Asian cuisine is always paired with fish, a pairing that I in turn wanted to propose. <\/p>\n

\n
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Boost-style fillet of ombrine with braised leeks<\/figcaption><\/figure>\n<\/div>\n

Go to Franco’s recipe<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

Where did your career as a chef come from? Originally from Milan, half from Puglia and half from Campania, I live in Bologna where I cook as a chef at home in private homes, organize amateur cooking classes and work as a private chef for Casa Bertagni, guest house in the heart of Bologna. Plants […]<\/p>\n","protected":false},"author":2,"featured_media":2415,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"_mbp_gutenberg_autopost":false,"footnotes":""},"categories":[5],"tags":[],"partner":[],"class_list":["post-2722","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-interviews"],"acf":[],"_links":{"self":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/posts\/2722","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/comments?post=2722"}],"version-history":[{"count":2,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/posts\/2722\/revisions"}],"predecessor-version":[{"id":40238,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/posts\/2722\/revisions\/40238"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/media\/2415"}],"wp:attachment":[{"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/media?parent=2722"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/categories?post=2722"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/tags?post=2722"},{"taxonomy":"partner","embeddable":true,"href":"https:\/\/wildenherbals.com\/en\/wp-json\/wp\/v2\/partner?post=2722"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}