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Chiara Pavan's ecological cuisine
The Italian chef offers a masterclass in her sustainable cuisine, based on reducing waste and using invasive species.
Chiara Pavan is a chef committed to sustainability through what she calls 'environmental cuisine', based on aspects such as proximity, the regenerative cultivation of her large vegetable garden, preservation techniques such as ferments and fish garum, and a commitment to zero waste. Our cuisine, as well as offering a sense of our territory through taste, seeks to take care of our ecosystem, which is seriously threatened by climate change," Chiara explains, arguing that the main negative effects are "severe droughts that increase the concentration of salt in the soil, the rise in sea levels, the loss of biodiversity and the spread of invasive species that disrupt the ecosystem," she warns.
To counter this, and although he doesn't like to use the word "fight", from his Ristorante Venissa* on the island of Mazzorbo in Venice's northern lagoon, he educates diners about eating invasive species such as the blue crab, "which arrives in the form of eggs on ships from America and ends up in our waters, The same goes for the molluscs Rapana venosa or Anadara inaequivalvis, or the Rhizostoma pulmo, a native and highly invasive jellyfish that is widely eaten in Asia.
A firm believer that 'the future of sustainable gastronomy lies in eliminating the consumption of animal proteins and using vegetables, cereals and legumes as alternatives', Chiara showed Féminas how she normally cooks blue crab. After cooking it whole, she crumbled its flesh and placed it on a tartlet, on top of which she sprinkled fermented and fried carrots with a carrot brunoise, topped with powdered blue spirulina and saffron. On another plate, he placed the open claw with its tartar meat and marinated egg yolk on ice. And she took advantage of her presence at Féminas to talk about her latest project, which is to "increase the number of women in the team to achieve parity".
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