Simone Salvini’s Funny Veg Academy: creativity and innovation in the kitchen without compromise
Berto's is always ready to embrace the latest trends in the world of food, making it a permanent laboratory for research, culture and experimentation. One of the most recent interesting examples is veganism, which was in the spotlight in Milan on January 20th, 2017, when Simone Salvini and his companions in the venture, Stefano Broccoli, Mara di Noia, Luca Andrè, Giuseppe Tortorella and Giulia Giunta, opened the doors of the Funny Veg Academy, in Via Riccardo Pitteri, for a conference/open day. The event was the perfect opportunity for disseminating information on this way of eating. Berto's is also part of the project, providing a professional S700 kitchen with two induction hobs.
Berto's collaboration with the Academy began both thanks to our company’s curiosity about schools that emerge from the world of cooking and haute cuisine and to the originality of chef Simone Salvini’s project, which deserves a brief description: Salvini, born in Florence, has a degree in literature and a PhD in cultural-historical psychology, with a specialisation in Ayurvedic psychology. It didn’t take long for him to set his sights on India, where he drew inspiration for - in his own words - a beautiful, compassionate and professional journey from reading texts by great vegetarians of the past, starting with Pythagoras, Plato and Zarathustra's epic journey. In India he had the opportunity to deepen his knowledge of Ayurvedic cooking, which he then experimented with in 2005, as Executive Chef at Pietro Leemann’s restaurant Joia, later overseeing the catering in the Organic and Natural Products Pavilion at Expo 2015. With the Funny Veg Academy and a handful of seasoned chefs who are dedicated to the cause, Salvini has created a cooking school dedicated to the use of natural, organic, vegetarian, vegan and gluten free foods. On the strength of his conviction - once again quoting the chef - that the most important ingredient in good food is always Man, through the Academy he has set up a Training Centre for professionals and individuals who want to learn about cooking with natural foods, without the use of any animal-derived products, and it offers haute cuisine cooking courses, taught by himself, patisserie courses with Stefano Broccoli, street food experiences with Giuseppe Tortorella and lessons dedicated to healthy eating, wellbeing and natural cooking, taught by Mara di Noia.
The collaboration between Berto's and the FVA is energetic and motivating, driving our Company to also steer its technological and functional research, with curiosity and cognition, towards the stimulating world of avant-garde cuisine and nutrition, in addition to promoting new schools.