The Food Innovation Program is a partner of:

“I vantaggi della dieta vegetariana” – “the advantages of a vegetarian diet” hosted by chef Pietro Leemann.

Michelin star chef and Expo 15 ambassador Pietro Leeman, together with Gusto Sapiens are hosting an evening dedicated to vegetarian cuisine, with didactic conversations, cooking technique demonstrations and tastings.

Born in Switzerland, chef Leeman has always held a love for the land and nature, which began at a young age playing and working in the family vegetable garden.

After completing his education in hospitality, from 16 to 29 he was dedicated to honing his culinary skills and obtaining local and international work experience. He has cooked alongside a host of renowned chefs including Angelo Conti Rossini, Gualtiero Marchesi and Fredy Girardet.

As he came to further align his food philosophy with the mantra “you are what you eat”, he decided to commit himself to vegetarianism. Fascinated by Eastern culture and disappointed by the lack of European job opportunities for his kind of new natural cooking style, Leeman set off to the Orient where he stayed for two years, travelling between China and Japan. In Osaka he taught at the prestigious Tsuiji cooking school.

In 1989, Leeman opened “Joia, haute cuisine naturelle” in Milan, the first vegetarian restaurant in Europe to receive a Michelin star in 1996. The restaurant strives to challenge the sensorial self and offers intricate and aesthetically inspiring creations. Leeman’s cooking style safeguards the nutritional value and seasonal flavours of each ingredient. He often describes himself as an ‘architect in the kitchen’, and his time in Asia has definitely influenced his conceptual style, lending his cuisine an almost spiritual and philosophical quality.

Among his many commitments, Leeman along with oncologist Umberto Veronesi, is developing an initiative to bring healthier meal plans to school canteens.

Join Leeman on Wednday June 3rd to hear his stories and food philosophy, and be swept away by his vegetable dreams, culinary expertise and creative dishes.

WHERE:  The event will be held at the Internazionale Loris Malaguzzi on Via Bligny, 1/a Reggio Emilia

COST:  85 euro, which includes the workshop, academic materials and tastings

RSVP:  Email monica.benassi68@gmail.com or call 339 396 5678