International Day of Zero Waste 2025\u00a0 - Ristorante Balzi Rossi<\/title>\n<meta name=\"description\" content=\"Per l\u2019International Day of Zero Waste 2025, lo chef Enrico Marmo del ristorante Balzi Rossi propone il Coniglio alla ligure\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.ristorantebalzirossi.it\/en\/international-day-of-zero-waste-2025\/\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"International Day of Zero Waste 2025\u00a0 - Ristorante Balzi Rossi\" \/>\n<meta property=\"og:description\" content=\"Per l\u2019International Day of Zero Waste 2025, lo chef Enrico Marmo del ristorante Balzi Rossi propone il Coniglio alla ligure\" \/>\n<meta property=\"og:url\" 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In occasione della Giornata Internazionale Rifiuti Zero<\/em>, proclamata dall\u2019ONU il 30 marzo, cuochi da tutta Italia hanno scelto di farsi testimoni di un messaggio importante: la lotta allo spreco, che passa anche e soprattutto attraverso un utilizzo consapevole delle materie prime<\/em>.<\/p>\n\n\n\n

Per l\u2019International Day of Zero Waste 2025, lo chef Enrico Marmo del ristorante Balzi Rossi di Ventimiglia, 1 Stella Michelin al confine con la Francia, propone il Coniglio alla ligure<\/u>, una ricetta simbolo della massima attenzione agli sprechi dell\u2019insegna fine dining<\/strong>. Nella rivisitazione della ricetta, lo chef rispetta gli aromi principali della tradizione \u2013 olive taggiasche, erbe aromatiche e pinoli \u2013 ed esalta l\u2019animale in tutti i suoi tagli. Le cosce vengono marinate per 24 ore in una salamoia di zucchero, sale grosso, Vermentino e pepe nero di Sarawak e accompagnate a un fondo a base di ossa di coniglio, cipolla bionda e aglio di Vessalico. Il piatto principale viene completato da altre quattro ricette satelliti, che hanno l\u2019obiettivo di omaggiare il coniglio nella sua totalit\u00e0<\/strong>, valorizzandone la costoletta, servita alla milanese con patate arrosto, lo stinco, profumato con pinoli liguri e olive taggiasche, le interiora, protagoniste di uno spiedino, e la testa, gratinata e ripiena di cervello condito con burro e la parte verde del cipollotto.<\/p>","protected":false},"excerpt":{"rendered":"

In occasione della Giornata Internazionale Rifiuti Zero, proclamata dall\u2019ONU il 30 marzo, cuochi da tutta Italia hanno scelto di farsi testimoni di un messaggio importante: la lotta allo spreco, che passa anche e soprattutto attraverso un utilizzo consapevole delle materie prime. Per l\u2019International Day of Zero Waste 2025, lo chef Enrico Marmo del ristorante Balzi […]<\/p>\n","protected":false},"author":3,"featured_media":4790,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":""},"categories":[6],"tags":[],"class_list":["post-4789","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-news"],"yoast_head":"\nInternational Day of Zero Waste 2025\u00a0 - Ristorante Balzi Rossi<\/title>\n<meta name=\"description\" content=\"Per l\u2019International Day of Zero Waste 2025, lo chef Enrico Marmo del ristorante Balzi Rossi propone il Coniglio alla ligure\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, 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