One can’t talk about the menu without considering the seasonality of its produce.

Seasonality is an issue that has two fronts: awareness and responsibility. In an ever-changing world, I want to make my mark. It’s not because I’m a radical-chic, rather I simply think it’s my duty. I wholeheartedly feel that we must change our modern lifestyle for the better, for the sake of having a better quality of life. In the last few years, the world has changed quite rapidly without our even realising it, and consequently we have become slaves to a system. But I feel responsible for all that I do, prepare and offer. Making the right decisions is a matter of wellbeing. If I do the right thing, I feel good about it! If, contrarily, I do something that goes against my principles, it negatively impacts me.

The matter is fundamental even at an economic level. If you don’t respect the seasonality of your produce, you set yourself up for failure. If you buy aubergines which are out of season, you’ll be overpaying for produce that is qualitatively worthless. If you can reap the maximum benefits from produce that is affordable during season, why would you even think of overpaying for poor-quality, out-of-season produce?! It is in this way that the discourse has ties to aspects of the economy and of management, as well as to moral values and ethics.

Seasonality is well and truly a miracle. What’s the point of offering a standardised product all year round? You have to wait for certain things, desire them! We must learn to cultivate our tastes while we wait for the produce we enjoy to become in-season. Only nature can decide this, and only after it has decided will we then be able to fully reap the benefits of the produce’s distinctive taste. If you would like to savour aubergines, you must come here in June. If you fancy tuna, you must come here in May. If you want to eat a sizeable pauro fish, it will be ready in June. Everything needs its time! There’s absolutely no point in buying out-of-season strawberries or tomatoes that have been sprayed with fertilisers 30-20-10, packed with nitrogen to give them their red colour and sprinkled with anti-contaminants to prevent their becoming mouldy and contaminating the other crates. Tomatoes, strawberries and any other produce are at their best when they mature naturally in the sun, not when their maturation is hastened by chemical agents!

At I Giardini, we distinguish ourselves thanks to the choices we make. Our heart and soul go into each one of these decisions.

Perhaps this is a Romantic idea, but I want to make my own tiny contribution in changing the world for the better. In my eyes, ‘hope’ is not a great word. I prefer to think in terms of ‘duty’. Each one of us has the duty to make small changes for the sake of each other and for future generations. We can do this by becoming role models, sharing ideas and committing to the best practices.

As for me, my duty is to bring my life’s vision to the table, all while making choices that are in line with my life’s philosophy!