{"id":1259,"date":"2018-02-10T03:43:25","date_gmt":"2018-02-10T02:43:25","guid":{"rendered":"http:\/\/www.ilcalicelastella.it\/?p=1259"},"modified":"2020-12-27T03:45:55","modified_gmt":"2020-12-27T02:45:55","slug":"canapa-ad-uso-alimentare-opinione-dello-chef","status":"publish","type":"post","link":"https:\/\/www.ilcalicelastella.it\/en\/2018\/02\/10\/canapa-ad-uso-alimentare-opinione-dello-chef\/","title":{"rendered":"Hemp for food use - Chef's opinion"},"content":{"rendered":"
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The data speak for themselves. In Italy there is a real boom in the use of hemp for food purposes.<\/div>\n<\/div>\n<\/div>\n
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In eight out of ten cities there is a growshop, and there are over 400 shops in the\u00a0cannabusiness<\/em>, from Lombardy which has 67 shops to Rome where there are about 36 shops distributed throughout the province.<\/p>\n

According to the magazine\u00a0Magical Italy<\/em>, the first and only national guide dedicated to the sector, since 2005 there has been a growth equal to 300%, with a decisive overall change within the market that has slowly seen the "high" replaced by products for cultivation, textiles and food. It is therefore a rapidly growing economy, which can undoubtedly represent an opportunity with broad business and revenue prospects.<\/p>\n

As happens in the USA and many other European countries, also in Italy we turn to the growshop not only for the purchase of legal psychoactive substances related to consumption, but also to buy a whole variety of medical and medicinal products, food and textiles, generating a greedy turnover for the entire industrial and entrepreneurial world that is following this trend.<\/p>\n

Felice Arletti, chef from the province of Viterbo, owner of Il Calice e la Stella, has already embarked on this path for some time, becoming, in short, one of the leading experts, at national level, in the use of hemp for food purposes.<\/p>\n

How and why did your interest in hemp for food purposes arise?<\/h3>\n

Jokingly, I always say that the love for Hemp is a love that I have cultivated since I was young, but in reality it really is. I live and work in Canepina, formerly Canapina, the only town in Italy that takes its name from this plant.<\/em><\/p>\n

Just think that my grandfather cultivated hemp, my grandmother wove it and from them I received 12 rolls of hemp fabrics as a "wedding gift".<\/em><\/p>\n

Today I grow it on the same family farm, I cook it since 2012 with pride and passion, and I manage to churn out a hemp menu from appetizer to dessert every 4 months.<\/em><\/p>\n

It all started in 2012, when the World Health Organization certified hemp flour as one of the best present in nature, and the national health ministry authorized its use as a food. Exactly 2 days later I called the Ministry and began to "get my hands on the dough", coming to publish, in 2013, the first menu in Italy entirely dedicated to Hemp.<\/em><\/p>\n

What products can be made with this raw material?<\/h3>\n

Hemp is considered the "vegetable pig" because, just like with pigs, nothing is thrown away. In fact, they can be made from bricks for green building to cosmetic products, from shampoos to hand creams, from fabrics to shoes, and above all food products such as oil, hulled seeds, hemp flour with which to make pasta, bread, sweets, second courses , drinks, sweets, everything in short, which includes the variety of edible foods.<\/em><\/p>\n

(Editor's note: The hemp from which these material and food products are obtained is very low in Thc, the active ingredient in Cannabis responsible for the \u201chigh.\u201d Therefore, it has no psychotropic effect; its cultivation in Italy is legal and regulated. )<\/p>\n

What are the culinary properties of hemp and how can it be used?<\/h3>\n

Hemp is a food resource rich in numerous organoleptic properties and nutritional values, for example flour is gluten free, rich in Omega 3, Omega 6 and vitamins B1 and B2, as well as hemp oil, one of the few vegetable oils where the balance between Omega 3 and Omega 6 is perfectly balanced 3: 1, rich in essential fatty acids with strong antioxidant, immunomodulating and anti-inflammatory properties. The hemp flour must be mixed with other flours in variable percentages between 8 and 15%, while the oil must be used raw, its delicate taste is slightly reminiscent of hazelnut.<\/em><\/p>\n

Finally, in the use of hemp for food purposes, the hulled seeds are the elements with the highest nutritional value, containing about 25% of proteins in a unique combination of all 9 essential amino acids in the plant world. They can be used to extract milk or as an ingredient to be used as a condiment from appetizers to desserts.<\/em><\/p>\n

What is the public's approach towards this type of food?<\/h3>\n

A nice mix of distrust, fear and curiosity, as is usually the case with all the news.<\/em><\/p>\n

However, the provocative irony and the easy jokes with which I presented my dishes in the form of "Amazing Menu" have stimulated a healthy curiosity and the interest in understanding, knowing and trying has grown considerably.<\/em><\/p>\n

Today talking about Hemp is easier, in Italy many steps forward have been made. It is talked about on TV, trade fairs are organized, it can be found in large distributions, the Internet is full of articles, blogs, institutional sites, but the big step forward is due to the love that grows in each of us towards a healthy diet. ; an awareness that leads people to be curious, to inquire in order to choose what to eat well.<\/em><\/p>\n

What awards have you received as a pioneer chef in the use of hemp?<\/h3>\n

After 5 years, I went from labels such as Pablo Escobar of the stoves, to Bob Marley of Cimini up to being invited to Rai's \u201cProva del Cuoco\u201d to prepare dishes based on Hemp. Furthermore, on Gambero Rosso there are two editorials that concern me, as the first Italian chef and restaurateur to have created an entire hemp menu. In 2016 I represented the Lazio Region at the Salone del Gusto in Turin with our excellence and presented my dishes at Eataly Turin. I gave cooking lessons to the young students of the local hotel schools and I was the guest of numerous conferences on the subject. But the most beautiful recognition was being able to organize the first provincial Hemp Fair in Canepina in May. An opportunity for study, discussion, study and culture at 360 \u00b0<\/em>.<\/p>\n

What advice do you feel you can give to those who want to undertake this nascent business?<\/h3>\n

Do it only if you first love this plant, its history and its anthropological value, otherwise it is a cultivation like any other. In the kitchen, however, my advice is always the same, remember that a dish is judged not only by its goodness, but also by the stories it tells. Make healthy dishes full of stories from the raw material to your idea of catering.<\/em><\/p>\n

 <\/p>\n

Article: https:\/\/www.sharingtourism.it\/dove-va-il-mercato\/canapa-a-scopo-alimentare\/<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

The data speak for themselves. In Italy there is a real boom in the use of hemp for food purposes. 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