Tempi di Recupero

About Tempi di Recupero

We share stories and we organize events in order to promote and give value to food products as well as their production processes, in this way we can all support food traditions and keep their memory alive. Thanks to a network of chefs, osti (osteria owners), private associates, ice cream makers, wine makers and artisans whose philosophy is based on the concept of “recupero” (adopting sustainable practices in order to avoid waste). Tempi di Recupero is a cultural association and its goal is to create and support a network of people, mainly in Italy but all around the world as well, who adopt sustainable practices related to food. So far, more than 80 food up-cycling dinners have been organized, two weeks dedicated entirely to food recovery in the kitchen through the Tempi di Recupero Week 2019 and 2020, as well as the Home Edition during lockdown in Italy. Tempi di Recupero also tells and shares stories about food, enhances sustainability and promotes sustainable recipes. In 2013 in Faenza, Tempi di Recupero was born thanks to Carlo Catani. Since then, more than 40 Michelin star chefs and osteria owners and “azdore” have come together to create dishes based on a nose-to-tail approach, with the leftovers from the day before, or by giving value to forgotten traditional recipes that use lesser known food products. In August 2018, the book ‘Tempi di Recupero. Scarti, avanzi e tradizione nelle cucine dei grandi chef’, was published by Quinto Quarto Edizioni. The book summarizes the experience of Tempi di Recupero, including a collection of recipes, a series of in-depth texts regarding ‘food upcycling’ as well as its social and economic value, and the thoughts of chefs involved within the movement and their approach to fight food waste. The book’s introduction was written by Carlo Petrini, founder and president of Slow Food, and by Norbert Niederkofler, a three Michelin star chef, awarded for his involvement and attention to food waste issues.

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