{"id":11607,"date":"2025-08-11T21:19:12","date_gmt":"2025-08-11T19:19:12","guid":{"rendered":"https:\/\/stefaniacorrado.net\/evergreen-trio-winner-of-the-gnammo-contest\/"},"modified":"2025-08-11T21:19:12","modified_gmt":"2025-08-11T19:19:12","slug":"evergreen-trio-winner-of-the-gnammo-contest","status":"publish","type":"post","link":"https:\/\/stefaniacorrado.net\/en\/evergreen-trio-winner-of-the-gnammo-contest\/","title":{"rendered":"Evergreen trio: winner of the Gnammo contest!"},"content":{"rendered":"

Evergreen Trio: The Recipe That Ahead of Its Time<\/em><\/h3>\n

In 2012, talking about sustainable cuisine was anything but a given. Fighting waste and valorizing “imperfect” or less noble ingredients were still rarely discussed. But even then, with Tris Evergreen<\/em> , I sensed how those concepts\u2014now central to gastronomic culture\u2014were destined to become the heart of contemporary cuisine. <\/p>\n

This recipe was born in the context of the Gnammo Contest<\/em> , a competition that combined creativity and conviviality. On Gnammo\u2014the platform I used at the time to launch the concept of social eating<\/em> in Italy\u2014I was among the first to propose the table as a shared experience, well before it became a widespread trend. <\/p>\n

The Evergreen Trio<\/em> is much more than a combination of three tastings: it’s a statement of intent. Three small dishes that emphasize the beauty of reuse, demonstrating that with creativity and awareness, you can create quality cuisine even with what’s usually thrown away. <\/p>\n

<\/h3>\n

One recipe, three ideas to give new life to ingredients<\/em><\/h3>\n

1. Broad Bean Flan with Greek Yogurt Cream and Mint<\/strong>
The idea: the pods that surround the fava beans, usually discarded, became the green and flavorful base for a soft and fragrant flan. After steaming, I blended them into a creamy mixture, enriched with cream and parmesan. The whole thing is accompanied by a fresh yogurt and mint sauce. <\/p>\n

2. Cold Mousse with Fennel Scraps and Orange Zest<\/strong>
The idea: I cooked the fibrous outer leaves of fennel\u2014often considered useless\u2014and blended them with potatoes to create a velvety mousse. The julienned orange zest adds a surprising citrusy and aromatic touch. <\/p>\n

3. Buffalo Mozzarella Tartare with Raw Asparagus Salad<\/strong>
The idea: Thinly sliced raw asparagus stalks become a crisp, vibrant salad paired with buffalo mozzarella. Toasted almond flakes add crunch and recall the rustic flavor of these simple ingredients. <\/p>\n

\n

\n

A recipe, an insight, three anti-waste ideas: The Evergreen Tris<\/em> demonstrates how recycled cuisine isn’t a stopgap, but an aesthetic and ethical choice that values raw materials in their entirety. A visionary approach, born well before “circular cuisine” became a catchphrase. <\/p>\n","protected":false},"excerpt":{"rendered":"

Tris Evergreen, the recipe that combines creativity and recycling, winner of the Gnammo Contest. A pioneering example of sustainable cuisine and social eating in Italy. <\/p>\n","protected":false},"author":1,"featured_media":11297,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"footnotes":""},"categories":[766],"tags":[770,768,771,401,396,767,769],"class_list":["post-11607","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-events","tag-anti-waste-recipes","tag-circular-kitchen","tag-gnammo-contest-en","tag-social-eating-en","tag-stefania-corrado-en","tag-sustainable-cuisine","tag-zero-waste-recipes","post_format-post-format-video"],"yoast_head":"\nEvergreen Trio: Winner of the Gnammo Contest! | Events | Stefaniacorrado.net<\/title>\n<meta name=\"description\" content=\"Tris Evergreen, the recipe that combines creativity and recycling, winner of the Gnammo Contest. 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