The supply chain of the future

He is the creator and president of Tempi di Recupero, an association that now counts almost 400 members, about 300 of them professionals — chefs, winemakers, gelato makers, bartenders and artisans — united by an idea as simple as it is radical: to work with the product as consciously, wholly and without shortcuts as possible. He has a declared weakness for forgotten products and grape varieties, which he recovers with near-obsessive constancy. Between 2007 and 2011 he directed — and from 2003 helped build from the ground up — the University of Gastronomic Sciences in Pollenzo, with which he still collaborates as a lecturer and on specific projects. Meanwhile he travels the length and breadth of Italy creating festivals, events and projects on wine, gastronomy and, above all, awareness: his true hallmark. In his spare time he has written two books: Tempi di Recupero, on food recovery at home and in the kitchen, and Chilometro Consapevole, co-written with Carlo Petrini. Solid professionalism and irony are his trademarks.

Alessandro Bergese, born on 18 September 1999, has been developing the Erbalatte project since 2020 within his family farm, a business with over 120 years of history in dairy. Together with his family he contributes to the farm's evolution, focusing on symbiotic agriculture and the continuous improvement of milk production. His work aims to combine innovation, sustainability and animal welfare, promoting a farming model that produces high-quality milk while respecting the environment and future generations.

I entered 'classic' publishing at twenty — first a daily, then a weekly, then a monthly — building my experience in editorial production and distribution. I lived first-hand the birth of the Gambero Rosso publishing group, where I was Commercial Director for 37 years: years in which Gambero Rosso helped promote Italian food and wine, working with companies, protection consortia and the great world of eating out. Along the way I witnessed the shift from print to digital, with the launch of gamberorosso.it in 1995, the Gambero Rosso Channel satellite TV in 1999 and then social media. A long experience that I now gladly put at the service of the carob and its beautiful world.

My name is Alessandro Zoli and I have been making gelato for almost 20 years. I came to it self-taught, studying and comparing notes with colleagues who then became friends. In my gelato I try to put myself: genuineness, and a touch of madness.

Bonetta Dell’Oglio, a chef dedicated to biodiversity, was born in Palermo and is an advocate of a culinary tradition deeply rooted in Sicily. For years, she has championed ancient grains, native ingredients, and traditional farming knowledge, making the protection of biodiversity the cornerstone of her work. Through her dishes,

Sicilian, a professional since 1979, Carlo Ottaviano writes the weekly taste page for Il Messaggero and covers the economics of the food and wine sector. He contributes to La Cucina Italiana and edits the column on books about food and farming culture for the monthly Leggere:Tutti. In the sector he has, among other things, directed Vie del Gusto, Il Gambero Rosso and the annual Food&Book festival in Montecatini. He is author or co-author of Olio nostrum (2016), Mani in pasta (2018), I luoghi e i racconti più strani della Sicilia (2019) and of many contributions to essays and anthologies. His awards include the Foreign Press in Italy prize as best populariser in 2020 and the Italian Academy of Cuisine's best food-and-wine journalist in 2019. Before specialising in agri-food, he worked in newspapers and television in Catania, Rome and Milan, almost always in management roles, and in corporate communication.