D’auteur showcooking enhances canned foods

Food in Italian larders stored in steel tins and cans is cheap, versatile, healthy ... and with a little imagination, can become part of gourmet creations.

This was demonstrated by chef Moreno Cedroni during a key showcooking promoted by Ricrea (National Consortium for the Recovery and Recycling of Steel Packaging) in collaboration with Anfima, Ancit and Anicav (the Italian associations, respectively, of Metallic and Like Product Packaging Manufacturers, Fish and Tuna Canneries, Industrial Vegetable Food Preserves) which was held on September 21st at the Salone del Gusto in Turin.

From ice cream with bread, butter and anchovies, to fusilli all’arrabbiata and parmesan fondue, to the omelette with wild herbs and salted anchovies, the chef of “La Madonnina del Pescatore” of Senigallia delighted the participants with his d’auteur recipes, prepared with two very popular canned foods: anchovies and tomatoes, authentic excellences of Mediterranean cuisine both in terms of taste and nutritional properties.

Steel food packaging: safe and sustainable. Food stored in steel packaging is much healthier than imagined: protected from external elements, it maintains its nutritional properties even without the addition of preservatives, of which they are often completely free.The RICREA Consortium also ensures that the cans, once they have entered the recycling cycle, return to the steel mill to be used as raw material, being infinitely recyclable and capable of giving life to the most different new “re-products” (tracks, wrenches, bicycles ...).

Excellent figures for the segregated collection of steel packaging in Italy: the recycling rate, equal to 75.3% compared to the quantities released for consumption, puts Italy among the top recyclers in Europe. In 2017 361,403 tons of steel packaging were recycled in Italy, with a direct saving of 686,660 tons of iron ore and 216,842 tons of coal, as well as 646,922 tons of CO2.