World Food Day is celebrated worldwide each year on October 16th to commemorate the founding of FAO, the United Nations Food and Agriculture Organization, which took place in Quebec back in 1945.
The primary goal of this day is to raise awareness among the public and governments about issues related to global hunger and food waste—issues that are more relevant than ever when considering that over a third of the food produced each year (about 1.3 billion tons) ends up in the trash.
Each year, World Food Day focuses on a specific theme: in 2023, the focus was on water, while this year's theme will be the right to food ("Right to Foods for a Better Life and a Better Future").
These themes and values resonate with those that guide Cesarine's activities every day. In addition to being recognized as a widespread Slow Food community, in 2022 Cesarine became a benefit corporation, a milestone that marks our commitment to sustainable development. This commitment translates into respect for nature, the promotion of local products, and the fight against food waste.
An anti-waste recipe: Cialledda
Speaking of fighting food waste, we want to introduce you to a zero-waste recipe for making a delicious dish and giving a second chance to ingredients that might otherwise end up in the trash.
We present to you the Cialedda from our Cesarina Anna Maria of Matera, a typical winter dish from Basilicata that is best made using stale bread that is at least 4 or 5 days old.
Cialledda
A tasty dish made with stale bread
DifficultyEasy
Servings4
€
CostLow
Ingredients
- 400 gr of stale Matera IGP bread
- 2 kg of turnip greens
- 5-6 cherry tomatoes
- 16 olives (Leccino or Maiatica variety)
- Extra virgin olive oil
- 2 garlic cloves
- 4 eggs
- Chili pepper, salt
Method
- Break the bread into large pieces.
- Wash the turnip greens and cook them in a large pot with salted water.
- Once cooked, remove the turnip greens with a slotted spoon and keep the cooking water: immerse the stale bread in the water, bringing it to a slight boil so that it softens.
- In a pan, sauté the garlic and chili pepper in extra virgin olive oil, then add the quartered cherry tomatoes. Next, add the turnip greens and olives, cooking them while adding a bit of water. Salt to taste.
- Finally, remove the cooked bread with a slotted spoon and place it in deep dishes, topping it with the vegetable mixture, discarding the garlic.
- In the water used for the turnip greens and bread, dip a metal ladle and crack an egg into it.
- After a few minutes of gentle boiling, the egg will begin to set, becoming partially solid with a still-liquid yolk (similar to a poached egg).
- Gently place the egg on top of the bread and vegetables, and repeat the process for the remaining portions.