Chef Roberto Deiaco grew up one of seven siblings, in northern Italy's mountainous Dolomites area, in the region of Alto Adige. His family owned a farm, and before the age of 15 he never set foot in a supermarket.
He is baffled by the modern phenomenon of being able to get any food any time. "It makes no sense to me. Go by what nature can provide you—work with that," he said.
At his East 12th Osteria, open since this past March, the northern Italian cuisine is all organic, in keeping with the way he grew up, and some of it even biodynamic. The fish, from the Mediterranean, is line-caught.
On the farm, his mother would spend all day cooking. "I never saw her sit down," he said. Milk would be turned into cheeses and yogurt.
Source: http://www.theepochtimes.com
