NATURAL CUISINE

This activity includes a cycle of lessons in natural cuisine as well as lunch or dinner for guests of our estate. (reservation only). Aki Misono, teacher in macrobiotic/vegetarian cuisine and author of recipie books in Japan, entirely manages this part of the estate's activity.

Natural cuisine is, according to our point of view, very related to macrobiotic cuisine and philosophy. It is a way of eating which is strongly related to personal constitution, physical activity, climate, the seasons and territory one inhabits. A respectful way of eating, in harmony with "Mother Nature" and virtually tailor-made to each individual person.

The Mediteranean diet, famous for it's healthiness and balance, has roots in southern Italy. This "South" used to be the center of cereal production for much of Europe, was once the very epicenter of agriculture. Due to the near ubiquitous industrialization of agriculture, the decline of the integrity and value of ingredients was inevitable, and has consequently led to the abandoning of the healthy Mediterranean diet. This "poor" and healthy cuisine has gradually become "rich" and indigestible.

Working the land, returns also the humility and need for food and dished that are readily digestible, seasonal and respectful to Mother Earth. . In a certain sense, a spiritual way of eating.

With our mutual experience of macrobiotics, we seek to apply the fundamental ideas of macrobiotics, using home grown as well as wild, traditional and southern ingredients to achieve our goal: Mediteranean macrobiotic cuisine.

This activity has been temporarely postponed until June 2014 due to the education and care of our two children.

For more information or reservations, please contact: aki@frankcornelissen.it