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Giovannni Montanari runs Osteria Vecchio near Modena and is a leading organic and slow food chef in Italy. He is totally fastidious about his ingredients, matching one type of olive oil to salad and another to pasta, favoring one brand of balsamic vinegar and one maker of parmesan, curing his own meat in Puglia during the summer….

Giovanni only ever uses our pasta and he loves the Organico risotto, grissini and passata. He has cooked for the FAO, IFOAM and at Biofach, the international organic exhibition. Giovanni and a team came to the Bristol Organic Festival to cook for the Organico Mediterranean Kitchen and we are grateful for his contribution to our recipe section here.

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