Welcome buononaturale’s First Official Ambassador, Michelin-Starred Chef Paolo Barrale.

With the start of international trade show EquipHotel in Paris, buononaturale makes an announcement from its partner Transgourmet’s Espace T in Salon EquipHotel Paris 2018. From today we have a new face, a new voice, and new hands joining our project.

Paolo Barrale, originally from Sicily but operating in the Province of Irpinia, embodies the core elements of Mediterranean cuisines with his instinct, experience, sensitivity, and technical background. His cooking style ends up being balanced but deep. By becoming buononaturale’s first Chef Ambassador, he will help us research and identify specialty food products with the best organoleptic properties from across the Italian peninsula.

In 2018, he received one Michelin star, two Gambero Rosso forks, and two Espresso hats.

Hear directly from him at the beginning of our joint adventure:

“It is an honor for me to announce that as of today I will join the Nouvelle Terre team to take care of the buononaturale line.

I chose to become the Ambassador of this reality because I encountered in this project the same reasons that have always pushed me to do better and meticulous dedication to the product aimed at offering to the consumer an always-higher quality.

First of all, the sacred respect for raw materials: it is necessary that they speak the language of their territory, that their quality and taste tell where they come from and their heritage made up of ancient traditions and recipes. I encountered this particular attention in buononaturale’s products, which spoke to me about the best traditions of many different Italian regions.

Another feature that I share with buononaturale is farsightedness in topics such as environmental respect. Embracing the ‘natural’ today is no longer a choice but a necessity. Producing and using products from organic farming is the pact of responsibility that we make as citizens of our nations and of our planet. Besides the guarantee of a higher quality, we choose to leave to those who will come after us a land free from the bad eating habits of the past, a lower rate of pollution, and a greater awareness of how the habits of the individual can make a difference for the community.

Third, curiosity and creativity. Choosing a product, inventing a dish, preparing a dish with products that have a well-established history requires a fair amount of those two elements. To be creative you need to be curious and vice versa.

At buononaturale I found all this and much more: care, passion, attention, research, and dedication. When the question is healthy eating, the answer is buononaturale!”

Paolo Barrale