Roots in Umbria with Sagraincasa
When I am in Umbria, through Sagraincasa, food has always been more than nourishment — it is connection. The rolling hills, vineyards, and olive groves taught me that meals are meant to be shared, that the table is a place where stories unfold and friendships deepen. At the heart of Sagraincasa is a commitment to seasonal ingredients and kilometro zero — cooking with what the land provides, respecting the rhythm of nature, and embracing the idea that Local is the new Global.
This philosophy, “The Food is for Sharing,” is not just about hospitality; it is about sustainability, community, and honoring the earth.
Carrying Umbria into Amsterdam
When winter brings me to Amsterdam, life feels different. The city is vibrant, diverse, and fast‑moving, yet it also faces challenges: living and eating here can be expensive, and food waste is a pressing issue. Within this reality, I discovered a network of organizations dedicated to food recycling and community kitchens. Surplus ingredients from supermarkets and restaurants — bread, vegetables, or items that would otherwise be discarded — are given a second life, transformed into nourishing meals for those who need them most.
The philosophy that I care so much about of seasonal, local, and shared food finds new meaning in this Amsterdam’s kitchens. It is not about grand gestures, but about small, steady acts of care: chopping, stirring, serving, and listening.
Eco‑food philosophy across borders
Whether in Umbria or Amsterdam, the eco‑food philosophy remains the same: respect the land, reduce waste, and celebrate what is local. In Umbria, that means olive oil pressed from nearby groves, vegetables harvested from the season’s fields, and wine from the surrounding hills. In Amsterdam, it means embracing what is available — root vegetables, Dutch cheeses, or rescued surplus — and turning them into meals that carry dignity and warmth.
This is how Local becomes the new Global: by valuing what is close at hand, we create connections that reach far beyond borders.
Community and belonging
Cooking in community kitchens in Amsterdam is not about standing out, but about standing together. Volunteers work side by side, each bringing their own traditions, languages, and experiences. The act of preparing food becomes a collective gesture of care, proving that hospitality can take many forms. Sometimes it is a long table in Umbria; sometimes it is a bustling kitchen in Amsterdam. In both places, the essence remains the same: food creates connection, and connection creates belonging.
From Umbria’s hills to Amsterdam’s canals, this “sharing” wonderful experience shows that food is a bridge. By focusing on seasonal ingredients, kilometro zero, and food recycling, the philosophy of “The Food is for Sharing” continues to grow. It is a reminder that sustainability and hospitality are part of the same story — one that proves that Local is the new Global.
And this is only the beginning. In the next blog I look forward to sharing more personal feedback about this beautiful experience of volunteering as a chef in Amsterdam — the kitchen, the people, the meals, and the lessons learned along the way.
