Fork Power

The Adventure

Join the adventure: meet the pioneers that redesign our food system

Meet pioneers and inspiring leaders that are already changing the rules of the game by reshaping and transforming the way we grow, buy, cook and eat food.

A place where chefs, entrepreneurs, investors, food critics, influencers, producers, food-tech companies can drive a new movement at every level of the food system and inspire global change.

October 26, 2017

Zone Sensible ! || Urban Agri-Culture(s)

October 26, 2017/ Saint-Denis/ caterina romanelli

Zone Sensible ! || Urban Agri-Culture(s)

Nature | Culture | Nourriture : celebrate nourishing culture(s) in Saint-Denis

A collective of farmers and artists decided to collaborate to create an urban farm to preserve the last agricultural land in Paris and connect people from different cultures through food and agriculture.

September 04, 2017

Say cheese! || Stracciatella: Burrata's soft heart

September 04, 2017/ caterina romanelli

Say cheese! || Stracciatella: Burrata's soft heart

Stracciatella is not just a kind of gelato, it is also a type of cheese and more precisely, a cheese made with the soft heart of Burrata

It is produced in Puglia, Basilicata and Molise, generally with cow milk but can also be made with bufala milk.

Find recipes and pairings with Stracciatella ad read the romantic story of her I.G.P. sister, Burrata.

August 29, 2017

Cocomero, the Apulian local wonder || Neither cucumber nor melon

August 29, 2017/ Trattoria Terra Madre/ caterina romanelli

Cocomero, the Apulian local wonder || Neither cucumber nor melon

Salento, the land of Caroselli and Cocomeri and a farm-to-table restaurant between the Trulli

Don't call them cucumbers, nor melons or watermelons. Puglia's cocomeri are much more: born from a natural hybridation of cucumber and melon and cultivated for centuries in this area, they are a perfect exemple of Puglia's food biodiversity treasure.