Stefano Momentè
14/05/2021
STEFANO MOMENTÈ
In front of Stefano I feel small and that he is a giant. A friendly giant, made of experience, intelligence, heart, history and cuisine, travel and life and art.
Made of printed paper and books, Stefano has knowledge and a way of knowing what to do.
Since 1985 he nurtures himself with vegetables and natural food, back when the significance of the word vegan was unknown.
His the first books in Italy on the topic, the recipes, the style of life. He’s not only a journalist, a cook, a writer, an artist, a teacher and a graphic: Stefano is a forerunner.
Of those that gently leave a sign on the earth that is of help to those who are to come.
You have recently decided to totally dedicate your time and effort to the Accademy of cuisine ALTROCIBO (other food), founded by you, where you work to form experts in vegetable cuisine, helping them discover vegan cuisine and philosophy: from where did the idea to create a real and proper Accademy come from? And who is it aimed at?
It started from my urgency to promote veganism with all possible instruments. As I had done with books and conferences. And from my great passion for cooking. For many years I realised that in the restaurant world, professionalism – with regards to vegetable cuisine – hadn’t grown as I’d hoped. So I put into play the creation of this Accademy. Altrocibo Academyis directed at those passionate about natural cuisine, vegans and vegetarians, lovers of vegetable cuisine in general, who intend finding an outlet for their passions. Of any age.
Whilst I present myself as a person who has a “passion” for the vegan philosophy and cuisine, you don’t mince words and talk, referring to your choice of life, of a “mission” a term which I appreciate a lot and I’d like to ask in what way you proceed with your mission and what is your main objective?
I consider myself born again with my passage to veganism, which came about many years ago. I consider it the most important choice of my life. How could I not wish to communicate to others my salvation experience? In 2001 my first book came out. From then on I haven’t stopped. I travelled Italy far and wide for conferences, talks, meetings, presentations, courses. Now others have arrived and so I travel less, but continue my work.
Do you think the youth of today are better prepared for an ethical change towards animals and respect for all life?
They definitely know more. In this the internet has helped lots. Correct information is fundamental and increasingly more youngsters dip in in a conscious manner. Many more than once.
If you wanted to give advice to a person who would like to move towards the vegan philosophy and vegetable cuisine, what suggestion would you give?
To study. To understand a phenomenen you need to know the origins and the different evolutive steps. Many today sadly think to know but they don’t scratch further than the surface. It was almost better once, when really of veganism nothing was known. Today it’s full of presumptuous and false gurus who want nothing better than followers to preach to. Even in the vegetable cuisine unfortunately. Real awareness and knowledge instead are fundamental. And fortunately there are also those that offer real information.
You’ve published 21 books, worked as a journalist and graphic, you grew up in the editorial field and at the same time you’ve always been passionate about cooking: do you feel more at home with a pen in your hand or a pan in front of the cooker?
In this moment maybe with a pan. Even though in reality I continue to write and occupy myself with communication. I don’t get bored.
What is the recipe that ties you to a particular memory and creates a special feeling?
Definitely the chickpea cake, as they call it in Livorno. In other places it’s called cecina or farinata (porridge). Best still if in the 5and5, the classic street food of Livorno.
When you abandoned the omnivorous diet you did it because inside of you the image of food you were about to eat was overlaid with that of the little dog you were petting and this was a lightening bolt, a “connection” which revolutionized you. In one second everything changed: what were the first positive developments of your choice?
I was immediately better psychologically. It was a time in which I suffered an interior sickness which I couldn’t explain. In the moment of choice I understood and overcame. Afterwards there were what I call nice collateral effects: I was better also on a physical level, I practically never got sick again.
Your constant necessity to study in depth led you to frequent a naturopath school and with your diploma you started to work as a consultant in functional and nutraceutical nutrition: how many advantages can be obtained from healthy food and a proper diet? Why is it still so difficult in Italy to promote a natural diet on a large scale?
If we are what we eat, according to Feuerbach, diet occupies a decisive role for our well being. The Nutraceutical (union between nutrition and pharmaceutical) and functional nutrition are decisive for whoever wants to know in detail what really happens when we eat, which principles are activated and with which real consequences to our health. Nutraceutical means, in fact, recognising the close relationship that exists between our dietary habits and our health. Often though, we don’t really know what we’re eating, and our quality of life suffers, with serious consequences to our organism. It’s not a mainstream argument. Unfortunately at the moment talk is always of the cure and not the prevention. It’s foolish. It’s the doctors who should stop being healers and vendors of medications and start becoming experts on health. Exactly as it was in the spirit of Hippocrates.
The last question I’ll pose with the words of a song: Stefano “what symptoms does happiness have?”
Happiness is that thing that allows you to be at peace with yourself, satisfied, it lets you live life fully, day after day, in line with your mission.
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mail: stefano@superfunzionale.com
