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Creativity in the Kitchen with Badeggs

Words by
October 17, 2016
All of our food starts somewhere, and it’s usually with a seed, soil, some light and water. Using Bulbo lights to grow food at home and is fun, fast and simple, and leads to fresh meals right on your table. We wanted to give you some good ideas for tasty meals using our favourite seeds, and who better to enlist than Badeggs?

Contrary to their name, the group of five go-getters are quite good eggs, especially when it comes to working in the kitchen. It seemed only natural to have a culinary startup promoting fresh food, community engagement and happy eating come on board to give Bulbo produce a boost.

The six members, Lorenzo Salmi, Federico Bassi, Veronica Amoroso, Mauro Murgano, Mattia Marchiani, and Simone Nocetti started with an interest in creating a space for young chefs to practice their skills and connect in homes and at events with people interested in eating well. Their goal to create a community around restaurant-quality food in social environments is one we can get behind.
creativity in the kitchen with Bulbo and Badeggs
photo © Simone Nocetti
With chef Federico Bassi at the helm and Simone Nocetti in charge of photography, the team has set up a home garden to get greens straight to the plate.

“The planting has been fun. It has allowed me to get even closer to nature and to the product I will be cooking. It’s a good feeling.”
From seed sellers Piccolo Vegs for Pots, they’ve selected cress, peas, satureja, marigolds, beetroot, dwarf french beans and nasturtium to start their recipe plan. The group got planting straight away: tiny seeds stuck into soil containers and sprinkled with an almost-daily dose of water.

Nestled under their Bulbo lights, the seeds will develop and mature at their own pace. This leaves the Badeggs team in charge of mixing and matching fresh flavours as their produce grows.
creativity in the kitchen with Bulbo and Badeggs
photo © Simone Nocetti
Federico started cooking at an early age, right about when he hit double digits. Uninspired by the food at school, he preferred to go home and whip something up himself. When asked what kept him in the kitchen, Federico shares, “Three things: my parents’ emphasis on good food and cooking, my natural curiosity, and the rolling pin from my grandmother. I’ve always been a big ‘eater’ so it seemed natural that cooking would be my passion.”

But from the kitchen to the dirt is a new step for Federico. He’s never tried growing his own food before, so this step has been an adventurous one. “The planting was fun. It has allowed me to get even closer to nature and to the product that I will be cooking. I feel a connection to what I’m growing, a certain ‘affection’ for these vegetables. It’s a good feeling,” he says. “It’s relaxing and calming to have green in the home, especially when you know it’s not just decorative but you can eat it as well!”

Simone, on the other hand, brings his visual expertise to the team. He finds the food photography process exhilarating but difficult. “It’s not simple because in photos there is no taste or smell. The absence of these two senses has to be compensated by finding the perfect lighting, just the right detail and an appealing focus. The most beautiful but also most difficult aspect is being able to capture the flavour of food in a photo.” Luckily Simone has insight into the food world, as he’s a passionate cook himself, experimenting often. His passion is revealed through is enchanting photos. “When I shoot, the creative process is never mechanical or detached. I consider myself an artisan, and because of this it’s important to know well that which you photograph, to interpret it better.”
Federico and Simone pair up to provide step by step guide to getting the most out of Bulbo in the kitchen. Using home grown plants as inspiration, they’ll construct inventive recipes that will wow you and your guests and give you a visual tour of what goes into their recipe creation. Stay tuned to see what’s cooking with Badeggs.