Alessandro Biavati, chef. Quite by chance, I booked a brief cycling holiday at an agriturismo based on a farm that is home to Quin Italia, an enterprise that aims to be the first supply chain for certified organic quinoa grown in Italy. The food at the agriturismo was excellent, as it usually is, but there were only two items on the menu that featured quinoa: a beer and a plate of deep fried croquettes that owed more to chickpeas than to quinoa. That was just one of the points I raised with Alessandro Biavati, chef and part-owner of Agrilocanda val Campotto.

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