VICE ITALY - 02.11.2021
Cos'è il minimalismo in cucina secondo chi pratica il minimalismo in cucina
“Il minimalismo fa parte di questa cultura, qui è inteso come pura funzionalità. Le sfumature e le gradazioni di colore non sono contemplate. Di base si può dire che la gastronomia italiana ha una vocazione minimale, perché si basa su una cucina semplice e povera, fatta di pochi ingredienti. Vivendo a Copenaghen, ma portando dentro di me questo retaggio culturale, ho cominciato a contaminare le due culture, italiana e nordica, e interpretare una mia cucina minimalista, usando pochi ingredienti come nella tradizione italiana e rendendoli assoluti. Anche il fatto di usare principalmente vegetali, pochi grassi animali e proteine per realizzare menu semplici e d’impatto, è minimalismo”. (Testo a cura di Lavinia Martini)
DISSAPORE - 16.09.2021
…la Guida Michelin ha premiato la sostenibilità di questi cuochi italiani a Copenaghen…
Più concretamente, cos’è la sostenibilità per Tèrra?: “Rendere assoluto ogni ingrediente, di cui oggi riusciamo ad usare il 98%. Il resto viene donato al nostro piccolo orto oppure al sistema di compostaggio”, racconta il nostro chef Valerio Serino. (Testo a cura di Lavinia Martini)
IDENTITA’ GOLOSE - 19.09.2021
Tèrra a Copenhagen: sostenibilità e italianità unite a doppio filo
An interview focused on our very own path, starting from the beginning up to the amazing award of the Green Star by the MICHELIN Guide.
BERLINGSKE - 14.09.2021
Det regnede også med grønne Michelin-stjerner over Danmark i aftes
We have been featured in the prestigious Danish newspaper Berlingske with an article about our MICHELIN Green Star.
TUORLO MAGAZINE - 15.09.2021
Congratulation Valerio !
Our chef Valerio Serino has been interviewed by Tuorlo Magazine about his journey from the beginning to the MICHELIN Green Star.
MICHELIN GUIDE’S GREEN STAR 13.09.2021
A GREEN STAR in the MICHELIN Guide 2021
We are so happy to communicate that we have been awarded the Green Star by the Michelin Guide. This achievement is not only a prize for us but a milestone that pays out all our sacrifice, confirms our belief and tracks a path toward new adventures.
Tèrra, is innovation that meets tradition, it is creativity that challenges minimalism but it is also our roots, and that’s why this reward has a deep meaning for us.
We feel like our parents' teachings about no waste have been suddenly recognized. Like our beloved land had an ulterior confirmation about its great culinary tradition based often on dishes coming from recycling of raw material. We feel like having the opportunity to share our ethical ideals with a larger publikum. But we haven’t been alone in this fairy tale, because the people around us have played an extraordinary role in this achievement. We thank our team and followers for the support, all of our suppliers, who have contributed to keep the highest standard, and everyone that has had faith in our mission.
We look forward to seeing you really soon in our restaurant to enjoy our specialties and to write together the next pages of our dream.
Genesis 10-13.09.2021
A 4 hand dinner Tèrra X Kontrast at Cortina, Italy.
We are pleased to inform you that from 10 to 13 September we will be in Italy to inaugurate Genesis, an event created by the starred restaurant Sanbrite in Cortina, Italy. Valerio Serino and starred chef Mikael Svenson will perform with a four-day dinner presenting their philosophies of culinary thought.
Wonderful Copenhagen - 15.05.2021
At Østerbro you will find a gem, which builds its identity on its deep respect for the nature.
In front of the kitchen is Italian Valerio Serino, who is responsible for the sustainable progress. Valerio Serino tries on a daily basis to be innovative and rethink the use of ingredients and products in the restaurant. Therefore, Tèrra has a zero food waste policy.
linkiesta - 20.12.2020
Aceto di cetriolo mon amour.
Valerio Serino: dall’Italia a Copenhagen, verso una cucina Zero Waste. Di Nadia Sala