My word for food is… green.

Green is the color that represents me, but it’s more than just a shade.
It’s a way of thinking, a way of living the kitchen every single day.
It means guiding young cooks as they grow, valuing raw ingredients, optimizing resources, and creating an environment built on ethics and sustainability.
In my cuisine, the fil rouge… becomes a fil green.
Alessio Sebastiani at “Parole di Cibo”

For Chef Alessio Sebastiani, green is not simply a color reference — it is a vision that guides every choice at Cactus Milano. It is the starting point for creating dishes that follow the rhythm of the seasons, enhance the natural freshness of ingredients, and embrace a more conscious approach to modern gastronomy. A cuisine that speaks the language of nature, without ever giving up technique or creativity

When Alessio speaks of “green,” he is also speaking of the future. Investing in young kitchen teams, passing on skills, and educating them in responsible cooking are all part of his idea of growth. For him, the kitchen is a place of training and dialogue, where respect for ingredients is learned through sensitivity and practice. Every gesture, every recipe, every season becomes an opportunity to build a shared path.

The chef’s “fil green” takes shape through small yet meaningful choices: intelligent use of resources, waste reduction, the valorization of vegetables and sustainable fish, and a constant focus on light cooking methods and essential pairings. It isn’t a trend, but a method. It’s the belief that cuisine can be beautiful, delicious, and responsible at the same time. At Cactus Milano, this philosophy becomes tangible, transforming into dishes that express a new, thoughtful ethic of taste.