https://www.indiegogo.com/projects/italy-without-pasta

Help a Culinary Legend Fulfil His Lifelong Dream of Preserving Italy’s Hidden Meat Heritage

Hello, and thank you for taking a moment to read my story.

My name is Marc Frederic, and after decades dedicated to the world of butchery and charcuterie (salumi), I am stepping into retirement, not to rest, but to fulfil a dream that has lived in my heart for years: to travel across the Italian countryside, discover artisan meat recipes passed down through generations, and compile them into one final, heartfelt book to share with the world.

Throughout my career, I’ve had the honour of working with some of the most respected names in the food industry. I’ve taught countless Michelin-starred chefs and their teams, consulted for celebrity chefs, and even served members of the Royal Family. From luxury resorts in Thailand and the Maldives to kitchens across Canada, the UK, Europe, and Asia, my journey has been one of passion, grit, and a deep love for traditional foodcraft.

But this project is different. It’s personal.

This time, I won’t be teaching or consulting. I’ll be listening, learning, and documenting recipes from local families, farmers, and artisans—many of whom still prepare meats the old way, with methods you won’t find in modern cookbooks. These are recipes that risk being lost forever unless someone takes the time to find, preserve, and share them.

To do this properly, I plan to travel by **campervan**—a method that supports my disability, gives me the freedom to reach remote areas, and allows me to cook, photograph, and record everything on the go. Hotels and tight schedules won’t work for this kind of project. I need to be mobile, flexible, and immersed in the landscape and its people.

I’ve written several books before, mostly on butchery and meat, but this one is different, it’s a cultural preservation project. I’ll be avoiding typical pasta and pizza recipes. Instead, I’ll focus on rural specialities, old-world charcuterie (salumi), and meat techniques handed down over centuries. Many of which have never been published before.

Despite being denied a place at catering college because I was considered “not bright enough,” I forged a place for myself in the global food scene through hard work, self-teaching, and a deep respect for food heritage. Now, as I take on this final journey, I invite you to be part of something meaningful not just for me, but for culinary history.

Why I Need Your Help

This journey will take several months and require multiple visits to different regions in Italy. Funds raised will go towards:

* Purchasing and outfitting a reliable campervan

* Travel and fuel expenses across rural Italy

* Basic cooking and photography equipment

* Translation and research support

* Book development and self-publishing costs

Your support no matter how small will directly contribute to preserving a vanishing food heritage. This is not just a retirement trip. It’s a mission to document, protect, and share the deep-rooted culinary heritage of Italy’s countryside with future generations.

How You Can Help

*Donate – Every contribution counts, and I’m deeply grateful.

*Share – Please pass this campaign along to fellow food lovers, chefs, and anyone who values culture and tradition.

*Follow – I’ll be updating supporters throughout the journey with stories, recipes, and behind-the-scenes photos.

From the bottom of my heart thank you for helping me make this final dream a reality.

Let’s preserve the forgotten flavours of Italy, one village at a time.

Warmest regards,

Marc Frederic

Trust me I’m a Butcher