Why I Started Qué Broth

For 20 years, I’ve worked as a chef.

I’ve cooked in professional kitchens, for private clients, at retreats, events — constantly around food, constantly chasing flavour, depth, balance.

But somewhere along the way, I started thinking more seriously about something else: Nourishment.

Not just food that tastes good.

Food that actually supports the body.

It Became Personal

When my wife was recovering postpartum, everything changed.

You realise quickly that this isn’t about trends. It’s about rebuilding strength. Restoring minerals. Supporting the nervous system. Helping the body repair itself properly.

As chefs, we’re trained to extract flavour from bones.

But bones are more than flavour.

They hold collagen, glycine, minerals, the foundations of deep nourishment.

So I went back to something very simple.

Slow-simmered bones.

No shortcuts.

No powders.

No artificial enhancers.

No preservatives.

Just time, technique, and intention.

Not All Broths Are the Same

Bone broth has become “trendy”.

But in professional kitchens, we’ve always known that the difference is in:

• The quality of the bones

• The roasting

• The simmer time

• The reduction

• The clarity

• The balance

Most commercial broths are rushed.

Watered down.

Designed for margin, not depth.

I wanted to make something I’d proudly serve in my own kitchen.

Something I’d give to my own family.

Why 350ml?

Because it’s realistic.

It’s enough for:

• A proper morning cup

• Cooking rice or grains

• Enriching a soup

• Supporting recovery

It’s not oversized.

It’s intentional.

Qué Broth Is About More Than Broth

It’s about:

• Slowing down

• Returning to ancestral wisdom

• Choosing nourishment over noise

• Supporting the body instead of overstimulating it

In Ibiza, life moves fast.

But health doesn’t come from speed.

It comes from consistency.

And sometimes, it starts with something as simple as a warm cup in your hands.

Davide