The philosopher Peter Singer, whose new edition of Anjmal Liberation is about to come out, which is the theoretical manifesto of the animalist movement, argues that if at least one of our daily meals avoided animal foods, the planet would breathe again
Feared by those suffering from favism, broad beans hold many nutritional surprises. The latest fad is in pokes. Of very ancient origins, for the Greeks they put them in contact with the world of Hades, for the Romans they were auspicious of happiness and prosperity. Peter…
More and more vegetarians and vegans in Italy: there are almost 6 million. Chef Chiodi Latini: he thinks of them but also of making them discover the heart of vegetables in a family version
A dish with exotic flavors that is becoming more and more popular in our country. In the last year alone, there has been a 700% increase in Uber Eats orders. If prepared with well-balanced ingredients, the pokè bowl is…
An epochal change is underway in American food styles comparable to what is happening in the automotive industry with the arrival of the electric car: this is how the New York Times tells it
After the substitutes for meat, fish or butter, a new proposal arrives: the vegan eggs of the Japanese start-up Next Meats. A product that perfectly imitates the egg but has no animal origins, also perfect for those who are…
The recipe proposed by the vegan Chef Cristiano Bonolo is an ideal bridge between the East and the Mediterranean, the standard bearer of the new healthy cuisine, a perfect marriage between oriental flavors and Italian taste. A dish that is proposed as an example of a tasteful cuisine…
Famous for their nutritional and antiviral properties, Shiitake are the second most widespread species of edible mushrooms worldwide. In Italy they are still little known and are often found in dry form. With a full-bodied structure and a flavour…
Historic agreement between the startup of vegetable products alternative to meat and the popular fast food chain: the menu is called Mc Plant and has already been launched on an experimental basis.
Daniela Cicioni, chef and teacher of vegetable-based, raw food and macrobiotic cuisine, offers an ideal healthy recipe for taking a break between the excesses of New Year's Eve dinners and the triumph of carnival desserts.
