A vegetable with a thousand virtues appreciated since ancient times for its beneficial properties is re-evaluated in the kitchen by the starred chef Antonia Klugmann. The precious nutraceutical prosperity
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…
In the vegetarian menu of the Opera Torino restaurant, chef Stefano Sforza enhances one seasonal ingredient at a time in a tasting itinerary that goes from appetizers to desserts. Here a cauliflower takes center stage in an admirable balance of aromas and…
Polenta made from durum wheat and vegetables has centuries-old origins and is found throughout Sicily, included in the list of traditional regional agri-food products. During the Sicilian Vespers he refreshed the Messina soldiers who were resisting the siege of the French.…
Sixty recipes from the great starred chef of Vico Equense to discover the benefits and "alchemies" of a vegetable cuisine rediscovered in its thousand varieties and in its thousand flavours. The recipe for courgettes in Purgatory that recall the "animwe…
A tasty tradition that dates back to the XNUMXth century. Born as food to celebrate the end of the Kippur fast in the Jewish ghetto of Rome, it soon conquered the palates of the Romans and spread throughout Italy. The recipe for…
A series of appointments to explain Templar cuisine at the Alma, then in Milan for a four-handed event with starred chef Pietro Leemann and then in Rome for meditative culinary rituals
There is no doubt: the future is vegetable. The veg economy has also exploded in our country with small gastronomic realities, food laboratories and clubs that combine slaughtered meats with vegan and vegetarian products
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
Plant-based alternatives are no longer new on supermarket shelves and refrigerators around the world. Swiss giant Migros launches first vegan boiled egg: V-Love The Boiled looks and tastes like…
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…
Animal protein substitutes are the biggest food revolution of our times. Intensive animal farming is one of the major sources of pollution and water consumption. Bill Gates had already warned of the need…
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…