Category: appetizers
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End of summer Gazpacho!
Like most summers, this one flew by so quickly. It would be nice if the pandemic took the same route of seasons, but we know by now that the virus won’t be going anywhere soon and it will be some time before we can call it history. Although this year has been an insane rollercoaster,…
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Tofu & cashew cheese
Cheese, dip, or sauce! Whatever you want to call it, it tastes really good! Here’s a very simple recipe for making a delicious, healthy and protein packed cheese. It’s great as is, but you can also use it to substitute soft cheeses in other recipes. For example I made a tart with greens mixed with…
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Pea-Mint-Avocado dip
This is a variation of a Pea-mint dip I usually make, perfect for a starter at a dinner party, or when you have an aperitivo with friends. Instead of the usual hummus 🙂 I made it last night when we had friends over, and everyone loved it! I try not to eat avocados here…
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Savory Granola from a special cooking class
Last weekend we hosted a vegan cooking course at our house in Milan. We’ve given our house available for this animal association in Italy, called Essere Animali, that they’ve been using to shoot pictures, videos and other events. These people make incredible changes and work so hard to achieve them, but they always need to…
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Foraging in Switzerland
I just came back from an 8-day trip in Switzerland with my uni. We visited the Italian southern part of Switzerland (ValPoschiavo) then traveled up towards Uster, Zurich, Basel, then towards Lucerne, and finished back into the Italian part in the Ticino Canton. It was an amazing trip, we saw so many interesting biodynamic producers…
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Bitter foods & Puntarelle salad
This year I’m taking a great course on Botanics. Might be because of the teacher or because I’m fascinated by the subject, in any case I’m finding it really interesting. The past lessons we’ve been talking about the main Plant Families (Apiaceae, Brassicaceae, Leguminose, Rosaceae, Liliaceae and so on) and their characteristics, uses, health benefits.…
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Didactic Garden & Green Tomato Chutney
It’s been too long since my last blog post… Guilty! I started my second year at UNISG and, like the beginning of last year, it’s been overwhelming: there’s been the SlowCheese fair which happens every two years here in Bra lasting 4 days with crazy amount of tourists and cheese producers from all over the…
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Creamy Almond Ricotta
More and more alternatives to dairy products are entering the market. Lots of people are either Lactose intolerant or want to cut on cholesterol so avoid dairy, or others are looking into cutting out dairy from their diet for environmental/ethical issues. Nut and seed cheeses are great plant-based alternatives that provide protein and other high…
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Summer Gazpacho
It has been so hot and dry here in north of Italy, it hasn’t rained in ages and the heat storm arrived earlier than usual. This time of year calls for a light and fresh diet, the last thing I would want to eat is something overcooked, filling and simmering hot. Gazpacho is a traditional…
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Molise trip: ancient wheat salad
I recently came back from a study trip in Molise with my university. Now, most people will think where in the heck is that? Molise is a very small region in the center-south of Italy, right above Puglia (the heel of Italy). I went in a group of 15 for one week, we visited many…
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Spring-inspired Quinoa Salad
Spring is here! the beautiful flowers and trees blooming, the smells and aromas, the birds singing in the morning….And what I love the most about spring is the abundance of new market produce, when I think of this part of the year my mind goes straight to fresh peas, asparagus, broadbeans, small potatoes, strawberries, herbs,…
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Foraging wild garlic
This past weekend I spent it in my countryside house in the Piacentini hills, with some friends from uni. A pleasant way to spend the time there is to take walks in the fields, surrounded by nature. We’ve noticed in the past years lots of wild garlic in the fields, but never paid much attention…
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