If you want to debunk a few myths about vegan cuisine and raw diet, Soul Kitchen is the right place. Here Luca Andrè who’s been a vegan for a long time now, presents innovative pairings and great attention to presentation.
His mission is to make even the most diffident people appreciate ingredients like tofu and seitan, though these are never the core of his dishes. Instead, he gives value to seasonal and high-quality raw materials, prepared making use of his constant research: vegetal cheese, courgette spaghetti, risotto perfectly thickened but without butter, unusual marinades and a wise use of spices like saffron.
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