Benjamin e Clara Weatherall
Shellfish cevicheby Gastón Acurio
Dall'Italia I Conoscenti: piccolo scrigno di ospitalità a Bologna
Healthy, natural and vegetarian cuisine
Vegan chef Simone Salvini (here together with Luca Cimini who works with him in the kitchen of the new Lord Bio in Macerata) tells us how after a careful research he has found the right way to make meringues... without eggs. Thanks to legumes’ cooking water
The raw cauliflower "Terrine" with herbs and almond curdle by Daniela Cicioni, a light and full of taste raw-diet solution for New Year’s Day dinner (and after). Photo by Livia Sala
This recipe by vegan chef Simone Salvini could be a good way of offering a different and original dessert during the holidays. In order to give balance to this dish, he was inspired by the lessons of Ayurvedic tradition
Roberta Pezzella’s eggless sponge cake. She’s a bread maker at Gabriele Bonci’s Panificio Bonci in Via Trionfale 36 in Rome, a volcano of ideas: the laboratory will soon become 300 square metres large. Besides a sandwich shop and a vegetarian pastry shop, a restaurant that will be born in 2015 is currently under evaluation
A healthy diet can also be creative, original, tasty. Chef Simone Salvini returns on these pages with a new recipe dedicated to raw cuisine, based on delicious ingredients that are also full of nutrients that are useful for our body: like cruciferae, here represented by Roman cabbage and cauliflower, and almonds
(foto Emanuele De Marco)
I Giardini, i campi e il mare [The gardens, the fields and the sea] the colourful summer salad by vegan chef Daniela Cicioni: herbs, vegetables, flowers, raw fish and lupin beans
