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
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)
