Piedmont style Plin ravioli filled with borage and hazelnuts
Read more: Piedmont style Plin ravioli filled with borage and hazelnutsIf you happened to stumble in a traditional restaurant in Turin or the surrounding region of Piedmont, you might already tried these strange looking Ravioli, or Agnolotti del Plin as the locals named them 2 centuries ago. The word “Plin” in the local Piemonteis dialect simply means pinch, which implies that their unique shape is…
Piedmontese cooking workshop – from the market to the plate
Read more: Piedmontese cooking workshop – from the market to the plateIn this workshop we will get to know the traditional cuisine of the city of Turin and the Piedmont region through all the senses. We will start with a tour and shopping in the market, rest for an Aperitivo break, cook together whatever you have chosen and finish with a meal of our culinary creations.
A delicious vegan day in Chania on the Greek Island of Crete
Read more: A delicious vegan day in Chania on the Greek Island of CreteGoing out for a Greek restaurant outside of Greece can sometimes be a disappointing experience for vegans. The menus are typically meat, fish and cheese oriented, with an only plant based dish of a mere salad. As in many other cuisines, the authentic plant based food could be discovered only when actually visiting Greece. This…
