DELIKAKTUS
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…
CHOPies – Chocolate, Oats & Peanut Butter Cookies
Read more: CHOPies – Chocolate, Oats & Peanut Butter CookiesCould we have it all? With this concept in mind, we developed a delicious chocolate and peanut butter cookies recipe, without refined oils, low in gluten, low in sugar and high in nutritional fibers, yet super easy to make. The CHOPies are great for breakfast, lunch, and dinner, just watch out for your cookie jar…
Turin: A Vegan guide to the slow food capital
Read more: Turin: A Vegan guide to the slow food capitalTraveling in Italy as a vegan foodie is not as easy as in some other countries in Europe. That is due to many reasons, but the main reason is that Italians take pride in their local food traditions that sadly include lots of animal derived ingredients. Though it might sound discouraging, there is an upside…
Belgian Waffle of Liège
Read more: Belgian Waffle of LiègeThe crunchy waffle recipe that is cooked between 2 iron plates, dates back to as early as the 13th century. However, the leavened Belgian waffle, or simply Gaufre in French and Wafel in Dutch, is a Flemish pastry innovation with a first historical record from the year 1751, then referred to as Gaufre à la…
