Lentil Soup with Aubergine and Tomato
Lentil soup with a soffritto, grated aubergine and tomato, 100% plant-based, in one pot. Rustic or creamy as you like.
Savoury
Mexican Black Bean, Corn and Paprika Soup
Mexican black bean and corn soup, reimagined Mediterranean-style, 100% plant-based and simplified into a one-pot dish.
Pumpkin Risotto: an in-depth guide
Recipe and basics for making pumpkin risotto: oven or microwave pumpkin, shallot base and alternatives, possible mantecatura options, and a little-known fact about deglazing with wine.
Soft Pumpkin Sformato (from the burger mix)
A soft, quick, 100% plant-based pumpkin sformato that uses the pumpkin burger mix as its base.
Savoury Parmesan and Spinach Parcels
Baked pasta matta parcels filled with spinach, tofu and parmesan. A creamy, umami-rich filling in a crisp shell. Perfect as a starter or snack.
Savoury Sun-Dried Tomato and Paprika Parcels
Fully plant-based pasta matta parcels filled with spinach, cannellini beans, sun-dried tomatoes and smoked paprika. A savoury, umami filling in a crisp shell.
Hand-Formed Veggie Burgers (Pan, Oven or Air Fryer)
100% plant-based potato, carrot and zucchini burgers, hand-formed and set aside for later cooking or cooked straight away in a pan, oven or air fryer. After the recipe, the substitution guide to...
Moulded Pumpkin Balls
100% plant-based pumpkin balls made from the same mix as the moulded pumpkin burgers: roasted pumpkin, potatoes or legumes and spices.
Moulded Veggie Burgers (Carrot, Zucchini, Potato)
100% plant-based potato, carrot and zucchini burgers, cooked in a pan, pressed into a loaf tin, chilled and sliced into square burgers to sear. With a substitution guide (chickpeas, cannellini...
Pumpkin Burgers
100% plant-based pumpkin burgers, with cannellini beans (or potatoes) as the binder, onion, carrot and spices to taste (paprika, rosemary, nutmeg). The mix can be prepared and cooked right away...
Crispy Paprika Pasta Matta
Egg-free extra-crispy pasta matta with paprika, a blend of wholegrain semolina and type 2 flour and plenty of olive oil. A great base for savoury pies, crackers and thin sheets.
Vegetable Purée Flatbread with Rosemary and Garlic
Vegan rustic flatbread with roasted onion, tomato and pepper purée in the dough. Type 2 flour, wholegrain semolina, rosemary and garlic.
Rainbow Cloud Focaccine
Cloud-soft focaccine with water roux and natural colorants: turmeric, beetroot, matcha, cuttlefish ink and more. Vegan, high hydration.
Rustic Focaccine, Crispy Outside and Soft Inside
Rustic multi-flour focaccine with rye, semolina, legumes. High-hydration direct dough, cold fermentation.
Cold Mediterranean couscous
Cold couscous with tuna, Taggiasca olives, capers and cherry tomatoes. A summer one-pot meal ready in 30 minutes, perfect to carry.
Couscous with Grilled Vegetables
Fluffy couscous with grilled vegetables, chickpeas and a lemon-smoked paprika dressing. A quick, easy vegan one-pot meal.
Flavoured Bases for Couscous
A complete guide to flavoured bases that turn couscous from a neutral side dish into the star of the plate: liquids, spices, fats and cooking techniques.
Crispy Pizza with Cereal and Legume Flour
Three formulations for crispy pizza with rice flour, re-milled semolina, whole rye and legume flour. In-depth research on ingredients and techniques to maximise crispiness.
Mushroom Risotto: an in-depth guide
Technique and science of mushroom risotto: which mushrooms to choose, classic and plant-based mantecatura, plus a soy sauce and miso digression for the curious.
Grain Salad Vinaigrettes
Four vinaigrettes designed for cold farro, quinoa and barley salads: ratios, emulsion technique and salt-free variations.
Revzora with Type 2 Flour and Water Roux
Traditional flatbread from Campo Ligure made with semi-wholemeal flour and Water Roux for a soft, long-lasting crumb. Cornmeal dough.
Soft Pizza with Water Roux
Tall, soft tray pizza using the Tangzhong technique: the water roux pre-gelatinises the starch, ensuring a moist crumb that stays soft for days.
Legume, Grain and Vegetable Soup
Guide to rustic Italian soup with legumes, grains and vegetables: a filling, fibre-rich one-pot meal, with analysis of key ingredients and variations.