Grape Pudding (Sugolo)
Grape pudding, the sugolo of the Po Valley peasant tradition: just cooked, strained grapes thickened with cornstarch. Naturally sweet, egg-free and dairy-free.
Dairy-Free
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.
100% Plant-Based Lemon Custard
A dense, velvety lemon custard with no eggs or dairy: just plant milk, cornstarch, sugar and fresh lemon juice. Vegan, gluten-free, 20 min active.
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.