By popular demand, un’altra esperienza in cucina ed in tavola con i Vughies: la coppia che ha trasformato la cucina in un’arte, where the ingredients are like the colors on a palette. Khouzama and Alexander back in Liberty pastry kitchen Mandela Day 5 in Trieste, the 24 February all ore 17.30.
«Alcuni sapori e piatti che durante la nostra esperienza hanno mandato in brodo di giuggiole e sbalordito anche i più scettici ed irriducibili ANTIVeg» raccontano i Vughies «Li ho visti fiondarsi su dei fusilloni Senatore Cappelli semintegrali conditi con il Nostro VegRagù (Obviously BIO) and eat 3 dishes… One of them has become aware only when I informed him that he was enjoying the main course of a RagùVeg… As he looked at me! We were really happy to be able to spread taste and goodness where no cruelty. "
Always interesting variety of dishes:
– Beetroot carpaccio with spinach, valerian, arugula and pears. Embellished with vinegrette, aged balsamic vinegar and toasted pine nuts Mediterranean. a dusting scales of Amazonian nuts and nutritional yeast. Accompanied by a bread crust stuffed with ancient grains to midday flavors.
– RagùVEG recipe VUGHIES with Lentils, Tritello di Farro, soy…aromatic, a pulp fabulous and many little secrets. We also take the GlutenFree version
– Squares Marinated Tempeh with orange sauce with potatoes and pumpkin sauteed.
La Pasticceria Liberty farà degustare anche alcuni dolcetti VEG come le Carsoline…and more..
More details in facebook event page
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