My first month on Di Testa e Di Gola. I started from a big question: why, for reasons of climate and resources, what we eat will move more and more towards plants. Then I went into the kitchen with three very different ingredients: spelt, an ancient grain now also sold as pasta; tofu, which soaks up flavour like a sponge and here meets Sicilian caponata; and couscous, which needs more care than people think. For each one you will find a summary of the article below, with the recipes on this site that use the same ingredient.
The articles are in Italian.
This month's articles
Il piatto del futuro. Perché diventeremo prima o poi tutti, o quasi, vegani
Why cutting down on animal products is not a trend but a necessity tied to climate and resources, and the science behind it.
Non la solita pasta! Riscopriamo assieme il farro.
Spelt, a hardy ancient grain that needs fewer pesticides than wheat, now also available as pasta.
On this site: Warm Spelt Salad with Cabbage, Carrots and Seeds, Broccoli Forever: Spelt Pasta with Spiced Romanesco.
La caponata sposa il tofu: un esperimento di integrazione tra sapori
Tofu, a neutral ingredient that soaks up flavour like a sponge, meets Sicilian caponata.
On this site: Tofu with Fresh Turmeric and Ginger, Mediterranean Tofu Baked in Parchment.
Il viaggio del cous cous.
How to make couscous properly, far from the stodgy versions of potluck parties.
On this site: Gluten-Free Corn Couscous with Mint, Plant-Based Barbecue with Spelt Couscous and Cold Tomato Soup.
All my articles are on Di Testa e Di Gola.
