August was the month of great Italian classics, told through their history and reimagined in a plant-based key. Roman rice-stuffed tomatoes, born between peasant and city cooking; parmigiana, which perhaps originally had neither aubergines nor frying; regional plant-based cooking, born from the need to make a lot out of little. I closed with a question: why does a meatless ragù trigger such emotional reactions? Each article links to my own versions of the dishes it describes.
The articles are in Italian.
This month's articles
I pomodori ripieni di Ada.
The history of Roman rice-stuffed tomatoes, born between peasant and city cooking around the turn of the twentieth century.
On this site: Roman-Style Vegan Stuffed Tomatoes with Rice and Herbs, Italian Stuffed Tomatoes, Naturally Vegan.
La parmigiana di melanzane.
An Italian classic in transformation, which perhaps originally had neither aubergines nor frying.
On this site: Mediterranean Aubergine Stacks with Tofu.
Mangiare con quello che c'è: nascita della cucina vegetale regionale
How necessity created, region by region, a heritage of plant-based dishes.
On this site: Risi e Bisi: Venetian Rice and Peas with Mint, Broeton de Verze: Venetian Savoy Cabbage Soup with Black Pepper.
Antivegan bias: perché ci dà fastidio il ragù senza la carne?
Why plant-based versions of iconic dishes trigger such emotional reactions.
On this site: Vegan Ragù with Soy Mince and Vegetables, Vegan Broccoli and Cauliflower Ragù with Lemon.
All my articles are on Di Testa e Di Gola.
