September between history and current affairs. I retraced the long history of lasagna, from Greek laganon through Apicius to today, and crossed Italy through its stuffed vegetables, from tomatoes to onions. Then I took a close look at the data on the environmental impact of soy, to understand how much of it humans actually eat and how much ends up elsewhere. Finally the sweet vegetables of natural and macrobiotic cooking, like pumpkin, carrots and sweet potato, which release a natural sweetness as they cook.
The articles are in Italian.
This month's articles
Strato dopo strato. Piccola indagine sulla lasagna.
From Greek laganon through Apicius to today, the long history of lasagna.
On this site: Homemade Vegan Lasagna with Lentil Ragù and Oat Béchamel, Savoy Cabbage Lasagna, Raw Courgette Lasagna with Red Pesto.
Dal pomodoro alla cipolla: attraversiamo l'Italia in compagnia delle verdure ripiene.
A journey through Italy's stuffed vegetables, starting from my family's stuffed tomatoes.
On this site: Italian Stuffed Tomatoes, Naturally Vegan, Stuffed Courgette Flowers with Almond Ricotta.
Il legume divisivo: riflessioni intorno alla soia.
What studies say about the environmental impact of soy, and how much of it humans actually eat.
On this site: Vegan Soy Stew with White Biancoperla Polenta.
Lo yin, lo yang e le verdure dolci
What the "sweet vegetables" of natural and macrobiotic cooking are, from pumpkin to sweet potato.
On this site: Pantone 158 C: Pumpkin and Carrot Cream with Tamari, Pumpkin and Leek Soup with Millet, Barley and Shiso.
All my articles are on Di Testa e Di Gola.
