Cooking according to nature
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140 vegetarian recipes divided by season
Authors: Lorenzo Locatelli, Antonietta Rinaldi, Catia Trevisani
Post-faction: Jessica Callegaro
Publisher: Enea Editions - Macro Group
ISBN: 9788867730407
Publication: November 2019 (new edition)
Three generations—Lorenzo, Catia, and Antonietta—tell us their story and offer many easy-to-prepare, tasty, healthy, and 100% plant-based recipes that follow the rhythms of the seasons and respect the balance of humanity and the planet. A quiet revolution can start in the kitchen, and it can be fun, easy, and delicious!
Cooking according to nature is a book of simple recipes, for working mothers, for families who want to eat consciously and with taste without having to go crazy with difficult preparations.
Complete menus are offered for each season, suggesting how to combine different foods.
And then sweets, snacks, bread, pasta and pizza dough, homemade stock cubes, elaborate dishes for the holidays.
But that's not all: the authors also offer valuable tips for cooking naturally, nourishing body, mind, and spirit.
It means knowing in order to choose consciously.
It means respecting the planet.
It means taking care of ourselves and the people we love.
It means celebrating the rhythms of creation and the times of the seasons.
It means living in gratitude and love.
VIVI ferments
We are Jessica Callegaro and Lorenzo Locatelli, co-founders of VIVI ferments and the Cucinare secondo natura project,
Our products are the result of years of study on food, cooking and nourishment, understood as everything that can help us live better.
We discovered fermentation by playing in the kitchen or maybe it was the ferments that chose to domesticate us!
Fermented vegetables and condiments
Fermented vegetables are produced through a process of spontaneous fermentation in the presence of salt. The raw materials used are all organic or biodynamic. The salt used is also integral and therefore rich in mineral salts and trace elements and of organic origin.
The presence of spices and herbs gives fermented vegetables not only aromatic characteristics, but also the virtues and benefits possessed by all the ingredients used.